Description
Pot Roast with Potatoes and Carrots is a classic, comforting one-pot meal with tender chuck roast, hearty potatoes, and sweet carrots. Slow-cooked in a rich broth with garlic and thyme, this dish is easy to make and perfect for family dinners or gatherings. A truly delicious, melt-in-your-mouth meal!
Ingredients
Scale
- 3-4 lb chuck roast
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and quartered
- 3 cups beef broth
- 1/4 cup red wine (optional, for extra depth)
- 2 tbsp Worcestershire sauce
- 2 bay leaves
- 2 tsp dried thyme (or 2 sprigs fresh thyme)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Season the Roast: Pat dry the chuck roast with paper towels and generously season all sides with salt and pepper.
- Sear the Roast: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast for 4-5 minutes per side until browned. Set aside.
- Sauté Onions and Garlic: In the same pot, sauté onions for 3-4 minutes until softened. Add minced garlic and cook for another minute.
- Deglaze with Wine: If using, add red wine to deglaze the pot, scraping up browned bits. Simmer for 2-3 minutes.
- Add Broth and Seasonings: Add beef broth, Worcestershire sauce, bay leaves, and thyme. Stir to combine.
- Cook the Roast: Return the roast to the pot, nestling it in the broth. Cover, reduce heat, and simmer on low for 2-3 hours, or until tender.
- Add Vegetables: About 1½ hours into cooking, add potatoes and carrots, ensuring they’re submerged.
- Simmer Until Tender: Continue cooking for another 1-1½ hours, until both vegetables and roast are fork-tender.
- Shred and Serve: Remove roast, shred into large chunks, and discard bay leaves. Serve with vegetables and ladle broth over. Garnish with fresh parsley.
Notes
- Make-Ahead Tip: This pot roast is even tastier the next day! Prepare ahead, store in the fridge, and reheat for deepened flavors.
- Thicker Gravy: For a thicker gravy, mix 1 tbsp of cornstarch with 2 tbsp cold water and add to the broth in the last 10 minutes of cooking.
- Slow Cooker Option: Follow steps on the stovetop, then transfer to a slow cooker. Cook on low for 6-8 hours.
- Prep Time: 15 minutes
- Cook Time: 3.5-4.5 hours
- Category: Dinner, Main Course
- Method: Slow Cook, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 430 kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg