Ooo yes—cozy, fall-apart, Sunday-night pot roast vibes 😌
Here’s a classic, no-fail pot roast with carrots and potatoes that tastes even better the next day.
🍲 Classic Pot Roast with Carrots & Potatoes
Ingredients
- 3–4 lb chuck roast
- Salt & black pepper
- 2 tbsp olive oil
- 1 large onion, sliced
- 4 cloves garlic, smashed
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme (or 2 sprigs fresh)
- 1 tsp dried rosemary
- 4–5 carrots, cut into large chunks
- 1½–2 lbs baby potatoes (or quartered Yukon Golds)
- Optional: 1 bay leaf
🔥 How to Make It
1️⃣ Sear the roast (big flavor moment)
- Preheat oven to 300°F (150°C).
- Pat roast dry, season generously with salt & pepper.
- Heat oil in a heavy Dutch oven over medium-high.
- Sear roast 3–4 min per side until deeply browned.
- Remove roast and set aside.
2️⃣ Build the base
- Add onions to the pot; cook 3–4 minutes until soft.
- Stir in garlic and tomato paste; cook 1 minute.
- Deglaze with a splash of beef broth, scraping browned bits.
3️⃣ Braise
- Return roast to pot.
- Add remaining broth, Worcestershire, thyme, rosemary, bay leaf.
- Liquid should come about ½–⅔ up the roast.
- Bring to a simmer, cover, and transfer to oven.
4️⃣ Slow cook
- Roast 3 hours, flipping once halfway.
5️⃣ Add veggies
- Add carrots and potatoes around the roast.
- Cover and cook another 60–90 minutes, until:
- Meat shreds easily with a fork
- Veggies are tender
🛑 Rest & Serve
- Remove roast and rest 10 minutes.
- Slice or shred.
- Spoon veggies and juices over the top.
💡 Optional Upgrades
- Thicker gravy: Remove roast & veggies, simmer liquid and whisk in cornstarch slurry.
- Wine boost: Replace 1 cup broth with red wine.
- Herb swap: Thyme + bay only for a more classic vibe.
If you want:
- Slow cooker version
- Instant Pot version
- Extra-rich gravy tips
- A version that won’t overcook veggies
I’ve got you 😄
