🥩 Classic Pot Roast with Potatoes and Carrots
🕒 Prep Time: 20 min | Cook Time: 3.5–4 hours (oven) or 8 hours (slow cooker)
Serves: 6–8
🍴 Ingredients:
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3–4 lb chuck roast (well-marbled)
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Salt & freshly ground black pepper
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2 tbsp olive oil
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1 large onion, chopped or sliced
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4 cloves garlic, minced
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2 cups beef broth (low sodium)
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¾ cup red wine (optional, or use extra broth)
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2 tbsp tomato paste
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1 tbsp Worcestershire sauce
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1 tsp dried thyme
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1 tsp dried rosemary
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1 bay leaf
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1½ lbs Yukon gold or red potatoes, halved or quartered
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4–5 carrots, peeled and cut into chunks
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Optional: 2 tbsp cornstarch + 2 tbsp water (for thickening gravy)
🔪 Instructions:
1. Sear the Roast:
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Pat roast dry with paper towels and season all over with salt and pepper.
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Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
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Sear roast on all sides until browned (about 3–4 min per side). Remove and set aside.
2. Sauté Aromatics:
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In the same pot, sauté onions for 2–3 minutes until softened.
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Add garlic and cook 30 seconds more.
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Stir in tomato paste and cook 1 minute.
3. Deglaze & Add Liquid:
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Pour in red wine (if using) to deglaze, scraping up browned bits. Simmer 2 minutes.
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Stir in beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf.
4. Return Roast & Add Veggies:
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Place roast back in pot.
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Add potatoes and carrots around the sides.
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Bring to a simmer, then cover tightly with lid.
5. Bake Low & Slow:
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Transfer pot to preheated oven at 300°F (150°C).
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Roast for 3½ to 4 hours, until meat is fall-apart tender and vegetables are soft.
OR
🐢 Slow Cooker Method:
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Follow steps 1–4, then cook on LOW for 8–10 hours or HIGH for 4–6 hours.
6. Make Gravy (Optional):
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Remove meat and veggies.
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Skim fat from cooking liquid.
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For thicker gravy: mix 2 tbsp cornstarch + 2 tbsp cold water, whisk into simmering juices until thickened.
🧂 To Serve:
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Slice or shred the roast, spoon over the potatoes and carrots, and ladle with gravy.
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Garnish with fresh parsley or thyme if desired.
🧊 Leftovers Tip:
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Shred leftover meat for sandwiches or mix into soup or stew the next day.
Would you like a pressure cooker/Instant Pot version, or a recipe using sweet potatoes or parsnips for a twist?
