Here’s a classic, hearty Pot Roast with Carrots and Potatoes recipe—slow-cooked, tender, and full of rich flavor. 🥩🥕🥔
🥩🍲 Pot Roast with Carrots and Potatoes
🧾 Ingredients
For the roast:
- 1.5–2 kg beef chuck roast
- 2 tbsp oil
- 1 large onion (sliced)
- 3–4 garlic cloves (minced)
- 2 cups beef broth (or stock)
- 1 tbsp tomato paste (optional, for richness)
- 1 tsp salt (adjust to taste)
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme or rosemary
- 1–2 bay leaves
Vegetables:
- 4–5 carrots (cut into large chunks)
- 4–5 potatoes (halved or quartered)
👩🍳 Instructions
🔥 1. Sear the meat
- Heat oil in a large pot or pressure cooker
- Season beef with salt and pepper
- Brown it on all sides (this locks in flavor)
- Remove and set aside
🧅 2. Build flavor base
- In the same pot, sauté onions until soft
- Add garlic and cook for 30 seconds
- Stir in tomato paste (if using)
🍲 3. Slow cook the roast
- Return beef to the pot
- Add broth, spices, thyme/rosemary, and bay leaves
- Cover and simmer:
- Oven: 160°C (325°F) for 3–4 hours
- Stovetop: low heat for 2.5–3.5 hours
- Pressure cooker: about 45–60 minutes
🥕 4. Add vegetables
- Add carrots and potatoes in the last 45–60 minutes of cooking
- Cook until tender but not mushy
🍽️ 5. Serve
- Slice or shred beef
- Serve with vegetables and rich gravy from the pot
🔥 Tips for best results
- Low and slow = tender meat
- Don’t skip searing (adds deep flavor)
- Add a splash of Worcestershire sauce for extra richness
- Let it rest 10 minutes before serving
🧠 Result
Soft, fall-apart beef with flavorful gravy and perfectly cooked vegetables—true comfort food.
If you want, I can also give you:
- A pressure cooker quick version (under 1 hour)
- Or a desi-style spiced pot roast twist 🌶️
