This classic Pot Roast with Carrots & Potatoes recipe with carrots and potatoes is the ultimate comfort food. Tender beef chuck roast is slowly cooked to perfection with aromatic seasonings and vegetables, resulting in a mouthwatering dish that's full of flavor and perfect for cozy dinners.

Pot Roast with Carrots & Potatoes

Ingredients

3-4 lb beef chuck roast

2 tablespoons olive oil

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

3 cups beef broth

2 tablespoons Worcestershire sauce

4 large carrots (cut into chunks)

4 medium potatoes (cut into chunks)

1 small onion (sliced)

3 cloves garlic (minced)

2 bay leaves

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sear the Roast:

I heat olive oil in a large pot over medium-high heat.

Season the beef roast with black pepper, garlic powder, onion powder, and thyme.

I sear the roast on all sides until browned, which takes about 3-4 minutes per side.

Add Liquid & Slow Cook:

I pour in the beef broth and Worcestershire sauce.

Add the sliced onion, minced garlic, and bay leaves. Then, I cover the pot and let it simmer on low heat for about 3-4 hours.

Add Vegetables:

After the initial cooking time, I add the potatoes and carrots to the pot.

I continue to cook for an additional 1-2 hours until the meat is tender and the vegetables are soft.

Serve & Enjoy:

Once everything is done, I remove the bay leaves from the pot.

I shred the beef and serve it along with the carrots, potatoes, and flavorful broth.

(Tip: For extra richness, I sometimes add a splash of red wine while cooking!)

Servings and Timing

Servings: This recipe serves about 6 people.

Total Time: The cooking process takes approximately 4-6 hours, depending on how long you cook it to get the meat to your preferred tenderness.

Variations

Add more vegetables: I sometimes add parsnips, celery, or even sweet potatoes for a twist.

Herbs: I love experimenting with herbs like rosemary, bay leaves, or even a sprig of fresh thyme for a different flavor.

Red Wine: If I want a richer flavor, I add a splash of red wine to the broth while cooking.

Pressure Cooker: If I’m short on time, I use a pressure cooker to cook the roast in about 1 hour, which still yields a tender result.

Storage/Reheating

Storage: I store leftover pot roast in an airtight container in the refrigerator for up to 3-4 days.

Reheating: To reheat, I place the leftovers in a pot and heat over low heat, adding a bit of broth or water to keep the meat moist. I also like to use the microwave in short bursts if I’m in a rush.

FAQs

How do I make sure the roast is tender?

To make the roast tender, I cook it slowly over low heat. This allows the meat to break down and become juicy and soft. The longer it cooks, the more tender it gets!

Can I make this recipe in a slow cooker?

Yes! If I want to use a slow cooker, I simply sear the meat on the stove first and then transfer it to the slow cooker with the broth, Worcestershire sauce, and vegetables. I cook it on low for 6-8 hours or until the meat is tender.

What kind of beef roast should I use?

I typically use a beef chuck roast because it has the right balance of fat and meat, making it ideal for slow cooking. It becomes incredibly tender and flavorful as it cooks.

Can I freeze leftovers?

Yes! I can freeze any leftovers for up to 3 months. I store the roast and vegetables in an airtight container and thaw it in the refrigerator before reheating.

Can I add wine to the recipe?

Absolutely! For extra depth of flavor, I often add a splash of red wine when I add the broth. It adds richness to the gravy and makes the dish even more delicious.

Conclusion

This pot roast with carrots and potatoes is one of my go-to recipes when I want something hearty and flavorful with minimal effort. The combination of tender beef, savory broth, and perfectly cooked vegetables is comforting and satisfying. Whether I’m making it for a family meal or a special occasion, it's always a hit!

Recipe:

Pot Roast with Carrots & Potatoes

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Author: Cheryl
Total Time: 4-6 hours 15 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

A comforting and flavorful pot roast with tender beef, carrots, and potatoes slow-cooked in savory broth.

Instructions

Heat olive oil in a large pot over medium-high heat.
Season the beef roast with black pepper, garlic powder, onion powder, and thyme.
Sear the roast on all sides until browned, about 3-4 minutes per side.
Pour in the beef broth and Worcestershire sauce.
Add the sliced onion, minced garlic, and bay leaves. Cover the pot and simmer on low heat for 3-4 hours.
After the initial cooking time, add the potatoes and carrots to the pot.
Continue to cook for an additional 1-2 hours until the meat is tender and the vegetables are soft.
Remove the bay leaves and shred the beef. Serve the beef along with the vegetables and broth.