Pot roast with potatoes and carrots

Here’s a detailed, step-by-step recipe for a classic pot roast with potatoes and carrots—hearty, flavorful, and perfect for a comforting dinner.

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Ingredients

For the pot roast

• 3–4 pounds beef chuck roast

• Salt and black pepper to taste

• 2 tablespoons olive oil or vegetable oil

• 1 large onion, roughly chopped

• 3 cloves garlic, minced

• 2 cups beef broth

• 1 cup red wine (optional, can substitute with more beef broth)

• 2 tablespoons tomato paste

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 2 bay leaves

For the vegetables

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

• 4–5 medium potatoes, peeled and cut into chunks

• Optional: 2–3 celery stalks, cut into chunks

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Equipment

• Large Dutch oven or oven-safe pot with lid

• Wooden spoon or spatula

• Tongs

• Knife and cutting board

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Step-by-Step Directions

Step 1: Preheat oven

• Preheat your oven to 325°F (163°C).

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Step 2: Prepare the beef

1. Pat the beef chuck roast dry with paper towels.

2. Generously season both sides with salt and black pepper.

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Step 3: Sear the roast

1. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat.

2. Once hot, add the roast and sear 2–3 minutes per side until a deep brown crust forms.

3. Remove the roast and set aside.

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Step 4: Sauté aromatics

1. In the same pot, add the chopped onion and sauté for 2–3 minutes until softened.

2. Add minced garlic and cook for 30 seconds until fragrant.

3. Stir in 2 tablespoons tomato paste and cook for another minute to deepen the flavor.

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Step 5: Deglaze the pot

1. Pour in 1 cup red wine (or additional beef broth) to deglaze, scraping up the browned bits from the bottom of the pot.

2. Let the liquid simmer for 1–2 minutes.

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Step 6: Add roast and broth

1. Return the seared roast to the pot.

2. Add 2 cups beef broth, 1 teaspoon thyme, 1 teaspoon rosemary, and 2 bay leaves.

3. The liquid should come about halfway up the sides of the roast.

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Step 7: Cover and roast

1. Cover the Dutch oven with a lid.

2. Place in the preheated oven and cook for 2.5–3 hours, or until the meat is fork-tender.

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Step 8: Add vegetables

1. About 1 hour before the roast is done, add the carrots, potatoes, and celery (if using) around the roast.

2. Ensure the vegetables are partially submerged in the cooking liquid.

3. Cover and continue roasting until both meat and vegetables are tender.

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Step 9: Rest and serve

1. Remove the pot from the oven.

2. Let the roast rest for 10–15 minutes before slicing.

3. Remove bay leaves.

4. Serve slices of roast with carrots, potatoes, and a generous spoonful of the cooking juices.

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Optional: Make a thick gravy

1. Remove the vegetables and roast, leaving liquid in the pot.

2. Simmer over medium heat and whisk in 1–2 tablespoons of flour or cornstarch mixed with water.

3. Cook until thickened, then pour over the roast and vegetables.

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Tips for the Best Pot Roast

• Searing the meat first gives a richer, deeper flavor.

• Low and slow cooking ensures tender, melt-in-your-mouth beef.

• Use a meat thermometer if unsure: internal temperature should reach 195°F (90°C) for fork-tender meat.

• Leftovers taste even better the next day as the flavors continue to meld.