Pot Roast with Carrots and Potatoes Recipe

A warm, hearty pot roast with tender carrots and potatoes is the ultimate comfort food. This dish is perfect for family dinners, gatherings, or whenever you crave a satisfying home-cooked meal. Follow this recipe to create a juicy, flavorful pot roast that will become a family favorite!

Ingredients You’ll Need

For the Roast:

• 3-4 lbs beef chuck roast
• 2 tbsp olive oil or vegetable oil
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme

For the Vegetables:

• 4 large carrots, peeled and cut into chunks
• 4 medium potatoes, peeled and quartered
• 1 large onion, diced
• 4 cloves garlic, minced

For the Sauce:

• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 2 tbsp cornstarch (optional, for thickening)
• 2 tbsp water (optional, for thickening)

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Instructions: Step-by-Step Guide

1. Prepare the Roast

1. Remove the roast from the refrigerator at least 30 minutes before cooking to bring it to room temperature. This helps it cook evenly.
2. Pat the roast dry with paper towels. This step is crucial for a good sear!
3. Season both sides generously with salt, pepper, garlic powder, onion powder, and thyme.

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2. Sear the Roast

1. Heat the oil in a large skillet or Dutch oven over medium-high heat.
2. Once the oil is shimmering, sear the roast on all sides until it develops a golden-brown crust. Don’t skip this step! Searing locks in the flavor.

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3. Prepare the Vegetables

1. Arrange the carrots, potatoes, onion, and garlic at the bottom of a slow cooker or in a roasting pan if cooking in the oven.
2. Place the seared roast on top of the vegetables.

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4. Make the Sauce

1. In a small bowl, whisk together the beef broth, Worcestershire sauce, and tomato paste.
2. Pour the mixture over the roast and vegetables.

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5. Cook the Pot Roast

• Slow Cooker Method: Cook on low for 8 hours or high for 5-6 hours until the roast is tender and easily pulls apart with a fork.
• Oven Method: Preheat your oven to 300°F (150°C). Cover the roasting pan tightly with foil and cook for 3-4 hours.

Pro Tip: Check halfway through cooking to ensure there’s enough liquid. Add a bit more broth if needed.

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6. Thicken the Sauce (Optional)

1. Remove the roast and vegetables from the slow cooker or pan and set them aside, keeping them warm.
2. Skim excess fat from the cooking liquid.
3. For a thicker sauce, mix cornstarch with water to form a slurry and whisk it into the liquid. Simmer for 5 minutes until thickened.

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7. Serve and Enjoy

1. Slice the roast and serve it with the carrots, potatoes, and a generous ladle of the sauce.
2. Garnish with fresh parsley for a pop of color if desired.

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Pro Tips for Perfect Pot Roast

• Choose the Right Cut of Meat: A chuck roast is ideal due to its marbling, which keeps the meat moist and tender.
• Don’t Rush the Cooking: Low and slow is key for a fork-tender roast.
• Layer Your Ingredients Wisely: Place vegetables at the bottom to soak up all the flavorful juices.
• Use Leftovers Creatively: Shred leftover meat for sandwiches or tacos the next day!

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FAQs

Can I use other vegetables?

Yes! Add parsnips, celery, or even sweet potatoes for variety.

What if I don’t have a slow cooker?

The oven method works just as well, as long as you tightly cover your pan to retain moisture.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently to avoid drying out the meat.

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This pot roast with carrots and potatoes is a classic recipe that’s both simple and satisfying. Follow these tips, and you’ll have a dish that’s guaranteed to impress!