If you’re searching for the ultimate comfort food, look no further than Pot Roast with Carrots & Potatoes. This classic, slow-braised dish transforms a humble beef chuck roast into a meltingly tender centerpiece, surrounded by sweet, buttery carrots and creamy potatoes, all bathed in a savory, aromatic gravy. It’s the kind of meal that fills your kitchen with mouthwatering aromas and brings everyone running to the table—whether it’s a cozy Sunday dinner or a special family gathering.
Ingredients You’ll Need
This Pot Roast with Carrots & Potatoes shines with just a handful of pantry staples and fresh vegetables. Each ingredient plays a key role in building layers of flavor, color, and heartwarming texture that make this dish unforgettable.
- Beef chuck roast (3–4 pounds): Perfectly marbled for fall-apart tenderness and deep, beefy flavor.
- Salt (2 teaspoons): Essential for seasoning the meat and drawing out its natural juices.
- Black pepper (1 teaspoon): Adds just the right amount of warmth and subtle heat.
- Olive oil (2 tablespoons): Helps create a beautiful golden crust during searing.
- Onion, quartered (1 large): Provides sweetness and depth to the braising liquid.
- Garlic, smashed (4 cloves): Infuses the roast with irresistible aroma and flavor.
- Beef broth, low sodium (4 cups): The savory foundation for a rich, robust gravy.
- Tomato paste (2 tablespoons): Adds subtle tang and boosts the umami notes.
- Worcestershire sauce (2 tablespoons): Enhances complexity and brings out the beef’s best qualities.
- Dried thyme (1 teaspoon): Offers earthy, herbal undertones to balance the richness.
- Dried rosemary (1 teaspoon): Brings a fragrant, piney lift to the dish.
- Carrots, peeled and chunked (4 large): Classic pot roast veggie—naturally sweet and tender when braised.
- Baby potatoes or Yukon Golds, quartered (1.5 pounds): Creamy and hearty, they soak up all the delicious juices.
- Cornstarch mixed with water (2 tablespoons each, optional): For thickening the gravy to your ideal consistency.
How to Make Pot Roast with Carrots & Potatoes
Step 1: Season and Sear the Roast
Start by generously seasoning your beef chuck roast with salt and pepper on all sides. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then sear the roast until a deep, golden crust forms—about 3–4 minutes per side. This step creates incredible flavor and helps lock in all the juicy goodness.
Step 2: Sauté the Aromatics
Once the beef is seared, set it aside. Add your quartered onion and smashed garlic to the same pot, sautéing for 2–3 minutes until they’re soft and fragrant. This is where the magic begins, as those savory aromas fill your kitchen.
Step 3: Build the Braising Liquid
Stir in the tomato paste and let it cook for about a minute to deepen its flavor. Pour in the beef broth and Worcestershire sauce, scraping up all the delicious browned bits from the bottom—those bits are pure flavor gold! Add the dried thyme and rosemary, giving the liquid a quick stir.
Step 4: Slow Braise the Beef
Return the seared roast (and any accumulated juices) to the pot. Nestle it into the liquid, cover tightly, and reduce the heat to low. Let it simmer gently for 2 hours, allowing the meat to slowly tenderize and soak up all the herby, savory goodness.
Step 5: Add the Carrots & Potatoes
After 2 hours, scatter the carrots and potatoes around the roast. Re-cover the pot and continue simmering for another 1 to 1.5 hours, or until the beef is fork-tender and the vegetables are perfectly soft. If you love a thicker gravy, mix together the cornstarch and water, then stir it in during the last 10 minutes of cooking, letting it gently bubble until the juices thicken.
Step 6: Serve and Savor
Carefully transfer the beef to a cutting board. Slice or shred it into hearty portions. Spoon the carrots and potatoes around the meat, then ladle that luscious pan gravy over everything. Your Pot Roast with Carrots & Potatoes is ready to steal the show!
How to Serve Pot Roast with Carrots & Potatoes
Garnishes
A sprinkle of freshly chopped parsley or thyme adds a pop of color and a hint of freshness. For a touch of richness, a pat of butter melting over the sliced roast is always welcome.
Side Dishes
While Pot Roast with Carrots & Potatoes is a one-pot wonder, it pairs beautifully with a simple green salad or some crusty bread to soak up every drop of that amazing gravy. For something extra special, try serving it alongside creamy polenta or buttered egg noodles.
Creative Ways to Present
For a family-style feast, pile the roast and vegetables onto a large platter and drizzle generously with pan juices. If you want to elevate it for guests, arrange individual servings with a nest of potatoes and carrots, topped with thick slices of beef and a glossy spoonful of gravy. Leftovers can even be turned into open-faced sandwiches or tucked into savory hand pies.
Make Ahead and Storage
Storing Leftovers
Leftover Pot Roast with Carrots & Potatoes keeps beautifully in the fridge for up to 4 days. Let everything cool to room temperature, then transfer to an airtight container, making sure the meat and veggies are submerged in the pan juices for maximum moisture.
Freezing
For longer storage, freeze pot roast portions (with carrots, potatoes, and gravy) in freezer-safe containers or zip-top bags for up to 3 months. Thaw overnight in the refrigerator before reheating for the best texture and flavor.
Reheating
Reheat gently in a covered pot over low heat, adding a splash of broth if needed to loosen the sauce. Alternatively, microwave individual servings in short bursts, stirring halfway through, until hot and steamy.
FAQs
Can I make Pot Roast with Carrots & Potatoes in a slow cooker?
Absolutely! Sear the beef first for maximum flavor, then add everything to your slow cooker. Cook on low for about 8 hours or high for 4–5 hours, adding the carrots and potatoes halfway through for perfect tenderness.
What’s the best cut of beef for pot roast?
Beef chuck roast is the gold standard for Pot Roast with Carrots & Potatoes thanks to its marbling and connective tissue, which break down into juicy tenderness during slow cooking. Brisket or bottom round can also work, though they have slightly different textures.
How can I thicken the gravy?
To thicken the sauce, stir in a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water) during the last 10 minutes of simmering. Let it bubble gently until it reaches your desired consistency.
Can I substitute other vegetables?
Yes! Feel free to add parsnips, turnips, or even mushrooms along with the carrots and potatoes for extra flavor and variety. Just cut them into similar-sized chunks so everything cooks evenly.
Is this recipe gluten-free?
Pot Roast with Carrots & Potatoes is naturally gluten-free as long as you use gluten-free Worcestershire sauce and cornstarch. Always double-check your ingredient labels to be sure.
Final Thoughts
There’s something truly special about gathering around the table to share a steaming platter of Pot Roast with Carrots & Potatoes. It’s a recipe that’s full of comfort, flavor, and love—perfect for making memories with family and friends. Give it a try, and don’t be surprised if it becomes your new favorite tradition!
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Pot Roast with Carrots & Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop or Braising
- Cuisine: American
- Diet: Non-Vegetarian
Description
This classic Pot Roast with Carrots & Potatoes is a comforting one-pot dinner featuring a tender, slow-cooked beef chuck roast simmered to perfection with savory herbs, aromatic garlic and onions, and hearty vegetables. The rich pan juices create a flavorful gravy that perfectly complements the melt-in-your-mouth meat and tender vegetables, making it an ideal meal for gatherings or cozy family dinners.
Ingredients
Meat and Seasoning
- 3–4 pound beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
Sauté and Braise Base
- 2 tablespoons olive oil
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 4 cups beef broth (low sodium)
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Vegetables
- 4 large carrots, peeled and cut into chunks
- 1 1/2 pounds baby potatoes or quartered Yukon Gold potatoes
Optional Thickening
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
- Season the Meat: Generously season the chuck roast all over with salt and black pepper to enhance the natural flavors of the beef.
- Sear the Roast: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast for 3–4 minutes on each side until it is well-browned. This caramelizes the meat, adding depth to the final dish. Remove the roast and set aside temporarily.
- Sauté Aromatics: In the same pot, add the quartered onion and smashed garlic cloves. Sauté for 2–3 minutes until fragrant and slightly softened, infusing the base with rich flavors.
- Add Tomato Paste: Stir in the tomato paste and cook for another minute to deepen its flavor and slightly caramelize it.
- Deglaze and Add Liquids: Pour in the low sodium beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. These bits are packed with flavor and help build a rich braising liquid.
- Add Herbs and Return Meat: Stir in dried thyme and rosemary, then return the seared roast to the pot, nestling it into the liquid.
- Simmer the Roast: Cover the pot and simmer over low heat for 2 hours, allowing the beef to slowly tenderize and absorb the herbaceous broth.
- Add Vegetables: Add the peeled and chunked carrots along with the potatoes to the pot. Re-cover and continue to cook for another 1 to 1.5 hours, or until the meat is fork-tender and the vegetables are soft.
- Thicken Gravy (Optional): To create a thicker gravy, stir in the cornstarch slurry (cornstarch mixed with water) during the last 10 minutes of cooking. Let it simmer until the sauce has slightly thickened.
- Serve: Slice or shred the roast and serve it with the tender carrots, potatoes, and plenty of the flavorful pan juices for a complete and hearty meal.
Notes
- This recipe can be adapted for a slow cooker by cooking on low for 8 hours or on high for 4–5 hours.
- For best texture in the slow cooker, add the carrots and potatoes halfway through the cooking process.
- Leftovers are delicious as sandwiches or can be repurposed into a stew for another meal.
- Use gluten-free Worcestershire sauce and cornstarch to make this recipe gluten-free.
Nutrition
- Serving Size: 1 plate (approximately 1/6 of recipe)
- Calories: 510
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 135mg
