Description
This easy pot roast recipe with roasted potatoes and carrots is the ultimate comfort food. Made with simple ingredients and slow-cooked to perfection, this dish delivers tender, juicy beef and flavorful vegetables. Whether cooked in a Dutch oven, slow cooker, or Instant Pot, this recipe guarantees rich, hearty flavors that are perfect for family dinners, meal prep, and cozy nights at home.
Ingredients
- 3 lbs beef chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tbsp Worcestershire sauce
- 1 cup beef broth
- 1 cup water
- 1 tbsp tomato paste
- 4 large carrots, cut into chunks
- 1 ½ lbs baby potatoes, halved
- 1 onion, sliced
- 3 garlic cloves, minced
Instructions
- Preheat oven to 300°F (150°C).
- Season the beef chuck roast with salt, black pepper, garlic powder, onion powder, thyme, and rosemary.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
- Remove the roast and set aside. In the same pot, add onion and garlic, cooking until softened.
- Stir in tomato paste, Worcestershire sauce, beef broth, and water. Bring to a simmer.
- Return the roast to the pot, cover, and transfer to the oven. Cook for 2 hours.
- Add carrots and potatoes, then continue cooking for another 1 ½ hours, or until the meat is tender and easily shreds with a fork.
- Remove from the oven and let rest for 10 minutes before slicing. Serve with the vegetables and broth.
Notes
- For extra depth of flavor, use red wine instead of water in the broth.
- If using a slow cooker, searing the meat first is recommended but optional.
- Leftovers make great sandwiches or can be used in soups and stews.
Now that you have everything you need, it’s time to enjoy the most flavorful pot roast you’ve ever had! 🍽️