Pot Roast with Potatoes and Carrots

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🥩 Pot Roast with Potatoes and Carrots

Ingredients

  • 1 (3 lb) boneless chuck roast
  • 2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 large yellow onion, coarsely chopped
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can beef broth
  • 1 cup water (or more broth)
  • 4–5 medium carrots, cut into large chunks
  • 4–5 medium potatoes, cut into large chunks
  • 2–3 sprigs fresh thyme (or 1 tsp dried)
  • 2 bay leaves (optional)
  • 1 Tbsp Worcestershire sauce (optional but adds flavor)

Instructions

1. Prepare the Roast

  • Pat the chuck roast dry with paper towels.
  • Generously season all sides with salt and freshly ground black pepper.

2. Sear the Roast

  1. Heat 2 Tbsp olive oil in a large heavy pot or Dutch oven over medium-high heat.
  2. Add the roast and sear 4–5 minutes per side, until nicely browned.
  3. Remove roast and set aside.

3. Sauté the Aromatics

  • In the same pot, add onion and cook 3–4 minutes.
  • Add garlic and cook 30 seconds until fragrant.

4. Add Liquids & Roast

  1. Return roast to the pot.
  2. Pour in the beef broth and water (or extra broth if preferred).
  3. Add Worcestershire sauce, thyme, and bay leaves.
  4. Bring to a simmer, then cover.

5. Slow Cook

Choose one of the following methods:

Oven (best flavor)

  • Preheat oven to 300°F (150°C).
  • Place covered pot in the oven and cook 2 hours before adding vegetables.

Stovetop

  • Cover and simmer on low for 2 hours, stirring occasionally.

6. Add Potatoes & Carrots

  • After the first 2 hours, add potatoes and carrots around the roast.
  • Cover and cook another 1.5–2 hours, or until the roast is fork-tender and vegetables are soft.

Total time: about 3.5–4 hours.

7. Serve

  • Remove roast and shred or slice.
  • Ladle vegetables and broth over the meat.
  • Taste and adjust seasoning with more salt and pepper.

⭐ Tips for the Best Pot Roast

  • The longer it cooks, the more tender it gets.
  • Chuck roast is ideal because its marbling breaks down beautifully.
  • Add more broth if you want extra gravy.
  • To thicken the gravy: whisk 1 Tbsp cornstarch with 2 Tbsp water and stir into the hot broth.

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