Classic Beef Pot Roast with Potatoes and Carrots
A hearty, comforting one-pot meal with tender beef, flavorful vegetables, and a rich gravy—perfect for Sunday dinner.
Ingredients
-
3–4 lb beef chuck roast
-
2 tbsp olive oil
-
Salt and black pepper (to taste)
-
1 large onion, chopped
-
3 cloves garlic, minced
-
3 cups beef broth
-
2 tbsp tomato paste
-
1 tbsp Worcestershire sauce
-
1 tsp dried thyme (or 2–3 fresh sprigs)
-
2 bay leaves
-
4–5 large carrots, peeled and cut into chunks
-
1½ lbs baby potatoes (or Yukon Gold potatoes, cut into chunks)
-
2 tbsp flour (optional, for thickening)
-
2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Sear the Roast
Pat the beef dry and season generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat.
Sear the roast on all sides (about 4–5 minutes per side) until deeply browned. Remove and set aside.
2. Build the Flavor
In the same pot, sauté onion for 3–4 minutes until softened.
Add garlic and cook for 30 seconds.
Stir in tomato paste and cook 1 minute.
Pour in beef broth and Worcestershire sauce, scraping up browned bits from the bottom.
3. Slow Cook
Return the roast to the pot. Add thyme and bay leaves.
Bring to a gentle simmer, then cover and reduce heat to low.
Cook for 2 hours.
4. Add Vegetables
Add carrots and potatoes around the roast.
Cover and cook an additional 1–1½ hours, until beef is fork-tender and vegetables are soft.
(Alternative: Cook in a 325°F / 165°C oven for 3–4 hours total.)
5. Make the Gravy (Optional)
Remove roast and vegetables.
Simmer liquid uncovered for 5–10 minutes to reduce.
For thicker gravy: mix flour with 2 tbsp water, whisk into simmering liquid, and cook until thickened.
To Serve
Slice or shred the roast. Spoon gravy over beef and vegetables. Garnish with fresh parsley.
Tips for Success
-
Use chuck roast for best tenderness and flavor.
-
Don’t skip searing—it adds deep, rich flavor.
-
The roast is done when it easily pulls apart with a fork.
-
Leftovers taste even better the next day!
If you’d like, I can also provide a slow cooker or Instant Pot version.