Classic Pot Roast with Potatoes and Carrots
Classic Pot Roast with Potatoes and Carrots
Introduction
classic pot roast is the ultimate comfort dinner: a well-marbled chuck roast slow-braised until fork-tender with sweet carrots, creamy potatoes, and savory onions in a deep, glossy gravy. What makes it special is how simple ingredients transform with time—browning builds caramelized flavor, while low heat coaxes the meat into melt-in-your-mouth perfection. It’s cozy, nostalgic, and perfect for Sunday supper or meal prep.
Ingredients
For the Roast
- 3–4 lb chuck roast (1.3–1.8 kg)
- 2 tbsp olive oil (30 ml)
- 2 tsp kosher salt (10 g), plus more to taste
- 1 tsp black pepper (2 g)
- 1 tsp garlic powder (5 g)
- 1 tsp dried thyme (5 g)
- 1 tsp dried rosemary (5 g)
Vegetables & Braising Liquid
- 4 medium carrots, peeled, cut into 2-inch (5 cm) pieces
- 3–4 medium potatoes, cut into large chunks
- 1 large onion, quartered
- 3 cloves garlic, smashed
- 2 cups beef broth (480 ml)
- 1 cup dry red wine (optional, 240 ml) — or more broth
- 2 tbsp Worcestershire sauce (30 ml)
- 1 tbsp tomato paste (15 g)
For the Gravy (Optional)
- 2 tbsp flour or cornstarch (16 g), whisked into ¼ cup (60 ml) cold water
- Fresh parsley or thyme, for garnish
Step-by-Step Instructions
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