The Ultimate Pot Roast with Potatoes and Carrots Recipe

Crafting a hearty pot roast with potatoes and carrots brings comfort right to your dinner table.

Slow-cooked meats promise incredible tenderness when prepared with care and patience.

Rich beef transforms into melt-in-your-mouth perfection through careful seasoning and gentle braising.

Robust herbs complement the natural flavors of tender meat and sweet root vegetables.

Simple ingredients work magic when treated with respect and understanding.

Generations of home cooks have perfected this classic dish, passing down techniques that guarantee deliciousness.

Join the tradition and create a meal that will have everyone asking for seconds.

Pot Roast with Carrots and Potatoes That Feeds the Soul

• Unleash Ultimate Comfort: A heartwarming pot roast that wraps you in pure culinary comfort, delivering rich, deep flavors that instantly feel like a warm hug from home.
• Master Hands-Off Cooking: This one-pot wonder requires minimal effort, letting the slow cooking process transform simple ingredients into a mouthwatering meal without constant supervision.
• Celebrate Family Favorite: Perfect for gathering loved ones around the table, this classic recipe guarantees smiles and satisfied appetites with its tender meat and perfectly cooked vegetables.
• Adaptable Meal Companion: Equally impressive for casual weeknight dinners or special weekend gatherings, this versatile dish scales beautifully and appeals to every age group.

Pot Roast with Carrots and Potatoes Ingredients

• Chuck Roast: Perfect cut for slow-cooking and becoming tender.

• Salt, Black Pepper: Essential for enhancing meat's natural flavor.
• Onions, Garlic: Provide deep, rich foundational flavor.

• Beef Broth: Creates moisture and depth for braising.
• Red Wine: Adds complex flavor and helps tenderize meat.
• Worcestershire Sauce: Brings umami and tangy undertones.

• Bay Leaves, Thyme: Classic herbs that complement beef's richness.
• Fresh Parsley: Bright garnish for final touch.

• Olive Oil: Used for initial searing of meat.

• Potatoes, Carrots: Hearty companions that absorb savory cooking liquid.

Pot Roast with Potatoes and Carrots Cooking Instructions

Step 1: Prepare the Meat

Clean the chuck roast by patting it completely dry with clean paper towels. Sprinkle salt and pepper all over the surface of the meat to create a flavorful outer crust.

Step 2: Brown the Meat

Pour olive oil into a large Dutch oven and heat until it shimmers. Carefully place the roast in the hot pan and cook until a deep golden-brown color develops on each side. This process locks in rich flavors and creates a beautiful exterior.

Step 3: Build Aromatic Base

• Onions
• Minced garlic

Sauté until onions turn translucent and soft, creating a delicious foundation for the dish.

Step 4: Enhance Flavor Profile

Pour red wine into the pot to deglaze, scraping up all the delicious browned bits stuck to the bottom. Let the liquid simmer and reduce slightly.

Step 5: Create Liquid Foundation

• Beef broth
• Worcestershire sauce
• Bay leaves
• Fresh thyme

Stir everything together to combine thoroughly.

Step 6: Slow Cook the Roast

Return the browned meat to the pot, nestling it into the liquid. Cover and reduce heat to low, allowing the roast to become meltingly tender over several hours.

Step 7: Introduce Vegetables

• Potatoes
• Carrots

Ensure vegetables are mostly submerged in the cooking liquid.

Step 8: Finish Cooking

Continue simmering until the meat falls apart easily and vegetables become fork-tender. The slow cooking process will create incredibly succulent meat and perfectly cooked vegetables.

Step 9: Serve and Enjoy

Remove the roast and shred into large, rustic chunks. Discard bay leaves. Transfer meat and vegetables to a serving platter. Spoon extra cooking liquid over the top and sprinkle with fresh chopped parsley for a bright finish.

Pot Roast Tips for Juicy Meat and Tender Veggies

• Master the Meat Selection: Choose well-marbled chuck roast for maximum tenderness and rich flavor that melts in your mouth.
• Develop Deep Flavor: Sear the meat thoroughly to create a delicious brown crust, which locks in juices and adds incredible depth to your dish.
• Control Cooking Liquid Levels: Always ensure vegetables and meat are partially submerged but not completely drowning, maintaining perfect moisture without becoming soggy.
• Slice Against the Grain: When shredding or serving, cut meat perpendicular to muscle fibers to guarantee maximum tenderness and easier chewing.
• Time Your Vegetables Carefully: Add root vegetables like potatoes and carrots during the last 1½ hours of cooking to prevent them from becoming mushy or overcooked.

Store Pot Roast with Veggies the Right Way

• Store leftover pot roast in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days, ensuring meat and vegetables are completely covered in broth to prevent drying out.
• Transfer cooled pot roast to freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal tightly, and freeze for up to 3 months. Label with date and contents.
• Place portion in microwave-safe dish, add splash of broth to maintain moisture. Cover with microwave-safe lid or plastic wrap, leaving slight opening. Heat on medium power in 1-minute intervals, stirring between each, until thoroughly warmed.
• Pour pot roast into saucepan, add small amount of broth or water. Cover and warm over low heat, stirring occasionally. Stir gently to prevent meat from breaking apart, heating until temperature reaches 165°F for food safety.

Pot Roast with Carrots & Potatoes Pairings

• Perfect Wine Pairing: Select a robust red wine like Cabernet Sauvignon or Syrah to complement the rich, hearty flavors of the pot roast. These full-bodied wines match the meat's deep, savory profile and stand up to its intense taste.
• Classic Beer Match: Choose a malty, dark beer such as a Doppelbock or Brown Ale. These beer styles enhance the roast's caramelized notes and provide a complementary depth that highlights the dish's comfort food qualities.
• Rustic Side Companion: Serve a crusty sourdough bread to soak up the delicious braising liquid. Its tangy flavor and dense texture create a perfect vehicle for capturing every drop of the pot roast's flavorful broth.
• Fresh Herbal Accent: Sprinkle fresh chopped parsley or add a small side salad with light vinaigrette to cut through the richness. This bright element provides a refreshing contrast to the heavy, slow-cooked meal.

Pot Roast with Veggies Classic Takes

• Slow Cooker Version: Transfer all ingredients to a slow cooker after searing the roast, cook on low for 8 hours or high for 4-5 hours until meat is tender.
• Herb-Crusted Roast: Before searing, coat the chuck roast with a mixture of dried rosemary, thyme, and crushed garlic for an extra flavor boost.
• Low-Carb Adaptation: Replace potatoes with cauliflower florets and turnips, reducing overall carbohydrate content while maintaining similar texture and heartiness.
• Gluten-Free Option: Ensure all ingredients like Worcestershire sauce and broth are certified gluten-free, serving the roast with gluten-free side dishes for sensitive individuals.

FAQs

• What type of meat works best for pot roast?

Chuck roast is ideal due to its marbling and tough texture that becomes tender and flavorful when slow-cooked, making it perfect for this classic dish.

• How do I know when the pot roast is fully cooked?

The roast is done when it easily falls apart with a fork and reaches an internal temperature of 195-205°F, which indicates the connective tissues have broken down completely.

• Can I make this recipe in a slow cooker?

Yes, follow the same initial searing steps, then transfer all ingredients to a slow cooker and cook on low for 8-10 hours or high for 4-6 hours until meat is tender.

• Why is searing the meat important before slow cooking?

Searing creates a rich, caramelized crust that adds deep flavor and helps seal in the meat’s natural juices, resulting in a more delicious and moist pot roast.

Pot Roast with Potatoes and Carrots Recipe

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4.8 from 17 reviews

• Total Time: 3 hours 15 minutes
• Yield: 6 1x

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Description

Hearty pot roast with potatoes and carrots brings comfort straight from grandma’s kitchen, delivering rich, slow-cooked flavors that melt in your mouth. Tender beef, caramelized vegetables, and savory gravy promise a satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 3.4 pounds chuck roast

Vegetables:

• 4 large carrots, peeled and cut into chunks
• 4 medium potatoes, peeled and quartered
• 1 large onion, chopped
• 4 cloves garlic, minced

Seasonings and Liquids:

• 2 tablespoons olive oil
• 3 cups beef broth
• 1/4 cup red wine
• 2 tablespoons Worcestershire sauce
• 2 teaspoons dried thyme (or 2 sprigs fresh thyme)
• 2 bay leaves
• Salt, to taste
• Black pepper, to taste
• Fresh parsley, for garnish

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Instructions

1. Prepare the chuck roast by thoroughly drying it with paper towels and coating generously with salt and black pepper, ensuring complete coverage.
2. Warm olive oil in a heavy-bottomed Dutch oven over robust medium-high heat, creating a sizzling surface for developing rich caramelization.
3. Carefully place the seasoned roast into the hot pan, allowing each side to develop a deep golden-brown crust for approximately 4-5 minutes per surface.
4. Transfer the seared roast to a temporary plate, maintaining its flavorful exterior.
5. In the same pan, introduce chopped onions and allow them to soften and become translucent, releasing their natural sweetness.
6. Incorporate minced garlic, stirring briefly to prevent burning and activate its aromatic qualities.
7. Deglaze the cooking surface with red wine, using a wooden spoon to scrape up the concentrated flavor-rich browned bits clinging to the bottom.
8. Pour beef broth into the pan, combining Worcestershire sauce, bay leaves, and fresh thyme to create a complex, savory liquid base.
9. Gently reintroduce the roast into the fragrant liquid, ensuring it’s partially submerged.
10. Reduce heat to a low simmer, covering the pot to allow slow, gentle cooking for approximately 2-2.5 hours.
11. Midway through cooking, nestle whole potatoes and chunky carrot pieces around the roast, ensuring they’re partially immersed in the cooking liquid.
12. Continue simmering until the meat becomes incredibly tender and vegetables reach a soft, easily pierced consistency.
13. Remove the roast, shredding it into substantial, rustic pieces while discarding bay leaves.
14. Arrange the tender meat and vegetables on a serving platter, generously ladling the rich, flavor-packed broth over the top.
15. Garnish with freshly chopped parsley for a vibrant, herbaceous finish.

Notes

• Pat the roast completely dry to ensure a perfect golden-brown sear, creating deeper flavor and better caramelization.
• Avoid overcrowding the pot during searing, which prevents proper browning and can steam the meat instead of developing rich color.
• Choose tough, marbled chuck roast for maximum tenderness and rich flavor after slow cooking.
• Use low and slow cooking method to transform tough meat into melt-in-your-mouth texture, breaking down connective tissues gradually.
• Select fresh, firm vegetables that can withstand long cooking times without turning mushy.
• Replace red wine with additional beef broth for alcohol-free version or deeper beef flavor.
• Create a gluten-free option by using cornstarch or arrowroot instead of traditional thickeners.
• Make it lighter by trimming visible fat and using low-sodium broth for health-conscious individuals.

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Category: Dinner
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 410
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 17 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 4 g
• Protein: 30 g
• Cholesterol: 90 mg