Here’s a classic Pot Roast with Potatoes and Carrots—hearty, comforting, and perfect for a family dinner. 🥩🥕🥔 Slow-cooked until the meat is tender and the vegetables are full of flavor.
🥩 Classic Pot Roast with Potatoes and Carrots
🧾 Ingredients (4–6 servings)
- 1.5–2 kg (3–4 lb) beef chuck roast
- Salt and pepper, to taste
- 2–3 tbsp vegetable oil
- 1 large onion, chopped
- 3–4 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 4 large potatoes, peeled and cut into chunks
- 2–3 stalks celery, chopped (optional)
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) red wine (optional, for richer flavor)
- 2 tsp dried thyme or 2–3 sprigs fresh thyme
- 2 tsp dried rosemary or 2–3 sprigs fresh rosemary
- 2 bay leaves
- 1–2 tbsp tomato paste (optional, for depth)
👩🍳 Instructions
1️⃣ Brown the Meat
- Season the beef generously with salt and pepper.
- Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Brown the roast on all sides, about 4–5 minutes per side. Remove and set aside.
2️⃣ Sauté Aromatics
- In the same pot, sauté onion and garlic until soft, about 3–4 minutes.
- Add tomato paste if using, stir for 1 minute.
3️⃣ Deglaze & Add Liquid
- Pour in red wine (if using) to deglaze the pan, scraping up browned bits.
- Add beef broth, thyme, rosemary, and bay leaves. Stir to combine.
4️⃣ Add Roast & Vegetables
- Return the roast to the pot.
- Add carrots, potatoes, and celery around the meat.
- Bring liquid to a simmer.
5️⃣ Cook Slowly
- Oven method: Cover and bake at 160 °C / 325 °F for 2.5–3 hours, until meat is tender.
- Stovetop: Cover and simmer gently over low heat for the same time.
- Check occasionally; add more broth if needed.
6️⃣ Serve
- Remove meat and vegetables from the pot.
- Strain the liquid into a saucepan and simmer to thicken for gravy if desired.
- Slice or shred the roast, serve with potatoes, carrots, and sauce/gravy.
⭐ Tips for Perfect Pot Roast
- Use chuck roast or brisket—tough cuts become tender with slow cooking.
- Brown the meat well for deep flavor.
- Add root vegetables later in cooking if you don’t want them too soft.
- Leftovers taste amazing the next day—the flavors intensify.
I can also give a one-pot slow-cooker version that’s even easier, with extra rich gravy and caramelized vegetables.
Do you want me to do that?
