Classic Pot Roast with Carrots and Potatoes

A classic pot roast with carrots and potatoes is the ultimate comfort meal—tender, flavorful beef slow-cooked to perfection alongside hearty vegetables. This dish is perfect for cozy family dinners, Sunday gatherings, or any time you crave a meal that’s warm, filling, and packed with rich flavors. The long, slow cooking allows the meat to become melt-in-your-mouth tender while the vegetables soak up the savory juices, creating a perfect balance of taste and texture.

Why You’ll Love This Recipe

Tender, juicy beef every time
Rich, savory flavor with minimal effort
One-pot meal for easy cleanup
Perfectly cooked carrots and potatoes infused with roast juices

Ingredients (Serves 6)

3–4 pounds (1.5–2 kg) beef chuck roast
2 tablespoons olive oil
Salt and black pepper, to taste
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup red wine (optional, can substitute with more broth)
3 sprigs fresh thyme (or 1 tsp dried thyme)
2 sprigs fresh rosemary (or 1 tsp dried rosemary)
4 large carrots, peeled and cut into chunks
4 large potatoes, peeled and cut into chunks
2 tablespoons tomato paste (optional, for deeper flavor)
2 tablespoons all-purpose flour (optional, for thickening the gravy)

Instructions

Step 1: Sear the Beef

Preheat oven to 325°F (160°C).
Pat the beef dry with paper towels and season generously with salt and pepper.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the beef on all sides until browned, about 3–4 minutes per side. Remove and set aside.

Step 2: Build the Base

In the same pot, add the onions and cook for 3–4 minutes until softened.
Add garlic and cook for 30 seconds until fragrant.
Stir in tomato paste (if using) and cook 1 minute to deepen flavor.
Deglaze the pot with red wine (or a little broth), scraping up browned bits from the bottom.

Step 3: Slow Cook the Roast

Return the beef to the pot.
Add beef broth, thyme, and rosemary. The liquid should cover about two-thirds of the meat.
Bring to a simmer, then cover and transfer to the oven.
Roast for 2–2.5 hours, until the beef is nearly tender.

Step 4: Add Vegetables

Add carrots and potatoes to the pot around the roast.
Cover and continue roasting for 45–60 minutes, until the vegetables are tender and the meat is fork-tender.

Step 5: Make the Gravy (Optional)

Remove beef and vegetables from the pot and cover to keep warm.
Skim excess fat from the cooking liquid.
For a thicker gravy, whisk 2 tablespoons flour with 3–4 tablespoons cold water and stir into the simmering liquid. Cook 3–5 minutes until thickened.

Serving Suggestions

Serve slices of tender roast with carrots and potatoes on a platter. Pour the rich gravy over the top and garnish with fresh parsley. This classic dish pairs beautifully with:

Crusty bread or dinner rolls
Steamed green beans or peas
A fresh garden salad

Tips for the Perfect Pot Roast

Choose the right cut: Beef chuck is ideal for slow-cooking.
Don’t skip searing: Browning adds depth of flavor.
Low and slow: Cooking at a low temperature ensures tender meat.
Rest the meat: Let it rest 10–15 minutes before slicing for juicier results.

Storage

Refrigerate leftovers in an airtight container for up to 3 days.
Freeze portions for up to 3 months.
Reheat gently in the oven or on the stovetop with a splash of broth to retain moisture.

Final Thoughts

This classic pot roast with carrots and potatoes is the ultimate comfort food: simple to make, full of flavor, and guaranteed to impress family and friends. With tender beef, rich gravy, and perfectly cooked vegetables, it’s the kind of meal that warms both the stomach and the heart.