ADVERTISEMENT
Pot Roast with Potatoes and Carrots – A Classic Comfort Dinner Made Easy
When you think of cozy, home-cooked meals that warm the heart and fill the home with irresistible aroma, few dishes stand out like a classic Pot Roast with Potatoes and Carrots. Tender beef, slow-roasted to perfection, paired with soft, buttery potatoes and sweet carrots—this is comfort food at its finest. Perfect for Sunday dinners, family gatherings, or busy weeknights, this pot roast is a timeless favorite that never disappoints.
⭐ Why This Pot Roast Works Every Time
- One-pot simplicity – Easy cleanup and maximum flavor.
- Hearty and filling – A complete meal with protein and veggies.
- Tender, melt-in-your-mouth beef – Achieved through slow, steady cooking.
- Perfect leftovers – Flavors deepen even more the next day.
🍖 Ingredients
For the Pot Roast:
- 3–4 lb chuck roast
- 1 tbsp olive oil
- Salt and black pepper (to taste)
- 1 onion, sliced
- 3–4 garlic cloves, minced
- 4–5 large carrots, cut into large chunks
- 4–5 medium potatoes, halved or quartered
- 3 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
🥘 How to Make Pot Roast with Potatoes and Carrots
1. Sear the Beef
Pat the roast dry and season generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat.
Sear the roast on all sides until a rich brown crust forms.
This locks in moisture and builds deep flavor.
2. Sauté the Aromatics
Remove the roast and set aside.
Add sliced onion and garlic to the pot, cooking until fragrant and softened.
3. Add Vegetables
Arrange carrots and potatoes around the pot, creating a vegetable bed for the roast to sit on.
4. Build the Braising Liquid
Return the roast to the pot.
Pour in beef broth and Worcestershire sauce.
Add bay leaves, thyme, and rosemary.
5. Slow Cook
Cover tightly and cook:
- Oven: 325°F (165°C) for 3½–4½ hours
- Slow Cooker: LOW for 8–9 hours or HIGH for 4–5 hours
The beef should pull apart effortlessly with a fork.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
🍽️ Serving Your Pot Roast
Remove the roast and shred or slice it.
Serve with the tender carrots and potatoes, spooning plenty of the savory broth over everything.
Garnish with fresh parsley for a pop of color and freshness.
💡 Tips for the Best Pot Roast
- Choose the right cut: Chuck roast is ideal—it becomes juicy and soft.
- Don’t rush it: Low and slow cooking creates the best texture.
- Add more veggies: Celery, parsnips, or mushrooms work beautifully.
- Make it richer: Replace ½ cup of broth with red wine.
- Turn the broth into gravy: Thicken with a simple roux for a silky sauce.
❤️ Final Thoughts
This Pot Roast with Potatoes and Carrots is the kind of meal that brings comfort, warmth, and nostalgia straight to the dinner table. With just one pot and simple ingredients, you get a hearty dish bursting with rich, savory flavors and tender vegetables. Whether enjoyed on a chilly evening or as a weekend tradition, this pot roast is guaranteed to become a family favorite.
ADVERTISEMENT
