Pot Roast with Potatoes and Carrots


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

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.


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.

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

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.

Pot Roast is an Easy Meal

I’m all about easy dinners and this one definitely makes the cut. I love how everything is cooked together here. 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

More Hearty Dinners You Might Like

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Pot Roast with Potatoes and Carrots

5 from 9 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.

Course: Main Course
Cuisine: American
Keyword: Pot Roast
Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 45 minutes
Servings: 6
Calories: 597 kcal
Author: Jaclyn


  • 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


  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 44g 88%
Vitamin A 204.9%
Vitamin C 28.1%
Calcium 11.1%
Iron 55%
* Percent Daily Values are based on a 2000 calorie diet.


  • Earl wright: I’ve been cooking this for years, your recipe is spot on to my 98 yr. Old granny minus the wine. Awesome recipe and why wouldn’t you love it? October 28, 2018 at 8:03pm Reply

    • Jaclyn: I’m so glad to hear that Earl! I love recipes that remind me of my grandmas. Thanks for leaving a review! October 28, 2018 at 11:17pm Reply

  • Nita: Hello ! I Have my roast in the oven now ! 25 more minutes til it’s time to add 🥔, 🥕 and peppers 😊 October 28, 2018 at 12:29pm Reply

  • Danielle: How long would mom cook it at 225°? I have all day :) thanks! October 27, 2018 at 9:27pm Reply

    • Jaclyn: My mom would leave them in for about 4 – 5 hours (that was without potatoes and veggies but that shouldn’t make too much difference). October 27, 2018 at 10:05pm Reply

  • Denise: What kind of red wine ,would you use October 5, 2018 at 8:02pm Reply

    • Jaclyn: Cabernet, merlot, malbec. Really it doesn’t matter too much as long as it’s not sweet and not cheap and nasty. October 9, 2018 at 3:52pm Reply

  • Constance Pellegrino: This turned out so good, I used chuck Roast. October 5, 2018 at 3:55pm Reply

  • Stacey: Do the carrots and potatoes need to be completely submerged in the broth? What should I do if they are not? September 30, 2018 at 3:32pm Reply

    • Jaclyn: No they don’t need to be fully sumbmerged. Hope you enjoy! September 30, 2018 at 6:29pm Reply

  • Thomas O’Brien: The last comment is inane: he goes on-and- on about how great the recipe is and then tells he never made it and only intends to. I have it in the oven now and will comment when it is done. September 30, 2018 at 1:07pm Reply

  • Ernest Contreras: I must compliment you this is the best looking and well done roast I ever seen after 40 plus years as a chef I have prepared many roast, I have done them for myself and family at home also, this is soooo good, I will soon try your recipe, by the way your images really look good.
    well done and very Classy September 25, 2018 at 8:10pm Reply

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