Pot Roast with Potatoes and Carrots

A pot roast with potatoes and carrots is the epitome of hearty, comfort food—a one-pot meal that’s rich, flavorful, and satisfying. This recipe combines tender, fall-apart beef with perfectly cooked vegetables, all bathed in a savory, herb-infused gravy.

Ingredients

For the Roast

3-4 lbs chuck roast (or beef brisket)
2 tbsp olive oil (or vegetable oil)
1 large onion, sliced
4 garlic cloves, minced
2 cups beef broth (or chicken broth for a lighter flavor)
1 cup red wine (optional, or substitute with additional broth)
3 tbsp tomato paste
1 tbsp Worcestershire sauce
2 tsp dried thyme (or 1 tbsp fresh thyme)
1 tsp dried rosemary (or 1 tbsp fresh rosemary)
2 bay leaves
Salt and pepper, to taste

For the Vegetables

4 large carrots, peeled and cut into 2-inch chunks
6-8 small Yukon Gold or red potatoes, halved
2 celery stalks, cut into 2-inch pieces (optional)
1 tbsp unsalted butter (optional, for added richness)

For the Gravy (Optional)

2 tbsp all-purpose flour (or cornstarch for a gluten-free option)
2 tbsp cold water or broth

Step-by-Step Instructions

Step 1: Prepare the Roast

Season the Roast: Generously season both sides of the chuck roast with salt and pepper.
Sear the Meat: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast for 4-5 minutes on each side, until browned. This locks in the juices and enhances flavor.
- Tip: Don’t skip this step! Browning adds a deep, caramelized flavor to the roast.

Step 2: Build the Base

Sauté Aromatics: Remove the roast from the pot and set aside. Add sliced onions and garlic to the same pot, cooking until softened and fragrant (about 2-3 minutes).
Deglaze the Pot: Pour in the red wine (or broth) and scrape up any browned bits from the bottom. This step builds a rich base for the sauce.
Add Liquid and Herbs: Stir in beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring the mixture to a simmer.

Step 3: Slow Cook the Roast

Combine Everything: Return the seared roast to the pot, ensuring it is partially submerged in the liquid.
Cover and Cook:
- Oven Method: Preheat the oven to 300°F (150°C) and cook the roast, covered, for 3-4 hours.
- Stovetop Method: Simmer on low heat, covered, for 3-4 hours.
- Slow Cooker Method: Transfer everything to a slow cooker and cook on LOW for 8-10 hours or HIGH for 4-6 hours.
- Tip: The roast is ready when it’s fork-tender and easily pulls apart.

Step 4: Add Vegetables

After 2 hours of cooking, add the carrots, potatoes, and celery to the pot. Ensure they are partially submerged in the liquid.
Cover and continue cooking for the remaining time (1-2 hours in the oven or 4-5 hours on LOW in the slow cooker). The vegetables should be tender but not mushy.

Step 5: Thicken the Gravy (Optional)

Once the roast and vegetables are cooked, remove them from the pot and set aside.
Make the Gravy: In a small bowl, whisk together flour (or cornstarch) and cold water until smooth. Stir the mixture into the pot juices and simmer for 5-10 minutes until thickened.
- Tip: Strain the liquid before thickening if you prefer a smooth gravy.

Serving Suggestions

Plate the Dish: Place a portion of the roast on a plate, surrounded by carrots, potatoes, and celery. Drizzle with gravy.
Garnish: Sprinkle with fresh parsley or thyme for added flavor and color.
Serve With: Warm crusty bread or homemade biscuits to mop up the delicious gravy.

Tips for the Best Pot Roast

Choose the Right Cut: Chuck roast is ideal for pot roasts because it’s marbled with fat, which makes it tender when slow-cooked. Brisket or round roast are good alternatives.
Low and Slow Cooking: The key to a tender roast is cooking it at a low temperature for an extended period.
Don’t Overcrowd the Pot: Arrange the vegetables around the roast, not on top, to ensure even cooking.
Flavor Boosters: Add a splash of balsamic vinegar or soy sauce to the broth for an extra layer of flavor.

Variations

Classic Pot Roast: Skip the wine and use more beef broth for a traditional flavor.
Herb-Crusted Roast: Add a crust of minced garlic, thyme, and rosemary mixed with olive oil to the top of the roast before cooking.
Gluten-Free Version: Use cornstarch or arrowroot powder to thicken the gravy instead of flour.

Storage and Reheating

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: Freeze portions of the roast with vegetables and gravy for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm in a pot over low heat, adding a splash of broth if needed, or microwave until heated through.

FAQs

1. Can I use a different cut of beef?
Yes! Brisket, bottom round, or even a pork shoulder can work for this recipe, but cooking times may vary.

2. Can I make this without a Dutch oven?
Absolutely! Use a slow cooker or a roasting pan covered tightly with foil.

3. How do I prevent the vegetables from overcooking?
Add the vegetables during the last hour or two of cooking so they stay tender but firm.

4. Can I skip the wine?
Yes! Substitute with more beef broth, or add a splash of balsamic vinegar for depth.

5. How do I fix overly salty gravy?
Add a small amount of cream, milk, or unsalted broth to balance the saltiness.

6. Can I cook this in advance?
Yes! Pot roast tastes even better the next day. Reheat gently on the stovetop or in the oven.

Conclusion

Pot Roast with Potatoes and Carrots is a timeless recipe that’s perfect for family dinners, holidays, or any night you’re craving comfort food. The combination of tender beef, perfectly cooked vegetables, and a rich, savory gravy makes it a dish everyone will love. Customize it with your favorite herbs and enjoy a cozy, satisfying meal every time.