Pot Roast with Potatoes and Carrots

Here’s a classic, no-fuss recipe for Pot Roast with Potatoes and Carrots — a comforting, all-in-one meal where the beef turns fall-apart tender, and the veggies soak up all the savory flavor. This can be made in the oven, slow cooker, or Instant Pot, and it’s perfect for Sunday dinners or cozy weeknights.

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🥩🥔🥕 Classic Pot Roast with Potatoes and Carrots

🧾 Ingredients (Serves 6–8):

• 3–4 lb beef chuck roast (or bottom round)

• 2 tbsp olive oil (or vegetable oil)

• Salt & black pepper, to taste

• 1 tbsp garlic powder or 3 cloves garlic, minced

• 1 tbsp onion powder or 1 medium onion, sliced

• 3 cups beef broth

• 1 tbsp Worcestershire sauce (optional but recommended)

• 1 tsp dried thyme or rosemary (or a mix)

• 1 tbsp tomato paste (optional, for depth of flavor)

• 1 ½ lbs potatoes, peeled and halved (Yukon gold or red potatoes work great)

• 4–5 carrots, peeled and cut into large chunks

• Optional: 2 celery stalks, cut into chunks

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🔪 Instructions

🔥 Oven Method (Low & Slow):

1. Preheat oven to 300°F (150°C).

2. Sear the roast:
   Pat roast dry. Season with salt, pepper, garlic powder, and onion powder.
   Heat oil in a large Dutch oven over medium-high heat.
   Sear roast 3–4 minutes per side until browned. Remove and set aside.

3. Build the flavor:
   In the same pot, add a bit more oil if needed. Sauté onions or garlic for 1–2 minutes.
   Stir in tomato paste (if using) and Worcestershire sauce. Add beef broth and herbs. Bring to a simmer.

4. Assemble:
   Return the roast to the pot. Add potatoes and carrots around the meat.
   Cover with a lid or foil.

5. Bake for 3–4 hours, or until roast is fork-tender and pulls apart easily.

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🐢 Slow Cooker Version:

1. Sear roast in a skillet for best flavor (optional).

2. Place in slow cooker with broth, seasonings, and veggies.

3. Cook on LOW for 8–10 hours or HIGH for 5–6 hours.

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⚡ Instant Pot Version:

1. Use “Sauté” function to sear roast on both sides.

2. Add broth, seasonings, and tomato paste.

3. Pressure cook on HIGH for 60–70 minutes (depending on size).

4. Quick release, then add veggies. Cook another 10 minutes on HIGH with a natural release.

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🥣 Optional Gravy (Stovetop or Instant Pot):

• Remove roast and veggies.

• Mix 1–2 tbsp cornstarch with cold water.

• Simmer juices and whisk in the slurry until thickened. Season to taste.

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🍽️ To Serve:

Shred roast into chunks and spoon gravy over meat and vegetables. Serve hot with crusty bread or over mashed potatoes for extra comfort.

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📝 Tips & Add-ons:

• Don’t overcut the veggies — large chunks hold up better during long cooking.

• Add red wine (½ cup) with the broth for a richer flavor.

• Make ahead — tastes even better the next day!

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Would you like a printable recipe card, freezer-friendly version, or a low-carb twist with cauliflower?