Pot Roast with Carrots and Potatoes

Pot Roast with Carrots and Potatoes

Introduction

There’s something deeply comforting about a hearty, home-cooked pot roast. This Pot Roast with Carrots and Potatoes is a timeless classic, perfect for Sunday dinners, family gatherings, or any day you crave a cozy, flavorful meal. Tender beef, savory vegetables, and rich cooking juices come together in one pot for a dish that’s as satisfying as it is easy to make. It’s the kind of meal that fills your home with aroma and brings everyone to the table.

Why You’ll Love This Recipe

• One-Pot Wonder: Minimal cleanup and maximum flavor.
• Comfort Food at Its Best: Tender beef and perfectly cooked vegetables in every bite.
• Great for Meal Prep: Leftovers taste even better and make easy lunches or dinners.
• Family-Friendly: Loved by kids and adults alike.

Ingredients (Serves 6–8)

• 1.36 kg (3 lb) beef chuck roast
• 15 ml (1 tbsp) olive oil
• 5 g (1 tsp) salt
• 2.5 g (½ tsp) black pepper
• 5 g (1 tsp) garlic powder
• 5 g (1 tsp) dried thyme
• 1 onion, chopped
• 4 carrots, peeled and cut into large chunks
• 4 medium potatoes, peeled and cut into large chunks
• 3 cloves garlic, minced
• 480 ml (2 cups) beef broth (or water)
• 30 g (2 tbsp) tomato paste
• 2 bay leaves
• 15 ml (1 tsp) Worcestershire sauce (optional)

Step-by-Step Instructions