Pot roast with potatoes and carrots

Here’s a classic pot roast with potatoes and carrots — tender beef, flavorful gravy, and perfectly cooked veggies. 🥕🥔🍖

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📝 Ingredients

Serves 6

For the roast:

• 3–4 lb (1.5–1.8 kg) beef chuck roast

• 2 tsp salt

• 1 tsp black pepper

• 2 tbsp olive oil or vegetable oil

• 1 large onion, sliced

• 4 cloves garlic, minced

• 2 cups beef broth (or more as needed)

• 1 cup red wine (optional; can substitute with more broth)

• 2 tbsp tomato paste (optional, for richness)

• 2 tsp Worcestershire sauce

• 2 tsp dried thyme or 1 tbsp fresh thyme

• 1 bay leaf

Vegetables:

• 4–5 medium carrots, peeled and cut into large chunks

• 4–5 medium potatoes, peeled and quartered (Yukon Gold or Russet work well)

• 2 stalks celery, chopped (optional)

For thickening (optional):

• 2 tbsp flour or cornstarch mixed with ¼ cup cold water (slurry)

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🍳 Instructions

1. Prep the roast:
   Pat the beef dry with paper towels, then season all over with salt and pepper.

2. Sear the meat:
   In a large Dutch oven or heavy pot, heat oil over medium-high heat. Sear the roast on all sides (about 4–5 minutes per side) until nicely browned. Remove and set aside.

3. Sauté aromatics:
   Add the onion and garlic to the pot. Cook 2–3 minutes until fragrant. Stir in tomato paste (if using) and cook another minute.

4. Deglaze:
   Pour in the wine (if using), scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.

5. Add liquid and seasonings:
   Add beef broth, Worcestershire sauce, thyme, and bay leaf. Return the roast to the pot. The liquid should come about halfway up the sides of the meat.

6. Slow cook:

   • Oven: Cover and cook at 325°F (160°C) for 3 to 3½ hours.

   • Slow cooker: Cook on Low for 8–9 hours or High for 4–5 hours.

7. Add vegetables:
   After about 2½ hours (or halfway through slow cooking), add potatoes, carrots, and celery around the roast. Cover and continue cooking until the meat and vegetables are fork-tender.

8. Make gravy (optional):
   Remove meat and veggies. Skim fat from the liquid. Whisk in the flour or cornstarch slurry and simmer for 5 minutes until thickened. Season with salt and pepper to taste.

9. Serve:
   Slice or shred the roast and serve with the vegetables, topped with gravy.

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🌿 Tips

• For extra flavor, add a sprig of rosemary or a splash of balsamic vinegar to the cooking liquid.

• Leftovers reheat beautifully — even better the next day!

• Serve with crusty bread or over mashed potatoes for comfort food heaven.

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Would you like me to adapt this recipe for a slow cooker, Instant Pot, or oven-only version (no searing step)?