Absolutelyโpot roast with potatoes and carrots is classic comfort food for a reason ๐ฅฉ๐ฅ๐ฅ
Tender beef, savory gravy, and veggies that soak up all that flavor? Hard to beat.
Hereโs a simple, no-fail way to make it come out juicy every time:
Classic Pot Roast with Potatoes & Carrots
Ingredients (Serves 4โ6)
- 3โ4 lb chuck roast
- Salt & black pepper
- 2 tbsp oil
- 1 onion, sliced
- 3 cloves garlic, smashed
- 4 cups potatoes, chunked
- 3โ4 carrots, cut into large pieces
- 2 cups beef broth
- 1 tbsp tomato paste (optional, for depth)
- 1 tsp thyme or rosemary
- 1 bay leaf
Instructions (Oven Method)
- Season & sear
Pat roast dry, season generously with salt and pepper.
Sear in oil on all sides until deeply browned. - Build flavor
Remove roast. Add onion and garlic to the pot; cook 2 minutes.
Stir in tomato paste (if using). - Braise
Return roast to pot. Add broth, herbs, and bay leaf.
Cover and cook at 300ยฐF (150ยฐC) for 3 hours. - Add veggies
Add potatoes and carrots.
Cover and cook 45โ60 minutes more, until tender. - Rest & serve
Rest 10 minutes, slice or shred, and spoon gravy over top.
Easy Variations
- Slow cooker: 8 hours low / 4โ5 hours high
- Instant Pot: ~60โ70 minutes + natural release
- Add mushrooms or celery for extra flavor
If you want, I can also share:
- A Mississippi-style pot roast
- The one cut of beef that works best
- How to thicken the gravy perfectly
Just say the word ๐