Pat the beef roast dry with paper towels and season generously with salt and pepper.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the roast on all sides until browned (3–4 minutes per side). Remove and set aside.
Step 2: Sauté Aromatics
In the same pot, add chopped onions and cook until softened, about 3–4 minutes.
Add garlic and cook 30 seconds until fragrant.
Step 3: Deglaze and Add Liquid
Pour in red wine (if using) to deglaze the pan, scraping up browned bits from the bottom.
Add beef broth, thyme, rosemary, and bay leaves. Stir to combine.
Return the roast to the pot.
Step 4: Add Vegetables
Arrange carrots and potatoes around the roast.
Bring liquid to a simmer.
Step 5: Cook
Option A – Oven:
Cover the pot and bake at 325°F (160°C) for 3–4 hours, until beef is fork-tender.
Option B – Slow Cooker:
Transfer everything to a slow cooker and cook on LOW for 7–8 hours or HIGH for 4–5 hours.
Step 6: Serve
Remove roast and let rest for 5–10 minutes before slicing.
Serve with carrots, potatoes, and spoon some of the flavorful broth over the top.
Tips
Use a chuck roast or brisket for the most tender, juicy meat.
Add parsnips or turnips for extra flavor.
For a thicker gravy, remove the roast and veggies, and simmer the liquid with 1–2 tbsp cornstarch slurry until thickened.
Conclusion
This Pot Roast with Carrots and Potatoes is a classic, comforting dish that’s perfect for family dinners. Slow-cooked, tender beef paired with sweet carrots and hearty potatoes makes it a meal everyone will love.
If you want, I can also give you a quick 2-hour version that’s almost as tender but perfect for weeknights.
