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Pot Roast with Carrots and Potatoes

A comforting dish featuring tender beef, vibrant vegetables, and a rich, savory gravy perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lb chuck roast Well-marbled cut that becomes tender with slow cooking.
  • Salt to taste salt Essential to enhance the natural flavors of the meat.
  • Pepper to taste pepper Essential to enhance the natural flavors of the meat.
  • 2 tbsp vegetable oil For searing the roast, locking in its moisture and flavor.
  • 1 medium onion, chopped Adds sweetness and depth to the pot.
  • 3 cloves garlic, minced Infuses the dish with a fragrant aroma.
  • 4 medium carrots, peeled and cut into chunks Provides a sweet contrast to the savory beef.
  • 4 medium potatoes, peeled and cut into chunks Heartiness for a complete meal.
  • 2 cups beef broth The foundation for a flavorful gravy.
  • 1 tbsp Worcestershire sauce A boost of umami that complements the beef.
  • 1 tbsp tomato paste Adds richness and body to the sauce.
  • 1 tsp dried thyme A fragrant herb that brightens the dish.
  • 1 tsp dried rosemary Offers an aromatic, pine-like note.
  • 1 leaf bay leaf Enhances the overall complexity of flavors.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. Season the chuck roast generously with salt and pepper on all sides.
  3. In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat.
  4. Sear the chuck roast on all sides until browned, about 4-5 minutes per side.
  5. Remove the roast from the pot and set it aside.
  6. In the same pot, add the chopped onion and cook for 3-4 minutes until softened.
  7. Add minced garlic and cook for another minute until fragrant.
  8. Toss in the carrots and potatoes, stirring to combine.
Cooking
  1. Pour in the beef broth, Worcestershire sauce, and tomato paste. Stir well.
  2. Sprinkle in the dried thyme, dried rosemary, and include the bay leaf.
  3. Return the chuck roast to the pot, nestling it among the vegetables.
  4. Cover the pot with a lid and transfer it to the preheated oven.
  5. Bake for 2.5 to 3 hours, or until the roast is tender enough to be shredded with a fork.
Serving
  1. Remove the pot from the oven, discard the bay leaf, and let the roast rest for a few minutes.
  2. Serve the pot roast with carrots and potatoes, spooning the rich gravy over the top.

Notes

Searing the meat enhances flavor. You can adapt the recipe for a slow cooker.