Introduction
Few meals capture the warmth of home cooking like a Pot Roast with Potatoes and Carrots. This dish has been a staple in family kitchens for generations, bringing comfort to Sunday dinners, holiday gatherings, and cozy weeknights alike. With its tender beef, hearty vegetables, and rich, savory gravy, pot roast is the definition of classic comfort food. Slow-cooked to perfection, it transforms simple ingredients into a melt-in-your-mouth masterpiece.
Ingredients
For the roast:
3–4 lb (1.5–1.8 kg) beef chuck roast
2 tablespoons olive oil Salt and freshly ground black pepper (to taste)
1 large onion, sliced
4 garlic cloves, minced
4 cups beef broth
1 cup red wine (optional, for richness)
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 teaspoons dried thyme (or 3–4 sprigs fresh thyme)
2 bay leaves
Vegetables:
4–5 medium carrots, peeled and cut into large chunks
4–5 medium potatoes, peeled and cut into large chunks
2–3 celery stalks, chopped (optional)
For thickening the gravy:
2 tablespoons cornstarch
2 tablespoons cold water
Instructions
1. Prepare the beef
Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the roast on all sides until deeply browned (about 4–5 minutes per side).
Remove and set aside.
2. Build the flavor base
In the same pot, add onions and garlic, cooking until softened and fragrant.
Stir in tomato paste and cook for 1 minute to deepen the flavor.
Deglaze the pot with red wine (if using), scraping up browned bits.
3. Add liquid and seasonings
Pour in beef broth, Worcestershire sauce, thyme, and bay leaves.
Return the roast to the pot, ensuring it’s mostly submerged.
4. Slow cook the roast
Oven method: Cover and cook at 325°F (160°C) for 3–4 hours, until the beef is fork-tender.
Slow cooker method: Cook on low for 8–9 hours or high for 5–6 hours.
5. Add the vegetables
About 1 ½ hours before the roast is done, add carrots, potatoes, and celery.
Continue cooking until vegetables are tender and beef falls apart easily.
6. Make the gravy
Remove the roast and vegetables, tent with foil to keep warm.
Skim excess fat from the cooking liquid.
Mix cornstarch with cold water, stir into the liquid, and simmer until thickened into a rich gravy.
7. Serve
Slice or shred the roast.
Arrange with potatoes and carrots on a serving platter.
Spoon the savory gravy over everything.
Tips & Variations
No wine? Just replace with more beef broth.
Extra flavor: Add mushrooms or parsnips with the vegetables.
Make-ahead: Pot roast tastes even better the next day as the flavors deepen.
Shortcut: Use a pressure cooker (Instant Pot) to cut cooking time to about 1 hour.
Serving Suggestions
Serve with warm dinner rolls or crusty bread to soak up the gravy.
Pair with a crisp green salad or roasted Brussels sprouts for balance.
A glass of red wine or apple cider makes an excellent companion.
Conclusion
A Pot Roast with Potatoes and Carrots is more than just a meal — it’s a tradition, a comfort, and a symbol of home-cooked love. With tender beef, hearty vegetables, and rich gravy, this dish is the perfect centerpiece for family dinners and gatherings. Whether you prepare it in the oven, slow cooker, or Instant Pot, pot roast never fails to bring warmth and satisfaction to the table.