Pot Roast with Potatoes and Carrots – A Hearty & Comforting Classic!

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  1. Pat the roast dry with a paper towel, then season with salt, pepper, paprika, garlic powder, and onion powder.
  2. Lightly coat the roast with flour (this helps create a thicker gravy).
  3. Heat olive oil or butter in a large pot over medium-high heat.
  4. Sear the roast on all sides for about 3–4 minutes per side until browned. Remove and set aside.

Step 2: Sauté the Aromatics

  1. In the same pot, add onions and garlic, cooking for 2 minutes until fragrant.
  2. Stir in tomato paste, cooking for another minute to enhance the flavor.

Step 3: Cook the Pot Roast

Slow Cooker Method (Easiest & Most Tender)

  1. Transfer the seared roast to a slow cooker.
  2. Pour in beef broth, red wine, and Worcestershire sauce.
  3. Add thyme, rosemary, bay leaves, potatoes, and carrots around the roast.
  4. Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours until fork-tender.

Oven Method (Rich, Deep Flavor)

  1. Preheat oven to 325°F (163°C).
  2. Place the roast in a Dutch oven and add broth, wine, Worcestershire sauce, herbs, and vegetables.
  3. Cover and bake for 3–4 hours, checking after 3 hours for tenderness.

Instant Pot Method (Quickest Option)

  1. After searing, place the roast in the Instant Pot.
  2. Add broth, wine, Worcestershire sauce, and seasonings.
  3. Pressure cook on HIGH for 60 minutes, then do a natural release for 15 minutes.
  4. Add potatoes and carrots, then pressure cook for 10 more minutes.

Step 4: Make the Gravy

  1. Remove the roast and vegetables from the pot.
  2. Strain the cooking liquid and return it to the pot.
  3. Mix 2 tablespoons cornstarch with ¼ cup cold water and stir into the sauce.
  4. Simmer for 5 minutes until thickened.

Step 5: Serve & Enjoy!

  1. Slice or shred the roast and serve with potatoes, carrots, and gravy.
  2. Garnish with fresh parsley for a pop of color.

Serving and Storage Tips

🥩 Best served warm, spooning extra gravy over the meat and vegetables.
🥩 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 a saucepan over low heat or microwave in short bursts.

Variants

  1. Garlic Butter Pot Roast – Add 4 tablespoons of garlic butter before serving for extra richness.
  2. Mexican-Style Pot Roast – Replace wine with tomato sauce and add cumin and chili powder.
  3. Creamy Pot Roast – Stir in ½ cup heavy cream to the gravy for a rich finish.
  4. Low-Carb Version – Swap potatoes for cauliflower or turnips.
  5. Spicy Pot Roast – Add ½ teaspoon red pepper flakes for a mild kick.

FAQ

1. What’s the best cut of meat for pot roast?

Chuck roast is best for slow cooking because it becomes incredibly tender. Brisket and bottom round roast also work well.

2. Can I skip the wine?

Yes! Replace it with extra beef broth or a splash of balsamic vinegar for depth.

3. How do I keep the roast from drying out?

✔ Cook low and slow to break down the fibers.
✔ Use a lid to trap moisture.
✔ Don’t overcook—check for tenderness at the 3-hour mark (oven) or 8-hour mark (slow cooker).

4. Can I add other vegetables?

Yes! Mushrooms, parsnips, green beans, or celery work well.

5. What if my sauce is too thin?

Simmer it on the stove and add a cornstarch slurry (2 tbsp cornstarch + ¼ cup water) to thicken.

Final Thoughts

This Pot Roast with Potatoes and Carrots is the ultimate comfort meal, loaded with fall-apart tender beef, hearty vegetables, and rich gravy. Whether you slow-cook, oven-bake, or pressure cook, this dish is sure to be a family favorite!

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