Pot Roast with Potatoes and Carrots

🍖🥔 Pot Roast with Potatoes and Carrots

Ingredients

  • 3–4 lb beef chuck roast
  • Salt & black pepper, to taste
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme or rosemary
  • 1 bay leaf
  • 5–6 potatoes, halved
  • 4–5 carrots, cut into chunks

Instructions

  1. Preheat oven to 325°F (165°C).
  2. Season roast generously with salt and pepper.
  3. Heat oil in a Dutch oven. Sear roast on all sides until browned. Remove and set aside.
  4. Add onion and garlic to the pot; sauté until fragrant.
  5. Stir in broth, tomato paste, Worcestershire, herbs, and bay leaf.
  6. Return roast to pot, cover, and cook in oven 2½–3 hours until tender.
  7. Add potatoes and carrots during the last 60–75 minutes of cooking.
  8. Remove bay leaf, slice or shred roast, and serve hot with vegetables and juices.

✨ Classic comfort food—tender, flavorful, and perfect for family dinners.

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