There’s nothing quite like a tender, juicy pot roast slow-cooked with potatoes, carrots, and a rich, flavorful gravy. This dish is the ultimate comfort food, perfect for cozy family dinners, meal prepping, or impressing guests with minimal effort.
Why You’ll Love This Pot Roast Recipe
✔ One-Pot Meal – Everything cooks in one pot for easy cleanup.
✔ Fall-Apart Tender Meat – Slow-cooked to perfection!
✔ Flavorful & Hearty – A well-seasoned, rich dish with deep flavors.
✔ Great for Meal Prep – Tastes even better the next day!
Ingredients
For the Pot Roast:
1 (3 lb) boneless chuck roast
2 Tbsp 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 cup water (for extra moisture)
2 Tbsp Worcestershire sauce (adds rich umami flavor)
2 Tbsp tomato paste (for depth)
1 tsp dried thyme (or 1 Tbsp fresh)
1 tsp dried rosemary (or 1 Tbsp fresh)
2 bay leaves
1 ½ lbs baby potatoes (red or gold, halved if large)
4 large carrots, peeled and cut into chunks
For the Gravy:
2 Tbsp cornstarch (or flour)
¼ cup cold water
How to Make Pot Roast with Potatoes and Carrots
Step 1: Sear the Roast
Pat the roast dry with paper towels. Season generously with salt and pepper.
Heat olive oil in a large Dutch oven or slow cooker insert over medium-high heat.
Sear the roast for 3-4 minutes per side until deep brown. This locks in the flavor!
Transfer the roast to a plate.
Step 2: Sauté the Aromatics
In the same pot, add chopped onion and cook until soft (about 3 minutes).
Stir in garlic and cook for 30 seconds until fragrant.
Step 3: Build the Flavor
Add beef broth, water, Worcestershire sauce, tomato paste, thyme, rosemary, and bay leaves to the pot.
Stir well, scraping up browned bits from the bottom for extra flavor.
Step 4: Slow Cook the Roast
Slow Cooker Method:
Place the seared roast into the slow cooker.
Add potatoes and carrots around the roast.
Pour the broth mixture over everything.
Cover and cook on LOW for 8-10 hours (or HIGH for 4-5 hours) until the roast is fork-tender.
Oven Method:
Preheat oven to 325°F (163°C).
Return the roast to the Dutch oven, adding potatoes and carrots.
Cover and roast for 3-4 hours, until tender.
Step 5: Make the Gravy
Remove the roast and veggies, cover to keep warm.
Skim excess fat from the juices.
In a small bowl, mix 2 Tbsp cornstarch with ¼ cup cold water.
Stir into the pot juices and cook over medium heat until thickened (3-5 minutes).
Taste and adjust seasoning as needed.
Serving Suggestions
🥖 With Bread – Serve with crusty bread to soak up the delicious gravy.
🥗 With a Fresh Salad – A crisp green salad balances the richness.
🍷 With Wine – Pair with red wine like Cabernet Sauvignon.
Storage & Reheating
📦 Refrigerate: Store leftovers in an airtight container for up to 4 days.
❄️ Freeze: Freeze in a freezer-safe bag for up to 3 months.
🔥 Reheat: Warm in a saucepan over low heat or microwave with extra broth to keep it moist.
Why This Recipe Works
✔ Low & Slow Cooking Makes it Perfectly Tender
✔ Searing Locks in Juicy Flavor
✔ Aromatic Herbs & Spices Add Depth
✔ The Gravy is Rich, Silky, and Packed with Taste
This Pot Roast with Potatoes and Carrots is a family favorite that never fails to impress. Try it out and let me know how it turns out!