Pot Roast with Potato & Carrots Recipe

Pot Roast with Potato & Carrots Recipe

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This classic comfort food is easy to make and perfect for a cozy winter meal. The slow cooking method allows the meat to become incredibly tender and flavorful, while the vegetables simmer alongside, soaking up all the delicious juices.

Ingredients:

  • For the Roast:
    • 2-3 pound boneless chuck roast
    • 1 tablespoon olive oil
    • 1 onion, chopped  
    • 2 carrots, chopped
    • 2 celery stalks, chopped
    • 4 cloves garlic, minced
    • 1 cup beef broth
    • 1/2 cup red wine (optional)
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary  
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
  • For the Vegetables:
    • 4 medium potatoes, peeled and quartered
    • 4 carrots, peeled and cut into 2-inch pieces

Instructions:

  1. Sear the Roast: Heat olive oil in a large Dutch oven or pot over medium-high heat. Season the roast with salt and pepper. Sear the roast on all sides until browned.
  2. Sauté Vegetables: Remove the roast from the pot and set aside. Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
  3. Combine Ingredients: Return the roast to the pot. Pour in the beef broth, red wine (if using), and add the thyme, rosemary, salt, and pepper.
  4. Slow Cook: Bring the mixture to a simmer, then reduce heat to low, cover the pot, and cook for 2-3 hours, or until the meat is very tender.
  5. Add Vegetables: Add the potatoes and carrots to the pot. Continue cooking, covered, for another 30-45 minutes, or until the vegetables are tender.
  6. Serve: Remove the roast from the pot and let it rest for 10 minutes before slicing. Serve the roast with the potatoes and carrots, spooning the pan gravy over top.

Tips & Variations:

  • Use dried herbs: If you don’t have fresh herbs, you can use dried. Use about 1/2 teaspoon of dried herbs for every 1 teaspoon of fresh.
  • Add other vegetables: You can add other vegetables to the pot roast, such as turnips, parsnips, or rutabagas.  
  • Make it in the slow cooker: This recipe can also be made in a slow cooker. Sear the roast first, then transfer it to the slow cooker along with the other ingredients. Cook on low for 6-8 hours, or on high for 4-6 hours.

Enjoy your delicious and hearty Pot Roast with Potato & Carrots!

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