🍖 Perfect Pot Roast with Potatoes and Carrots
A tender, juicy, flavorful roast beef slowly cooked until it falls apart with a rich gravy, hearty potatoes, and sweet carrots the ultimate cozy meal!
📝 Ingredients (Serves 6–8)
Main:
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3–4 lb (1.3–1.8 kg) chuck roast (or brisket/shoulder)
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2 tbsp olive oil or vegetable oil
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1 large onion, sliced
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4 cloves garlic, minced
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4 large carrots, peeled and cut into chunks
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1.5 lbs (700g) baby potatoes or quartered Yukon Golds
Braising Liquid:
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2 cups beef broth (preferably low-sodium)
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1 cup red wine (optional, or use more broth)
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2 tbsp tomato paste
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2 tsp Worcestershire sauce
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1 tsp soy sauce (optional, for umami boost)
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2 tsp fresh thyme (or 1 tsp dried)
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1 tsp rosemary
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Salt and pepper to taste
Thickening (optional):
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1 tbsp. cornstarch + 2 tbsp. cold water (slurry)
🍳 Method 1: Dutch Oven (Oven or Stovetop)
1. Prep & Sear the Meat
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Pat roast dry and season generously with salt and pepper.
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Heat oil in a large Dutch oven over medium-high heat.
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Sear the roast on all sides until deeply browned (about 4–5 minutes per side). Remove and set aside.
2. Sauté Aromatics
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In the same pot, sauté onions until soft and golden (3–4 minutes).
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Add garlic and cook 1 minute.
3. Deglaze & Add Liquid
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Stir in tomato paste, then deglaze with red wine, scraping brown bits from the bottom.
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Add broth, Worcestershire, soy sauce, herbs. Bring to a simmer.
4. Add Roast Back
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Nestle roast into liquid. Cover and cook at:
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325°F (163°C) in the oven
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Or low simmer on the stovetop
For 3–4 hours, until fork-tender.
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5. Add Veggies (Midway)
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Add potatoes and carrots in the last 1.5–2 hours of cooking so they don’t overcook.
6. Optional Gravy
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Remove roast and vegetables. Skim fat from juices.
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Simmer liquid and stir in cornstarch slurry to thicken.
🕒 Cook Times by Method
| Method | Time |
|---|---|
| Oven (Dutch Oven) | 3.5–4 hours at 325°F |
| Slow Cooker | 8–9 hrs LOW, 5–6 hrs HIGH |
| Instant Pot | 60–70 minutes high pressure + 15 min natural release |
✅ In all methods, add potatoes and carrots later or cut them larger to avoid mushiness.
🧂 Tips for Success
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Sear your meat: It builds deep flavor in the final gravy.
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Use marbled cuts like chuck — they become ultra-tender.
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Let it rest: Rest roast 10–15 mins before slicing or shredding.
❓ Q&A: Ultimate Pot Roast
Q1: What cut of beef is best for pot roast?
A:
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Chuck roast is #1: flavorful, fatty, tender when braised.
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Others: brisket, bottom round, or shoulder roast.
Q2: Why is my pot roast tough?
A:
It’s undercooked — it needs more time to break down the connective tissue. Cook low and slow until it’s fork-tender.
Q3: Do I need to use wine?
A:
No! It adds depth, but you can substitute with:
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More beef broth
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A splash of balsamic vinegar or apple cider vinegar + broth
Q4: When should I add potatoes and carrots?
A:
Add them in the last 1.5 to 2 hours of cooking (oven or slow cooker), or they’ll become too soft.
Q5: Can I make this in advance?
A:
Yes! It tastes even better the next day. Refrigerate, skim fat, and reheat gently on stovetop or oven.
Q6: How do I store leftovers?
A:
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Store in an airtight container in the fridge for up to 4 days.
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Freeze (in gravy) for up to 3 months.
Q7: Can I make this gluten-free?
A:
Yes! Just ensure your broth and Worcestershire sauce are gluten-free, and thicken with cornstarch instead of flour.
Q8: What herbs work best?
A:
Thyme, rosemary, and bay leaf are classics. Dried herbs work fine, but use less (1 tsp dried = 1 tbsp fresh).
Q9: Can I use sweet potatoes instead of regular?
A:
Yes, but add them only in the last hour — they cook faster and can fall apart if added too early.
Q10: Can I serve this shredded instead of sliced?
A:
Yes! For a more rustic style, simply pull the roast apart with forks after resting. It’s perfect over mashed potatoes or in sandwiches.
🍽️ Serving Suggestions
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Over buttery mashed potatoes
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With crusty bread to soak up the gravy
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Serve with green beans, peas, or buttered corn..