Pot Roast with Potatoes and Carrots

 

Pot Roast with Potatoes and Carrots — The Ultimate One-Pot Comfort Meal

Some meals don’t just feed the body — they feed the soul.

For me, Pot Roast with Potatoes and Carrots is that kind of meal. It’s the dish that turns a chilly Sunday into something warm and memorable. It’s what you make when you want the whole house to smell like love. And it’s the kind of meal that brings people to the table — no questions asked, no fancy ingredients required.

This recipe is a classic, and for good reason. Tender, slow-cooked beef roast, rich with flavor, nestled among soft carrots and golden potatoes, all bathed in a savory broth. It’s simple, satisfying, and always a hit — especially when served with warm rolls or over a bed of creamy mashed potatoes.

The beauty of this dish? You don’t need to be a professional chef to pull it off. All you need is a little time, a good cut of beef, and a sturdy pot.

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Pot Roast with Potatoes and Carrots

Fall-apart tender beef, hearty vegetables, and deep, rich flavor.

Ingredients:

• 3–4 lb chuck roast (or beef shoulder)

• Salt and pepper, to taste

• 2 tbsp olive oil

• 1 large onion, chopped

• 4 cloves garlic, minced

• 2 tbsp tomato paste (optional for depth)

• 1 cup red wine (or beef broth)

• 2–3 cups beef broth

• 1 tbsp Worcestershire sauce

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 bay leaf

• 4–5 carrots, peeled and cut into large chunks

• 4–5 medium potatoes, peeled and halved or quartered

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Instructions:

1. Season and sear the roast:
   Pat the roast dry and season generously with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the roast on all sides until deeply browned (about 4–5 minutes per side). Remove and set aside.

2. Sauté the aromatics:
   In the same pot, add chopped onion and cook until softened. Stir in garlic and tomato paste, and cook for 1 minute until fragrant.

3. Deglaze the pot:
   Pour in the red wine (or broth) and scrape up any brown bits from the bottom. Let simmer for 2–3 minutes.

4. Build the braising liquid:
   Return the roast to the pot. Add beef broth until it comes halfway up the sides of the roast. Stir in Worcestershire sauce, thyme, rosemary, and bay leaf.

5. Slow cook:
   Cover with a lid and place in a preheated 300°F (150°C) oven. Roast for 3 hours.

6. Add vegetables:
   Add carrots and potatoes around the roast. Cover again and roast for another 1–1.5 hours, or until everything is fork-tender.

7. Serve:
   Remove bay leaf. Taste and adjust seasoning. Slice the roast (it may fall apart, which is a good sign!) and serve with the vegetables and a ladle of that delicious broth.

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Why This Dish Works:

• Hands-off cooking: After the initial steps, the oven does most of the work.

• One-pot convenience: Fewer dishes, more flavor.

• Unbeatable leftovers: Even better the next day.

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Whether you're cooking for a big family gathering or just want a comforting dinner with plenty of leftovers, this Pot Roast with Potatoes and Carrots is a timeless choice. It’s hearty, wholesome, and tastes like home — no matter where you are.

So the next time you want a meal that says “you’re loved,” start with this.