Ingredients:

3-4 lb beef chuck roast
1 tablespoon olive oil
1 onion, diced
4 cloves garlic, minced
1 cup beef broth
1 cup red wine (optional, for depth of flavor)
3 large carrots, cut into chunks
4-5 medium potatoes, cut into chunks
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
1 teaspoon dried rosemary (or 2 teaspoons fresh rosemary)
2 bay leaves

Instructions:

Sear the Roast: Heat olive oil in a large Dutch oven or slow cooker on the stovetop over medium-high heat. Season the roast with salt and pepper, then sear on all sides until browned (about 3-4 minutes per side). Remove and set aside.
Sauté the Aromatics: In the same pot, add diced onion and cook until soft (about 3 minutes). Stir in garlic and cook for another 30 seconds.
Deglaze the Pot: Add tomato paste, Worcestershire sauce, and red wine (if using). Scrape up the browned bits from the bottom of the pot. Let it simmer for 2 minutes.
Add the Broth & Herbs: Pour in beef broth and add thyme, rosemary, and bay leaves.
Slow Cook: Return the roast to the pot. Arrange potatoes and carrots around it. Cover and cook:
- Oven: Preheat to 300°F (150°C) and roast for 3-4 hours until fork-tender.
- Slow Cooker: Cook on low for 8 hours or high for 4-5 hours.
- Instant Pot: Pressure cook on high for 60 minutes, then natural release for 15 minutes.
Serve & Enjoy: Remove bay leaves, slice or shred the roast, and serve with the vegetables and broth.

Tips for Best Results:

Add celery or mushrooms for extra flavor.
To make a thicker gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the broth after cooking.

Enjoy your comforting Pot Roast with Potatoes and Carrots!

Pot Roast with Potatoes and Carrots

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This tender pot roast with potatoes and carrots is the perfect comfort food! Made with a flavorful beef chuck roast, slow-cooked with aromatic herbs, garlic, and onions, it’s juicy, fork-tender, and packed with rich, hearty flavors. Whether made in the oven, slow cooker, or Instant Pot, this classic dish is perfect for family dinners or cozy meals.

Author: Laura
Prep Time: 15min
Cook Time: 3-4 hours (varies by method)
Total Time: 3 hours 15 minutes – 8 hours 15 minutes
Yield: 6 servings
Category: Dinner, Main Course
Method: Slow Cooking, Braising
Cuisine: American, Comfort Food
Diet: Gluten Free

Instructions

Sear the Roast: Heat olive oil in a Dutch oven or slow cooker on the stovetop over medium-high heat. Season the roast with salt and pepper, then sear on all sides until browned (about 3-4 minutes per side). Remove and set aside.

2️⃣ Sauté the Aromatics: In the same pot, cook diced onion until soft (about 3 minutes). Stir in garlic and cook for another 30 seconds.

3️⃣ Deglaze the Pot: Add tomato paste, Worcestershire sauce, and red wine (if using). Scrape up browned bits from the bottom of the pot and simmer for 2 minutes.

4️⃣ Add the Broth & Herbs: Pour in beef broth and add thyme, rosemary, and bay leaves.

5️⃣ Slow Cook: Return the roast to the pot, placing potatoes and carrots around it. Cover and cook based on your method:

Oven: Preheat to 300°F (150°C) and roast for 3-4 hours until fork-tender.
Slow Cooker: Cook on low for 8 hours or high for 4-5 hours.
Instant Pot: Pressure cook on high for 60 minutes, then natural release for 15 minutes.

6️⃣ Serve & Enjoy: Remove bay leaves, slice or shred the roast, and serve with the vegetables and broth.

Notes

Extra Flavor: Add celery or mushrooms for a richer taste.
✅ Thicker Gravy: Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the broth after cooking.
✅ Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.