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
Step 1: Preheat the Oven
Set your oven to 475ºF. While it heats, prepare your vegetables and meat so everything is ready to go.
Step 2: Prep the Vegetables
In a large bowl, combine peeled carrots, cut potatoes, and onion wedges. Drizzle with 1 tablespoon olive oil, then toss with garlic, thyme, parsley, salt, and pepper until everything is evenly coated. Spread the vegetables on a cookie sheet in a single layer and cover tightly with foil.
Step 3: Roast the Vegetables
Place the sheet in the oven and roast for 45 minutes. After that, remove the foil, stir gently, and continue roasting uncovered for another 30 minutes, stirring every 10 minutes. Vegetables should be golden brown with crispy edges.
Step 4: Sear the Chuck Roast
While vegetables roast, heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Pat the chuck roast dry with paper towels, then season generously with salt and pepper. Sear the roast on all sides (about 3–4 minutes per side) until browned. Remove from heat.
Step 5: Add Onion and Garlic
Push the roast aside and add chopped onion and garlic to the pot, sautéing briefly until fragrant (1–2 minutes). Pour in the beef broth, scraping up any browned bits from the bottom.
Step 6: Slow Roast the Meat
Cover the Dutch oven with a tight-fitting lid and place it in the oven (reduce oven temperature to 325ºF). Roast for 2½ to 3 hours, or until the meat is fall-apart tender.
Step 7: Combine & Serve
Once everything is cooked, serve the pot roast with a generous helping of the roasted carrots and potatoes. Spoon some of the pan juices over the meat for extra flavor.
Why You’ll Love This Recipe
– Deep, savory flavor with simple pantry ingredients
– One-pan main course and sides—less cleanup
– Crispy roasted veggies with caramelized edges
– Naturally gluten-free and dairy-free
– Ideal for make-ahead meals and leftovers
Mistakes to Avoid & Solutions
1. Skipping the Sear
Searing locks in flavor and gives the meat a rich crust. Don’t skip it. Use a heavy pan and get it hot first.
2. Overcrowding the Vegetables
Crowded veggies steam instead of roast. Spread them out in a single layer to get those crispy edges.
3. Not Stirring During Roasting
The vegetables need to be stirred every 10 minutes after removing the foil to roast evenly and avoid burning on one side.
4. Undercooking the Roast
Don’t rush it. A pot roast needs at least 2½ hours in the oven at a lower temp to break down connective tissue.
5. Cutting Veggies Too Small
They’ll shrink and possibly burn. Keep them chunky—especially the carrots and potatoes.
Serving and Pairing Suggestions
– Serve as a comforting main dish with warm rolls or crusty bread to mop up juices.
– For a lighter side, add a green salad with vinaigrette.
– It pairs beautifully with red wine or sparkling water with lemon.
– For family dinners, serve it family-style right from the Dutch oven or platter.
– For special occasions, plate individually with a sprig of fresh parsley.
Storage and Reheating Tips
Refrigeration: Store leftovers in an airtight container for up to 4 days.
Freezing: Wrap roast and vegetables separately, freeze up to 2 months. Thaw overnight in fridge.
Reheating: Reheat in a 325°F oven, covered, for 20 minutes or until warmed through. Alternatively, microwave on medium power with a damp paper towel.
Tip: Add a splash of broth or water when reheating to keep things moist.
FAQs
1. How can I make this in a slow cooker instead of the oven?
Sear the meat first, then add it to a slow cooker with beef broth, onions, and garlic. Cook on low for 8–9 hours. Roast veggies separately and add at the end.
2. Can I add other vegetables?
Yes! Parsnips, rutabagas, and mushrooms work well. Just cut them into similar-sized pieces and roast them with the carrots and potatoes.
3. My roast is tough. What happened?
It likely needed more time. Chuck roast becomes tender when the collagen breaks down—usually after 2½ to 3 hours. Keep cooking low and slow.
4. Should I use fresh herbs or dried?
Fresh herbs offer brighter flavor, but dried work well too. Just reduce the amount by half (dried herbs are more concentrated).
5. Can I make this ahead of time?
Absolutely. Pot roast tastes even better the next day. Let it cool, refrigerate overnight, and reheat gently before serving.
Tips & Tricks
– Use Yukon gold potatoes for buttery texture and crispy skins.
– Add a splash of balsamic vinegar to the broth for depth.
– Let the roast rest 10–15 minutes before slicing for juicier meat.
– To thicken the pan juices, stir in a cornstarch slurry (1 tsp cornstarch + 1 Tbsp water) and simmer.
– Sprinkle roasted veggies with a pinch of flaky sea salt before serving for a flavor boost.
Recipe Variations
1. Garlic Herb Butter Roast
Add 2 tablespoons of softened butter mixed with minced garlic and chopped herbs. Rub onto the roast before searing. Roast as directed. Richer flavor and aromatic.
2. Spicy Southwest Version
Swap thyme and parsley for cumin and smoked paprika. Add 1 chopped jalapeño to the broth. Serve with lime wedges and cilantro for a Tex-Mex twist.
3. Mediterranean Style
Use oregano, rosemary, and a few olives in the broth. Add cherry tomatoes with the roasted veggies. Serve with lemon zest and crumbled feta on top.
4. Low-Carb Version
Skip the potatoes and double the carrots and onions. You can also add turnips or cauliflower florets to roast instead.
5. Glazed Finish
In the last 15 minutes, brush the roast with a mix of honey and soy sauce (2 tbsp each) for a lightly sticky, caramelized crust.
Final Thoughts
Pot roast isn’t trying to impress anyone—it just delivers solid, honest flavor with every bite. It’s a dish that fills your kitchen with warm, nostalgic smells and your table with happy faces. There’s no wrong time for a meal like this.
Cooking for your dad, your kids, or even just for yourself? This pot roast shows that the simplest ingredients—when given care and time—can create something truly unforgettable. With crispy-edged carrots, rich broth simmered low and slow, and beef so tender it falls apart with a fork, every bite feels like a comforting hug on a plate.
Pot Roast With Potatoes And Carrots
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
- 1½ 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
Instructions
- Set your oven to 475ºF. While it heats, prepare your vegetables and meat so everything is ready to go.
- In a large bowl, combine peeled carrots, cut potatoes, and onion wedges. Drizzle with 1 tablespoon olive oil, then toss with garlic, thyme, parsley, salt, and pepper until everything is evenly coated. Spread the vegetables on a cookie sheet in a single layer and cover tightly with foil.
- Place the sheet in the oven and roast for 45 minutes. After that, remove the foil, stir gently, and continue roasting uncovered for another 30 minutes, stirring every 10 minutes. Vegetables should be golden brown with crispy edges.
- While vegetables roast, heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Pat the chuck roast dry with paper towels, then season generously with salt and pepper. Sear the roast on all sides (about 3–4 minutes per side) until browned. Remove from heat.
- Push the roast aside and add chopped onion and garlic to the pot, sautéing briefly until fragrant (1–2 minutes). Pour in the beef broth, scraping up any browned bits from the bottom.
- Cover the Dutch oven with a tight-fitting lid and place it in the oven (reduce oven temperature to 325ºF). Roast for 2½ to 3 hours, or until the meat is fall-apart tender.
- Once everything is cooked, serve the pot roast with a generous helping of the roasted carrots and potatoes. Spoon some of the pan juices over the meat for extra flavor.
