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

Scale

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)

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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