Pot Roast with Potatoes and Carrots

Pot Roast with Potatoes and Carrots

Introduction

Few dishes capture the essence of comfort food quite like a classic Pot Roast with Potatoes and Carrots. Tender, slow-cooked beef infused with a rich, savory broth, alongside perfectly cooked vegetables, makes for a meal that’s hearty, satisfying, and full of flavor. This one-pot wonder is ideal for family dinners, holiday meals, or any time you want a dish that warms the heart and fills the belly. With simple ingredients and easy steps, it’s easier than you think to achieve melt-in-your-mouth perfection.

Ingredients

For the Pot Roast:

• 1.4–1.8 kg (3–4 lb) beef chuck roast
• 2 tbsp olive oil or vegetable oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 960 ml (4 cups) beef broth, low-sodium preferred
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste

For the Vegetables:

• 4 large carrots, peeled and cut into chunks
• 4 medium potatoes, peeled and quartered
• 2 celery stalks, chopped (optional)

Optional Add-Ins:

• 1 cup pearl onions
• 1 cup mushrooms, quartered
• 1 tbsp cornstarch + 2 tbsp water (for thickening the broth)

Directions