classic Pot Roast with Carrots and Potatoes recipe — fork-tender beef, rich gravy, and hearty vegetables all cooked together in one comforting dish. You can make it in the oven, slow cooker, or Instant Pot — I’ll include all 3 options below.
🥩 Pot Roast with Carrots and Potatoes
🧺 Ingredients:
3–4 lb chuck roast (or brisket/round roast)
Salt and black pepper
2 tbsp olive oil or butter
1 large onion, sliced
4 cloves garlic, minced
3 cups beef broth
1 tbsp tomato paste (optional, adds richness)
2 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf (optional)
4–5 medium carrots, peeled and cut into chunks
1½ lbs baby potatoes or quartered Yukon Golds
🍽 Instructions:
🔥 Oven Method (Best for Flavor)
Preheat oven to 300°F (150°C).
Season roast generously with salt and pepper.
In a large Dutch oven, heat oil over medium-high heat. Sear the roast on all sides until browned (about 3–4 minutes per side). Remove and set aside.
In the same pot, sauté onions until soft (3–4 min), then add garlic and cook 30 seconds more.
Stir in tomato paste (if using), Worcestershire, broth, herbs, and bring to a simmer.
Return roast to pot. Cover and roast in the oven for 2.5–3 hours.
After 2 hours, add carrots and potatoes to the pot. Cover and roast for another 45–60 minutes, or until the roast is fork-tender and veggies are soft.
Remove bay leaf. Let the roast rest 10 minutes, then slice or shred.
🕒 Slow Cooker Method (Set & Forget)
Sear the roast and sauté onions/garlic as above (recommended for best flavor).
Transfer everything to a slow cooker. Pour in broth, tomato paste, Worcestershire, herbs.
Cook on LOW for 8–9 hours or HIGH for 5–6 hours.
Add carrots and potatoes in the last 3 hours (on LOW) or last 1.5–2 hours (on HIGH).
⚡ Instant Pot Method (Fastest)
Use sauté function to sear roast and cook onions/garlic.
Add broth, Worcestershire, tomato paste, herbs.
Lock lid and cook on High Pressure for 60 minutes.
Let pressure release naturally for 10–15 minutes, then quick release.
Add carrots and potatoes. Pressure cook an additional 5–7 minutes, then quick release.
Slice or shred roast. Optional: turn on sauté and reduce liquid to make a thicker gravy.
🧂 Optional Finishing Touches:
Thicken gravy with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).
Garnish with fresh parsley.
Serve with crusty bread or over mashed potatoes for extra comfort.