Classic Pot Roast with Carrots & Potatoes
Few dishes deliver the same sense of warmth, nostalgia, and deep satisfaction as a perfectly cooked classic pot roast. Slow-braised until irresistibly tender, this hearty meal combines juicy chuck roast, sweet carrots, buttery Yukon Gold potatoes, and a rich, savory gravy that tastes like it’s been simmering all day—because it has. This is the kind of recipe that fills your home with mouthwatering aromas, gathers people around the table, and turns an ordinary evening into a memorable one.
What makes this pot roast with carrots and potatoes truly irresistible is its simplicity. With humble ingredients and a straightforward method, you achieve restaurant-quality results every single time. Whether you’re cooking for a cozy Sunday dinner, a holiday meal, or preparing leftovers that taste even better the next day, this recipe is a timeless classic that never disappoints.
Ingredients and Their Roles
- 3 lbs Chuck Roast – The star of the dish. Chuck roast is ideal for slow cooking because its marbling breaks down over time, resulting in incredibly tender, flavorful meat.
- 2 Tablespoons Olive Oil – Used for searing the meat, olive oil helps create a deep, golden-brown crust that adds complexity and richness to the final dish.
- 1 Large Onion, Chopped – Onions provide a natural sweetness and form the aromatic base of the gravy.
- 3 Garlic Cloves, Minced – Garlic adds depth and a savory backbone that enhances every bite.
- 4 Large Carrots, Chunked – Carrots bring subtle sweetness, color, and texture that balance the richness of the meat.
- 6 Yukon Gold Potatoes, Halved – Creamy and buttery, these potatoes absorb the braising liquid beautifully without falling apart.
- 3 Cups Beef Broth – The foundation of the braising liquid, delivering savory depth and moisture.
- 1 Cup Red Wine (Optional) – Adds acidity and complexity, enhancing the gravy with rich, robust flavor.
- 2 Tablespoons Tomato Paste – Intensifies the umami flavor and gives the sauce body and richness.
- 2 Teaspoons Worcestershire Sauce – A secret weapon for deep, savory notes and balance.
- Dried Thyme & Rosemary – Classic herbs that infuse the roast with earthy, comforting aromas.
- Salt and Pepper – Essential for enhancing and balancing all flavors.
- Cornstarch & Water (Optional) – Used to thicken the gravy to a silky, spoon-coating consistency.
Step-by-Step Instructions
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Preheat the Oven
Preheat your oven to 325°F (165°C). Low and slow cooking is key to achieving a tender, fall-apart pot roast. -
Season and Sear the Roast
Pat the chuck roast dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 4 minutes per side. This step builds essential flavor. Remove and set aside. -
Sauté the Aromatics
In the same pot, add chopped onions and cook until softened, about 2 minutes. Stir in garlic and cook until fragrant. -
Build the Flavor Base
Add tomato paste, Worcestershire sauce, thyme, and rosemary. Stir continuously for one minute to bloom the herbs and caramelize the paste. -
Deglaze the Pot
Pour in the beef broth and red wine (if using), scraping up the browned bits from the bottom. Bring the mixture to a gentle simmer. -
Assemble and Braise
Return the roast to the pot, nestling it into the liquid. Add carrots and potatoes around the meat. Cover with a tight-fitting lid and transfer to the oven. -
Slow Cook to Perfection
Cook for 3–4 hours, until the meat is fork-tender and easily pulls apart. -
Optional Gravy Thickening
Remove the meat and vegetables. Whisk cornstarch with water, stir into the liquid, and simmer until thickened.
Why This Pot Roast Recipe Is So Loved
This oven-braised pot roast is beloved because it’s reliable, comforting, and incredibly flavorful. It uses affordable ingredients, requires minimal hands-on time, and delivers maximum reward. The leftovers taste even better the next day, making it perfect for meal prep or next-day sandwiches.
Pro Tips for the Perfect Pot Roast
- Don’t rush the sear – Deep browning equals deeper flavor.
- Keep the lid tight – Moisture is essential for tender meat.
- Let it rest – Allow the roast to sit before serving for juicier slices.
- Cut vegetables large – Prevents them from becoming mushy.
Serving Suggestions
Serve this classic pot roast with crusty bread to soak up the gravy or pair it with a crisp green salad for balance. A glass of dry red wine or sparkling water with lemon completes the meal beautifully.
Final Thoughts
This pot roast with carrots and potatoes proves that simple ingredients and timeless techniques create the most unforgettable meals. With minimal effort and extraordinary results, it’s a recipe you’ll return to again and again. Comforting, satisfying, and deeply flavorful, this dish deserves a permanent place in your kitchen—and at the top of search results.
