Classic Pot Roast with Potatoes and Carrots – A Hearty and Comforting Meal

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Introduction

A perfectly cooked pot roast with potatoes and carrots is the ultimate comfort food. This one-pot meal is rich, savory, and incredibly satisfying. Slow-cooked to perfection, the beef becomes fork-tender, absorbing the deep flavors of garlic, herbs, and a rich broth. The potatoes and carrots soak up all the delicious juices, making every bite a perfect balance of hearty and flavorful.

This dish is perfect for family dinners, special occasions, or cozy weekend meals. Whether you’re cooking for guests or just craving a classic homestyle dinner, this recipe will never disappoint.

Why You Will Love This Recipe

  • Melt-in-Your-Mouth Beef – Slow cooking makes the roast incredibly tender.
  • Rich and Flavorful Gravy – The cooking juices create a naturally delicious sauce.
  • Perfectly Cooked Vegetables – Potatoes and carrots absorb the savory broth for an unbeatable taste.
  • One-Pot Meal – Easy to prepare with minimal cleanup.
  • Great for Leftovers – Tastes even better the next day.

Ingredients

For the Pot Roast

  • 3-4 lb (1.4-1.8 kg) beef chuck roast (or brisket for a leaner option)
  • 2 tablespoons olive oil (for searing the meat)
  • Salt and freshly ground black pepper (to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme (or fresh if available)
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 4 cloves garlic, crushed
  • 1 large onion, quartered
  • 4 cups beef broth (or more if needed to cover the roast halfway)
  • 1 cup red wine (optional, adds depth of flavor)

For the Vegetables

  • 6-8 medium potatoes, peeled and cut into quarters
  • 4-5 large carrots, peeled and cut into large chunks

For the Gravy (Optional)

  • 1 tablespoon cornstarch (for thickening)
  • 2 tablespoons cold water (to mix with cornstarch)

Step-by-Step Instructions

Step 1: Preparing the Roast

  1. Preheat the oven to 325°F (165°C). A low and slow cooking process ensures the meat becomes tender and flavorful.
  2. Pat the roast dry with paper towels to remove excess moisture.
  3. Season the meat generously on all sides with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
  4. Sear the roast:
    • Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
    • Sear the roast for 3-4 minutes per side, until browned. This step helps develop a deep, rich flavor.

Step 2: Building the Flavor Base

  1. Add aromatics:
    • Once the roast is seared, add crushed garlic cloves, quartered onion, and bay leaf to the pot.
    • Stir for 1-2 minutes to release their aromas.
  2. Deglaze the pot:
    • Pour in red wine (if using) and use a wooden spoon to scrape up any browned bits from the bottom of the pot. These bits add extra flavor.
    • Let the wine simmer for 1-2 minutes before adding the beef broth.
  3. Cover and roast:
    • The liquid should cover the roast about halfway. If needed, add more broth.
    • Bring to a gentle simmer, then cover the pot with a lid and transfer it to the preheated oven.
    • Cook for 3-4 hours, or until the meat is fork-tender.
    • Check the roast halfway through cooking and add more broth if needed to keep the meat partially submerged.

Step 3: Adding the Vegetables

  1. Prepare the potatoes and carrots about 1 hour before the roast is finished cooking.
  2. Add the vegetables around the roast in the pot. Make sure they are evenly distributed.
  3. Continue roasting for 1 more hour, or until the vegetables are fork-tender.

Step 4: Making the Gravy (Optional)

  1. Remove the roast and vegetables from the pot and set them on a serving platter. Cover with foil to keep warm.
  2. Strain the cooking liquid if desired, then return it to the pot.
  3. Thicken the gravy:
    • In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry.
    • Stir the slurry into the simmering cooking liquid.
    • Cook over medium heat, stirring constantly, until the gravy thickens.
  4. Season the gravy with salt and pepper to taste.

Step 5: Serving the Pot Roast

  1. Slice the roast against the grain into thick slices. If the meat is very tender, it may naturally fall apart into chunks.
  2. Arrange the potatoes and carrots around the meat on a serving platter.
  3. Drizzle with gravy and serve warm.

Expert Tips for the Best Pot Roast

1. Choose the Right Cut of Meat

  • Chuck roast is ideal because it has marbling that keeps it juicy.
  • Brisket works well but is leaner, so it may require a bit more liquid.

2. Low and Slow is Key

  • Cooking at 325°F (165°C) for 3-4 hours allows the connective tissues to break down, making the meat tender.

3. Don’t Skip Searing

  • Searing locks in flavor and gives the meat a rich, caramelized crust.

4. Make Ahead and Reheat

  • Pot roast tastes even better the next day. The flavors deepen, making leftovers just as delicious.

5. Alternative Cooking Methods

  • Slow Cooker: Cook on low for 8-10 hours or high for 5-6 hours.
  • Pressure Cooker (Instant Pot): Cook for 60-70 minutes on high pressure, then let it naturally release.

Serving Suggestions

This pot roast with potatoes and carrots is a complete meal on its own, but here are a few ideas to enhance the experience:

  • Buttery Dinner Rolls – Perfect for soaking up the rich gravy.
  • Steamed Green Beans or Roasted Brussels Sprouts – A fresh vegetable side balances the richness.
  • Mashed Potatoes – If you prefer, serve mashed potatoes instead of roasted ones.
  • Crisp Side Salad – A simple salad with a light vinaigrette adds a refreshing contrast.

Storage and Reheating

Refrigeration:

  • Store leftover roast and vegetables in an airtight container for up to 4 days.
  • Keep gravy separate to maintain the best texture.

Freezing:

  • Cool completely, then freeze in portions for up to 3 months.
  • Thaw in the refrigerator overnight before reheating.

Reheating:

  • Stovetop: Reheat over low heat with a splash of beef broth to keep it moist.
  • Oven: Place in a baking dish, cover with foil, and warm at 325°F (165°C) for 20 minutes.
  • Microwave: Heat in 1-minute intervals, stirring in between.

Final Thoughts

This classic pot roast with potatoes and carrots is a tried-and-true recipe that brings warmth and comfort to the dinner table. Tender beef, flavorful vegetables, and a rich, savory gravy make every bite satisfying. Whether it’s for a Sunday dinner, a holiday gathering, or just a cozy homemade meal, this dish will always be a favorite.

Try it today and enjoy a hearty, home-cooked meal that will have everyone asking for seconds!

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