Pot roast with carrots and potatoes

Here’s a classic pot roast with carrots and potatoes 🥩🥕🥔—tender, flavorful, and perfect for a cozy family meal.

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Ingredients (4–6 servings)

• 3–4 lb chuck roast
• Salt & black pepper
• 2 tbsp olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 3 cups beef broth
• 2 tbsp tomato paste (optional)
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme or rosemary
• 4–5 carrots, peeled and cut into chunks
• 1½ lbs baby potatoes or chopped russet potatoes

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Instructions

Oven Method (Classic)

1. Preheat oven
   • 300°F (150°C).
2. Season & sear
   • Pat roast dry; season generously with salt and pepper.
   • Heat oil in a Dutch oven over medium-high heat.
   • Sear roast on all sides until well browned.
3. Build flavor
   • Remove roast briefly. Add onion and garlic to pot; sauté until softened.
   • Stir in tomato paste, Worcestershire sauce, broth, and herbs.
4. Slow cook
   • Return roast to pot. Cover with lid.
   • Cook in oven 3–4 hours, until fork-tender.
5. Add vegetables
   • Add carrots and potatoes during the last 60–90 minutes of cooking.
6. Serve
   • Slice or shred roast.
   • Spoon vegetables and gravy over the meat.

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Crockpot Method

1. Season and sear roast (optional but recommended).
2. Place carrots and potatoes in bottom of slow cooker.
3. Add roast, onion, garlic, broth, Worcestershire, and herbs.
4. Cook on LOW 8–10 hours or HIGH 4–5 hours.

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Tips

• Best cut: Chuck roast gives the most tender result.
• Thicker gravy: Mix 1 tbsp cornstarch with 2 tbsp water; stir in at the end.
• Extra flavor: Add a splash of red wine or balsamic vinegar.
• Make ahead: Tastes even better the next day.

If you want, I can give you a 3-ingredient pot roast, a no-sear version, or a pressure-cooker recipe.