Pot Roast with Potatoes and Carrots – Complete Step-by-Step Recipe
Introduction
Pot Roast with Potatoes and Carrots is the ultimate comfort food. Tender, slow-cooked beef, paired with hearty potatoes and sweet carrots, creates a dish that’s perfect for family dinners, special occasions, or cozy nights at home. With a rich, flavorful gravy, this meal satisfies both taste and heart.
In this comprehensive guide, you’ll find a complete recipe with step-by-step directions, tips and tricks, do’s and don’ts, variations, and serving suggestions
Ingredients (Serves 6–8)
For the Pot Roast
- 1.5–2 kg (3–4 lb) beef chuck roast
- 2 tablespoons olive oil or vegetable oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (optional)
- 2 medium onions, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional for depth of flavor)
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
Vegetables
- 4 large carrots, peeled and cut into chunks
- 4 large potatoes, peeled and cut into chunks
- 2 stalks celery, chopped
- 1 cup mushrooms (optional)
Step-by-Step Instructions
Step 1: Prepare the Beef
- Pat the beef chuck roast dry with paper towels.
- Season generously with salt, black pepper, garlic powder, onion powder, and smoked paprika on all sides.
- Let the beef rest at room temperature for 20–30 minutes before searing.
Step 2: Sear the Beef
- Heat oil in a large heavy-bottom pot or Dutch oven over medium-high heat.
- Add the beef and sear on all sides until a deep brown crust forms, about 4–5 minutes per side.
- Remove the beef and set aside.
Tip: Searing locks in the juices and develops rich flavor.
Step 3: Sauté Aromatics
- In the same pot, add onions and sauté for 3–4 minutes until translucent.
- Add minced garlic and cook for another 30 seconds.
- Stir in tomato paste and cook for 1–2 minutes to enhance sweetness.
Step 4: Deglaze the Pot
- Pour in red wine (if using) and scrape the bottom of the pot to loosen browned bits.
- Allow the wine to reduce for 2–3 minutes.
Tip: If not using wine, use an extra cup of beef broth.
Step 5: Add Liquid and Herbs
- Return the beef to the pot.
- Add beef broth and Worcestershire sauce.
- Sprinkle in thyme, rosemary, and bay leaves.
- Bring to a simmer.
Step 6: Slow Cook
- Cover the pot with a tight-fitting lid.
- Reduce heat to low and simmer gently for 2.5–3 hours, or until the beef is fork-tender.
Alternative: You can cook in the oven at 160°C (325°F) for 3–3.5 hours.
Step 7: Add Vegetables
- Add carrots, potatoes, celery, and mushrooms.
- Cover and cook for an additional 45–60 minutes until vegetables are tender.
Tip: Adding vegetables later prevents them from overcooking.
Step 8: Make the Gravy
- Remove the beef and vegetables from the pot and set aside.
- Strain the cooking liquid if desired.
- Bring liquid to a boil and reduce slightly.
- Optionally, thicken with a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
- Pour over the beef and vegetables before serving.
Tips and Tricks for the Perfect Pot Roast
- Choose the right cut: Beef chuck roast has enough marbling for tenderness. Avoid lean cuts.
- Sear well: Don’t skip searing, it adds depth.
- Low and slow: Simmering at low temperature ensures tenderness.
- Season throughout: Adjust seasoning after adding vegetables.
- Rest the meat: Let the roast rest 10–15 minutes before slicing.
Do’s and Don’ts
Do’s
- Do use a heavy-bottomed pot or Dutch oven
- Do cut vegetables into uniform sizes
- Do taste and adjust seasoning
- Do let meat rest before slicing
Don’ts
- Don’t rush the cooking process
- Don’t skip searing
- Don’t overcrowd the pot with vegetables at the start
- Don’t use high heat for simmering
Variations
- Red Wine Pot Roast: Increase red wine to 2 cups for richer flavor.
- Herb-Infused: Add fresh thyme, rosemary, and parsley near the end.
- Slow Cooker Version: Sear the meat first, then transfer to a slow cooker with liquids and vegetables. Cook on low for 8 hours.
- Instant Pot Version: Sear meat using sauté mode, add liquids, and cook on high pressure for 60 minutes, then quick release.
Serving Suggestions
- Serve sliced beef with roasted vegetables.
- Pour gravy generously over the top.
- Pair with crusty bread or mashed potatoes for a complete meal.
- Add a side of green beans or steamed broccoli for freshness.
Storage and Reheating
- Refrigerate leftovers up to 3–4 days.
- Store beef and vegetables together or separately.
- Reheat on stovetop over low heat, adding a splash of beef broth.
- Can be frozen for up to 2 months in airtight containers.
Frequently Asked Questions
How long should I cook a pot roast?
Low and slow: 2.5–3 hours on stovetop, 3–3.5 hours in oven, or 8 hours in a slow cooker.
Can I make pot roast ahead?
Yes, it tastes even better the next day as flavors meld.
What vegetables work best?
Potatoes, carrots, celery, mushrooms, and onions are traditional. You can also add parsnips or turnips.
Can I use a different cut of beef?
Yes, but chuck roast is ideal. Brisket or rump can also work.
Health Benefits
- Rich in protein and iron from beef.
- Carrots provide vitamin A, potassium, and antioxidants.
- Potatoes add fiber and vitamin C.
- Slow cooking preserves nutrients and enhances digestibility.
Final Thoughts
Pot Roast with Potatoes and Carrots is a classic, hearty dish that combines flavor, nutrition, and comfort. With the right cut of beef, slow cooking, and perfectly cooked vegetables, you’ll achieve a melt-in-your-mouth roast that satisfies everyone at the table. Whether for a family dinner or a special occasion, this pot roast is a timeless recipe that is both practical and indulgent.
Enjoy this recipe as a centerpiece for cozy gatherings, and don’t forget to make extra gravy—it’s the heart of the dish!
