Classic Pot Roast with Potatoes and Carrots

 Classic Pot Roast with Potatoes and Carrots – The Ultimate Comfort Food

There’s nothing quite like a tender, juicy pot roast with hearty potatoes and sweet carrots simmered in a rich, flavorful broth. This dish is the definition of comfort food—it’s warm, satisfying, and packed with deep, slow-cooked flavors. Whether you’re preparing it for a Sunday dinner or a special family gathering, this one-pot meal is guaranteed to impress.

Slow-cooking the chuck roast allows the meat to become incredibly tender and flavorful, while the potatoes and carrots absorb the delicious beef juices. The result? A melt-in-your-mouth roast that fills your home with an irresistible aroma.

Let’s dive into this foolproof, classic pot roast recipe that’s guaranteed to become a staple in your home!

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Ingredients and Their Roles

For the Pot Roast:

1 (3 lb) boneless chuck roast – The star of the dish! Chuck roast is marbled with fat, which makes it perfect for slow cooking as it turns tender and flavorful.

2 Tbsp olive oil – Used to sear the meat, locking in the juices and creating a rich, caramelized crust.

Salt and freshly ground black pepper – Enhances the natural flavors of the beef and vegetables.

1 large yellow onion, coarsely chopped – Adds depth and sweetness to the broth as it slowly cooks.

3 cloves garlic, minced – Infuses the roast with a bold, aromatic flavor.

1 (14.5 oz) can beef broth – Creates a savory, rich cooking liquid that keeps the roast moist.

1 cup water – Helps balance the broth and provides enough liquid for slow cooking.

2 Tbsp Worcestershire sauce – Deepens the umami flavors and adds a subtle tang.

1 tsp dried thyme – A classic herb that complements the beef perfectly.

1 tsp dried rosemary – Adds an earthy, aromatic touch.

2 bay leaves – Infuses the broth with a subtle, slightly floral flavor.

For the Vegetables:

4 large carrots, cut into chunks – Adds a natural sweetness and absorbs the rich beef juices.

1 ½ lbs baby potatoes (or Yukon Gold, halved) – These hold their shape well and soak up the delicious broth, making them creamy and flavorful.

2 Tbsp butter (optional, for added richness) – Melts into the sauce, creating a silky finish.

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Step-by-Step Cooking Instructions

1. Sear the Roast for Maximum Flavor

1. Pat the chuck roast dry with paper towels to help it brown properly.

2. Generously season with salt and freshly ground black pepper on all sides.

3. Heat 2 Tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

4. Sear the roast on all sides (about 4-5 minutes per side) until a deep golden-brown crust forms. This locks in the juices and enhances the flavor.

5. Remove the roast and set it aside.

2. Sauté the Aromatics

1. In the same pot, add chopped onions and cook until softened (about 3 minutes).

2. Stir in minced garlic and sauté for 30 seconds until fragrant.

3. Build the Flavorful Braising Liquid

1. Pour in 1 can of beef broth, 1 cup water, and 2 Tbsp Worcestershire sauce, scraping up any browned bits from the bottom (these are packed with flavor!).

2. Stir in thyme, rosemary, and bay leaves for that classic pot roast aroma.

4. Slow Cook to Perfection

Oven Method:

1. Preheat your oven to 325°F (163°C).

2. Place the seared roast back into the pot and cover with a lid.

3. Transfer to the oven and cook for 2.5 to 3 hours, or until the beef is fork-tender.

Slow Cooker Method:

1. Transfer the seared roast and sautéed onions/garlic to a slow cooker.

2. Add the broth, seasonings, and Worcestershire sauce.

3. Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours.

5. Add the Vegetables

1. After 2 hours (or when the roast is nearly tender), add the carrots and potatoes around the roast.

2. Cover and continue cooking for another hour or until the vegetables are tender.

6. Serve & Enjoy

1. Remove the bay leaves and discard.

2. If desired, stir in 2 Tbsp butter for extra richness.

3. Slice or shred the pot roast and serve it with the vegetables and plenty of the savory broth.

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Why This Pot Roast Recipe is a Family Favorite

Unbelievably Tender Meat – The slow cooking process ensures the beef is juicy and fork-tender.

One-Pot Convenience – Fewer dishes, more flavor!

Perfectly Balanced Flavors – The combination of herbs, Worcestershire sauce, and seared beef creates a rich, deep taste.

Great for Meal Prep – Leftovers taste even better the next day!

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Pro Tips for the Perfect Pot Roast

✅ Sear the meat well – This is key to locking in flavor! A deep brown crust enhances the taste.

✅ Use the right cut of beef – Chuck roast is ideal for slow cooking because of its marbling. Avoid leaner cuts, as they can dry out.

✅ Don’t add the vegetables too early – Adding potatoes and carrots in the last hour ensures they stay tender without becoming mushy.

✅ For a thicker gravy – Remove the roast, then stir 1 Tbsp cornstarch mixed with 2 Tbsp water into the broth. Simmer until thickened.

✅ Make it ahead of time – Pot roast tastes even better the next day as the flavors meld together.

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What to Serve with Pot Roast

Complete your meal with these perfect side dishes:

Warm Buttery Rolls – Perfect for soaking up the rich broth.

Classic Cornbread – A Southern favorite with a touch of sweetness.

Crisp Green Salad – A light contrast to the hearty meal.

Garlic Mashed Potatoes – For those who want extra creamy potatoes on the side.

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Final Thoughts – The Best Pot Roast Recipe You’ll Ever Make

This Classic Pot Roast with Potatoes and Carrots is pure comfort food at its finest. Whether you make it in a Dutch oven, slow cooker, or Instant Pot, it’s a no-fail, crowd-pleasing dish that’s incredibly flavorful and easy to prepare.

The next time you need a warm, hearty meal, give this recipe a try—you won’

t be disappointed!

Have you tried this recipe? Let us know how it turned out in the comments! And don’t forget to share it with family and friends who love a good, home-cooked meal.