Pot Roast with Potatoes and Carrots

Directions

1. Prep the Roast: Pat the beef dry with paper towels and season generously with salt and pepper.
2. Sear the Meat: Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side. Remove and set aside.
3. Cook Aromatics: In the same pot, add diced onion and sauté for 3–4 minutes until translucent. Add garlic and cook for another 1 minute.
4. Build the Broth: Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 1–2 minutes to release the flavors. Pour in beef broth and bring to a gentle simmer.
5. Combine and Cook: Return the seared roast to the pot. Cover and simmer on low heat (or transfer to a preheated oven at 160°C / 325°F) for 2–3 hours until the meat is tender.
6. Add Vegetables: About 1 hour before the roast is done, add carrots, potatoes, and celery. For optional ingredients like mushrooms or pearl onions, add them at this stage as well.
7. Thicken Broth (Optional): If you prefer a thicker gravy, mix cornstarch and water in a small bowl and stir into the broth. Cook for an additional 5–10 minutes until thickened.
8. Serve: Remove the roast and vegetables from the pot. Slice the meat against the grain and serve with vegetables and a ladle of the savory broth or gravy.

Recipe Details

Prep Time: 15 minutes
Cook Time: 2.5–3 hours
Total Time: 2 hours 45 minutes–3 hours 15 minutes
Servings: 6–8
Difficulty: Medium

Variations & Substitutions

• Swap beef chuck for brisket or short ribs for a different texture.
• Add parsnips, turnips, or sweet potatoes for extra flavor.
• For a slow cooker version, follow steps 1–4, then transfer to a slow cooker on low for 8 hours.
• Add a splash of red wine to the broth for richer depth.

Serving Suggestions