Pot Roast with Carrots and Potatoes

Ingredients

For the Roast:

3–4 lb (1.3–1.8 kg) beef chuck roast
2 tbsp olive oil
Salt & black pepper (to taste)
1 large onion, sliced
3 cloves garlic, minced
3 cups beef broth (or 1 cup red wine + 2 cups broth)
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 sprigs fresh thyme
2 bay leaves

Vegetables:

4–5 carrots, peeled and cut into chunks
4 medium potatoes, peeled and halved
2 stalks celery, chopped (optional)

Timing

Prep Time: 20 minutes
Cook Time: 3–4 hours (oven or slow cooker)
Total Time: ~4 hours
Servings: 6

Step-by-Step Instructions

Step 1: Sear the Roast

Pat the beef dry and season generously with salt and pepper. In a large Dutch oven or skillet, heat olive oil over medium-high heat. Sear the roast on all sides until brown (about 3–4 minutes per side). Remove and set aside.

Step 2: Sauté Aromatics

In the same pot, add onion and garlic. Cook for 2–3 minutes until fragrant. Stir in tomato paste and cook for another minute.

Step 3: Deglaze and Simmer

Pour in beef broth (and wine if using), scraping the bottom to release browned bits. Add Worcestershire sauce, thyme, and bay leaves.

Step 4: Add Veggies and Roast

Return the beef to the pot. Add carrots, potatoes, and celery around it. Cover with a lid and cook in a preheated oven at 325°F (160°C) for 3–4 hours, or until tender and falling apart.
Alternative: Use a slow cooker on LOW for 8 hours or Instant Pot for 60–70 minutes (natural release).

Step 5: Serve

Remove thyme and bay leaves. Slice the roast against the grain and serve with vegetables and pan juices spooned over the top.

Tips 🧠

For a thicker gravy, remove the meat and vegetables, then simmer the liquid with 1 tbsp cornstarch mixed in 2 tbsp water until thickened.
Add mushrooms for extra flavor.
If the roast is tough, it likely needs more cooking time—low and slow is key!

Nutrition (Per Serving)

Calories	Protein	Fat	Carbs	Fiber
480	38g	28g	18g	3g

Serving Suggestions 🍽️

Serve with crusty bread, over creamy mashed potatoes, or alongside a green salad.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze portions for up to 3 months. Reheat slowly to keep it tender.

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