Tender Chuck Roast with Carrots and Potatoes (Classic One-Pot Comfort Meal)
This tender chuck roast with potatoes and carrots is the ultimate classic pot roast recipe—slow-simmered until fall-apart tender in a rich, savory beef gravy. Made in one pot with simple pantry ingredients, this Dutch oven chuck roast is perfect for family dinners, Sunday meals, or cozy comfort food cravings.
Ingredients for Classic Chuck Roast
3–4 lb chuck roast
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1½ lb Yukon Gold potatoes, peeled and quartered
1 lb carrots, peeled and cut into 1-inch pieces
4 cups beef broth
2 tablespoons tomato paste
1 tablespoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and freshly ground black pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons cold water
Fresh parsley, chopped (for garnish)
How to Make Tender Chuck Roast with Potatoes and Carrots
Season the beef
Generously season the chuck roast on all sides with salt and black pepper. This enhances flavor and helps create a rich crust when searing.
Sear the roast
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the roast for 3–4 minutes per side until deeply browned. Remove and set aside.
Sauté aromatics
Add the chopped onion to the pot and cook until soft, about 5 minutes.
Stir in the garlic and cook for 1 minute until fragrant.
Add vegetables
Add the potatoes and carrots. Cook for 5 minutes, stirring occasionally to coat them in the flavorful drippings.
Build the flavor
Stir in tomato paste, dried thyme, and rosemary. Cook for 1 minute to deepen the flavor.
Simmer the pot roast
Pour in beef broth and add the bay leaf. Bring to a gentle boil, then reduce heat to low.
Return the chuck roast to the pot, cover, and simmer for 3–3½ hours, until fork-tender.
Rest the meat
Remove the roast and let it rest for 10–15 minutes before slicing or shredding.
Thicken the gravy
Remove the bay leaf. Whisk flour and cold water to create a slurry. Stir into the pot and cook until the gravy thickens.
Serve
Return the beef to the pot to warm through. Garnish with fresh parsley and serve hot.
Pro Tip for Perfect Pot Roast
For the most tender chuck roast, use a meat thermometer. The ideal internal temperature is 195–205°F, where collagen breaks down and the meat becomes melt-in-your-mouth tender.
Recipe Details
Prep Time: 20 minutes
Cook Time: 3 hours 45 minutes
Total Time: 4 hours 5 minutes
Calories: ~650 per serving
Servings: 6–8
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