𝗪𝗼𝘂𝗹𝗱 𝗬𝗼𝘂 𝗲𝗮𝘁 𝗣𝗼𝘁 𝗥𝗼𝗮𝘀𝘁 𝘄𝗶𝘁𝗵 𝗣𝗼𝘁𝗮𝘁𝗼𝗲𝘀 𝗮𝗻𝗱 𝗖𝗮𝗿𝗿𝗼𝘁𝘀

Absolutely—pot roast with potatoes and carrots is classic comfort food for a reason 🥩🥕🥔
Tender beef, savory gravy, and veggies that soak up all that flavor? Hard to beat.

Here’s a simple, no-fail way to make it come out juicy every time:

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Classic Pot Roast with Potatoes & Carrots

Ingredients (Serves 4–6)

• 3–4 lb chuck roast
• Salt & black pepper
• 2 tbsp oil
• 1 onion, sliced
• 3 cloves garlic, smashed
• 4 cups potatoes, chunked
• 3–4 carrots, cut into large pieces
• 2 cups beef broth
• 1 tbsp tomato paste (optional, for depth)
• 1 tsp thyme or rosemary
• 1 bay leaf

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Instructions (Oven Method)

1. Season & sear
   Pat roast dry, season generously with salt and pepper.
   Sear in oil on all sides until deeply browned.
2. Build flavor
   Remove roast. Add onion and garlic to the pot; cook 2 minutes.
   Stir in tomato paste (if using).
3. Braise
   Return roast to pot. Add broth, herbs, and bay leaf.
   Cover and cook at 300°F (150°C) for 3 hours.
4. Add veggies
   Add potatoes and carrots.
   Cover and cook 45–60 minutes more, until tender.
5. Rest & serve
   Rest 10 minutes, slice or shred, and spoon gravy over top.

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Easy Variations

• Slow cooker: 8 hours low / 4–5 hours high
• Instant Pot: ~60–70 minutes + natural release
• Add mushrooms or celery for extra flavor

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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 😄