Here’s a classic, hearty pot roast recipe with potatoes and carrots that’s flavorful and simple.
Ingredients (serves 4–6)
- 3–4 lb beef chuck roast
- Salt and pepper, to taste
- 2–3 tbsp vegetable oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 4 cups beef broth (or enough to cover 2/3 of the roast in the pot)
- 2 tbsp tomato paste (optional, for depth of flavor)
- 2 tsp dried thyme (or 3 sprigs fresh)
- 2 tsp dried rosemary (or 3 sprigs fresh)
- 4–5 medium potatoes, peeled and cut into chunks
- 4 large carrots, peeled and cut into chunks
- 2 stalks celery, chopped (optional)
- 1–2 tbsp Worcestershire sauce (optional)
Instructions
1. Prepare and sear the roast
- Pat the beef dry and season generously with salt and pepper.
- Heat oil in a large Dutch oven or heavy pot over medium-high heat.
- Sear the roast on all sides until browned (about 4–5 minutes per side). Remove and set aside.
2. Sauté aromatics
- Add onion, garlic, and celery (if using) to the pot. Cook for 3–4 minutes until softened.
- Stir in tomato paste and cook 1–2 minutes for a richer flavor.
3. Add liquid and herbs
- Return the roast to the pot.
- Pour in beef broth and Worcestershire sauce (if using). The liquid should cover about 2/3 of the roast.
- Add thyme and rosemary.
4. Simmer
- Bring to a gentle boil, then reduce heat to low.
- Cover and simmer 2–3 hours, until the meat is tender and easily shredded with a fork.
5. Add vegetables
- About 45 minutes before the end, add potatoes and carrots.
- Cover and continue to cook until vegetables are tender.
6. Finish and serve
- Remove the roast and let it rest 10 minutes before slicing.
- Skim fat from the cooking liquid or make a gravy by thickening with a little flour or cornstarch if desired.
- Serve the roast with the carrots, potatoes, and pan juices.
This is a classic slow-cooked comfort meal—you can also do it in a slow cooker: sear the meat first, then cook on low for 6–8 hours with veggies added halfway through.
If you want, I can give a version that makes the potatoes extra creamy and the gravy rich and silky without extra cream. Do you want me to do that?
