Slow-cooked, tender, and full of comforting flavor
This Classic Pot Roast with Carrots and Potatoes is the definition of home-style comfort food. The beef becomes fall-apart tender, the vegetables soak up the rich gravy, and the whole house smells amazing while it cooks.
Below is a step-by-step recipe, with pictures placed in the middle of the article to show each stage clearly.
INGREDIENTS (SERVES 4–6)
Pot Roast
- 3–4 lb (1.4–1.8 kg) chuck roast
- 2 tbsp olive oil
- Salt & black pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
Vegetables
- 4 carrots, peeled and cut into large chunks
- 4–5 potatoes, peeled and quartered
- 1 large onion, sliced
- 3 cloves garlic, smashed
Cooking Liquid
- 2½ cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
STEP-BY-STEP INSTRUCTIONS
Step 1: Season the Roast
Pat the chuck roast dry with paper towels.
Season generously on all sides with salt, black pepper, garlic powder, and onion powder.
Step 2: Sear the Beef
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
Sear the roast 3–4 minutes per side until deeply browned. Remove and set aside.
Step 3: Build the Flavor
In the same pot, add onion and garlic. Sauté 2–3 minutes until fragrant.
Stir in tomato paste and cook 1 minute to deepen flavor.
Step 4: Add Liquid & Herbs
Pour in beef broth and Worcestershire sauce.
Add thyme, rosemary, and bay leaves. Stir and bring to a gentle simmer.
Step 5: Slow Cook
Return the roast to the pot. Cover and cook:
- Oven: 325°F (165°C) for 3 hours
or - Stovetop: Low heat for 3–3½ hours
Turn the roast once halfway through.
Step 6: Add Carrots & Potatoes
Add carrots and potatoes around the roast.
Cover and continue cooking 45–60 minutes, until vegetables are tender.
Step 7: Rest & Serve
Remove bay leaves. Let the roast rest 10 minutes, then slice or shred.
Serve with vegetables and spoon gravy over the top.
PRO TIPS FOR THE BEST POT ROAST
- Chuck roast is ideal—it becomes tender with slow cooking
- Don’t skip the sear—it adds deep flavor
- Cut vegetables large so they don’t fall apart
- Leftovers taste even better the next day
WHAT TO SERVE WITH POT ROAST
- Crusty bread or dinner rolls
- Simple green salad
- Steamed green beans or peas
Perfect for Sunday dinners, family meals, or cozy winter nights.
FINAL RESULT
Fork-tender beef, perfectly cooked carrots and potatoes, and a rich, savory gravy—a timeless classic that never disappoints.