Here’s a classic pot roast with carrots and potatoes recipe — a hearty, comforting meal that’s perfect for any occasion. The slow-cooked beef is tender, juicy, and full of flavor, with perfectly cooked veggies.
🥘 Ingredients (Serves 6-8)
- For the pot roast:
- 3–4 lbs (1.5–2 kg) chuck roast (or any cut suitable for slow cooking)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 2 cups beef broth (or water with bouillon)
- 1 cup red wine (optional, or substitute with additional beef broth)
- 1–2 tablespoons Worcestershire sauce
- 2 teaspoons dried thyme (or 2 tablespoons fresh thyme)
- 2 teaspoons dried rosemary (or 2 tablespoons fresh rosemary)
- 2 bay leaves
- For the vegetables:
- 6–8 medium potatoes, peeled and cut into chunks
- 4–5 carrots, peeled and cut into 2-inch pieces
- 2 tablespoons butter (optional, for flavor)
🥄 Instructions
- Sear the roast:
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Season the chuck roast generously with salt and pepper.
- Sear the roast on all sides (about 3–4 minutes per side) until browned.
- Once seared, remove the roast and set aside.
- Deglaze the pot:
- In the same skillet, add onions and garlic. Sauté for about 2–3 minutes until softened.
- Add red wine (if using) to deglaze the pan, scraping up any browned bits.
- Let the wine reduce for a minute or two, then add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir to combine.
- Transfer to slow cooker:
- Place the seared roast into the slow cooker.
- Pour the broth mixture over the roast.
- Cook the pot roast:
- Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the roast is fork-tender.
- Add the vegetables:
- About 2 hours before the roast is done, add the potatoes and carrots to the slow cooker around the roast.
- Stir occasionally to ensure even cooking.
- Finish the dish:
- Once the pot roast is done, remove the roast from the slow cooker and let it rest for 10–15 minutes before slicing.
- Stir the vegetables in the slow cooker and season with additional salt and pepper, if needed.
- Serve:
- Serve slices of the roast with the carrots and potatoes, spooning some of the broth over the top.
- Garnish with fresh parsley or thyme if desired.
💡 Tips:
- You can also add parsnips or turnips for added flavor.
- For an extra-rich sauce, mix 1–2 tablespoons of cornstarch with cold water and stir it into the broth about 30 minutes before serving to thicken it.
- Leftovers can be used for sandwiches or soups, and the meat keeps well in the fridge for several days.
This is a classic dish that’s perfect for Sunday dinner or a cozy weekday meal. Would you like to add a dessert idea to go with it? 🍰
