Pot Roast with Potatoes and Carrots

This classic Pot Roast with Potatoes and Carrots is a hearty, comforting dish that’s perfect for family dinners or special occasions. Slow-cooked to perfection, the beef becomes tender and flavorful, while the potatoes and carrots soak up all the savory juices. This one-pot wonder is easy to prepare and delivers a delicious meal with minimal effort.

Ingredients

• 1.5 to 2 kg beef chuck roast
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 large carrots, cut into chunks
• 500 grams baby potatoes or large potatoes cut into chunks
• 2 cups beef broth
• 1 cup water
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme
• 2 bay leaves
• Fresh parsley, for garnish

Instructions

Step 1: Sear the Pot Roast

1. Season the beef chuck roast generously with salt and pepper on all sides.
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
3. Sear the roast on all sides until browned, about 3–4 minutes per side . This step adds depth of flavor to the dish.
4. Remove the roast from the pot and set it aside on a plate.

Step 2: Sauté the Vegetables

1. In the same pot, add the chopped onion and minced garlic . Sauté for 2–3 minutes , stirring occasionally, until softened and fragrant.
2. Stir in the tomato paste and cook for an additional 1 minute , allowing it to deepen in flavor.

Step 3: Simmer the Roast

1. Add the beef broth , water , Worcestershire sauce , thyme sprigs , and bay leaves to the pot. Stir to combine and scrape up any browned bits from the bottom of the pot for extra flavor.
2. Return the seared roast to the pot, nestling it into the liquid.
3. Cover the pot and reduce the heat to low. Simmer gently for 2 hours , turning the roast halfway through if desired.

Step 4: Add Potatoes and Carrots

1. After 2 hours, add the carrot chunks and potatoes to the pot, surrounding the roast.
2. Cover and continue cooking for an additional 1 to 1.5 hours , or until the vegetables are tender and the roast is fork-tender.

Step 5: Serve

1. Remove the pot roast from the pot and shred it into chunks using two forks.
2. Serve the shredded beef alongside the tender potatoes and carrots. Spoon the flavorful broth over the dish for added moisture and richness.
3. Garnish with freshly chopped parsley for a pop of color and freshness.

Tips for Success

• Choose the right cut : Beef chuck roast is ideal because it becomes tender and juicy when slow-cooked.
• Adjust seasoning : Taste the broth before serving and adjust the salt, pepper, or Worcestershire sauce as needed.
• Make it ahead : This dish tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Add extras : Include other root vegetables like parsnips or turnips for variety.

Serving Suggestions

• Pair with crusty bread or dinner rolls to soak up the delicious broth.
• Serve with a side of steamed green beans or a simple salad for a balanced meal.

Enjoy this Pot Roast with Potatoes and Carrots —a wholesome, comforting dish that’s perfect for sharing with loved ones!