Here’s a classic Pot Roast with Carrots and Potatoes recipe — hearty, comforting, and perfect for a Sunday dinner (or any cozy night in).
🥩 Ingredients (Serves 6–8)
- 3–4 lb (1.4–1.8 kg) chuck roast (or brisket/shoulder roast)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional — can substitute with extra broth)
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
- 1 teaspoon dried rosemary (or 1 sprig fresh rosemary)
- 4 large carrots, cut into 2-inch chunks
- 1 ½ lb (700 g) baby potatoes or cut russet potatoes
- 2 tablespoons cornstarch + 2 tablespoons water (optional, for thickening)
🍳 Instructions
- Season and sear the roast:
- Pat roast dry and season generously with salt and pepper.
- In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat.
- Sear the roast on all sides (about 3–4 minutes per side) until nicely browned. Remove and set aside.
- Sauté aromatics:
- In the same pot, add onion and cook for 2–3 minutes until softened.
- Stir in garlic and tomato paste; cook 30 seconds until fragrant.
- Deglaze:
- Pour in the red wine (if using) and scrape up any browned bits from the bottom.
- Let it simmer for 2 minutes to reduce slightly.
- Add broth and seasonings:
- Stir in beef broth, Worcestershire sauce, thyme, and rosemary.
- Return roast to the pot, spooning a bit of liquid over the top.
- Roast:
- Cover and cook in a 325°F (165°C) oven for 2 hours.
- After 2 hours, add carrots and potatoes around the roast.
- Cover again and continue roasting for 1–1.5 more hours, or until the roast is fork-tender and vegetables are soft.
- Make gravy (optional):
- Remove roast and veggies from the pot.
- Skim off excess fat from the liquid.
- Bring the remaining liquid to a simmer; mix cornstarch with water and whisk in to thicken.
- Serve:
- Slice or shred the roast.
- Serve with carrots, potatoes, and a generous spoonful of gravy.
💡 Tips
- For a slow cooker version: Cook on Low for 8–9 hours or High for 4–5 hours.
- For an Instant Pot version: Pressure cook for 60 minutes, then natural release for 15 minutes.
- Leftovers taste even better the next day!
Would you like me to give you the slow cooker version specifically (super easy, minimal prep)?
