Pot Roast with Potatoes and Carrots

🥩 Pot Roast with Potatoes and Carrots

Ingredients

• 3–4 lb chuck roast

• Salt & black pepper (be generous)

• 2 tbsp olive oil

• 1 large onion, sliced

• 4 cloves garlic, smashed

• 4–5 carrots, cut into big chunks

• 1½–2 lbs baby potatoes (or chunked Yukon golds)

• 2 cups beef broth

• 2 tbsp tomato paste (optional but great)

• 1 tbsp Worcestershire sauce

• 1 tsp dried thyme

• 1 tsp dried rosemary (or a sprig of fresh)

• 1 bay leaf

Instructions (Oven Method)

1. Preheat oven to 300°F / 150°C.

2. Season the roast well on all sides with salt and pepper.

3. Heat olive oil in a heavy Dutch oven over medium-high heat.
   Sear the roast until deeply browned on all sides (don’t rush this).

4. Remove roast. Add onion and garlic, sauté until softened.

5. Stir in tomato paste and cook 1 minute.

6. Add broth, Worcestershire, thyme, rosemary, and bay leaf. Scrape up the browned bits.

7. Return roast to the pot. Cover and place in the oven.

8. Cook 2½ hours, then add potatoes and carrots around the roast.

9. Cover again and cook another 1–1½ hours, until the meat is fork-tender.

To Serve

• Remove bay leaf.

• Shred or slice the roast.

• Spoon that rich gravy over everything.

• Optional power move: mash some of the potatoes right into the sauce.

Slow Cooker Version

• Sear the roast first (worth it).

• Add everything except potatoes & carrots → cook 8 hours on LOW.

• Add potatoes & carrots for the last 2–3 hours.

If you want, I can:

• Make it extra gravy-heavy

• Turn it into a one-pot pressure cooker version

• Or tweak it for garlic lovers / wine lovers / herb bomb mode