Pot Roast with Potatoes and Carrots: A Classic One-Pot Comfort Meal

Few dishes define comfort food quite like a tender, juicy pot roast with potatoes and carrots. This timeless dish is slow-cooked to perfection, producing melt-in-your-mouth beef, buttery-soft vegetables, and a rich, savory gravy that brings everything together. It’s the kind of home-cooked meal that warms your soul and fills your kitchen with irresistible aroma.

Whether you’re making it for Sunday dinner, a cozy weeknight, or serving guests, this one-pot pot roast recipe is foolproof, deeply flavorful, and incredibly satisfying.

 Ingredients & What They Do

Each ingredient is essential to achieving the rich, hearty flavor and fall-apart texture pot roast is known for.

For the Roast:

• Chuck Roast (3–4 lbs) – Well-marbled and ideal for braising; becomes fork-tender when cooked low and slow.

• Salt & Black Pepper (to taste) – Enhances flavor and helps build the crust.

• Olive Oil (2 tbsp) – Used for searing the roast, adding flavor and locking in juices.

For the Vegetables:

• Yukon Gold or Russet Potatoes (1½ lbs, cut into chunks) – Absorb flavor and provide a creamy, starchy element.

• Carrots (4–5 large, peeled and cut into chunks) – Add natural sweetness and vibrant color.

• Yellow Onion (1 large, sliced) – Lends aromatic depth to the dish.

• Garlic (4 cloves, smashed) – Adds a warm, earthy flavor.

For the Braising Liquid:

• Beef Broth (2 cups) – Creates a savory base for the gravy.

• Red Wine (optional, 1 cup) – Adds depth and richness (can substitute with more broth).

• Tomato Paste (2 tbsp) – Enhances umami and thickens the gravy slightly.

• Worcestershire Sauce (1 tbsp) – Brings salty, tangy depth.

• Fresh Thyme & Rosemary (a few sprigs each) – Infuse the roast with herby flavor.

• Bay Leaf (1) – Adds subtle earthy undertones.

 Step-by-Step Instructions

Step 1: Sear the Roast

1. Season the chuck roast generously with salt and pepper on all sides.

2. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.

3. Sear the roast for 4–5 minutes per side until deeply browned. Remove and set aside.

Step 2: Sauté Aromatics

1. In the same pot, reduce heat to medium. Add onions and garlic; cook until softened (about 3 minutes).

2. Stir in tomato paste and cook for 1 minute to caramelize slightly.

Step 3: Deglaze & Build Flavor

1. Pour in red wine (if using), scraping up any browned bits from the bottom.

2. Let wine reduce by half, then stir in beef broth, Worcestershire sauce, and add herbs and bay leaf.

Step 4: Add Roast & Braise

1. Return the roast to the pot, nestling it into the liquid.

2. Cover and cook at 300°F (150°C) in the oven for 3 to 3½ hours, or until fork-tender.

No oven? You can also simmer on the stovetop on low heat, or cook in a slow cooker for 8 hours on LOW.

Step 5: Add Vegetables

1. After 2 hours, add potatoes and carrots around the roast.

2. Cover and continue cooking for another 60–90 minutes, until vegetables are soft and roast shreds easily.

Step 6: Serve & Enjoy

1. Remove roast and vegetables to a serving platter.

2. Discard bay leaf and herb stems.

3. For a thicker gravy, simmer the remaining juices on the stovetop and whisk in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) until thickened.

 Why This Pot Roast Recipe Works

• Searing the beef builds deep flavor right from the start.

• Slow braising transforms tough cuts into fork-tender perfection.

• Layered aromatics (onion, garlic, herbs) make a complex, savory base.

• One pot = easy cleanup, rich taste, and full meal in a single dish.

 Pro Tips for Best Results

• Use chuck roast – It has the right balance of fat and connective tissue.

• Cut veggies in large chunks – Smaller pieces overcook and turn mushy.

• Rest the roast before slicing – Let it sit for 10 minutes so juices redistribute.

• Make it ahead – Pot roast is even better the next day after flavors meld.

Serving Suggestions

• Serve with a crusty baguette or buttermilk biscuits to mop up the gravy.

• Add a side salad for freshness, or buttered peas for color contrast.

• Pair with red wine like Cabernet Sauvignon or a cold dark ale.

Final Thoughts: The Ultimate Comfort Food

This Pot Roast with Potatoes and Carrots is the kind of dish that never goes out of style. It’s hearty, satisfying, and full of nostalgic flavor—just like grandma used to make, but even easier with modern shortcuts.

One pot, big flavor, and minimal effort. Once you try this version, it’s bound to become a permanent part of your comfort food rotation.