Pot Roast with Potatoes and Carrots

March 13, 2018

Pot Roast will forever and always be one of the most satisfying comforting dinners around! It’s just the perfect homestyle meal to finish a long day with with, and the whole family loves it!

This roast is just so tender and stick-to-your-ribs good. And you love that this is a dinner that reminds you of home.

Pot Roast with Potatoes and Carrots

Easy Homestyle Pot Roast

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.

I’m all about easy dinners and this one definitely makes the cut. Plus it’s a meal my whole family loves!

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.

Want to see how easy this Pot Roast recipe is? Watch the video!

 


Pot Roast In Oven With Carrots and Potatoes

How To Cook the Best 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

Do I Have to Use Red Wine?

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.

How to Choose a Good Roast

When selecting a roast I recommend sticking with chuck roast for this recipe, and look for a roast that has some marbling (of fat) because that will also offer a more tender end result.

Can I Cook it in a Crock Pot?

I have a Slow Cooker Pot Roast recipe HERE.

how to cook a pot roast easily with potatoes and carrots

More Hearty Beef Recipes You’ll Love:

Pot Roast with Potatoes and Carrots

5 from 18 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.

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

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*
Fat 31g48%
Saturated Fat 12g75%
Cholesterol 156mg52%
Sodium 242mg11%
Potassium 1605mg46%
Carbohydrates 27g9%
Fiber 5g21%
Sugar 3g3%
Protein 44g88%
Vitamin A 10245IU205%
Vitamin C 23.2mg28%
Calcium 111mg11%
Iron 9.9mg55%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Pot Roast
Author: Jaclyn

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67 Comments

  • EVY BOUTWELL

    I’ve only tried to make pot roast a time or two and it was never eatable. I really appreciated your recipe and explanations. My attempt was not perfect but it wasn’t the fault of your recipe.
    I did use the broth as well as the wine, along with fresh herbs from my garden. Your flavor profile was delish!
    Next time, I think that I will cook the vegetables after the meat is finished, or cut up the veggies smaller than a large bite size. I was afraid that the meat would get tough if I keep cooking both of them together.
    Thank you so very much for sharing your recipe!!!! I am looking forward to cooking this again.

  • Kyra

    Hi! Thinking about making this recipe for supper tomorrow but only have a top sirloin roast in the freezer, will this work?

  • S. R.

    Excellent!!! The best pot roast I’ve ever tasted, not alone the best I’ve ever made. So moist and tender!!
    I made it according to the directions I used fat baby carrots instead of regular carrots. Now I’m going to try slow cooker recipe you have. Although I don’t know why you omitted the bay leaf from the slow cooker recipe. I might throw it in any way unless you advise against it.

    • Jaclyn

      Jaclyn Bell

      The bay leaf would be great in there too just trying to cut back on ingredients :). Glad you liked this!

      • Melissa

        I never made a pot roast/chuck roast before and was worried/intimidated. Thank you for the step by step instructions and explanations. I live overseas so couldn’t find beef broth and replaced with silan combined with hot water. Figured that it would add the same type of depth/umami. Totally worked! Delicious and a keeper!