Pot Roast with Carrots & Potatoes – Tender, Juicy & Family Favorite!
A tender and juicy pot roast slow-cooked with fragrant herbs and soaked in rich beef broth. Served with perfectly cooked carrots and potatoes, this classic comfort dish is a show-stopper for any family meal.
Ingredients
- 3 to 4 pounds beef chuck roast
- 4 large carrots, peeled and cut into 1-inch pieces
- 4 medium potatoes, peeled and cut into quarters
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon olive oil
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- Salt and pepper to taste
- 1 bay leaf
Instructions
- Pat the beef chuck roast dry with paper towels and season it generously with salt and pepper
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the roast for 4-5 minutes per side until browned
- Add the chopped onion and garlic to the same pot. Sauté for 3-4 minutes until fragrant and onions are translucent
- Pour in the beef broth, scraping up browned bits from the pot's bottom. Return the beef to the pot
- Sprinkle thyme and rosemary over the beef, then add the bay leaf
- Bring the mixture to a simmer, cover the pot, and reduce heat to low. Cook for 2 hours
- Add the carrots and potatoes after 2 hours of cooking. Ensure they’re submerged in the broth, cover, and cook for an additional hour
- Remove the pot from heat and let it rest, covered, for 10-15 minutes. Slice the roast and serve with vegetables and broth
Notes
Use a heavy Dutch oven for optimal heat retention if searing in a pot
Roast can be prepared 1 day ahead and reheated gently before serving
Freeze leftovers in airtight containers for up to 3 months
Optional: add a splash of apple cider vinegar to the broth for a tangy note (non-alcoholic option)
Roast can be prepared 1 day ahead and reheated gently before serving
Freeze leftovers in airtight containers for up to 3 months
Optional: add a splash of apple cider vinegar to the broth for a tangy note (non-alcoholic option)