Pot Roast with Potatoes and Carrots: A Hearty and Flavorful Classic

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  1. Pat the chuck roast dry with paper towels.
  2. In a small bowl, mix salt, pepper, garlic powder, onion powder, and smoked paprika.
  3. Rub the seasoning all over the roast.
  4. Heat olive oil in a large Dutch oven or skillet over medium-high heat.
  5. Sear the roast for 3-4 minutes per side until browned. Remove and set aside.

Step 2: Sauté the Aromatics

  1. In the same pan, sauté onions and garlic for 2 minutes until fragrant.
  2. Stir in tomato paste, Worcestershire sauce, and beef broth.

Step 3: Cook the Pot Roast

Oven Method:

  1. Preheat oven to 325°F (165°C).
  2. Place the roast back into the pot, adding thyme and rosemary.
  3. Cover and bake for 3-4 hours, adding potatoes and carrots in the last 90 minutes.

Slow Cooker Method:

  1. Transfer roast, broth mixture, and herbs into a slow cooker.
  2. Cook on low for 8-10 hours or high for 5-6 hours.
  3. Add potatoes and carrots in the last 2 hours of cooking.

Instant Pot Method:

  1. Place the seared roast, broth mixture, and herbs in the Instant Pot.
  2. Add potatoes and carrots on top.
  3. Cook on high pressure for 60 minutes, then do a 15-minute natural release.

Step 4: Serve and Enjoy!

  1. Remove the pot roast and let it rest for 10 minutes before slicing.
  2. Serve with gravy from the cooking juices.

Serving and Storage Tips

Serving Suggestions

  • Pair with buttery dinner rolls or crusty bread.
  • Serve with a side of steamed green beans or a fresh salad.
  • Drizzle extra gravy over mashed potatoes for added richness.

Storage & Reheating

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze for up to 3 months—thaw overnight in the fridge before reheating.
  • Reheat in the oven at 325°F (165°C) for 20 minutes or microwave for 2 minutes.

Variants

  • Spicy Kick: Add 1 teaspoon chili flakes or cayenne to the seasoning.
  • Wine-Braised Roast: Replace 1 cup beef broth with red wine for extra depth.
  • Gluten-Free Option: Ensure Worcestershire sauce and broth are gluten-free.
  • Extra Herbs: Add bay leaves or fresh parsley for more aromatic flavor.

FAQ

1. Can I use a different cut of beef?

Yes! Brisket or bottom round roast work well but may need longer cooking times.

2. How do I make the gravy thicker?

Mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir into the cooking juices and simmer until thickened.

3. Can I cook this ahead of time?

Yes! It tastes even better the next day—simply reheat and serve.

4. Why is my roast tough?

It likely needs more time to break down the collagen—let it cook longer until tender.

5. Can I add other vegetables?

Absolutely! Try adding parsnips, mushrooms, or pearl onions for variety.

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