Pot Roast with Potatoes and Carrots

🥩 Pot Roast with Potatoes and Carrots

A classic comfort dish: tender beef slow-cooked with vegetables in a rich broth. This version works in a Dutch oven, slow cooker, or heavy pot.

🧾 Ingredients

• 1.3–1.8 kg beef chuck roast
• 2 tbsp olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 4–5 large potatoes, peeled and cut into chunks
• 4–5 carrots, peeled and cut into large pieces
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Optional: 2 tbsp flour or cornstarch (for thickening)

👩‍🍳 Instructions

1. Season the meat
   Pat the roast dry and season generously with salt and pepper.
2. Sear the roast
   Heat olive oil in a large Dutch oven over medium-high heat.
   Sear the beef for 4–5 minutes per side until browned. Remove and set aside.
3. Cook aromatics
   In the same pot, add onions and cook about 3–4 minutes.
   Add garlic and cook 30 seconds.
4. Build the sauce
   Stir in tomato paste, Worcestershire sauce, thyme, rosemary, and beef broth. Scrape the browned bits from the bottom.
5. Slow cook
   Return the roast to the pot and add bay leaves.
   Cover and cook:
   • Oven: 160 °C (325 °F) for 3–3.5 hours, or
   • Stovetop: very low simmer for 3 hours
6. Add vegetables
   Add potatoes and carrots during the last 60–90 minutes of cooking.
7. Optional gravy
   Remove roast and vegetables. Mix flour or cornstarch with a little water and stir into the broth, simmer until thickened.

🍽️ Serving

Slice or shred the beef and serve with the potatoes and carrots, spooning the rich gravy over the top.

✅ Tip: Pot roast tastes even better the next day because the flavors deepen overnight.

If you want, I can also show you:

• 🔥 a slow-cooker version
• 🍲 a pressure cooker (Instant Pot) version
• ⭐ chef secrets for ultra-tender pot roast.