If you’re craving a comforting, soul-warming meal that feels like a big, loving hug, then this Pot Roast with Potatoes and Carrots Recipe is exactly what you need. Tender, juicy beef slowly cooked to perfection alongside hearty potatoes and sweet carrots creates a classic dish that’s both nostalgic and incredibly satisfying. This recipe masterfully balances rich flavors with simple ingredients, making it a guaranteed favorite for family dinners or cozy weekend meals. The melt-in-your-mouth texture paired with fragrant herbs and a savory broth truly brings every bite to life.
Ingredients You’ll Need
Getting the ingredients right is key to making this Pot Roast with Potatoes and Carrots Recipe shine. Each component plays an essential role—whether it’s the chuck roast contributing rich flavor and tenderness, or fresh herbs that elevate aroma and depth. The potatoes and carrots not only add beautiful color but also absorb the savory juices perfectly, creating a harmonious blend in every bite.
- 3 lb boneless chuck roast: This cut is perfect for slow cooking, yielding tender and flavorful meat.
- 2 Tbsp olive oil: Used for browning the roast, it enhances flavor and helps create a delicious crust.
- Salt and freshly ground black pepper: Fundamental seasonings that bring out the natural taste of the beef and vegetables.
- 1 large yellow onion, coarsely chopped: Adds sweetness and depth once sautéed.
- 3 cloves garlic, minced: Provides a robust, aromatic punch.
- 1 (14.5 oz) can beef broth: Creates a savory base to keep the roast moist and flavorful.
- 3/4 cup dry red wine (optional): Adds complexity and richness to the broth.
- 2 sprigs fresh thyme: Delivers an earthy, slightly minty note.
- 2 sprigs fresh rosemary: Brings piney, fragrant freshness.
- 1 bay leaf: Offers subtle herbal undertones that tie all the flavors together.
- 2 lbs Yukon gold potatoes, diced into 1 1/2 inch pieces: These creamy potatoes soak up the roast’s juices beautifully.
- 6 medium carrots, peeled and chopped into 1 1/2 inch pieces: Adds a touch of natural sweetness and vibrant color.
How to Make Pot Roast with Potatoes and Carrots Recipe
Step 1: Prepare and Brown the Roast
Start by preheating your oven to 275 degrees. This low and slow cooking method is what guarantees a tender roast. Heat olive oil in a large Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper, then place it in the pot and brown on all sides—about two minutes per side. This step locks in the flavor and creates that mouthwatering crust you’ll love.
Step 2: Sauté Onions and Garlic
Once the roast is browned and resting on a cutting board or plate, add the chopped onions to the pot. Cook them until they start to caramelize, around 4 to 5 minutes. Toss in the minced garlic during the last minute to awaken its delightful fragrance without burning it.
Step 3: Add Liquids and Herbs, Then Slow Cook
Return the roast back to the pot, nestling it into the sautéed onions and garlic. Pour the beef broth and optional red wine over the meat, creating a rich, simmering bath. Add your thyme, rosemary, and bay leaf to infuse the broth with incredible aroma. Cover with the lid and place the Dutch oven in the oven to cook for two hours. This slow cooking tenderizes the meat while allowing the flavors to meld beautifully.
Step 4: Add Potatoes and Carrots
After two hours, it’s time to add the potatoes and carrots directly into the pot. Season with a bit more salt and pepper to brighten the flavors. Cover everything back up and return the pot to the oven for an additional one to one and a half hours, or until both the roast and vegetables are fork-tender and ready to melt in your mouth.
Step 5: Finish and Serve
Once cooked perfectly, remove the roast from the pot and shred it or cut into large pieces, making sure to skim off any excess fat. Return the meat to the pot with the tender veggies and savory broth. Don’t forget to remove the bay leaf and herb sprigs before serving to keep the texture smooth and pleasant.
How to Serve Pot Roast with Potatoes and Carrots Recipe
Garnishes
While the pot roast is already flavorful, a sprinkle of freshly chopped parsley or a pinch of cracked black pepper on top adds a lovely fresh touch and a pop of color. A dash of finishing sea salt can also elevate the flavors and create an irresistible first impression when serving.
Side Dishes
This classic dish pairs wonderfully with a simple green salad dressed with a light vinaigrette to contrast the rich flavors. Crusty bread or warm dinner rolls are fantastic to soak up the savory juices. For something heartier, creamy mashed potatoes or buttery noodles on the side can complement the meal perfectly.
Creative Ways to Present
For a rustic presentation, serve the pot roast family-style straight from the Dutch oven at the table—nothing feels cozier. Alternatively, plating the roast with a few whole herb sprigs beside the meat and a drizzle of broth over the veggies creates an elegant look without complicating the dish.
Make Ahead and Storage
Storing Leftovers
Leftover pot roast with potatoes and carrots is a blessing for busy days. Store any extras in an airtight container in the refrigerator and enjoy within 3 to 4 days. The flavors often deepen overnight, making your next meal tastier than the first.
Freezing
This dish freezes beautifully, making it a great candidate for batch cooking. Cool the roast completely before transferring to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. Divide into portions for easy thawing and future indulgence.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally to warm evenly and prevent drying out. Adding a splash of beef broth or water can restore that perfect juicy texture. Avoid microwaving unless you’re in a hurry, as the slow stove method preserves the original tenderness best.
FAQs
Can I use a different cut of beef for this Pot Roast with Potatoes and Carrots Recipe?
Chuck roast is ideal because it becomes tender during slow cooking, but you can also use brisket or bottom round roast. Just keep in mind the cooking time may vary slightly depending on the cut’s thickness and fat content.
Is red wine necessary for the recipe?
No, the red wine is optional but it adds a wonderful depth and complexity to the broth. If you prefer not to use alcohol, simply substitute with extra beef broth or a splash of grape juice for sweetness.
Can I prepare this recipe in a slow cooker?
Absolutely! Brown the roast as directed, then add all ingredients to your slow cooker. Cook on low for 8 to 10 hours or high for about 5 hours until the roast and vegetables are tender.
What’s the best way to shred the roast for serving?
Once the roast is cooked and rested slightly, use two forks to pull apart the meat in long, thick strands. This creates a satisfying texture that soaks up the broth beautifully.
How can I thicken the gravy if it’s too thin?
You can make a simple slurry by mixing a tablespoon of cornstarch with cold water and stirring it into the hot broth. Bring gently to a simmer until it thickens to your liking, then remove from heat to prevent lumps.
Final Thoughts
This Pot Roast with Potatoes and Carrots Recipe is one of those timeless dishes that never fails to bring comfort and joy to the table. Its simplicity paired with the robust, hearty flavors makes it a truly special meal to share with loved ones. I encourage you to try it soon and experience firsthand how something so traditional can feel so heartwarming and wonderful every single time.
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Pot Roast with Potatoes and Carrots Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This classic Pot Roast with Potatoes and Carrots is a hearty and comforting meal perfect for family dinners. Tender chuck roast is slow-cooked in a flavorful broth with fresh herbs, garlic, and optional red wine, combined with tender potatoes and sweet carrots for a complete, delicious meal that melts in your mouth.
Ingredients
Meat and Seasoning
- 1 (3 lb) boneless chuck roast
- 2 Tbsp olive oil
- Salt and freshly ground black pepper, to taste
Vegetables
- 1 large yellow onion, coarsely chopped
- 3 cloves garlic, minced
- 2 lbs Yukon gold potatoes, cleaned and diced into 1 1/2 inch pieces
- 6 medium carrots, peeled and chopped into 1 1/2-inch pieces
Liquids and Herbs
- 1 (14.5 oz) can beef broth
- 3/4 cup dry red wine (optional)
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
Instructions
- Preheat and Brown the Roast: Preheat your oven to 275°F (135°C). Heat the olive oil in a large Dutch oven over medium-high heat. Season the chuck roast all over with salt and freshly ground black pepper. Once the oil is hot, add the roast and brown it on all sides, approximately 2 minutes per side, to develop a rich crust and deepen the flavor.
- Sauté Aromatics: Transfer the browned roast to a cutting board or plate temporarily. Add the coarsely chopped yellow onion to the same pot and sauté until they start to brown, about 4 to 5 minutes. Add the minced garlic during the last minute to release its aroma without burning.
- Add Liquids and Herbs, Then Simmer: Return the roast to the pot. Pour in the beef broth and the optional dry red wine over the roast. Add the sprigs of fresh thyme, rosemary, and the bay leaf to the liquid. Bring everything to a gentle simmer on the stovetop, then cover the pot with its lid tightly.
- Slow Cook in Oven: Transfer the covered Dutch oven to the preheated oven. Cook the roast for 2 hours, allowing the meat to begin tenderizing and soaking up the herbs and liquids.
- Add Vegetables and Continue Cooking: After 2 hours, carefully remove the pot from the oven. Add the diced Yukon gold potatoes and chopped carrots around the roast. Season the vegetables with salt and pepper. Cover the pot again and return it to the oven to cook for an additional 1 to 1 1/2 hours or until both the roast and vegetables are tender.
- Finish and Serve: Remove the pot from the oven. Take out the roast and shred it or cut into large pieces, discarding any excess fat. Remove the bay leaf and herb sprigs from the pot. Return the meat to the pot with the vegetables and juices. Serve warm for a hearty, satisfying meal.
Notes
- For a richer flavor, use the optional red wine, but you can omit it for a non-alcoholic version.
- Yukon gold potatoes are preferred because they hold their shape well during slow cooking.
- To save time, prep vegetables while the roast is browning.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or in the oven.
- For an extra thick sauce, remove the meat and vegetables after cooking and simmer the cooking liquid on the stovetop until it reduces to the desired consistency.
