Pot roast with potatoes and carrots

Here’s a classic comfort-food recipe for Pot Roast with Potatoes and Carrots — tender, flavorful beef that practically melts in your mouth, with perfectly cooked vegetables in a rich gravy. 🍖🥕🥔

🧾 Ingredients (Serves 6)

3–4 lb (1.5–1.8 kg) beef chuck roast
2 tbsp olive oil or vegetable oil
Salt and black pepper, to taste
1 onion, roughly chopped
3 garlic cloves, minced
4 carrots, cut into chunks
4 potatoes, peeled and quartered (Yukon Gold or Russet work best)
2 cups (480 ml) beef broth
1 cup (240 ml) red wine (optional; or use extra broth)
2 tbsp tomato paste (optional, for richness)
2 tsp Worcestershire sauce
2 sprigs fresh rosemary (or 1 tsp dried)
2 sprigs thyme (or 1 tsp dried)

👩‍🍳 Instructions

1. Prepare and Sear the Roast

Pat the beef dry with paper towels 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 (about 3–4 minutes per side) until nicely browned.
Remove the roast and set aside.

2. Sauté Aromatics

In the same pot, add onions and garlic. Cook for about 2 minutes until fragrant.
Stir in tomato paste and cook 1 more minute (optional but adds depth).

3. Deglaze and Add Liquid

Pour in red wine (if using) and scrape up browned bits from the bottom.
Add beef broth and Worcestershire sauce. Stir well.

4. Combine Everything

Return the roast to the pot.
Add carrots, potatoes, rosemary, and thyme around the beef.
Cover tightly with a lid.

5. Cook Until Tender

You can choose one of these methods:

Oven: Bake at 325°F (165°C) for 3½–4 hours.
Stovetop: Simmer on low heat for 3–4 hours.
Slow cooker: Cook on low for 8 hours or high for 4–5 hours.

The roast is done when it’s fork-tender and vegetables are soft.

6. Serve

Remove the beef and shred or slice it.
Spoon the vegetables and juices over top.
Optional: thicken the juices into gravy — mix 1 tbsp cornstarch + 2 tbsp water, stir into hot liquid, and simmer until thickened.

🌟 Tips

For more flavor, add celery, mushrooms, or parsnips.
Always rest the roast for 10 minutes before slicing.
Save leftovers — it tastes even better the next day!

Would you like me to give you a slow cooker version (hands-off, all-day simmer with ultra-tender meat)?