Tender Pot Roast W/Carrots & Potatoes Recipe Made Simple

Crafting a mouthwatering pot roast with carrots and potatoes can turn an ordinary dinner into a comforting culinary adventure.

Slow-cooked beef becomes tender and rich when paired with hearty vegetables.

Robust flavors develop through patient simmering, creating a deeply satisfying meal.

Home cooks appreciate how simple ingredients transform into something extraordinary with minimal effort.

Aromatic herbs and simple seasonings work magic, infusing each bite with warmth and depth.

Robust comfort awaits you in this classic dish that feels like a warm embrace.

One forkful promises to transport you to a cozy kitchen filled with delicious memories.

Storage Tips for Pot Roast with Carrots & Potatoes

• Store leftover pot roast in an airtight container within 2 hours of cooking. Properly sealed, it stays fresh for 3-4 days in the refrigerator.
• Wrap meat and vegetables tightly in freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months, ensuring minimal air exposure to prevent freezer burn.
• Place pot roast in a microwave-safe dish, add a splash of beef broth to maintain moisture. Cover and heat on medium power in 1-minute intervals, stirring between each interval until thoroughly warmed.

FAQs

• Why should I sear the roast before slow cooking?

Searing creates a delicious brown crust that locks in flavor and adds depth to the meat’s taste. It helps develop rich, caramelized notes that enhance the overall dish.

• Can I make this recipe without wine?

Absolutely! Simply replace the red wine with additional beef broth. The dish will still be flavorful and delicious without compromising the overall taste profile.

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

The meat is done when it becomes very tender and easily pulls apart with a fork. This typically occurs after 3-4 hours of slow cooking at 325F, which breaks down the tough muscle fibers.

Hearty Pot Roast with Carrots & Potatoes

• Craft Hearty Comfort: A classic pot roast brings pure soul-warming satisfaction with tender meat and rich, deep flavors that feel like a warm hug from grandma's kitchen.
• Master One-Pot Cooking: This recipe eliminates multiple dish cleanup by preparing everything in a single Dutch oven, making cooking and washing up super simple and stress-free.
• Create Impressive Family Meal: Perfect for Sunday dinners or gathering loved ones, this dish looks professionally prepared but requires minimal culinary skills to execute beautifully.
• Versatile Meal Prep Champion: Generates generous leftovers that taste even better the next day, making it ideal for busy households wanting delicious meals with minimal daily cooking effort.

Ingredients for Pot Roast with Carrots & Potatoes

• Chuck Roast: A flavorful, tough cut that becomes tender and succulent when slow-cooked, perfect for pot roast.

• Salt, Pepper: Essential seasonings that enhance the natural flavors of the meat and vegetables.
• Thyme, Rosemary: Aromatic herbs that add depth and a classic savory taste to the pot roast.

• Onions, Garlic: Foundational ingredients that create a rich, savory base for the dish.

• Beef Broth, Red Wine: Liquids that provide moisture, tenderize the meat, and build a complex flavor profile.
• Worcestershire Sauce: A tangy condiment that adds depth and umami to the dish.
• Tomato Paste: Concentrates and enriches the overall flavor of the pot roast.

• Carrots, Potatoes: Classic root vegetables that become tender and absorb the delicious cooking liquid.

• Cornstarch, Water: Used to create a thicker, more luxurious gravy.

• Olive Oil: Helps to sear the meat and prevent sticking, adding a subtle flavor.

How to Cook Hearty Pot Roast with Vegetables

Step 1: Prepare the Oven

Fire up your oven to a cozy 325F (165C), creating the perfect warm environment for your delicious roast.

Step 2: Sear the Meat

Heat olive oil in a large Dutch oven over medium-high heat.

Season the chuck roast generously with salt and pepper. Brown the roast on all sides until it develops a rich, golden crust, about 4 minutes per side.

Transfer the seared meat to a temporary plate.

Step 3: Create a Flavor Base

• Chopped onions
• Minced garlic

Sauté for 2-3 minutes until the ingredients become soft and release their aromatic magic.

Step 4: Build Depth of Flavor

• Tomato paste
• Worcestershire sauce
• Fresh thyme
• Fragrant rosemary

Let these ingredients dance together for about 1 minute, creating a rich flavor foundation.

Step 5: Add Liquid Magic

• Beef broth
• Red wine (optional but recommended)

Scrape up all those delicious browned bits from the bottom of the pot, releasing every bit of flavor.

Step 6: Assemble the Roast

• Chunky carrot pieces
• Whole or quartered potatoes

Step 7: Slow and Low Cooking

Cover the pot with a lid and slide it into the preheated oven.

Let it cook for 3-4 hours, allowing the meat to become meltingly tender and infused with incredible flavors.

Step 8: Create Optional Gravy

Remove the meat and vegetables from the pot.

In a small bowl, mix cornstarch with water, then stir into the cooking liquid over medium heat until it transforms into a luxurious, silky gravy.

Step 9: Serve and Enjoy

Slice or shred the roast to your preference.

Arrange the vegetables on the plate and generously spoon the rich gravy over the top. Welcome to comfort food heaven!

Pro Tips for Tender Pot Roast with Carrots & Potatoes

• Use a well-marbled chuck roast for maximum tenderness and flavor depth in your pot roast.
• Sear the meat thoroughly to develop a rich, caramelized crust that locks in juices and creates complex taste layers.
• Choose fresh herbs like thyme and rosemary to enhance the overall aroma and provide a vibrant herbal undertone.
• Slow-cooking in the oven ensures meat becomes incredibly soft and vegetables absorb all the delicious braising liquid.
• Opt for a Dutch oven with a tight-fitting lid to maintain consistent moisture and prevent the roast from drying out during long cooking times.

Variations on Pot Roast with Carrots & Potatoes

• Vegetarian Pot Roast: Replace chuck roast with hearty seitan or jackfruit, seasoned similarly for a plant-based protein alternative that mimics traditional pot roast texture and flavor.
• Low-Sodium Version: Swap regular beef broth for low-sodium broth, reduce salt, and use fresh herbs instead of pre-packaged seasonings to maintain rich taste without excess sodium.
• Slow Cooker Adaptation: Transfer all ingredients to a slow cooker after searing meat, cook on low for 8 hours or high for 4-5 hours, creating a convenient one-pot meal with minimal active cooking time.
• Mediterranean-Style Variation: Incorporate kalamata olives, swap rosemary for oregano, add red bell peppers, and use white wine instead of red for a Mediterranean-inspired flavor profile that transforms the classic pot roast.

Pairing Suggestions for Pot Roast Dinners

• Perfectly Pair Wine with Rich Meaty Flavors: Choose a full-bodied red wine like Cabernet Sauvignon or Syrah that complements the robust beef, matching the deep, hearty flavors of the pot roast and cutting through its richness.
• Elevate Side Dish Selection: Serve with a crisp green salad dressed in a light vinaigrette to balance the heavy, savory pot roast, providing a refreshing contrast that cleanses the palate between bites.
• Create Bread Companion: Offer warm, crusty sourdough or rustic artisan bread to soak up the delicious gravy, allowing diners to enjoy every last drop of the flavorful cooking liquid.

Pot Roast W/Carrots & Potatoes Recipe

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4.8 from 26 reviews

• Total Time: 3 hours 20 minutes
• Yield: 6 1x

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Description

Hearty pot roast with carrots and potatoes delivers pure comfort on a plate, promising rich flavors that melt in your mouth. Tender beef, slow-cooked to perfection, invites you to savor a classic American dinner that warms both body and soul.

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Ingredients

Scale 1x2x3x

Main Protein:

• 3 pounds (lbs) chuck roast

Vegetables:

• 1 large onion
• 3 garlic cloves
• 4 large carrots
• 6 small Yukon Gold potatoes

Liquid Ingredients and Seasonings:

• 3 cups beef broth
• 1 cup red wine
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt
• Pepper

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Instructions

1. Prepare a Dutch oven by heating olive oil over medium-high temperature, creating a sizzling surface for robust meat browning.
2. Season the chuck roast generously with salt and pepper, then sear each side until a rich golden-brown crust develops, approximately 4 minutes per surface.
3. Remove the roast and introduce chopped onions and minced garlic into the same pot, sautéing until they become translucent and aromatic.
4. Incorporate tomato paste, Worcestershire sauce, thyme, and rosemary, stirring to create a deeply flavored foundation.
5. Deglaze the pot with beef broth and red wine, scraping accumulated browned fragments from the bottom to intensify the sauce’s complexity.
6. Gently reintroduce the roast into the liquid, strategically surrounding it with chunky carrot and potato pieces.
7. Cover the Dutch oven and transfer to a preheated 325°F (165°C) oven, allowing the roast to transform into tender perfection over 3-4 hours.
8. Once meat reaches fall-apart consistency, carefully extract it and vegetables from the cooking liquid.
9. Optional gravy enhancement: Whisk cornstarch with water, then blend into remaining liquid over medium heat until desired thickness emerges.
10. Present the roast by either slicing or shredding, accompanied by roasted vegetables and a generous drizzle of rich, developed gravy.

Notes

• Enhance meat tenderness by choosing a well-marbled chuck roast with good fat content for maximum flavor and moisture.
• Searing creates a delicious caramelized crust that locks in juices and develops deep, rich flavor throughout the meat.
• Adjust cooking liquid ratios for dietary needs by substituting beef broth with low-sodium vegetable broth or using gluten-free Worcestershire sauce.
• Simplify cleanup and maintain consistent heat distribution by using a heavy-bottomed Dutch oven or cast-iron pot with a tight-fitting lid.

• Prep Time: 20 minutes
• Cook Time: 3 hours (or 4 hours)
• Category: Lunch, Dinner
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 453 kcal
• Sugar: 4 g
• Sodium: 350 mg
• Fat: 25 g
• Saturated Fat: 7 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.3 g
• Carbohydrates: 19 g
• Fiber: 3 g
• Protein: 40 g
• Cholesterol: 120 mg