𝗣𝗼𝘁 𝗥𝗼𝗮𝘀𝘁 𝘄𝗶𝘁𝗵 𝗣𝗼𝘁𝗮𝘁𝗼𝗲𝘀 𝗮𝗻𝗱 𝗖𝗮𝗿𝗿𝗼𝘁𝘀

Introduction

Pot roast with potatoes and carrots is a quintessential comfort food that has delighted families for generations. This classic dish features a well-marbled chuck roast slowly braised until it becomes tender and succulent, paired with hearty potatoes and sweet, tender carrots that soak up the rich flavors of the cooking liquid. The result is a warm, satisfying meal perfect for cozy dinners or special occasions.

What makes pot roast so special is its simplicity combined with depth of flavor. The slow cooking process breaks down tough connective tissues in the beef, transforming it into juicy, fall-apart meat. Meanwhile, the potatoes and carrots absorb the savory braising liquid, enriched by aromatic herbs and a homemade gravy that ties all the components together beautifully.

Whether prepared in a Dutch oven, slow cooker, or oven, pot roast with potatoes and carrots remains a timeless recipe that offers both comfort and elegance in one pot. Its approachable technique and hearty ingredients make it a favorite among home cooks seeking a wholesome and flavorful meal.

Nutritional Information

Per serving (approximate values):

Calories: 450 kcal
Protein: 35g
Carbohydrates: 25g
Fat: 20g
Fiber: 4g
Sodium: 550mg

Ingredients

3 to 4 pounds chuck roast, well-marbled
2 pounds potatoes (red, Yukon gold, or baby potatoes), cut into large chunks
2 pounds carrots, peeled and cut into 3-inch chunks
2 large yellow onions, cut into large pieces
6 to 8 cloves garlic, chopped
2 cups low-sodium beef stock
2 tablespoons olive oil or avocado oil
1/2 cup dry red wine (optional, can substitute with more beef stock)
2 tablespoons tomato paste (optional)
2 tablespoons Worcestershire sauce (optional)
2 bay leaves
4 to 5 sprigs fresh thyme
2 sprigs fresh rosemary
Salt and freshly ground black pepper, to taste
3 tablespoons fresh parsley, minced (for garnish)
For gravy: 2 tablespoons butter and 2 tablespoons all-purpose flour (beurre manié) or 1 tablespoon cornstarch mixed with cold water
Optional: 1 tablespoon prepared horseradish for a sharp flavor boost

Instructions

Season the beef: Pat the chuck roast dry. Generously season all sides with salt and pepper. For best flavor, let the roast rest uncovered in the refrigerator for up to 24 hours before cooking.
Preheat your oven: Set the oven temperature between 275°F and 325°F (135°C to 160°C) for slow braising.
Sear the roast: Heat olive oil in a heavy, oven-safe pot or Dutch oven over medium-high heat. Sear the beef on all sides until a deep golden-brown crust forms, about 4-5 minutes per side. Remove the roast and set aside.
Sauté aromatics: In the same pot, add onions, garlic, and carrots. Cook gently until onions are translucent and beginning to caramelize, about 5-7 minutes. Stir in tomato paste if using, and cook for 1-2 minutes to deepen flavor.
Deglaze the pot: Pour in red wine or a splash of beef stock to deglaze, scraping the browned bits from the bottom of the pot. Let the liquid reduce slightly, about 3-5 minutes.
Add braising liquid and herbs: Return the roast to the pot. Add beef stock, Worcestershire sauce, bay leaves, thyme, and rosemary. The liquid should come about halfway up the sides of the roast but not cover it completely.
Braise in the oven: Cover the pot tightly with a lid and transfer to the preheated oven. Cook for about 2 to 2 ½ hours.
Add potatoes and carrots: Nestle the potatoes and additional carrots around the roast in the pot. Cover and continue cooking for another 1 to 1 ½ hours, or until the meat is fork-tender and vegetables are cooked through but still hold their shape.
Prepare the gravy: Remove the roast and vegetables to a serving platter and keep warm. Strain the cooking liquid into a saucepan, discarding herbs. To thicken, whisk in beurre manié (equal parts softened butter and flour) or cornstarch slurry over medium heat. Cook, stirring constantly, until the gravy thickens and is smooth. Adjust seasoning with salt, pepper, and a splash of vinegar or Worcestershire sauce if desired.
Serve: Slice or shred the pot roast and serve alongside the potatoes and carrots. Spoon the rich gravy over the top and garnish with fresh parsley. Accompany with crusty bread or mashed potatoes for an extra comforting experience.

Cooking Tips and Variations

Choose the right cut: Select a well-marbled chuck roast for optimal tenderness and flavor after slow cooking.
Don’t skip searing: Browning the meat and vegetables enhances the depth of flavor through the Maillard reaction, which is essential for a rich braising liquid.
Timing for vegetables: Add potatoes and carrots about 60-70 minutes before the end of cooking to avoid overcooking and maintain texture.
Deglazing options: If avoiding alcohol, substitute red wine with additional beef stock or a splash of balsamic vinegar for acidity.
Slow cooker adaptation: Layer seasoned roast on top of onions, potatoes, and carrots in a slow cooker. Add stock and cook on low for 10-12 hours or high for 5-6 hours for tender results with minimal hands-on time.
Flavor boosts: A small amount of prepared horseradish added before cooking adds a subtle sharpness. Fresh herbs like thyme and rosemary complement the beef’s richness.
Gravy variations: Add Dijon mustard or a splash of balsamic vinegar to the gravy for extra complexity.

Storage and Reheating

Store leftover pot roast, potatoes, and carrots in an airtight container in the refrigerator for up to 4 days. To retain the best texture, keep the gravy separate if possible.

Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. For microwave reheating, cover loosely and heat in short intervals to prevent drying out.

For longer storage, freeze the cooked beef and gravy (without vegetables) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stove. Avoid freezing vegetables as they may become mushy upon thawing.

Frequently Asked Questions

Can I make pot roast without red wine?

Yes. You can omit the red wine and use additional beef stock or a splash of balsamic vinegar to deglaze the pan. This will still produce a flavorful braising liquid without alcohol.

How do I know when the pot roast is done?

The roast is done when it is fork-tender and easily pulls apart. This typically occurs after 3 to 4 hours of slow braising at 275-325°F or 10-12 hours in a slow cooker on low.

Can I use other vegetables besides potatoes and carrots?

Absolutely. Parsnips, celery root, or turnips can be added for variety. Just add them along with the potatoes and carrots about an hour before the end of cooking to ensure proper tenderness.

What is the best way to thicken the pot roast gravy?

Use a beurre manié (equal parts softened butter and flour kneaded together) or a cornstarch slurry mixed with cold water. Whisk the thickener into the hot braising liquid and cook until the gravy reaches your desired consistency.