Here’s a classic, hearty recipe for pot roast with carrots and potatoes:
Ingredients (serves 4–6)
- 3–4 lb beef chuck roast
- Salt and pepper, to taste
- 2–3 tbsp olive oil
- 1 large onion, chopped
- 3–4 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 4–5 medium potatoes, peeled and cut into chunks
- 4–5 carrots, peeled and cut into chunks
- Optional: 1–2 tbsp Worcestershire sauce
Instructions
- Season and sear the roast: Generously salt and pepper the beef. In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the roast on all sides (about 3–4 minutes per side). Remove and set aside.
- Sauté aromatics: Cook onions until softened, about 3–5 minutes. Add garlic for 30 seconds more.
- Deglaze and add liquids: Stir in tomato paste and cook 1 minute. Add beef broth (and Worcestershire sauce if using), scraping up browned bits. Add thyme, rosemary, and bay leaves.
- Cook the roast: Return the roast to the pot. Cover, reduce heat to low, and simmer for 2–3 hours, until tender. (Or bake at 325°F / 160°C for 3–3.5 hours.)
- Add vegetables: About 45–60 minutes before the roast is done, add potatoes and carrots, making sure they’re mostly submerged in liquid.
- Finish and serve: Remove bay leaves. Slice or shred the roast and serve with vegetables and gravy.
💡 Tip: For thicker gravy, remove the roast and veggies, then simmer the liquid uncovered for 5–10 minutes. You can also whisk in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to thicken.
If you want, I can also give a slow cooker version that’s super easy and hands-off.
