Tender Pot Roast with Potatoes and Carrots Recipe
This Pot Roast with Potatoes and Carrots is a classic one-pot meal that’s rich, tender, and full of flavor. Slow-cooked to perfection, the chuck roast becomes melt-in-your-mouth delicious, paired with perfectly cooked carrots and potatoes. The savory broth, enhanced with thyme and Worcestershire sauce, ties the dish together beautifully. Ideal for family dinners or meal prep, it’s a comforting recipe that’s easy to make and satisfying to eat.
Ingredients:
3-4 lb chuck roast
2 tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
4 large carrots, peeled and cut into chunks
4 medium potatoes, peeled and quartered
3 cups beef broth
2 tbsp Worcestershire sauce
2 bay leaves
2 tsp dried thyme (or 2 sprigs fresh thyme)
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Prepare the Pot Roast:
1. Season the Chuck Roast: Pat the roast dry with paper towels. Generously season it with salt and pepper for maximum flavor.
2. Sear the Roast: In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the roast on all sides for 4-5 minutes until it’s golden brown. Remove and set aside.
Build the Flavor Base:
3. Sauté Onions and Garlic: Add onions to the pot and sauté for 3-4 minutes until soft. Stir in garlic and cook for another minute.
4. Add Broth and Seasonings: Stir in beef broth, Worcestershire sauce, bay leaves, and thyme for a rich, savory base.
Cook the Roast:
5. Simmer the Roast: Place the seared chuck roast back in the pot, ensuring it’s submerged in the broth. Cover the pot, reduce heat to low, and simmer for 2-3 hours until the roast is tender and pulls apart easily.
Prepare the Potatoes and Carrots:
6. Add Vegetables: About 1 ½ hours into cooking, add carrots and potatoes to the pot. Ensure they’re submerged for even cooking.
7. Finish Cooking: Continue simmering for another 1-1 ½ hours until the vegetables are tender and the pot roast is fall-apart soft.
Serve:
8. Shred the Roast: Remove the roast and shred it into chunks using two forks. Discard bay leaves.
9. Plate and Garnish: Serve the roast with the potatoes and carrots, ladling the savory broth over the top. Garnish with fresh parsley for a pop of color and flavor.
Helpful Tips:
Meal Prep Win: This pot roast is even better the next day, making it perfect for meal prep or leftovers.
Thicker Gravy: For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it into the broth during the last 10 minutes of cooking.
PotRoast, BeefRecipe, ComfortFood, OnePotMeal, SlowCookedDinner, FamilyFavorite, BeefBroth, CarrotsAndPotatoes, EasyRecipes, HeartyMeals
This Pot Roast with Potatoes and Carrots will warm your heart and satisfy your cravings. Perfect for special occasions or a cozy weeknight dinner!
