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Pot Roast with Potatoes and Carrots


  • Author: Charlotte Flores
  • Total Time: 4 hours 20 minutes
  • Yield: 6 servings 1x

Description

Tender beef chuck roast slow-cooked to perfection with hearty potatoes, sweet carrots, and savory seasonings. A comforting, one-pot meal that’s full of flavor and perfect for family dinners!

 


Ingredients

Scale
  • 35 lbs (1.4–2.3 kg) beef chuck roast
  • 4 medium Yukon Gold or red potatoes, quartered
  • 4 large carrots, thickly sliced
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 2 cups (480ml) low-sodium beef broth
  • 2 tbsp olive oil
  • 2 sprigs fresh thyme (or 1 tsp dried thyme)
  • 2 bay leaves
  • Salt and pepper, to taste

Instructions

  1. Sear the Meat:
    • Preheat the oven to 325°F (163°C). Season the beef roast with salt and pepper.
    • Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4-5 minutes per side until browned. Remove and set aside.
  2. Sauté Vegetables:
    • In the same pot, sauté the onion and garlic until softened. Add the carrots and potatoes, cooking for another 5 minutes.
  3. Add Broth and Seasonings:
    • Pour in the beef broth and add thyme, bay leaves, and a pinch of salt and pepper. Stir to combine.
  4. Cook the Roast:
    • Place the seared roast on top of the vegetables. Cover with a tight-fitting lid and transfer to the oven. Cook for 3-4 hours, checking occasionally to ensure the meat remains moist.
  5. Serve:
    • Once the roast is tender, slice and serve with the vegetables and a ladle of the rich broth.

Notes

  • Adjustments: Swap thyme for rosemary or add a splash of balsamic vinegar for extra depth of flavor.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out.
  • Gravy Option: For a thicker gravy, remove the roast and vegetables, then whisk in a cornstarch slurry to the broth and simmer until thickened.
  • Prep Time: 20 minutes
  • Cook Time: 4 hours

Nutrition

  • Calories: 480
  • Sugar: 4g
  • Fat: 24g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 45g