Pot Roast with Potatoes and Carrots


I don’t know what it is about fall that says pot roast is a must! It’s just such a hearty, comforting dinner at the end of a long cold day. Plus I love that this meal always reminds me of home. My mom made roast for dinner every single Sunday and it was rare that she would miss a Sunday. She didn’t usually toss the potatoes and carrots in with the roast, instead she’s do roast with mashed potatoes and gravy (which I also absolutely love) but I’ve always loved how this is a one pot meal. It’s much easier to prepare than doing a roast, mashed potatoes, gravy and a veggie separate, plus theres far less to clean up. You just need a knife, a cutting board and one pot. You don’t even need measuring cups and spoons with this one.

Pot Roast with Potatoes and Carrots | Cooking Classy

The red wine in this recipe is totally optional and definitely not a must. The roast still has plenty of flavor without it from the browning, the garlic and onions and the fresh herbs. Just look for a roast that has some marbling (of fat) so you end with a more tender result. The other thing that will make the roast tender is cooking it at a lower heat. My mom would even cook roast as low as 225 degrees when she had more time. The low and slow method almost always yields perfectly tender results.

I’m all about easy dinners and this one definitely makes the cut. Plus it’s a meal my whole family loves, especially my meat loving husband! A classic pot roast recipe is something we should all know how to make (unless your vegetarian of course), it’s just one of those timeless dinners everyone can agree on. And when you serve up a dinner this delicious you’ll feel like a pro in the kitchen, and no one needs to know what a breeze it was to make.
Pot Roast with Potatoes and Carrots | Cooking ClassyPot Roast with Potatoes and Carrots | Cooking Classy Pot Roast with Potatoes and Carrots | Cooking Classy


Pot Roast with Potatoes and Carrots

Yield: About 6 servings


  • 1 (3 lb) boneless chuck roast or beef shoulder, trimmed of excess fat
  • 2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 large yellow onion , coarsely chopped
  • 3 cloves garlic , minced
  • 1 (14.5 oz) can beef broth
  • 3/4 cup dry red wine (optional)
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 2 lbs yukon gold potatoes , cleaned then diced into 1 1/2 inch pieces
  • 6 medium carrots , peeled and chopped into 1 1/2-inch pieces


  1. Preheat oven to 275 degrees. Heat olive oil in a large dutch oven over medium-high heat. Season roast all over with salt and pepper, then add roast to pot and brown on all sides, about 2 minutes per side. Remove roast to cutting board (or plate), add onions to pan and saute until they begin to brown, about 4 - 5 minutes, adding in garlic during last minute. Return roast to pan, pour beef broth and optional red wine over roast. Add thyme, rosemary and bay leaf to broth. Bring to a simmer, then cover pot with lid and transfer to oven and cook 2 hours.
  2. Remove from oven, add carrots and potatoes to pot and season with salt and pepper. Return to oven and cook 1 - 1 1/2 hours longer until roast and veggies are tender. Remove roast and shred or cut into large pieces, while removing fat, then return to pot. Remove bay leaf and herb sprigs. Serve warm.
  3. Recipe source: adapted from Cooking Light


  • Tori: This is such a great classic! You can never have too many recipes for a good roast! September 25, 2015 at 4:35am Reply

  • Valentina Duracinsky: mmmm a classic for the winter.
    At home, my dad rarely cooked and since it was just the two of us, we really each made our own meal, and it was usually salad with a ton of things. tuna and cheese for protein. maaaaybe chicken or turkey haha

    Val September 26, 2015 at 12:48am Reply

  • Annette: Sounds wonderful!!!! September 28, 2015 at 7:44pm Reply

  • Sandra B: I made this for thanksgiving and boy was it a big hit! thank you so much!!! I love all your recipes. November 28, 2015 at 11:02pm Reply

  • Angela: My dad used to make this when I was little, but he’d also add in celery and beans. He would put it in the crockpot though, because it was just easier. :) this is putting me in the mood for it now and I might bust out my crockpot to make some later this week December 22, 2015 at 5:09pm Reply

  • Jinelle: Our first winter day (high of 42) and I was feeling nostalgic for my moms roast, potatoes & carrots! I used a pork shoulder (Boston butt roast) & man was it fall-apart tender! When we were kids, we’d smush the potatoes & carrots with our fork, add little pats of butter, salt & pepper. (Sigh) looking forward to an hour from now when we’ll be sitting in front of the fire, enjoying this awesome dinner. Thanks so much for sharing! December 28, 2015 at 3:47pm Reply

  • Michelle: I made this… and it came out DELICIOUS!!! My only suggestion for the herbs would be to put them all in a cheese cloth. That way is easier to remove all the tiny little leaves of the rosemary and thyme. This recipe is great! January 17, 2016 at 10:26pm Reply

    • Wendy: Why on earth would you remove the herbs? They’re delicious left in! February 21, 2016 at 12:09pm Reply

  • Lynny: I’m doing a variation of this recipe as I type this.

    3 lb. Chuck roast
    10-12 red potatoes, cut into one inch cubes
    5 carrots
    Dried herbs were used while browning the roast instead of fresh herbs towards the end (I left the store, thinking I had some at home, woops!)
    A fine 3/4 cup of a seemingly dry Pinot Noir and I’ve used chicken broth instead of beef.
    It already smells WONDERFUL and I iust put it in the oven 15 minutes ago… can’t wait to see how this turns out! January 26, 2016 at 2:24pm Reply

  • MO: What type of dry red wine do you recommend using? March 23, 2016 at 10:55am Reply

  • Shawn: Do you need to add extra liquid if you omit the wine? March 23, 2016 at 2:58pm Reply

    • Jaclyn: No not for this recipe. March 23, 2016 at 5:14pm Reply

  • Rachelle: It says that it serves 6, about how much per person, would you say? September 28, 2016 at 10:28am Reply

  • Sharon: I want a receipt for my new wave oven for beef pot roast &carrots and potato,how long does it take. October 9, 2016 at 12:22pm Reply

  • Jodie: I’ve seen a lot of pot roast recipes with wine, what exactly does the wine do for pot roast, I mean how does it change the flavor? And will it be a big difference in flavor if you don’t use it? Also what kind and brand of red wine do you use? October 14, 2016 at 5:46am Reply

    • Shawnee1895: Hi, the wine (to me) gives it a mellow taste, but most important, it helps to tenderize it. In my opinion. December 21, 2016 at 8:28am Reply

  • Erin: I made this recipe but for some reason, the meat was so chewy! It cut (and chewed) like steak. Is it something I did, or do you think it was the cut of meat? October 24, 2016 at 5:14pm Reply

    • Jaclyn: It was probably just the cut of meat, sometimes I’ll get one that isn’t very tender. I like to look for one that has some marbling (of fat) throughout the meat those are usually better. You could try a slow cooker next time, that will make just about any cut come out tender :). October 24, 2016 at 8:28pm Reply

  • Nancy: Can you use dry herbs instead of fresh? If so how much? December 13, 2016 at 12:36pm Reply

    • AD: Nancy,

      According to Martha Stewart ..

      ” When cooking with fresh and dry herbs, there is a general rule when it comes to the ratio of fresh to dry. Because dried herbs are generally more potent and concentrated than fresh herbs, you’ll need less — typically three times the amount of fresh herbs as dry. For example, if a recipe calls for 1 tablespoon of fresh oregano, you need only 1 teaspoon of dried, since 3 teaspoons equal 1 tablespoon. ” January 7, 2017 at 7:31pm Reply

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