Classic Pot Roast with Potatoes and Carrots

Prep: 20 mins | Cook: 3 hrs 30 mins | Servings: 6

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Introduction

classic pot roast is the ultimate comfort dinner: a well-marbled chuck roast slow-braised until fork-tender with sweet carrots, creamy potatoes, and savory onions in a deep, glossy gravy. What makes it special is how simple ingredients transform with time—browning builds caramelized flavor, while low heat coaxes the meat into melt-in-your-mouth perfection. It’s cozy, nostalgic, and perfect for Sunday supper or meal prep.

Ingredients

For the Roast

• 3–4 lb chuck roast (1.3–1.8 kg)
• 2 tbsp olive oil (30 ml)
• 2 tsp kosher salt (10 g), plus more to taste
• 1 tsp black pepper (2 g)
• 1 tsp garlic powder (5 g)
• 1 tsp dried thyme (5 g)
• 1 tsp dried rosemary (5 g)

Vegetables & Braising Liquid

• 4 medium carrots, peeled, cut into 2-inch (5 cm) pieces
• 3–4 medium potatoes, cut into large chunks
• 1 large onion, quartered
• 3 cloves garlic, smashed
• 2 cups beef broth (480 ml)
• 1 cup dry red wine (optional, 240 ml) — or more broth
• 2 tbsp Worcestershire sauce (30 ml)
• 1 tbsp tomato paste (15 g)

For the Gravy (Optional)

• 2 tbsp flour or cornstarch (16 g), whisked into ¼ cup (60 ml) cold water
• Fresh parsley or thyme, for garnish

Step-by-Step Instructions

1. Preheat: Heat oven to 325°F (160°C). This gentle temperature yields tender beef and evenly cooked vegetables.
2. Season & sear: Pat roast very dry; season all over with salt, pepper, garlic powder, thyme, and rosemary. In a Dutch oven, heat olive oil over medium-high. Sear 4–5 minutes per side until deeply browned. Transfer roast to a plate.
3. Sauté aromatics: Add onion and smashed garlic to the pot; cook 2–3 minutes, scraping up browned bits until fragrant and lightly golden.
4. Deglaze: Pour in wine (or ½ cup broth); simmer 2 minutes, scraping the bottom to dissolve the fond. Stir in remaining broth, Worcestershire, and tomato paste.
5. Braise with vegetables: Return roast (and juices) to the pot. Nestle carrots and potatoes around it; liquid should come about halfway up the roast. Bring to a simmer, cover, and transfer to the oven.
6. Slow cook: Bake 3–3½ hours until the meat is fork-tender and pulls apart easily. Check once midway; if liquid drops too low, add a splash of broth.
7. Make gravy (optional): Remove roast and vegetables to a platter, tent loosely with foil. Skim excess fat from the braising liquid. Whisk in the slurry; simmer 2–4 minutes until glossy and thick enough to coat a spoon. Adjust salt and pepper.
8. Serve: Slice or shred beef. Spoon vegetables into bowls, top with beef, and ladle over warm gravy. Garnish with chopped parsley or thyme.

FAQs

Can I make this in a slow cooker?

Yes. Sear the roast first, then add everything to the slow cooker. Cook on LOW 8 hours or HIGH 4–5 hours until tender.

What cut works best?

Choose a well-marbled chuck roast. Brisket or bottom round also work but may be slightly leaner/less tender.

How do I prevent mushy vegetables?

Keep them in large chunks and nestle around (not under) the roast. If you prefer firmer veggies, add them during the last 1–1¼ hours.

Recipe by Ana — Los Angeles, USA (10 years of professional cooking)

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