Classic Pot Roast with Potatoes and Carrots: A Comforting One-Pot Masterpiece
When it comes to heartwarming, stick-to-your-ribs dinners, nothing beats a classic Pot Roast with Potatoes and Carrots. This timeless dish is the definition of comfort food—tender, slow-cooked beef infused with rich flavor, paired with buttery potatoes and sweet carrots that soak up every drop of deliciousness.
It’s a one-pot wonder that fills your kitchen with mouthwatering aromas and brings everyone to the table hungry and happy.
Why This Pot Roast Is a Keeper
🥩 Fork-tender beef slow-cooked to perfection
🥕 Vegetables cooked in the same pot absorb all the savory juices
🍲 A full meal in one dish—easy prep, easy cleanup
🧂 Minimal ingredients, maximum flavor
Whether you’re hosting Sunday dinner, warming up a chilly evening, or just want a no-fuss, hearty meal, this pot roast hits all the right notes.
Ingredients
3–4 lb beef chuck roast
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
4 large carrots, peeled and cut into chunks
1½ lbs baby potatoes or Yukon Golds, halved if large
2 cups beef broth
1 tablespoon tomato paste (optional, for richness)
2 teaspoons Worcestershire sauce
2 sprigs fresh thyme (or 1 tsp dried)
2 sprigs rosemary (or 1 tsp dried)
1 bay leaf
Instructions
1. Sear the Roast
Pat the roast dry and season generously with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the roast on all sides until browned (about 4–5 minutes per side). Transfer to a plate.
2. Sauté the Aromatics
In the same pot, add onion and cook until softened, about 3 minutes. Stir in garlic and cook for 30 seconds more.
3. Build the Flavor Base
Stir in tomato paste (if using) and Worcestershire sauce. Return the roast to the pot, then add the broth, herbs, bay leaf, potatoes, and carrots. Make sure the vegetables are nestled around the meat, partially submerged.
4. Slow Cook
Cover and simmer on low heat for 3–4 hours, or until the meat is fall-apart tender and the vegetables are cooked through. Alternatively, place in a 300°F (150°C) oven or use a slow cooker on low for 8 hours.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
