This Classic Pot Roast with Potatoes and Carrots is the quintessential comforting meal, designed to yield incredibly tender, fall-apart beef and perfectly cooked, flavorful vegetables, all bathed in a rich, savory gravy. It’s a true one-pot wonder, making it an ideal choice for a hearty family dinner, a cozy Sunday meal, or a satisfying dish to prepare ahead for busy weeknights.
The magic of a good pot roast lies in the slow, gentle cooking process, which transforms a tougher cut of beef into a succulent, melt-in-your-mouth experience. The vegetables, added at just the right time, absorb the delicious pan juices, becoming tender and infused with the deep, aromatic flavors of the beef and herbs.
This recipe is built on a foundation of robust flavors, starting with a good sear on the beef to create a caramelized crust, followed by a long, slow braise in a savory liquid with aromatic vegetables like onions and garlic. The addition of fresh herbs like thyme and bay leaf further enhances the complexity of the dish, creating a gravy that is truly the star of the show. Whether cooked in a slow cooker, a Dutch oven, or an Instant Pot, the result is consistently a deeply satisfying and nourishing meal that evokes a sense of home and warmth. It’s a dish that embodies comfort food at its finest, easy to prepare but impressive in its outcome, making it a beloved staple in kitchens worldwide.
Ingredients:
- For the Beef:
- 3-4 pounds boneless beef chuck roast, trimmed of large pieces of fat (can be left whole or cut into 2-3 large pieces for easier handling)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder (optional, but adds flavor)
- ½ teaspoon onion powder (optional, but adds flavor)
- For the Aromatics & Liquids:
- 1 large yellow onion, coarsely chopped (about 1.5 cups)
- 4-6 cloves garlic, minced
- 2 cups beef broth (low sodium is preferred, as you can adjust salt later)
- ½ cup dry red wine (such as Cabernet Sauvignon or Merlot), optional but adds significant depth of flavor. Can substitute with an additional ½ cup beef broth or water.
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 bay leaf
- For the Vegetables:
- 1.5 pounds baby potatoes (small red or Yukon gold potatoes), scrubbed clean and left whole. If using larger potatoes, cut them into 1.5-inch chunks.
- 1 pound carrots, peeled and cut into 1-inch thick chunks (larger chunks prevent them from getting mushy).
- For the Gravy (Optional Thickener):
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Fresh parsley, chopped (for garnish, optional)
Instruction:
Method 1: Slow Cooker (Recommended for ease)
- Prepare and Season the Beef: Pat the beef chuck roast completely dry with paper towels. This is a crucial step that helps achieve a good sear. In a small bowl, combine salt, black pepper, garlic powder, and onion powder (if using). Rub this seasoning generously all over the beef.
- Sear the Beef (Optional but Highly Recommended for Flavor): Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering hot. Carefully place the seasoned beef into the hot skillet. Sear on all sides until a deep, dark brown crust forms, about 3-5 minutes per side. Do not overcrowd the pan; sear in batches if necessary. This browning step creates incredible depth of flavor for the entire dish. Once seared, transfer the beef to the slow cooker insert.
- Sauté Aromatics (Optional): If you seared the beef, you can use the same skillet (don’t clean it, the browned bits are flavor!). Add the chopped yellow onion to the skillet and sauté over medium heat for 5-7 minutes, scraping up any browned bits from the bottom of the pan, until the onion softens and becomes translucent. Add the minced garlic and cook for another minute until fragrant.
- Deglaze (Optional): If using, pour the red wine into the skillet to deglaze the pan, scraping up any remaining browned bits with a wooden spoon. Let it simmer for 1-2 minutes to reduce slightly. Pour the sautéed onions, garlic, and wine mixture (if used) over the beef in the slow cooker.
- Add Liquids and Herbs: Pour the beef broth and Worcestershire sauce into the slow cooker. Add the fresh thyme sprigs and bay leaf. Ensure the liquid covers at least half of the beef; if not, add a little more beef broth or water.
- Slow Cook: Cover the slow cooker with its lid. Cook on LOW for 7-9 hours or on HIGH for 4-5 hours. The beef should be fork-tender and easily shredded.
- Add Vegetables: About 1.5 to 2 hours before the end of the cooking time (if cooking on LOW) or about 1 hour before (if cooking on HIGH), carefully add the baby potatoes and chopped carrots to the slow cooker around the beef. Gently push them down so they are submerged in the liquid as much as possible. Recover and continue cooking until the vegetables are tender when pierced with a fork.
- Make the Gravy (Optional): Once the beef and vegetables are cooked, carefully remove them from the slow cooker and transfer to a serving platter. Tent loosely with foil to keep warm. Remove and discard the thyme sprigs and bay leaf. In a small bowl, whisk together the cornstarch and cold water until a smooth slurry forms. Pour this slurry into the hot liquid in the slow cooker, whisking constantly. Turn the slow cooker to HIGH if it has a “simmer” or “boil” function, or transfer the liquid to a saucepan on the stovetop over medium-high heat. Whisk constantly until the gravy thickens to your desired consistency, about 5-10 minutes on the stovetop. Taste and adjust seasoning.
- Serve: Shred the beef using two forks or slice into thick pieces. Serve the tender beef and vegetables immediately, generously spooning the rich gravy over everything. Garnish with fresh chopped parsley if desired.
Method 2: Dutch Oven (Oven-Baked)
- Follow steps 1-4 from the Slow Cooker method to sear the beef and sauté the aromatics in your Dutch oven.
- Add beef broth, Worcestershire sauce, thyme, and bay leaf to the Dutch oven with the beef, onions, and garlic.
- Bring the liquid to a gentle simmer on the stovetop.
- Cover the Dutch oven tightly with its lid and transfer to a preheated oven at 325°F (160°C).
- Bake for 2.5-3 hours.
- Add the potatoes and carrots to the Dutch oven, ensuring they are partially submerged in the liquid.
- Continue baking for another 45-60 minutes, or until the beef is fork-tender and the vegetables are cooked through.
- Proceed with step 8 from the Slow Cooker method to make gravy on the stovetop, if desired. Serve as above.
Method 3: Instant Pot
- Sear Beef: Select “Sauté” on your Instant Pot. Add olive oil. Once hot, sear the seasoned beef on all sides until browned (about 3-5 minutes per side). Remove beef and set aside.
- Sauté Aromatics: Add chopped onion to the Instant Pot and sauté until softened (3-4 minutes). Add minced garlic and cook for 1 minute until fragrant.
- Deglaze: Add red wine (if using) and deglaze the pot, scraping up browned bits. Let it simmer for a minute.
- Pressure Cook: Return beef to the Instant Pot. Add beef broth, Worcestershire sauce, thyme, and bay leaf.
- Close the lid and set the vent to “Sealing.” Select “Manual” or “Pressure Cook” on High pressure for 60 minutes (for a 3-4 lb roast).
- Natural Release: Once cooking is complete, allow for a Natural Pressure Release for 15 minutes, then quick release any remaining pressure.
- Add Vegetables: Carefully open the lid. Add potatoes and carrots to the pot. Close the lid again and set the vent to “Sealing.” Select “Manual” or “Pressure Cook” on High pressure for 5-7 minutes (depending on vegetable size/preference).
- Quick Release: Once cooking is complete, immediately do a Quick Release of pressure.
- Make Gravy & Serve: Remove beef and vegetables. Proceed with step 8 from the Slow Cooker method to make gravy using the “Sauté” function on the Instant Pot. Serve as above.