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!
Ingredients
Units
Scale
For the Pot Roast:
- 3–4 lb beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, for richer flavor)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
For the Vegetables:
- 4 large carrots, cut into chunks
- 4 medium Yukon Gold or red potatoes, quartered
- 2 celery stalks, chopped
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.
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg