Pot Roast with Potatoes and Carrots

Introduction

This pot roast with potatoes and carrots is one of those rare recipes that delivers both simplicity and soul-satisfying flavor.”

There’s nothing quite like coming home to the smell of a slowly braised pot roast with potatoes and carrots. It’s warm, hearty, and nostalgic. For many, this dish brings memories of cozy Sunday dinners, family gatherings, or mom’s kitchen in the fall. The beauty of pot roast is in its simplicity—it doesn’t require fancy ingredients or complicated techniques, just time, patience, and love.

And if you’re looking for a meal that’s as satisfying as it is stress-free, this is it. With just a few ingredients and one pot, you’ll have fork-tender beef surrounded by buttery potatoes and sweet roasted carrots in a rich, savory gravy.

Want another warm dish to add to your rotation? You’ll love the Old-Fashioned Chicken and Dumplings Recipe on tinsuf.com—it has the same comfort-food feel with a southern twist.

Ingredients

Here’s everything you’ll need to prepare the perfect pot roast:

Main Ingredients

• 3 lbs beef chuck roast (Halal-certified if desired)

• 2 tablespoons olive oil

• Salt and pepper, to taste

• 1 large yellow onion, chopped

• 3 cloves garlic, minced

• 3 large carrots, peeled and cut into 2-inch chunks

• 1 ½ lbs baby potatoes (Yukon Gold or red potatoes)

• 2 cups beef broth

• 1 tablespoon tomato paste (optional but flavorful)

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 bay leaf

• Fresh parsley or rosemary, for garnish

Optional Add-ins

• 1 tablespoon Worcestershire sauce

• ½ cup red wine (for depth of flavor)

• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (to thicken sauce)

Directions

1. Season and Sear the Roast

Pat the beef chuck roast dry with paper towels. Generously season all sides with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Once hot, sear the roast on all sides for 3–4 minutes per side, until deeply browned. Remove and set aside.

2. Sauté the Aromatics

In the same pot, reduce heat to medium. Add chopped onion and cook until softened, about 4–5 minutes. Add garlic and cook for another 30 seconds until fragrant.

3. Build the Braising Liquid

Stir in tomato paste and cook for 1 minute. Add beef broth, Worcestershire sauce, red wine (if using), thyme, rosemary, and bay leaf. Bring to a simmer, scraping up browned bits from the bottom of the pot for flavor.

4. Add the Vegetables

Return the roast to the pot. Arrange carrots and potatoes around the meat. The liquid should come about halfway up the sides of the roast—add more broth if needed.

5. Cover and Cook

Cover the pot with a lid and transfer it to a preheated oven at 325°F (165°C). Cook for 3 to 3½ hours or until the beef is fork-tender and easily pulls apart.

6. Thicken the Sauce (Optional)

Remove the roast and vegetables. If you prefer a thicker gravy, stir in the cornstarch slurry into the remaining liquid and simmer on the stovetop until thickened.

7. Serve

Slice the roast and serve with potatoes and carrots, spooning the rich gravy over everything. Garnish with fresh herbs for a pop of color.

Tips & Variations

Families love gathering around a table for pot roast with potatoes and carrots, especially when the beef is fork-tender.”

 Pro Tips for Perfect Pot Roast

• Low & Slow Is Key: Don’t rush the cooking time. Tough cuts become magical when braised slowly.

• Sear for Flavor: Browning the roast creates a rich base—don’t skip this step.

• Rest Before Slicing: Let the roast rest for 10–15 minutes before slicing to keep juices in.

 Variations

• Slow Cooker Method: Brown the meat, then transfer everything to a slow cooker. Cook on low for 8 hours or high for 4–5 hours.

• Pressure Cooker / Instant Pot: Sear the meat using the sauté function. Add ingredients, then cook on high pressure for 60 minutes with a natural release.

• Add More Veggies: Mushrooms, celery, parsnips, or pearl onions all work beautifully.

• Sweet Touch: Add a splash of balsamic vinegar or a spoonful of brown sugar for a hint of sweetness.

If you’re a fan of one-pot comfort meals, don’t miss this Basic Vegetable Soup recipe—it’s equally hearty and nourishing.

Storage

Leftover pot roast with potatoes and carrots stores beautifully for next-day meals.”

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze portions (with gravy) in sealed containers for up to 3 months. Thaw overnight and reheat in the oven or on the stovetop.

• Reheating Tip: Add a splash of broth or water to revive the gravy when reheating.

Time & Yield

• Prep Time: 20 minutes

• Cook Time: 3–3½ hours

• Total Time: ~3 hours 50 minutes

• Yield: 6–8 servings

Tools Used

• Dutch oven or heavy pot with lid

• Sharp knife and cutting board

• Tongs

• Wooden spoon

• Ladle

• Optional: Slow cooker or Instant Pot

Why You’ll Love This Pot Roast

If you’ve never made pot roast with potatoes and carrots before, this is the only recipe you’ll ever need.”

This isn’t just any roast—it’s a melt-in-your-mouth pot roast that brings people together. The beef is incredibly tender, the carrots are sweet and soft, and the potatoes absorb all the juicy flavors from the broth. It’s the kind of dish that tastes like home, like something that’s been cooking all day, because it has.

You don’t need culinary school skills—just time, a little technique, and patience. And once you taste it, you’ll never go back to dry oven roasts again.

If you enjoy classic home-style dinners like this one, definitely explore the Creamy Mushroom Soup—it’s an amazing starter to go with this roast!

Final Thoughts

Pot Roast with Potatoes and Carrots is more than just a recipe—it’s a tradition. It’s the kind of comforting dish that feeds both stomach and soul. With each bite, you taste tender beef, rich gravy, and vegetables cooked to perfection. And the best part? It all comes together in one pot.

Whether you’re serving family or hosting guests, this dish will have everyone asking for seconds. It’s foolproof, forgiving, and deeply satisfying.

For more timeless, soul-warming recipes like this one, check out Tinsuf.com—your go-to hub for cozy dinners, quick meals, and high-traffic cooking ideas.

And for inspiration from the broader community, check out this Top-Rated Pot Roast Recipe on AllRecipes.

TINSUF RECIPES

Pot Roast with Potatoes and Carrots

A hearty one-pot classic featuring tender chuck roast, buttery potatoes, and sweet carrots slow-cooked in savory gravy.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 50 minutes mins

Course: Dinner

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• - Ingredients
• 3 lbs beef chuck roast Halal-friendly if desired
• 2 tbsp olive oil
• Salt & pepper to taste
• 1 large onion chopped
• 3 garlic cloves minced
• 3 large carrots cut into chunks
• 1½ lbs baby potatoes
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp thyme
• 1 tsp rosemary
• 1 bay leaf
• Optional: ½ cup red wine
• Optional: 1 tbsp Worcestershire sauce
• Optional: Cornstarch slurry for thickening
• Fresh parsley or rosemary for garnish

Equipment

• Equipment
• Dutch oven or heavy pot
• Knife & cutting board
• Tongs
• Spoon
• - Ladle

Method

 

1. - Instructions
2. Season roast with salt & pepper. Sear in hot oil until browned on all sides. Remove and set aside.
3. Sauté onion and garlic. Stir in tomato paste, broth, wine, and seasonings. Simmer.
4. Return roast to pot. Add carrots and potatoes. Cover and cook at 325°F (165°C) for 3–3½ hours.
5. Remove meat and vegetables. Thicken sauce with cornstarch if desired.
6. Slice roast and serve with vegetables and gravy. Garnish.

Notes

- Notes
• For slow cooker: cook on low 8 hours.
• For pressure cooker: 60 mins high pressure + natural release.
• Freeze leftovers in individual portions.