Classic Pot Roast with Potatoes and Carrots

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Classic Pot Roast with Potatoes and Carrots

Tender, juicy beef slow-cooked with hearty vegetables in a flavorful broth — this one-pot classic is the ultimate comfort food!

This Pot Roast with Potatoes and Carrots is a timeless family favorite that transforms a simple chuck roast into a melt-in-your-mouth masterpiece. Slow-braised in a rich broth with aromatic garlic, onions, and herbs, this dish features tender beef and perfectly cooked vegetables for a satisfying all-in-one meal.

Ingredients

  • 1.5 to 2 kg beef chuck roast
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 4 large carrots, peeled and cut into chunks
  • 500 g baby potatoes, or large potatoes cut into chunks
  • 2 cups beef broth
  • 1 cup water
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Fresh parsley, for garnish

Instructions

1. Sear the Beef

  1. Preheat your oven to 160°C (325°F).
  2. Season the beef generously with salt and pepper.
  3. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat.
  4. Sear the beef on all sides until browned, about 3–4 minutes per side. Remove and set aside.

2. Sauté the Aromatics

  1. In the same pot, add the chopped onion and garlic.
  2. Cook for 2–3 minutes, until fragrant and translucent.

3. Build the Base

  1. Add carrots and potatoes; stir to coat in the onion-garlic mixture.
  2. Stir in tomato paste and Worcestershire sauce. Cook for 1–2 minutes.
  3. Pour in beef broth and water. Scrape any browned bits from the pot’s bottom.

4. Braise the Roast

  1. Nestle the seared beef back into the pot among the vegetables.
  2. Add thyme sprigs and bay leaves on top.
  3. Cover with a lid and transfer to the oven.
  4. Roast for 3 to 4 hours, or until the beef is fork-tender.

5. Finish & Serve

  1. Remove the bay leaves and thyme.
  2. Slice the beef against the grain or shred with forks.
  3. Garnish with fresh parsley.
  4. Serve with vegetables and ladle the savory cooking juices over the top.

Tips for the Best Pot Roast

  • Sear first! This locks in flavor and builds a rich base.
  • Low and slow: The key to fall-apart tenderness is long, slow cooking.
  • Add-ins: Try turnips, parsnips, or celery for extra variety.

This comforting dish pairs beautifully with crusty bread or a side salad. It’s perfect for Sunday dinner or any night you crave a satisfying, no-fuss meal.

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