Few meals rival the warmth and satisfaction of a hearty pot roast with tender potatoes and sweet carrots. This dish has been a beloved classic for generations, offering rich flavors, melt-in-your-mouth texture, and a wholesome appeal perfect for Sunday dinners or family gatherings. With this easy recipe, you’ll create a flavorful masterpiece that’s sure to become a staple in your home.
Why This Recipe Works
Slow Cooking Magic: The slow cooking process allows the chuck roast to become fall-apart tender while infusing the vegetables with the rich, savory flavors of the broth.
Balanced Ingredients: The combination of protein, starches, and vegetables creates a complete, hearty meal.
Simple Yet Elegant: Minimal prep and common ingredients come together to produce a dish that feels gourmet.
Ingredients
3 lb boneless chuck roast
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 large yellow onion, coarsely chopped
3 cloves garlic, minced
1 (14.5 oz) can beef broth
1 tablespoon Worcestershire sauce
4 large carrots, peeled and cut into chunks
1 1/2 lbs baby potatoes, halved
2 sprigs fresh rosemary
3 sprigs fresh thyme
1 tablespoon cornstarch
2 tablespoons water
How to Make Pot Roast with Potatoes and Carrots
Step 1: Prep the Roast
Season the chuck roast generously with salt and pepper on all sides.
Step 2: Sear the Roast
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the roast for 3-4 minutes on each side until browned. This step locks in flavor and creates a rich base for the dish.
Step 3: Sauté Aromatics
Remove the roast and set aside.
In the same skillet, add the chopped onion and cook for 2 minutes.
Add minced garlic and sauté for another minute, stirring frequently.
Step 4: Assemble Ingredients in Slow Cooker or Dutch Oven
Place the seared roast into a slow cooker or Dutch oven.
Pour in the beef broth and Worcestershire sauce, and add the rosemary and thyme.
Layer the carrots and potatoes around the roast.
Step 5: Cook Low and Slow
If using a slow cooker, cover and cook on low for 8 hours or on high for 4-5 hours.
For oven preparation, cover the Dutch oven with a lid and bake at 300°F (150°C) for 3-4 hours.
Step 6: Thicken the Sauce
Once the roast is tender, transfer it and the vegetables to a serving platter.
Skim excess fat from the cooking liquid.
Mix cornstarch with water and stir into the broth. Cook over medium heat until the sauce thickens slightly.
Step 7: Serve and Enjoy
Pour the thickened sauce over the roast and vegetables. Garnish with additional fresh herbs if desired.
Tips for Recipe Success
Choose the Right Cut of Meat: Chuck roast is ideal for pot roast due to its marbling, which breaks down during slow cooking and adds tenderness.
Sear for Depth of Flavor: Don’t skip searing the roast—it enhances the overall flavor of the dish.
Customize Your Vegetables: While potatoes and carrots are classic, you can add parsnips, celery, or mushrooms for variety.
Deglaze the Pan: After sautéing the aromatics, deglaze the skillet with a splash of beef broth or red wine to capture all the flavorful bits.
Serving Suggestions
This Pot Roast with Potatoes and Carrots pairs beautifully with:
Buttery Dinner Rolls: Perfect for soaking up the rich gravy.
Green Salad: Add a fresh element to balance the meal.
Steamed Green Beans or Asparagus: For a pop of color and extra nutrients.
Why You’ll Love This Recipe
This pot roast recipe is a true celebration of comfort food. The meat is tender, the vegetables are perfectly cooked, and the broth becomes a luxurious gravy that ties it all together. Whether you’re hosting a family dinner or meal-prepping for the week, this dish is guaranteed to impress.
Bring the warmth of home-cooked love to your table with this Pot Roast with Potatoes and Carrots recipe—simple to prepare yet so rewarding!
Try this recipe tonight, and let the aroma of slow-cooked goodness fill your home!