Pot Roast with Potatoes and Carrots 😋😍

Instructions

1. Prep the roast
   • Pat the beef dry and season generously with salt and pepper.
2. Sear the roast
   • Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
   • Sear the roast on all sides until browned (3–4 minutes per side). Remove and set aside.
3. Sauté aromatics
   • In the same pot, sauté onions until translucent, about 3–4 minutes.
   • Add garlic and cook 30 seconds until fragrant.
4. Deglaze & add liquid
   • Stir in tomato paste (if using), then add red wine to deglaze the pan, scraping up browned bits.
   • Pour in beef broth and bring to a simmer.
5. Add roast & herbs
   • Return the beef to the pot.
   • Add rosemary, thyme, and bay leaves.
   • Cover, reduce heat to low, and simmer on the stove 2–2.5 hours, or until meat is tender.
6. Add vegetables
   • About 45–60 minutes before the roast is done, add potatoes and carrots to the pot.
   • Continue cooking until vegetables are soft and meat is fork-tender.
7. Finish & serve
   • Remove bay leaves and herb stems.
   • Slice or shred the beef and serve with the potatoes, carrots, and flavorful pan juices.

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Tips for a Perfect Pot Roast

• For extra tenderness, cook low and slow in the oven at 325°F (165°C) for 3–4 hours.
• You can thicken the gravy: remove meat & veggies, simmer juices with 1–2 tbsp cornstarch slurry until thickened.
• Add parsnips or celery for extra flavor and variety.
• Leftovers taste even better the next day!

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If you want, I can also give you a slow-cooker version that makes the roast fall-apart tender with zero fuss, perfect for busy days.

Do you want me to do that?