Pot Roast
When I think of hearty, comforting meals, pot roast is always near the top—but not just for its melt-in-your-mouth tenderness or the golden roasted vegetables nestled around it. For me, it brings back Sunday afternoons at home with my dad. He never said much while eating, but if you served him anything with potatoes, you’d see his eyes light up like a kid on Christmas morning. He didn’t care if they were mashed, scalloped, fried, or baked—if there were potatoes on the table, he was happy.
One weekend, after a long, I’d seen a few recipes before but none felt quite right. I wanted something classic—no wine reductions or fancy rubs. Just a solid, savory roast, plenty of carrots, and of course, enough crispy-edged potatoes to make my dad proud.
As the vegetables caramelized and the chuck roast became fork-tender, I thought about how meals like this aren’t just food—they’re little anchors of memory. It’s humble, easy to prepare, and doesn’t rely on anything fussy—just good ingredients and some patience. And of course, the potatoes are the star… just like Dad would’ve wanted.
Short Description
This classic Pot Roast with Potatoes and Carrots features a tender, slow-roasted chuck roast, seasoned vegetables with crispy edges, and deep savory flavors—perfect for cozy dinners and make-ahead meals.
Key Ingredients
- 1 (3 lb) boneless chuck roast
- 2 Tbsp olive oil
- Salt and freshly ground black pepper (to taste)
- 1 large yellow onion, cut into eighths
- 3 cloves garlic, minced
- 1 (14.5 oz) can beef broth
- 4 large carrots, peeled and cut into chunks
- 1 1/2 lbs baby or red potatoes, cut into bite-size pieces (skin on)
- 2 tsp fresh thyme (or 1 tsp dried)
- 1 Tbsp chopped fresh parsley (or 1½ tsp dried)
- Tools Needed
- Large oven-safe Dutch oven or roasting pan
- Large mixing bowl
- Sharp chef’s knife
- Cutting board
- Foil
- Baking sheet
- Tongs
Cooking Instructions
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