Classic Pot Roast with Potatoes and Carrots – A Comfort Food Favorite

Pot roast with potatoes and carrots is the ultimate comfort food—a hearty, slow-cooked meal that fills your home with mouthwatering aromas. This one-pot classic is perfect for Sunday dinners, family gatherings, or cozy evenings when you crave something warm and satisfying. Juicy, fall-apart tender chuck roast pairs with buttery potatoes and sweet carrots, all infused with rich, savory flavors from a deeply seasoned broth.

Why You’ll Love This Pot Roast Recipe

Simple Ingredients: Uses easy-to-find, pantry-friendly ingredients.

Set It and Forget It: Slow-cooked to perfection with minimal effort.

Flavorful & Tender: The roast becomes fork-tender, and the vegetables absorb every bit of the savory juices.

Perfect for Leftovers: Tastes even better the next day.

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Ingredients and Their Roles

To achieve the best flavor and texture, each ingredient has a vital purpose:

1 (3 lb) boneless chuck roast: The best cut for pot roast, delivering rich marbling and tenderness when slow-cooked.

2 Tbsp olive oil: Helps sear the roast, locking in juices and creating a flavorful crust.

Salt and freshly ground black pepper: Essential for seasoning and enhancing the natural flavors of the meat.

1 large yellow onion (coarsely chopped): Adds sweetness and depth to the broth.

3 cloves garlic (minced): Provides a savory, aromatic base.

1 (14.5 oz) can beef broth: The foundation of the braising liquid, adding rich, meaty flavor.

3 large carrots (peeled and cut into 2-inch pieces): Sweeten the dish and complement the savory roast.

1 lb baby potatoes (halved): Soak up the flavorful juices while maintaining a tender texture.

2 sprigs fresh thyme (or 1/2 tsp dried): Adds earthy, aromatic notes.

2 bay leaves: Enhance the depth of flavor in the slow-cooked broth.

2 Tbsp Worcestershire sauce: Boosts umami, adding a savory, slightly tangy depth.

1 Tbsp cornstarch + 2 Tbsp cold water (optional): Thickens the gravy for a perfect finish.

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Step-by-Step Instructions for Perfect Pot Roast

1. Prepare and Sear the Roast

Pat the roast dry with paper towels to help it brown evenly. Season generously with salt and black pepper.

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

Sear the roast on all sides for about 4-5 minutes per side until it forms a deep golden crust. This step locks in flavor.

Remove the roast from the pot and set it aside.

2. Build the Flavor Base

In the same pot, add the chopped onion and sauté for 2-3 minutes until translucent.

Stir in garlic and cook for another 30 seconds until fragrant.

Deglaze the pot by pouring in the beef broth, scraping the bottom to release browned bits—this is where the flavor lives!

3. Simmer to Tender Perfection

Return the seared roast to the pot, adding the Worcestershire sauce, thyme, and bay leaves.

Cover the pot with a lid and reduce heat to low, simmering for about 3 hours. Alternatively, cook in a 325°F oven or a slow cooker on LOW for 8 hours.

4. Add the Vegetables

After 3 hours, add the carrots and potatoes around the roast, ensuring they are partially submerged in the liquid.

Cook for another 1 to 1.5 hours, or until the vegetables are fork-tender and the roast easily pulls apart.

5. Make the Gravy (Optional but Recommended)

Remove the roast and vegetables to a serving dish, discarding bay leaves.

For gravy: In a small bowl, mix cornstarch and cold water into a slurry. Stir it into the pot and cook over medium heat until the broth thickens into a silky gravy (about 2 minutes).

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Pro Tips for the Best Pot Roast:

Choose the Right Cut: Chuck roast is best due to its marbling, which creates juicy, tender meat.

Sear for Flavor: Don’t skip the searing step—it caramelizes the surface and boosts flavor.

Low and Slow: Cook at a gentle simmer to break down the meat’s connective tissues for that fork-tender texture.

Add Vegetables Later: Adding carrots and potatoes in the last hour ensures they don’t turn mushy.

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Serving Suggestions:

Side Dish Ideas: Serve with buttery dinner rolls, creamy mashed potatoes, or a side of buttered green beans.

Wine Pairing: A full-bodied Cabernet Sauvignon complements the rich flavors of the roast.

Leftover Magic: Shred leftover roast for delicious beef sandwiches, tacos, or a hearty beef and vegetable soup.

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Why This Pot Roast Recipe Stands Out

This Classic Pot Roast with Potatoes and Carrots is a tried-and-true recipe that brings family and friends together. The rich, savory flavors, tender meat, and hearty vegetables make it a timeless comfort food. Plus, it’s easy to customize with your favorite herbs or root vegetables.

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Make It Tonight!

With this recipe, you’ll enjoy a restaurant-quality pot roast without the hassle. Whether for a Sunday dinner or a special occasion, this dish is sure to become a staple in your recipe collection. Try 

it once, and it’ll be on repeat forever!

If you loved this recipe, share it with friends and bookmark it for your next cozy meal!