Pot Roast with Potatoes and Carrots

This classic Pot Roast is tender, juicy, and slow-cooked with potatoes, carrots, and savory herbs. Perfect for a comforting family dinner or Sunday meal!

⏱ Prep Time

• Prep: 15 minutes

• Cook: 3–4 hours (slow cooker)

• Total: ~3–4 hours 15 minutes

Servings: 6–8

🍳 Equipment

• Slow cooker or Dutch oven

• Knife & cutting board

• Tongs

• Measuring cups & spoons

🥘 Ingredients

• 3–4 lbs beef chuck roast

• 2 tbsp olive oil

• Salt & black pepper, to taste

• 1 large onion, sliced

• 4 cloves garlic, minced

• 4 cups beef broth

• 2 tbsp tomato paste

• 2 tsp Worcestershire sauce

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 4 large carrots, cut into chunks

• 4 large potatoes, cut into chunks

• 2–3 stalks celery, chopped (optional)

• Fresh parsley, chopped (for garnish)

📝 Ingredient Notes

• Beef chuck roast is ideal for slow-cooking—becomes tender and flavorful.

• Use Yukon Gold or Russet potatoes for best texture.

• Carrots and celery add natural sweetness to the broth.

👩‍🍳 Instructions

1. Sear roast: Season beef with salt and pepper. Heat olive oil in a skillet over medium-high heat and brown all sides of the roast.

2. Prepare slow cooker: Place onions and garlic in the bottom of the slow cooker. Add seared roast on top.

3. Add liquids & herbs: Mix beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour over roast.

4. Add vegetables: Arrange carrots, potatoes, and celery around the roast.

5. Cook: Cover and cook on LOW for 8 hours or HIGH for 4–5 hours until meat is tender and vegetables are cooked.

6. Serve: Slice or shred roast and serve with vegetables, spooning sauce over the top. Garnish with fresh parsley.

🧮 Nutrition Facts (per serving, approx.)

• Calories: 450

• Protein: 38g

• Fat: 22g

• Carbohydrates: 20g

• Fiber: 4g

💡 Tips & Variations

• Extra gravy: Remove meat and vegetables, whisk the liquid, and simmer until slightly thickened.

• Oven version: Bake at 325°F (160°C) in a covered Dutch oven for 3–4 hours.

• Slow cooker shortcut: Use pre-cut frozen vegetables to save prep time.

• Flavor boost: Add a splash of red wine or balsamic vinegar to the broth.

• Keto-friendly: Perfect as-is, skip potatoes or substitute with turnips or cauliflower.