Classic Pot Roast with Carrots & Potatoes – Tender, Juicy & Comforting!
A tender beef chuck roast simmered with carrots, potatoes, and savory herbs in a rich broth for a hearty, comforting meal that fills your home with warm aromas.
Ingredients
- 2 lb beef chuck roast
- 4 large carrots, peeled and chopped
- 4 medium potatoes, peeled and quartered
- 2 cups beef broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 bay leaf
Instructions
- Preheat the oven to 325°F (165°C)
- In a large Dutch oven, heat olive oil over medium-high heat
- Season beef chuck roast with salt, pepper, garlic powder, onion powder, and thyme
- Sear roast 4-5 minutes per side until browned
- Remove roast and add broth to the pot, scraping browned bits
- Return roast to pot, then add carrots and potatoes
- Place bay leaf on top
- Cover and transfer to oven
- Roast for 3 hours until meat is fork-tender
- Rest for 15 minutes before slicing
Notes
Marinate roast in spices for extra flavor before cooking
Check internal temperature with a thermometer (190°F for tenderness)
Reduce cooking juices on stove for a thicker gravy if desired
Add additional root vegetables like parsnips or turnips for variety
Check internal temperature with a thermometer (190°F for tenderness)
Reduce cooking juices on stove for a thicker gravy if desired
Add additional root vegetables like parsnips or turnips for variety