Introduction
Pot Roast with Potatoes and Carrots is the ultimate comfort classic — tender, juicy beef slow-cooked in a rich, savory broth with hearty vegetables. The flavors meld together beautifully, creating a meal that feels like home with every bite. Perfect for Sunday dinners, family gatherings, or cozy evenings.
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Ingredients Quantity (Serves 6–8)
- 1 (3 lb / 1.4 kg) boneless chuck roast
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 large yellow onion, coarsely chopped
- 3 cloves garlic, minced
- 1 (14.5 oz / 410 g) can beef broth
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste (optional, for richer flavor)
- 4 large carrots, peeled and cut into chunks
- 3–4 medium potatoes, peeled and cut into chunks
- 2 stalks celery, chopped (optional)
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 sprig rosemary or ½ teaspoon dried rosemary
- 1 bay leaf
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Instructions
- Season and Sear the Meat
- Pat the chuck roast dry with paper towels.
- Generously season all sides with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Sear the roast on each side for about 3–4 minutes, until browned. Remove and set aside.
- Sauté the Aromatics
- In the same pot, add the chopped onion and cook until softened, about 3 minutes.
- Add minced garlic and cook for 30 seconds, just until fragrant.
- Deglaze and Add Liquids
- Pour in the beef broth and water, scraping up browned bits from the bottom.
- Stir in Worcestershire sauce and tomato paste.
- Add the Roast Back
- Return the seared beef to the pot. Add thyme, rosemary, and bay leaf.
- Bring to a simmer, then cover with a lid.
- Slow Cook to Perfection
- Reduce heat to low and simmer gently for 3 to 3½ hours, until the beef is fork-tender.
- Alternatively, cook in a 350°F (175°C) oven for the same amount of time, or use a slow cooker on LOW for 8 hours.
- Add the Vegetables
- Add carrots, potatoes, and celery during the last 45–60 minutes of cooking.
- Continue cooking until vegetables are soft and the sauce is rich.
- Finish and Serve
- Remove the herbs and bay leaf.
- Slice or shred the roast and serve with vegetables and plenty of pan gravy.
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Origin and Cultural Significance
Pot roast originated in Europe and became a staple in American kitchens, especially in the Midwest, as a hearty way to transform tough cuts of beef into tender, flavorful meals. It symbolizes family, tradition, and comfort — a meal made for sharing and savoring slowly.
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Description
Tender beef that melts in your mouth, surrounded by buttery potatoes, sweet carrots, and a luscious gravy infused with herbs and garlic. Every forkful delivers deep, savory satisfaction and the cozy taste of home cooking.
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Optional Additions
- Add mushrooms or parsnips for extra flavor.
- Stir in 1 tablespoon of balsamic vinegar for brightness.
- Sprinkle with fresh parsley before serving.
- For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water and stir in before the final 10 minutes of cooking.
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Tips for Success
- Searing the roast first adds rich flavor — don’t skip it!
- Cook low and slow for the most tender results.
- Choose a chuck roast with good marbling; fat equals flavor and tenderness.
- Leftovers taste even better the next day.
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Nutritional Information (Per Serving)
- Calories: ~420 kcal
- Protein: 38 g
- Fat: 20 g
- Carbohydrates: 18 g
- Fiber: 3 g
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Conclusion and Recommendation
Pot Roast with Potatoes and Carrots is the definition of homestyle perfection — hearty, balanced, and deeply satisfying. Serve it with crusty bread or over mashed potatoes for a complete, comforting feast.
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Embracing Healthful Indulgence
This dish reminds us that true comfort food can be both nourishing and wholesome. Rich in protein, veggies, and warmth, it brings joy to the table and comfort to the soul.