Juicy Pot Roast With Carrots & Potatoes Recipe: Family Favorite

Every Sunday, grandma’s hearty pot roast with carrots & potatoes filled our kitchen with warmth and nostalgia.

Aromas of slow-cooked meat drifted through the house, promising comfort in each tender bite.

Succulent beef promises a meal that connects generations around one delicious table.

Rich flavors develop gradually, revealing deep, complex notes that speak of patience and tradition.

My family always gathered eagerly, knowing something special waited in the kitchen.

Simple ingredients combine into a symphony of taste that feels like a culinary embrace.

Pot Roast With Tender Carrots and Potatoes

• Hands-Off Cooking Magic: Let the oven do the hard work while you relax, with a low-and-slow cooking method that develops rich, deep flavors without constant monitoring.
• Weekend Family Feast: Create a hearty, satisfying meal that brings everyone together, perfect for Sunday dinners or gathering loved ones around a warm, delicious centerpiece.
• Meal Prep Champion: Yields abundant leftovers that taste even better the next day, making it an ideal option for busy families seeking convenient, nutritious dinner solutions.

Pot Roast with Carrots and Potatoes Ingredient Overview

• Chuck Roast: Hearty beef cut perfect for slow cooking, becomes tender and flavorful after long roasting.

• Onions, Garlic: Classic flavor base that adds depth and richness to the pot roast.
• Carrots, Potatoes: Root vegetables that absorb cooking liquid and provide comforting texture.

• Beef Broth: Savory liquid that helps tenderize meat and creates rich base for cooking.
• Red Wine: Adds complex flavor and helps break down meat fibers.
• Olive Oil: Used for searing meat to create delicious brown crust.
• Worcestershire Sauce: Tangy condiment that enhances meat's umami flavor.
• Tomato Paste: Concentrated tomato product that deepens overall sauce color and taste.

• Thyme, Rosemary: Aromatic herbs that complement beef's natural flavor.
• Salt, Pepper: Essential seasonings for enhancing meat's taste.

• Cornstarch: Used to create optional thick and glossy gravy.
• Water: Helps dissolve cornstarch for smooth gravy consistency.

Pot Roast with Veggie Instructions for the Oven

Step 1: Prepare the Oven

Warm up the oven to a cozy 325°F so it’s ready for our delicious roast.

Step 2: Brown the Beef

• Chuck roast
• Salt
• Black pepper
• Olive oil

Heat a large Dutch oven and create a beautiful golden crust on the beef.

Sprinkle salt and pepper all over the meat, then sizzle it in hot olive oil until each side turns a rich, deep brown color.

Step 3: Build Flavor Base

• Onions
• Garlic

Toss chopped onions and minced garlic into the same pot.

Let them dance and soften, releasing their magical aroma throughout the kitchen.

Step 4: Layer in Depth of Flavor

• Tomato paste
• Worcestershire sauce
• Fresh thyme
• Fresh rosemary

Stir in these flavor boosters to create a rich, complex taste profile that will make your roast truly memorable.

Step 5: Create Cooking Liquid

• Beef broth
• Red wine

Pour in the broth and wine, scraping up all those delicious browned bits stuck to the bottom of the pot.

These little flavor gems will make your roast extra special.

Step 6: Arrange Vegetables

• Carrots
• Potatoes

Nestle chunky carrots and potatoes around the beef, letting them soak up all the incredible cooking juices.

Step 7: Slow Roast to Perfection

Cover the pot and slide it into the oven.

Let the beef cook low and slow until it’s so tender it falls apart with the gentlest touch of a fork – about 3-4 hours.

Step 8: Create Optional Gravy

Remove the meat and vegetables.

Whisk together cornstarch and water, then stir into the cooking liquid to create a silky, rich gravy that will make everyone’s mouth water.

Step 9: Serve and Enjoy

Transfer the mouthwatering roast to a serving platter.

Arrange the vegetables around the meat and drizzle with the luxurious gravy.

Watch as your family and friends dive in with pure joy!

Pot Roast Tips for Juicy Beef & Soft Potatoes

• Choose a well-marbled chuck roast for maximum tenderness and rich flavor during slow cooking.
• Brown the meat thoroughly before braising to develop deep, caramelized flavors that enhance the overall taste profile.
• Use a dry red wine like cabernet or merlot to add complexity and create a more robust sauce for the roast.
• Cook at a low temperature for several hours to break down tough muscle fibers, ensuring melt-in-your-mouth meat that falls apart easily.
• Add just enough broth and wine to cover about one-third of the meat, preventing dryness while maintaining moisture during roasting.

Reheat Pot Roast with Carrots & Potatoes

• Store leftover pot roast in an airtight container within 2 hours of cooking, keeping it fresh for 3-4 days in the refrigerator.
• Wrap pot roast tightly in freezer-safe containers or heavy-duty bags, storing it for up to 3 months without losing flavor or texture.
• Preheat oven to 325°F, place roast in a baking dish with a splash of broth, cover with foil, and warm for 20-25 minutes until heated through.
• Place pot roast in a microwave-safe dish, add a little broth, cover, and heat in 1-minute intervals, stirring between each to ensure even warming.

Pot Roast with Carrots & Potatoes Classic Sides

• Savor Robust Red Wine Pairing: Choose a full-bodied red wine like Cabernet Sauvignon or Syrah that matches the rich, hearty flavors of the pot roast, complementing its deep meaty profile with similar intensity and complexity.
• Create Creamy Potato Side Companion: Prepare a smooth blue cheese or sharp cheddar mashed potato side dish that enhances the roast's savory notes, providing a luxurious texture contrast and additional depth to the meal.
• Elevate with Crusty Bread Partner: Select a rustic sourdough or hearty whole wheat bread to soak up the delicious gravy, adding a delightful textural element and allowing diners to capture every last drop of the flavorful sauce.
• Balance with Fresh Herb Salad: Craft a light mixed green salad with fresh herbs like parsley, dill, and chives, dressed in a bright vinaigrette to cut through the roast's richness and provide a refreshing palate cleanser between bites.

Pot Roast Add-Ons with Carrot & Potato Options

• Low-Sodium Lifesaver: Replace regular salt with herbs like oregano and garlic powder to reduce sodium while maintaining robust flavor. Use low-sodium beef broth and skip additional salt.
• Slow Cooker Switch: Transfer all ingredients to a slow cooker instead of using a Dutch oven. Cook on low for 8 hours or high for 4-5 hours for equally tender meat.
• Gluten-Free Option: Substitute cornstarch with arrowroot powder or potato starch for gravy thickening. Use gluten-free Worcestershire sauce to ensure complete allergen-free preparation.
• Vegetarian Transformation: Replace chuck roast with large portobello mushrooms or seitan. Use vegetable broth instead of beef broth and add extra umami through miso paste or soy sauce for deep, rich flavor profiles.

FAQs

• Why sear the meat before slow cooking?

Searing creates a flavorful brown crust that locks in juices and develops deep, rich taste through a process called the Maillard reaction. This step adds complexity and depth to the overall flavor of the pot roast.

• Can I use a different cut of beef?

Chuck roast works best because it’s well-marbled and becomes incredibly tender when slow-cooked. Other suitable cuts include brisket or bottom round, but chuck roast provides the most consistent results and rich flavor.

• What if I don't have red wine?

You can substitute red wine with additional beef broth, grape juice, or cranberry juice. The goal is to add depth and acidity to the cooking liquid. If you prefer, you can also skip the wine entirely without significantly impacting the recipe.

• How do I know when the roast is fully cooked?

The meat is done when it’s fork-tender and easily pulls apart. This typically takes 3-4 hours in the oven at 325°F. The internal temperature should reach around 195-205°F for maximum tenderness and breakdown of tough connective tissues.

Pot Roast With Carrots & Potatoes Recipe

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4.7 from 13 reviews

• Total Time: 4 hours 15 minutes
• Yield: 6 1x

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Description

Hearty pot roast with carrots & potatoes brings comfort straight from grandma’s kitchen to your dinner table. Tender beef melts with rich gravy, promising a satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Protein:

• 3 lbs (1.36 kg) chuck roast

Vegetables:

• 1 large onion, chopped
• 3 garlic cloves, minced
• 4 large carrots, peeled and cut into chunks
• 6 small Yukon Gold potatoes, halved

Liquid and Seasoning Ingredients:

• 2 tablespoons olive oil
• 3 cups (710 ml) beef broth
• 1 cup (240 ml) red wine (optional)
• 2 tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 2 tablespoons cornstarch (optional, for thickening)
• 2 tablespoons water (optional, for thickening)

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Instructions

1. Prepare the cooking vessel by heating the oven to 325°F (165°C), creating an ideal environment for slow-roasting.
2. Create a rich golden crust on the chuck roast by searing it in a hot Dutch oven with olive oil, developing deep flavor and sealing in moisture. Season generously with salt and pepper during this process.
3. Transform the cooking pot into a flavor base by sautéing onions and garlic until they become translucent and aromatic, releasing their essential oils.
4. Elevate the dish’s complexity by introducing tomato paste, Worcestershire sauce, thyme, and rosemary, allowing the herbs and seasonings to meld and intensify.
5. Deglaze the pot with beef broth and red wine, carefully lifting the caramelized remnants from the bottom to incorporate maximum flavor into the liquid.
6. Gently nestle the seared roast back into the fragrant liquid, surrounding it with chunky carrots and hearty potatoes to create a complete one-pot meal.
7. Cover and transfer the Dutch oven to the preheated oven, allowing the meat to slowly transform into a tender, fall-apart delicacy over 3-4 hours of patient cooking.
8. For those desiring a luxurious, velvety sauce, create a quick cornstarch slurry to thicken the remaining cooking liquid into a rich, glossy gravy.
9. Present the roast by arranging the succulent meat and colorful vegetables on a serving platter, drizzling the robust gravy over the top to enhance both visual appeal and flavor profile.

Notes

• Choose a well-marbled chuck roast for maximum tenderness and rich flavor that melts in your mouth.
• Pat the meat dry before searing to achieve a perfect golden-brown crust that locks in juices and develops deep, complex flavors.
• Cooking at a low temperature for several hours breaks down tough connective tissues, transforming the roast into incredibly tender, pull-apart meat.
• Replace traditional Worcestershire sauce with a gluten-free version, and use cornstarch as a thickener to make the dish celiac-friendly.

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Category: Dinner
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 420
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 4 g
• Protein: 36 g
• Cholesterol: 100 mg