Pot Roast with Potatoes and Carrots

Here’s a timeless Pot Roast with Potatoes and Carrots recipe — melt-in-your-mouth tender beef, rich gravy, and hearty vegetables all in one comforting dish. 🍖🥕🥔

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🧂 Ingredients

Serves 6

• 3–4 lb beef chuck roast (or brisket)
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 large onion, cut into chunks
• 4 carrots, peeled and cut into 2-inch pieces
• 4–5 potatoes, peeled and quartered (Yukon Gold or Russet)
• 3 cloves garlic, smashed
• 2 cups beef broth
• 1 cup red wine (optional, or use more broth)
• 2 tablespoons tomato paste
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves

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