Pot Roast with Potatoes and Carrots

 

Here’s a classic Pot Roast with Potatoes and Carrots recipe — perfect for a comforting, hearty meal. You can make it in the oven, slow cooker, or Instant Pot. I’ll provide the oven/stovetop method, but I can adapt it for other appliances if you’d like!

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📝 Ingredients:

Serves 6–8

• 3–4 lb chuck roast (or brisket or round roast)

• Salt and pepper

• 2 tbsp olive oil

• 1 large onion, chopped

• 4 cloves garlic, minced

• 2 tbsp tomato paste (optional, for depth)

• 2 cups beef broth (or more to cover)

• 1 cup red wine (or extra broth)

• 2 tbsp Worcestershire sauce

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 2 bay leaves

• 1.5 lb baby potatoes (or Yukon Golds, halved)

• 4 large carrots, peeled and cut into 2″ chunks

• Optional: 2 ribs celery, cut into chunks

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🍳 Instructions:

1. Preheat oven to 300°F (150°C).

2. Season the roast generously with salt and pepper.

3. Sear the roast:

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

   • Sear the roast on all sides until well browned (4–5 minutes per side). Remove and set aside.

4. Sauté aromatics:

   • In the same pot, reduce heat to medium.

   • Add chopped onion and cook for 3–4 minutes until softened.

   • Stir in garlic and tomato paste (if using), cook 1 more minute.

5. Deglaze:

   • Pour in wine and scrape up browned bits from the bottom of the pot.

   • Let it reduce by about half (2–3 minutes).

6. Build the braising liquid:

   • Stir in beef broth, Worcestershire sauce, herbs, and bay leaves.

   • Return the roast to the pot.

7. Add veggies:

   • Scatter potatoes and carrots (and celery, if using) around the roast.

8. Cover and cook:

   • Cover the Dutch oven and place it in the preheated oven.

   • Braise for 3–3.5 hours, or until the roast is fork-tender and the vegetables are soft.

9. Serve:

   • Discard bay leaves. Skim fat if needed.

   • Serve roast sliced or shredded, with veggies and pan juices spooned over top.

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🧊 Leftovers?

• Shred beef and use for sandwiches, tacos, or stew.

• Reheats well in a skillet with a splash of broth or in the microwave.