Ultimate Tender Pot Roast with Carrots and Potatoes

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Ultimate Tender Pot Roast with Carrots and Potatoes: Classic Sunday Dinner Perfection

There’s something undeniably comforting about a perfectly cooked pot roast with carrots and potatoes. A beautifully browned chuck roast slowly simmers for hours in a rich, savory gravy until it becomes fork-tender, surrounded by sweet carrots and creamy potatoes that soak up every drop of flavor. The aroma alone—deep beefy notes mingled with herbs, garlic, and onion—is enough to make the entire house feel warm and welcoming.

This timeless one-pot meal has been a cornerstone of family dinners for generations, especially on Sundays or chilly evenings when you want something hearty that practically cooks itself. Whether you’re feeding a crowd, meal-prepping for the week, or simply craving classic comfort food, this pot roast delivers every single time. The meat melts in your mouth, the vegetables are perfectly tender, and the gravy is so delicious you’ll want to spoon it over everything.

Best of all, this recipe is forgiving and adaptable. You can make it in a Dutch oven on the stovetop, in a slow cooker, or in an Instant Pot—whichever fits your schedule. With just a handful of everyday ingredients and minimal hands-on time, you’ll create a dinner that tastes like it took all day.

Why This Pot Roast Recipe Is the Best You’ll Ever Make

Countless pot roast recipes exist, but this version stands out for several key reasons.

First, it uses the perfect cut of beef—chuck roast—which is well-marbled and becomes incredibly tender with slow cooking. Cheaper than premium cuts, it delivers superior flavor and texture when braised.

Second, the searing step locks in flavor and creates the fond (those browned bits on the bottom of the pot) that forms the base of an unbelievably rich gravy—no packets needed.

Third, the vegetable trio of carrots, potatoes, and onions cooks right in the same pot, absorbing the beef juices and herbs for maximum taste. No bland side dishes here.

Fourth, the herb and seasoning blend—fresh thyme, rosemary, garlic, and a touch of Worcestershire—adds layers of savory depth without overpowering the natural beef flavor.

Finally, the gravy is silky and abundant. A simple flour or cornstarch slurry thickens the cooking liquid into a luscious sauce you’ll want to pour over mashed potatoes, rice, or bread.

This recipe has been refined through years of testing to ensure consistently tender meat, flavorful vegetables, and restaurant-worthy gravy every time.

Ingredients You’ll Need

This recipe serves 6-8 generously, with plenty of leftovers.

For the Pot Roast:

  • 4-5 pound (1.8-2.3 kg) boneless beef chuck roast (well-marbled)
  • 3 tablespoons vegetable oil or olive oil
  • Kosher salt and freshly ground black pepper
  • 2 large yellow onions, roughly chopped
  • 6-8 cloves garlic, smashed or minced
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 1.5-2 pounds baby potatoes or Yukon Gold potatoes, halved or quartered (about 1-1.5 inch pieces)
  • 3 cups beef broth (low-sodium preferred)
  • 1 cup dry red wine (optional; substitute extra broth if desired)
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 3-4 sprigs fresh thyme (or 1 teaspoon dried)
  • 2 sprigs fresh rosemary (or ½ teaspoon dried)
  • 2 bay leaves

For Thickening the Gravy:

  • 3 tablespoons all-purpose flour or cornstarch
  • ¼ cup cold water

Optional Garnishes:

  • Fresh parsley, chopped
  • Additional fresh thyme leaves

Ingredient notes:

  • Chuck roast: Avoid lean cuts like rump or round—they’ll dry out.
  • Wine: Adds depth; Cabernet, Merlot, or Pinot Noir work well.
  • Potatoes: Waxy varieties like Yukon Gold or red potatoes hold shape best.
  • Broth: Homemade is ideal, but good-quality store-bought works.

Step-by-Step Instructions (Dutch Oven/Stovetop/Oven Method)

This is the classic method that produces the deepest flavor.

  1. Prepare the roast: Remove chuck roast from refrigerator 1 hour before cooking to reach room temperature. Pat very dry with paper towels—this ensures a good sear. Generously season all sides with kosher salt and black pepper.
  2. Sear the beef: Preheat oven to 325°F (165°C). Heat 3 tablespoons oil in a large Dutch oven over medium-high heat until shimmering. Add roast and sear undisturbed for 4-5 minutes per side until deeply browned (including edges). Transfer to a plate.
  3. Sauté aromatics: Reduce heat to medium. Add chopped onions and cook 5-7 minutes until softened and golden. Add garlic and cook 1 minute until fragrant. Stir in tomato paste and cook 2 minutes to caramelize.
  4. Deglaze: Pour in red wine (if using) and scrape up browned bits with a wooden spoon. Simmer 3 minutes to reduce slightly. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir to combine.
  5. Return beef and add vegetables: Nestle seared roast and any accumulated juices back into the pot. Arrange carrots and potatoes around the meat. Liquid should come about halfway up the roast—add more broth if needed.
  6. Braise: Bring to a gentle simmer. Cover tightly with lid and transfer to preheated oven. Cook 3.5-4.5 hours, turning roast once halfway, until fork-tender (internal temperature 195-205°F/90-96°C).
  7. Rest and thicken gravy: Remove pot from oven. Transfer roast and vegetables to a platter and tent loosely with foil. Discard herb sprigs and bay leaves. Skim excess fat from surface. Place pot over medium heat. Whisk flour/cornstarch with cold water to make slurry. Stir into liquid and simmer 5-10 minutes until thickened to gravy consistency.
  8. Slice and serve: Slice or shred roast against the grain. Arrange on platter with vegetables. Spoon gravy generously over everything. Garnish with fresh parsley.

Slow Cooker Instructions

For hands-off convenience:

  • Sear beef and sauté aromatics in a skillet first (highly recommended for flavor).
  • Transfer everything to slow cooker.
  • Cook on LOW 8-10 hours or HIGH 5-6 hours until tender.
  • Thicken gravy on stovetop or with cornstarch slurry in slow cooker on HIGH.

Instant Pot/Pressure Cooker Instructions

For fastest results:

  • Use sauté function to sear beef and cook aromatics.
  • Add remaining ingredients.
  • Pressure cook on HIGH 60-70 minutes for 4-lb roast + natural release 20 minutes.
  • Remove meat/veg, thicken sauce using sauté function.

Essential Tips for Perfect Pot Roast Every Time

  • Dry and season generously: Moisture prevents browning.
  • Sear properly: Don’t move the meat too soon.
  • Low and slow: Rushing with high heat makes tough meat.
  • Don’t overfill with liquid: Pot roast braises, not boils.
  • Check tenderness: Time varies by roast size/shape.
  • Rest before slicing: Allows juices to redistribute.
  • Make ahead: Flavor improves overnight.

Delicious Variations

  • Root Vegetable Boost: Add parsnips, turnips, or celery.
  • Mushroom Pot Roast: Add 8 oz sliced mushrooms with onions.
  • Beer Version: Substitute beer for wine.
  • Herb Variations: Try sage or oregano.
  • Spicy Kick: Add red pepper flakes or horseradish.

How to Serve Classic Pot Roast

  • With crusty bread for soaking up gravy
  • Over creamy mashed potatoes or egg noodles
  • Simple green salad or steamed green beans
  • Red wine (same used in cooking)

Leftovers make incredible sandwiches, tacos, or hash.

Storage and Reheating

  • Refrigerator: Up to 4-5 days in airtight container.
  • Freezer: Up to 3 months (slice meat first).
  • Reheating: Gently in gravy to prevent drying.

Nutritional Information (Per Serving, Approximate)

Based on 8 servings:

  • Calories: 580
  • Protein: 52g
  • Carbohydrates: 28g
  • Fat: 30g

This ultimate pot roast with carrots and potatoes is more than dinner—it’s tradition, comfort, and pure satisfaction in every tender bite. Make it once, and it will become your family’s most-requested meal.

Enjoy!

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