
🍖🥔 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
- Preheat oven to 325°F (165°C).
- Season roast generously with salt and pepper.
- Heat oil in a Dutch oven. Sear roast on all sides until browned. Remove and set aside.
- Add onion and garlic to the pot; sauté until fragrant.
- Stir in broth, tomato paste, Worcestershire, herbs, and bay leaf.
- Return roast to pot, cover, and cook in oven 2½–3 hours until tender.
- Add potatoes and carrots during the last 60–75 minutes of cooking.
- Remove bay leaf, slice or shred roast, and serve hot with vegetables and juices.
✨ Classic comfort food—tender, flavorful, and perfect for family dinners.









