A Pot Roast with Potatoes and Carrots is the ultimate comfort food—a hearty, tender roast with a rich, savory flavor, perfectly paired with soft potatoes and sweet carrots. This one-pot meal is ideal for a family dinner or a cozy Sunday meal. The slow-cooked beef becomes melt-in-your-mouth tender, and the vegetables absorb all the flavorful juices, creating a deliciously satisfying dish. Here’s how to make this classic comfort meal from scratch.
Ingredients:
For the Pot Roast:
- 3 to 4 lbs boneless chuck roast (or brisket, if preferred)
- 2 tbsp vegetable oil (for searing)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth (low-sodium)
- 1 cup red wine (optional, for deeper flavor)
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper to taste
For the Vegetables:
- 4-5 medium potatoes, peeled and cut into large chunks
- 4-5 large carrots, peeled and cut into large pieces
- 1 tbsp olive oil
- Salt and pepper to taste