🍽️ Pot Roast with Carrots and Potatoes
Tender chuck roast slow-braised with vegetables in a savory gravy.
Ingredients
- 3–4 lb chuck roast
- 1 tbsp olive oil
- 4 large carrots, peeled & cut into large chunks
- 6–8 small or medium potatoes, halved
- 1 onion, quartered (optional but recommended)
- 3 cloves garlic, crushed
- 1 cup beef broth
- ½ cup red wine (optional)
- 2 tbsp Worcestershire sauce
- 1 tsp salt (to taste)
- ½ tsp black pepper
- 1 tsp dried thyme OR 2–3 fresh sprigs
- 1 tsp dried rosemary OR 1–2 fresh sprigs
- 1 bay leaf (optional)
Instructions
1. Sear the Roast
- Pat chuck roast dry and season generously with salt and pepper.
- Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Sear the roast on all sides until browned (about 3–4 minutes per side).
- Remove the roast and set aside.
2. Build the Flavor Base
- In the same pot, add garlic and onion. Sauté 1–2 minutes until fragrant.
- Pour in the red wine (if using) and scrape up browned bits.
- Add beef broth and Worcestershire sauce, then stir.
3. Add the Roast & Vegetables
- Return the roast to the pot.
- Add carrots and potatoes around the sides.
- Add herbs (thyme, rosemary, bay leaf).
4. Cook Low and Slow
You can cook this three ways:
Oven (best texture)
- Cover the pot and bake at 300°F (150°C) for 3½–4½ hours, until the roast is fork-tender.
Slow Cooker
- Cook on Low for 8–9 hours or High for 4–5 hours.
Stovetop
- Simmer on low for 3–4 hours, covered, turning occasionally.
5. Finish & Serve
- Remove herbs and bay leaf.
- Taste the broth and adjust seasoning (salt, pepper).
- For thicker gravy, remove roast and vegetables, then simmer liquid or whisk in a slurry (1 tbsp cornstarch + 2 tbsp water).
- Shred or slice the roast and serve with carrots, potatoes, and ladle of gravy.
Tips
- Searing the roast adds deep flavor—don’t skip this step.
- If potatoes are very small, add them halfway through so they don’t overcook.
- Rest the roast 10 minutes before slicing for cleaner cuts.