Classic Pot Roast with Carrots and Potatoes

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Classic Pot Roast with Carrots and Potatoes 🥩🥕🥔

A Comfort-Food Favorite That’s Tender, Hearty, and Full of Flavor

Nothing says cozy, home-cooked comfort like a Classic Pot Roast with Carrots and Potatoes. Slow-braised beef chuck roast becomes irresistibly tender while simmering in a rich, savory gravy alongside hearty vegetables. This timeless one-pot meal is perfect for Sunday dinners, holidays, or anytime you want a warm, satisfying dish that tastes even better the next day.

🛒 Ingredients

  • 3–4 lbs beef chuck roast

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 4 garlic cloves, minced

  • 4 carrots, cut into large chunks

  • 4 potatoes, peeled and quartered

  • 2 cups beef broth

  • 1 tablespoon tomato paste

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon salt (or to taste)

  • ½ teaspoon black pepper

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • 2 bay leaves

  • Optional: 1 cup celery chunks or mushrooms

🥣 Instructions

1. Preheat & Season

  • Preheat oven to 325°F (165°C).

  • Pat the beef roast dry with paper towels.

  • Season generously on all sides with salt and pepper.

2. Sear the Roast

  1. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.

  2. Sear the roast on all sides until deeply browned (about 3–4 minutes per side).

  3. Remove roast and set aside.

This step locks in flavor and creates a rich base for the gravy.

3. Sauté Aromatics

  1. In the same pot, add chopped onion and cook until softened (about 3 minutes).

  2. Stir in garlic and cook for 30 seconds until fragrant.

  3. Add tomato paste and cook for 1 minute to deepen flavor.

4. Build the Braising Liquid

  • Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.

  • Add thyme, rosemary, and bay leaves.

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