Pot Roast with Potatoes and Carrots

03.13.2018

I don’t know what it is about colder temperatures that says a homestyle Pot Roast is a must! It’s just such a hearty, comforting dinner at the end of a long day and the whole family loves it! This roast is just stick-to-your-ribs kind of good. Plus I love that this meal always reminds me of home. 

Pot Roast with Potatoes and Carrots

My mom made roast for dinner almost every single 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 there’s 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.

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Pot Roast In Oven With Carrots and Potatoes

How To Cook A Great Pot Roast

First and foremost picking the right cut of meat is important. A chuck roast roast is a great option here because it has some good marbling which will slowly break down as it cooks which will tenderize the beef, while also adding flavor.

Next be sure to brown the roast before cooking in the oven. This will add a lot of the rich flavor here.

Then cook the roast low and slow. If you cook it too high and too quick it will be tough. My mom would even cook a roast at 225 if she had enough time.

Another key here is to wait to add the veggies, otherwise they’ll be too soft by the time the roast is finished.

Also, another great cooking option for this pot roast recipe is to throw it in the slow cooker (after you’ve browned it) and let it cook for about 7 – 8 hours. When I’m going this route though I like to add the potatoes whole and cook the carrots separately.

Beef Roast in Pot with carrots and potatoes

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) because that will also offer a more tender end result.

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.

how to cook a pot roast easily with potatoes and carrots

Other Great Hearty Recipes:

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Pot Roast with Potatoes and Carrots

5 from 7 votes

A stick-to-your-ribs hearty and oh so satisfying meal the whole family will enjoy! A classic recipe that will remind you of home. Easy to throw together and packed with flavor, it's just one of those must-have recipes.

Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 45 minutes
Servings: 6
Calories: 597 kcal

Ingredients

  • 1 (3 lb) boneless chuck roast
  • 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

Instructions

  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
Nutrition Facts
Pot Roast with Potatoes and Carrots
Amount Per Serving
Calories 597 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 12g 60%
Cholesterol 156mg 52%
Sodium 242mg 10%
Potassium 1605mg 46%
Total Carbohydrates 27g 9%
Dietary Fiber 5g 20%
Sugars 3g
Protein 48g 96%
Vitamin A 204.9%
Vitamin C 28.1%
Calcium 11.1%
Iron 55%
* Percent Daily Values are based on a 2000 calorie diet.

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37 comments

  • Rick: turned out great! used a bordeaux wine which I wasn’t sure would work but it did! September 18, 2018 at 4:36pm Reply

  • Jane M. Groft: If using crock pot what setting to use, low or high? Thank you. September 13, 2018 at 11:42am Reply

    • Jaclyn: Definitely low and for a roast it usually takes about 8 hours. I’d wait until about halfway to add veggies. September 13, 2018 at 2:50pm Reply

  • Katie: Love this recipe! My family enjoyed a delicious meal and it was easy to prepare. Thanks for sharing. August 27, 2018 at 3:00am Reply

    • Jaclyn: Glad to hear your family liked it Katie! Thanks for taking the time to leave a review! August 27, 2018 at 8:45am Reply

  • Anna: Awesome, so tasty! April 8, 2018 at 12:24pm Reply

    • Jaclyn: I’m so glad it was enjoyed – thanks for the feedback! April 12, 2018 at 12:08pm Reply

  • Tiffany: Absolutely the best roast I have ever had. April 7, 2018 at 9:58pm Reply

    • Jaclyn: Thanks for taking the time to comment! Glad you liked it! April 12, 2018 at 12:09pm Reply

  • Michelle B: For the first time ever, we cooked a tender pot roast after following this recipe to the letter. My in-laws were in heaven after this Sunday pot roast dinner. Thank you! March 7, 2018 at 6:03pm Reply

    • Jaclyn: So happy to help! Thanks for the great feedback! March 8, 2018 at 1:34pm Reply

  • Debbie Brown: Wonderful recipe. Have made pot roast before but this one was the best. Made one for us and another at the same time for my son and his family. They just loved it. February 19, 2018 at 12:05pm Reply

    • Jaclyn: So glad it was enjoyed – thanks Debbie! February 21, 2018 at 10:50am Reply

  • Buffy: Red wine pairs well with beef and adds flavor and also tenderizes meat. I buy it at Walmart for around $3 a bottle and use it in making gravy and also spaghetti. It really does improve the taste! December 25, 2017 at 6:48am Reply

    • Jaclyn: Sounds delicious! January 2, 2018 at 4:12pm Reply

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