Classic Pot Roast with Potatoes and Carrots
This Classic Pot Roast with Potatoes and Carrots is a comforting, slow-cooked meal that is tender, juicy, and packed with rich flavor. The beef roast is seared to perfection, then slow-cooked with herbs, onions, garlic, carrots, and potatoes, creating a delicious one-pot meal with a savory, flavorful gravy. Perfect for Sunday dinners, special occasions, or cozy family meals, this dish is easy to make and incredibly satisfying.
Recipe Overview
Prep Time: 15 minutes
Cook Time: 3-4 hours
Total Time: 4 hours
Servings: 6
Ingredients
For the Pot Roast:
3-4 lb beef chuck roast (or brisket or round roast)
2 tbsp olive oil
1 tsp salt & ½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika (optional)
1 large onion, chopped
4 cloves garlic, minced
3 large carrots, cut into 2-inch pieces
1 ½ lbs baby potatoes (or Yukon Gold, cut into chunks)
2 cups beef broth (low sodium)
½ cup red wine (or extra beef broth)
1 tbsp Worcestershire sauce
2 sprigs fresh rosemary (or 1 tsp dried)
2 sprigs fresh thyme (or 1 tsp dried)
1 bay leaf
For the Gravy:
2 tbsp olive oil
2 tbsp flour (or cornstarch slurry: 2 tbsp cornstarch + 2 tbsp water)
Instructions
Step 1: Prepare the Roast
1. Pat the beef roast dry with paper towels.
2. Season with salt, black pepper, garlic powder, onion powder, and paprika on all sides.
Step 2: Sear the Roast
1. Heat 2 tbsp olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
2. Sear the roast for 3-4 minutes per side, until browned. Remove and set aside.
Step 3: Saute the Vegetables
1. In the same pot, add onions and cook for 2 minutes until softened.
2. Add garlic and cook for 30 seconds until fragrant.
3. Deglaze the pot with red wine (or extra beef broth), scraping up browned bits.
Step 4: Slow Cook the Pot Roast
Oven Method:
1. Preheat oven to 325°F (163°C).
2. Add carrots, potatoes, beef broth, Worcestershire sauce, rosemary, thyme, and bay leaf to the pot.
3. Return the seared beef and cover with a lid.
4. Roast in the oven for 3-4 hours, until tender and falling apart.
Slow Cooker Method:
1. Place carrots and potatoes at the bottom of the slow cooker.
2. Add seared beef, onions, garlic, beef broth, Worcestershire sauce, and herbs.
3. Cover and cook on LOW for 8 hours or HIGH for 4-5 hours.
Pressure Cooker (Instant Pot) Method:
1. Saute onions and garlic in saute mode after searing the beef.
2. Add broth, Worcestershire sauce, and herbs.
3. Return seared beef, then add potatoes and carrots on top.
4. Cook on HIGH pressure for 60 minutes, then let pressure release naturally for 15 minutes.
Step 5: Make the Gravy
1. Remove the roast and vegetables from the pot.
2. In the same pot, melt 2 tbsp butter and whisk in 2 tbsp flour, cooking for 1 minute.
3. Slowly add 1 ½ cups of the cooking liquid, whisking until thickened.
Step 6: Serve & Enjoy
Slice or shred the pot roast and serve with potatoes, carrots, and gravy.
Notes & Tips
For extra flavor: Add a splash of balsamic vinegar before slow cooking.
To make it gluten-free: Use cornstarch slurry instead of flour for the gravy.
For meal prep: Store in an airtight container in the fridge for up to 4 days or freeze for 3 months.
For a low-carb version: Replace potatoes with cauliflower or turnips.
Frequently Asked Questions
Q: What’s the best cut of meat for pot roast?
A: Chuck roast is the best because it becomes tender and flavorful. You can also use brisket or round roast.
Q: Can I use frozen beef?
A: Yes, but you’ll need to thaw it completely before searing for the best texture.
Q: Can I add other vegetables?
A: Yes! Try adding parsnips, mushrooms, celery, or green beans.
Q: How do I store leftovers?
A: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or stovetop.
Q: Can I make this ahead of time?
A: Yes! The flavors get even better the next day. Simply reheat gently on the stovetop or in the oven at 300°F (150°C).
Enjoy this hearty, classic pot roast with tender meat, flavorful vegetables, and a rich, comforting gravy!