There’s something incredibly comforting about a classic pot roast. The tender, fall-apart meat, the hearty vegetables, and the rich, savory gravy all come together to create a meal that feels like home. Whether it’s a Sunday dinner with the family or a cozy night in, this Classic Pot Roast with Carrots & Potatoes is a timeless dish that never disappoints. Trust me, this one’s a game-changer.

Why You’ll Love This Recipe
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Hearty and Satisfying: Perfect for chilly nights or when you need a meal that sticks to your ribs. The combination of tender beef, carrots, and potatoes is pure comfort food.

Budget-Friendly: Uses affordable cuts of meat and simple, wholesome ingredients. It’s a great way to feed a crowd without breaking the bank.

Easy to Make: While it cooks low and slow, the hands-on time is minimal. Just set it and forget it until it’s time to eat.

Customizable: Add your favorite herbs, swap out the vegetables, or adjust the seasoning to make it your own.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s the kind of meal that brings everyone to the table.

Classic Pot Roast with Carrots & Potatoes

Ingredients
Here’s the magic of this pot roast it’s made with just a few simple ingredients, but the result is so much more than the sum of its parts. Let’s break it down:

Beef Chuck Roast: The star of the show. This cut becomes melt-in-your-mouth tender when cooked low and slow.

Carrots: Sweet, tender, and full of flavor. They soak up all the delicious juices from the roast.

Potatoes: Hearty and comforting, they’re the perfect accompaniment to the meat.

Onion and Garlic: These aromatics add depth and richness to the dish.

Beef Broth: Creates a flavorful base for the gravy and keeps everything moist while cooking.

Fresh Herbs: Rosemary and thyme add a fragrant, earthy note that complements the beef beautifully.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions
Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Oven: Start by preheating your oven to 325°F. This ensures even cooking and tender meat.

Season the Roast: Generously season the beef chuck roast with salt and pepper on all sides.

Sear the Meat: Heat a large Dutch oven or oven-safe pot over medium-high heat. Add a little oil and sear the roast on all sides until browned. This step locks in the flavor.

Add Aromatics: Toss in the chopped onion and minced garlic, cooking until fragrant.

Deglaze the Pot: Pour in the beef broth, scraping up any browned bits from the bottom of the pot.

Add Vegetables and Herbs: Place the carrots and potatoes around the roast, then add the fresh herbs.

Cook Low and Slow: Cover the pot and transfer it to the oven. Let it cook for 3 to 4 hours, or until the meat is fork-tender.

Serve and Enjoy: Remove the pot from the oven and let the roast rest for 10 minutes before slicing. Serve with the vegetables and a ladle of the rich gravy.

Preparation Time
Servings: 6
Calories per serving: 450
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes

Nutrition Facts
Servings: 6
Calories per serving: 450

How to Serve Classic Pot Roast with Carrots & Potatoes
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

Crusty Bread: Serve with warm, crusty bread to soak up all that delicious gravy.

Green Salad: Pair it with a crisp green salad dressed with a light vinaigrette for a refreshing contrast.

Mashed Potatoes: If you’re a potato lover, add a side of creamy mashed potatoes for extra comfort.

Steamed Greens: Add a side of steamed broccoli or green beans for a pop of color and nutrition.

Additional Tips
Here are some extra tips to help you get the most out of this recipe:

Choose the Right Cut: Beef chuck roast is ideal for pot roast because it has the perfect amount of marbling to keep the meat tender.

Don’t Skip the Sear: Searing the meat before cooking adds a depth of flavor that you can’t achieve otherwise.

Use Fresh Herbs: Fresh rosemary and thyme make a big difference in flavor. If you must use dried herbs, reduce the quantity by half.

Let It Rest: Allowing the roast to rest before slicing ensures the juices redistribute, keeping the meat moist.

Make It Ahead: This dish tastes even better the next day, so feel free to make it ahead of time and reheat before serving.

FAQ Section
1. Can I use a different cut of beef?
Yes, you can use brisket or bottom round, but chuck roast is the most flavorful and tender option for pot roast.

2. Can I make this in a slow cooker?
Absolutely! Follow the same steps, then transfer everything to a slow cooker and cook on low for 8 hours or high for 4 to 5 hours.

3. Can I add other vegetables?
Yes, feel free to add celery, parsnips, or even mushrooms for extra flavor and variety.

4. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

5. Can I freeze this dish?
Yes, this pot roast freezes beautifully. Store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

6. Can I use dried herbs instead of fresh?
Yes, but reduce the quantity by half since dried herbs are more concentrated.

7. What if I don’t have a Dutch oven?
You can use any oven-safe pot with a lid or even a deep baking dish covered tightly with foil.

8. Can I make this gluten-free?
Yes, this recipe is naturally gluten-free. Just ensure your beef broth is gluten-free.

9. How do I thicken the gravy?
Mix a tablespoon of cornstarch with a little water, then stir it into the cooking liquid during the last 30 minutes of cooking.

10. Can I add wine to the recipe?
Absolutely! A splash of red wine adds a rich, complex flavor. Add it when you deglaze the pot.

Conclusion
There you have it a Classic Pot Roast with Carrots & Potatoes that’s hearty, flavorful, and perfect for any occasion. Whether you’re cooking for a crowd or just craving some comfort food, this dish is sure to hit the spot. So grab your Dutch oven, gather your ingredients, and get ready to create a meal that’s as memorable as it is delicious. Happy cooking!

Classic Pot Roast with Carrots & Potatoes

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Author: Ikram
Prep Time: 15 minutes
Cook Time: 5-6 hours
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Slow Cooked
Cuisine: American
Diet: Gluten Free

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Description

This Classic Pot Roast with Carrots & Potatoes is a comforting, slow-cooked dish featuring tender beef, flavorful vegetables, and a rich, savory gravy. Perfect for Sunday dinners or special occasions, this one-pot meal is hearty, satisfying, and easy to make!

Instructions

Prepare the Roast:
- Pat the chuck roast dry and season it with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Lightly coat with flour for a better sear.
Sear the Meat:
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear the roast for 3-4 minutes per side until browned. Remove and set aside.
Sauté Aromatics:
- In the same pot, add onions and garlic. Sauté for 2 minutes until fragrant.
- Stir in tomato paste and cook for another minute.
Deglaze & Slow Cook:
- Pour in the beef broth and red wine, scraping up browned bits from the bottom.
- Stir in Worcestershire sauce, then return the roast to the pot.
- Add rosemary, thyme, and bay leaves. Cover and cook on low heat for 3-4 hours.
Add Vegetables:
- Add carrots, potatoes, and celery around the roast.
- Cover and cook for another 1-2 hours until the meat is fork-tender.
Make the Gravy (Optional):
- Remove the roast and vegetables. Strain the cooking liquid and discard herbs.
- Simmer the liquid until slightly thickened or mix 1 tablespoon cornstarch with 2 tablespoons water and stir in to thicken.
Serve:
- Shred or slice the pot roast and serve with the vegetables and gravy. Enjoy!

Notes

Use beef chuck roast for the most tender and flavorful result.
If using a slow cooker, sear the meat first, then cook on LOW for 8 hours or HIGH for 4-5 hours.
Leftovers can be stored in an airtight container for up to 4 days or frozen for up to 3 months.