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Pot roast with Carrots and Potatoes

Pot Roast with Carrots and Potatoes

Classic pot roast with tender beef, carrots, and potatoes in a rich, savory gravy—pure comfort food.
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Prep Time 20 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 40 minutes
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.