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Pot Roast with Potatoes and Carrots

Pot Roast with Potatoes and Carrots

iamwinfred
This classic Pot Roast with Potatoes and Carrots is the ultimate one-pot Sunday dinner. A well-marbled chuck roast is seared then slow-braised with simple aromatics until it becomes fall-apart tender. The potatoes and carrots are added at the perfect time so they emerge perfectly cooked, and the rich, beefy braising liquid doubles as a delicious sauce. It's an easy, budget-friendly recipe that requires minimal hands-on work and delivers maximum comfort.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 480 kcal

Equipment

  • Dutch oven 5 to 6 quart, essential for even heat distribution and braising
  • Cast iron skillet or sturdy pan for searing if your Dutch oven is not stovetop-safe
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon
  • Silicone spatula
  • Measuring cups and spoons
  • Meat thermometer optional, but helpful
  • Aluminum foil if your Dutch oven lid doesn't seal tightly
  • Tongs for handling the roast

Ingredients
  

  • 3-4 lbs chuck roast with good marbling
  • 1 lb baby potatoes about 450g, halved
  • 3 large carrots cut into 2-inch pieces
  • 1 large yellow onion quartered
  • 4 cloves garlic smashed
  • 2 cups beef broth 480ml, low-sodium recommended
  • 1 tbsp Worcestershire sauce 15ml
  • 2 tbsp olive oil 30ml
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • salt to taste
  • black pepper to taste
  • 2 tbsp tomato paste 30ml (such as Heinz)
  • fresh thyme optional, for garnish
  • fresh parsley optional, for garnish

Instructions
 

  • Preheat oven to 325°F (163°C). Remove chuck roast from refrigerator 20-30 minutes before cooking. Pat completely dry with paper towels, then season generously on all sides with salt and black pepper.
  • Heat olive oil in Dutch oven over medium-high heat until shimmering. Carefully place roast in pot and sear for 4-5 minutes per side until deeply browned. Sear all sides, including edges. Remove roast and set aside.
  • Reduce heat to medium. Add quartered onion to the same pot and cook for 3-4 minutes until softened. Add smashed garlic and cook for 1 minute more. Stir in tomato paste and cook for 1-2 minutes to deepen flavor.
  • Pour in beef broth and Worcestershire sauce, scraping up browned bits from the bottom of the pot. Add dried thyme and dried rosemary, then taste and adjust seasoning with salt and pepper.
  • Nestle the seared roast back into the pot. Liquid should come one-third to halfway up the sides of the meat. Cover tightly with lid (use foil under lid if needed) and transfer to preheated oven.
  • Braise for 2 hours undisturbed. Carefully remove pot from oven, remove lid, and add halved baby potatoes and carrot pieces around the roast. Spoon some braising liquid over vegetables.
  • Replace lid and return to oven. Continue braising for another 1 to 1.5 hours until beef is fork-tender and vegetables are cooked through. Internal temperature should reach 195-205°F (90-96°C).
  • Remove pot from oven and let roast rest with lid on for 10-15 minutes. Use two forks to gently pull or slice the meat into large chunks. Serve with potatoes and carrots, spooning braising liquid generously over everything. Garnish with fresh herbs if desired.

Notes

  • Choose the right cut: Chuck roast is essential for pot roast. Avoid lean cuts like sirloin or round, which will become dry and tough during long braising.
  • Don't skip the sear: Proper browning creates deep, beefy flavor through the Maillard reaction. Make sure the meat is dry and the pan is hot before adding the roast.
  • Low and slow is key: Never rush a pot roast by turning up the heat. High temperatures tighten muscle fibers and result in chewy, tough meat rather than tender, falling-apart results.
  • Vegetable timing matters: Adding potatoes and carrots at the 2-hour mark ensures they become tender without turning to mush. Add more delicate vegetables like mushrooms or peas in the last 20-30 minutes.
  • Make ahead for better flavor: Pot roast tastes even better the next day. Cool completely, refrigerate in the braising liquid overnight, then skim solidified fat from the surface before reheating gently.
  • Storage instructions: Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating best practices: Reheat gently on the stovetop over low heat with a splash of beef broth. For oven reheating, cover tightly and warm at 300°F for 20-25 minutes. Avoid high heat which can dry out the meat.
  • Leftover ideas: Shredded pot roast makes incredible sandwiches, tacos, beef hash, or filling for savory hand pies. The braising liquid can be used as a base for soup or gravy.
  • For a thicker gravy: After removing the meat and vegetables, whisk 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water into the simmering braising liquid. Cook until thickened.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 25gProtein: 42gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 110mgSodium: 610mgPotassium: 980mgFiber: 4gSugar: 5gVitamin A: 110IUVitamin C: 20mgCalcium: 6mgIron: 22mg
Keyword beef stew, comfort food, one pot meal, pot roast, Sunday dinner
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