Pot roast with Carrots and Potatoes

Pot roast with carrots and potatoes is the kind of dinner that makes the whole house smell like you’ve been cooking all day. ♡

It’s cozy, classic, and honestly one of the easiest “big” meals you can make because the oven does most of the work. The goal is simple: deeply browned beef, tender carrots and potatoes, and a rich gravy that tastes like Sunday dinner.

Here’s the thing—pot roast isn’t about fancy ingredients. It’s about two moves that matter: searing the beef for flavor, and giving it enough time to get fall-apart tender. Do that, and everything else is gravy (literally).

Let’s make it together.

Ingredients

Pot Roast

• 3 to 4 pounds beef chuck roast

• fine sea salt and freshly ground black pepper

• 2 tablespoons all purpose flour (optional, helps browning + gravy)

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter (optional, adds richness)

• 1 large onion, sliced or diced

• 4 cloves garlic, grated or minced

• 2 tablespoons tomato paste

• 1 cup beef broth (plus more if needed)

• 1/2 cup red wine (optional, or use more broth)

• 2 tablespoons Worcestershire sauce

• 1 tablespoon balsamic vinegar (optional, deepens flavor)

• 2 teaspoons dried thyme (or 2 tablespoons fresh)

• 1 bay leaf

Vegetables

• 4 carrots, cut into large chunks

• 3 celery stalks, cut into chunks (optional)

• 1 1/2 pounds Yukon Gold potatoes, cut into large chunks

Gravy Finish

• 2 tablespoons cornstarch + 2 tablespoons cold water (optional, for thicker gravy)

• chopped parsley, for garnish (optional)

Tips

• Choose chuck roast. It has the fat and collagen that melt into that fork-tender texture.

• Sear like you mean it. A deep brown crust is where pot roast flavor starts.

• Keep the liquid low. You’re braising, not boiling—liquid should come about halfway up the roast.

• Cut veggies big. Small pieces turn to mush by the time the beef is tender.

• Rest before shredding. Give it 10 minutes so the juices stay in the meat.

Variations

• Add mushrooms: toss in 8 ounces quartered mushrooms for extra umami.

• Make it garlic-herb: add rosemary sprigs and an extra clove or two of garlic.

• Spice it up: add a pinch of red pepper flakes or a spoon of horseradish to the gravy.

• Slow cooker option: sear first, then cook on low 8 hours.

• Instant Pot option: pressure cook 60 to 70 minutes with natural release.

FAQ

Pot Roast with Carrots and Potatoes

Classic pot roast with tender beef, carrots, and potatoes in a rich, savory gravy—pure comfort food.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs 20 minutes mins

Total Time 3 hours hrs 40 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

Pot Roast

• 3 to 4 pounds beef chuck roast
• fine sea salt and freshly ground black pepper
• 2 tbsp all purpose flour (optional)
• 2 tbsp olive oil
• 2 tbsp unsalted butter (optional)
• 1 large onion, sliced or diced
• 4 cloves garlic, grated or minced
• 2 tbsp tomato paste
• 1 cup beef broth (plus more as needed)
• 1/2 cup red wine (optional, or more broth)
• 2 tbsp Worcestershire sauce
• 1 tbsp balsamic vinegar (optional)
• 2 tsp dried thyme (or 2 tablespoons fresh)
• 1 bay leaf

Vegetables

• 4 carrots, cut into large chunks
• 3 celery stalks, cut into chunks (optional)
• 1 1/2 pounds Yukon Gold potatoes, cut into large chunks

Gravy Finish

• 2 tbsp cornstarch + 2 tablespoons cold water (optional)
• chopped parsley, for garnish (optional)

Method

 

1. Heat oven. Preheat oven to 300F.
2. Season and sear. Pat roast dry. Season generously with salt and pepper. Lightly dust with flour if using. Heat oil (and butter if using) in a Dutch oven over medium-high heat. Sear the roast 4 to 5 minutes per side until deeply browned. Transfer to a plate.
3. Build flavor. Add onion to the pot and cook 3 to 4 minutes until softened. Stir in garlic and tomato paste and cook 1 minute.
4. Deglaze. Pour in wine (or extra broth) and scrape up browned bits. Add broth, Worcestershire, balsamic (if using), thyme, and bay leaf.
5. Braise. Return roast to the pot. Liquid should come about halfway up the meat—add a splash more broth if needed. Cover with a lid and bake 2 hours.
6. Add vegetables. Add carrots, potatoes (and celery if using) around the roast. Cover and bake 60 to 90 minutes more, until beef is fork-tender and vegetables are soft.
7. Rest and shred. Remove roast to a cutting board and rest 10 minutes, then shred or slice.
8. Thicken gravy (optional). Bring braising liquid to a simmer on the stove. Stir in cornstarch slurry and simmer 1 to 2 minutes until thickened.
9. Serve. Return beef to the pot, spoon gravy over everything, garnish with parsley, and serve warm.

Notes

• If your roast isn’t tender yet, it just needs more time—keep braising in 20 to 30 minute increments.
• Cut veggies in large chunks so they hold their shape.
• Leftovers are even better the next day.

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