Classic Pot Roast with Potatoes and Carrots

by

Classic Pot Roast with Potatoes and Carrots

The Ultimate One-Pot Comfort Food

Warm, hearty, and irresistibly flavorful, this Classic Pot Roast with Potatoes and Carrots is the ultimate comfort food for family dinners, lazy Sundays, or chilly evenings. Slow-cooked until tender, the beef roast simmers in a savory broth alongside carrots, potatoes, onions, and herbs—creating a one-pot meal that’s as nourishing as it is satisfying. Serve it with crusty bread to soak up every last drop of the rich, delicious gravy.

Ingredients

  • 1.5–2 kg beef chuck roast
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • 1 large 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, chopped (for garnish)

Instructions

1. Sear the Beef

  • Preheat the oven to 160°C (325°F).
  • Pat the beef roast dry and season it generously with salt and pepper.
  • In a large Dutch oven, heat olive oil over medium-high heat.
  • Sear the roast on all sides until well-browned, about 3–4 minutes per side. Remove and set aside.

2. Sauté the Aromatics

  • In the same pot, add chopped onion and garlic.
  • Sauté for 2–3 minutes until softened and fragrant, scraping up any brown bits.

3. Add Vegetables and Build the Broth

  • Stir in carrots and potatoes.
  • Add tomato paste and Worcestershire sauce, cooking for 1–2 minutes.
  • Pour in beef broth and water. Stir well to deglaze the pot.

4. Slow Roast

  • Return the seared roast to the pot, nestling it among the vegetables.
  • Top with thyme sprigs and bay leaves.
  • Cover with a tight-fitting lid and transfer to the oven.
  • Roast for 3–4 hours, or until the beef is fork-tender and easily shreds.

5. Finish and Serve

  • Remove the pot from the oven and discard thyme and bay leaves.
  • Shred the roast or slice it against the grain.
  • Spoon vegetables and juices over each serving.
  • Garnish with fresh parsley for color and flavor.

Serving Suggestions

This pot roast is a meal in itself, but it’s especially delightful with:

  • Warm, crusty bread
  • A side of green beans or peas
  • Creamy mashed cauliflower (for a lighter touch)

Tips for Success

  • Don’t skip the sear! It locks in flavor and adds depth to the broth.
  • Use a heavy-bottomed pot like a Dutch oven for even heat distribution.
  • Make ahead: This roast tastes even better the next day, once the flavors have melded.

 

Leave a Comment