Pot Roast with Potatoes and Carrots

Published March 13, 2018. Updated January 21, 2021

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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 you’re 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

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4.98 from 44 votes

Pot Roast with Potatoes and Carrots

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
Prep15 minutes
Cook3 hours 30 minutes
Ready in: 3 hours 45 minutes



  • 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.
  • Transfer 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.
  • Remove from oven, add carrots and potatoes to pot and season with salt and pepper. Cover pot and 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.


Recipe 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.
Nutrition values are estimates only. See full disclaimer here.

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  • Veronica

    I used an 8 quart stockpot to brown the meat first. Then I added all the cut up vegetables for about 5 minutes and then added dried herbs. Then removed veggies and put meat back with dried herbs and added beef broth and placed veggies on top once meat was simmering. I placed all in the oven, covered at 275, for about 3 hours. Meat and vegetables were tender and had excellent flavor. I was going to make a gravy (based on her crockpot pot roast recipe) but just wanted to eat right away. It was amazing as it.

  • Laurie

    I made this recipe to prove to my wife tougher cuts of meat are eatable. I made the recipe as written with the addition of celery with the potatoes and carrots.
    It came out perfect and my wife wants me to make it again so that’s a win.

  • Kyra

    Obviously 275 in NOT the temp to cook it on. Been 4 hours and the potatoes ARE NOT NEARLY soft. Don’t waste your time starting this at 275 degrees and turn your oven to 375 for an hour then down to 300 when you put the potatoes in instead. Barely even softened the potatoes after 1.5 hours, and the roast was in for 2 hours before I put the veggies in. This isn’t the same recipe from when I first made and loved this recipe.

  • Danielle

    Meal was good but veggies take much longer than 1 hour to cook, would be better off throwing them in the pot at the start or an hour in

  • Mary

    Thanks for all the tips and the meal just comes out perfect second time I’ve used your recipe I love it, thank you so much.

  • Jer.

    I have never cooked a pot roast before, so I was looking through your recipes, trying to decide if I would cook it in the oven or crockpot. You said to add vegs. to the crockpot and cook for 8 hours, another time, you said to add them halfway through the cooking time and another time you said you cook the carrots separately! When do you add the veg?

    • Jaclyn

      Jaclyn Bell

      It depends on how soft you want the carrots and if you have thicker carrots. When I use big thick carrots and adding them at the beginning they are perfectly tender by the end, not overly soft.

  • Linda Steiner

    This is a delicious pot roast! Only thing I added was a small can of tomato paste 😋.