This classic Pot Roast with Potatoes and Carrots is comfort food at its finest. Tender, juicy beef, perfectly cooked veggies, and a rich, flavorful broth—this recipe is perfect for family dinners or meal prep. Get ready for a dish that will have everyone asking for seconds!
Why This Recipe Works
The secret to this melt-in-your-mouth pot roast lies in the slow cooking process, which tenderizes the chuck roast while infusing the vegetables with savory goodness. The beef broth and aromatic seasonings create a rich, savory sauce that ties everything together perfectly.
What You’ll Need For This Recipe
Ingredients
1 (3 lb) boneless chuck roast: The star of the dish, perfect for slow cooking.
2 Tbsp olive oil: For searing the beef and enhancing flavor.
Salt and freshly ground black pepper: To season the meat.
1 large yellow onion, coarsely chopped: Adds a sweet, savory depth to the roast.
3 cloves garlic, minced: Infuses the dish with aromatic richness.
1 (14.5 oz) can beef broth: Forms the base of the flavorful cooking liquid.
4 large carrots, peeled and cut into chunks: Sweet and tender when cooked.
6–8 small potatoes, halved: Absorb all the delicious juices while cooking.
How To Make Pot Roast with Potatoes and Carrots
Step 1: Prep and Sear the Roast
Season the chuck roast generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear the roast on all sides until browned (about 2–3 minutes per side). This locks in the flavor.
Step 2: Prepare the Vegetables
In the same skillet, sauté the chopped onion until softened (about 3 minutes).
Add minced garlic and cook for 1 minute, until fragrant.
Step 3: Assemble and Cook
Transfer the seared roast to a slow cooker.
Arrange the carrots and potatoes around the meat.
Pour the sautéed onions, garlic, and beef broth over everything.
Cover and cook on low for 8 hours or high for 5–6 hours, until the roast is fork-tender.
Step 4: Thicken the Sauce (Optional)
If you prefer a thicker sauce, remove the roast and veggies, and pour the liquid into a saucepan.
Mix 1 tablespoon cornstarch with 2 tablespoons water, then stir it into the liquid.
Simmer over medium heat until thickened, then drizzle over the roast and vegetables.
Tips + Tricks for Recipe Success
Choose the Right Cut: Chuck roast is ideal for pot roast because of its marbling, which results in tender, juicy meat.
Don’t Skip Searing: Browning the roast before slow cooking enhances the depth of flavor.
Layer Strategically: Place the potatoes and carrots at the bottom of the slow cooker to ensure even cooking.
Add Herbs: Toss in a sprig of rosemary or thyme for extra aroma and flavor.
Serving Suggestions
Serve the pot roast with a slice of crusty bread to soak up the delicious sauce.
Pair it with a side salad or steamed green beans for a complete meal.
Store leftovers in an airtight container in the fridge for up to 3 days.
Timing Information
Prep Time: 15 minutes
Cook Time: 8 hours (low) or 5–6 hours (high)
Total Time: 8 hours 15 minutes
This Pot Roast with Potatoes and Carrots is a true crowd-pleaser. Whether you’re hosting a family dinner or meal prepping for the week, this hearty dish delivers on flavor and comfort. Keep sharing your recipes, and don’t forget to let us know how it turned out! 😊