Pot Roast with Potatoes and Carrots

A classic and hearty pot roast made tender and flavorful, paired with potatoes and carrots for a comforting and complete meal.


  • 3-4 pounds beef chuck roast
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup red wine (optional)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 4 large carrots, peeled and cut into chunks
  • 4-6 potatoes, peeled and cut into chunks
  • 2 tablespoons cornstarch (optional, for thickening)
  • 2 tablespoons water (optional, for thickening)


  1. Preheat Oven: Preheat your oven to 325°F (165°C).
  2. Season and Sear: Season the beef chuck roast generously with salt and pepper. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
  3. Sauté Aromatics: In the same pot, add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another minute.
  4. Deglaze: Pour in the beef broth and red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Stir in the Worcestershire sauce, dried thyme, dried rosemary, and bay leaf.
  5. Add Vegetables: Return the roast to the pot and add the carrots and potatoes around it.
  6. Braise: Cover the pot with a lid and transfer it to the preheated oven. Braise for 3-4 hours, or until the meat is fork-tender and the vegetables are cooked through.
  7. Thicken Sauce (Optional): If you prefer a thicker sauce, remove the roast and vegetables from the pot. In a small bowl, mix the cornstarch with water to create a slurry. Add the slurry to the pot and simmer on the stovetop until the sauce has thickened.
  8. Serve: Slice the roast and serve it with the potatoes, carrots, and sauce.

Enjoy your hearty and delicious pot roast with potatoes and carrots!

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