- Pot Roast with Potatoes and Carrots
Ingredients
1 (3 lb) boneless chuck roast
2 tbsp olive oil
Salt and black pepper (to taste)
1 large onion (sliced)
4 cloves garlic (minced)
4 cups beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
4–5 large carrots (peeled, cut into chunks)
1 ½–2 lbs potatoes (Yukon gold or russet, cut into chunks)
2 tbsp cornstarch (optional, for thickening)
2 tbsp water (optional, for slurry)
Instructions
1. Season & Sear the Roast
Pat the chuck roast dry with paper towels.
Season generously with salt and pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Sear the roast for about 4–5 minutes per side until deeply browned.
Remove and set aside.
2. Build the Flavor Base
In the same pot, add sliced onion and cook for 3–4 minutes until softened.
Stir in garlic and cook for 1 minute until fragrant.
Add tomato paste and cook for another minute to deepen flavor.
3. Deglaze & Add Liquid
Pour in beef broth while scraping the bottom of the pot (this adds rich flavor).
Stir in Worcestershire sauce, thyme, rosemary, and bay leaves.
4. Slow Cook the Roast
Return the roast to the pot.
Cover and cook:
Oven method: 160°C (325°F) for 3–4 hours
Stovetop: Simmer on low heat for 3–4 hours
The meat should become fork-tender.
5. Add Vegetables
Add carrots and potatoes during the last 1–1.5 hours of cooking.
Make sure they are partially submerged in the liquid.
6. Optional – Thicken the Gravy
Mix cornstarch with water to make a slurry.
Stir into the pot and simmer for a few minutes until thickened.
7. Serve
Remove bay leaves.
Slice or shred the roast.
Serve hot with vegetables and spoon plenty of rich gravy over the top.
Tips for the Best Pot Roast
Low and slow cooking is the secret to tender meat.
Chuck roast works best because of its marbling.
Let the roast rest 10 minutes before serving for juicier meat.
