Preheat your oven to 325°F (165°C).
Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Season the pot roast generously with salt and pepper. Once the oil is hot, add the roast to the pot and sear it for about 3-4 minutes on each side until it’s golden brown. This step creates a flavorful crust on the meat, which will add richness to the final dish.
Once the roast is seared on all sides, remove it from the pot and set it aside. Reduce the heat to medium.
Step 2: Sauté the Onions and Garlic
In the same pot, add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes soft and translucent. Add the minced garlic and sauté for another 30 seconds, or until fragrant.
Step 3: Deglaze the Pot
Add the tomato paste and stir it into the onions and garlic. Let it cook for about 1 minute to intensify the flavor. Then, pour in the red wine (if using) and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Let the wine reduce for about 2-3 minutes.
If you’re not using wine, simply add the beef broth at this stage.
Step 4: Add the Liquid and Seasonings
Return the seared pot roast to the pot, placing it on top of the onion and garlic mixture. Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Season with a pinch of salt and pepper.
Bring the liquid to a simmer, then cover the pot with a lid and transfer it to the preheated oven. Let the roast cook for 2 ½ to 3 hours, or until it’s fork-tender and easily shreds.
Step 5: Prepare the Vegetables
About 1 hour before the roast is done, prepare the potatoes and carrots. Toss the potato chunks and carrot pieces with olive oil, salt, and pepper. After the roast has been cooking for about 2 hours, remove the pot from the oven, add the potatoes and carrots around the roast, and return the pot to the oven.
Continue roasting for an additional hour, or until the vegetables are tender and the roast is fork-tender.
Step 6: Rest and Serve
Once the pot roast is done, remove the pot from the oven. Carefully take the roast out of the pot and set it on a cutting board. Let the roast rest for about 10-15 minutes before slicing.
While the roast rests, you can skim any excess fat from the liquid in the pot if desired. You can also thicken the sauce by simmering it on the stovetop for a few minutes, if you prefer a thicker gravy.
Slice the roast against the grain into thick slices, and serve it with the roasted potatoes and carrots. Ladle some of the delicious juices over the top for extra flavor.
Tips for Perfect Pot Roast with Potatoes and Carrots:
- Searing the Meat: Don’t skip the searing step—this helps develop deep, rich flavor and adds color to the roast.
- Cooking Time: The key to a perfect pot roast is low and slow cooking. The longer it cooks, the more tender and flavorful the roast will be. If you prefer, you can also cook the roast in a slow cooker for 8 hours on low.
- Vegetable Variations: Feel free to add other vegetables like parsnips, turnips, or celery to the roast for added flavor.
- Make Ahead: Pot roast is a great make-ahead dish. The flavors actually improve if left to sit overnight, so you can easily make it the day before and reheat for an even more flavorful meal.
Why You’ll Love This Pot Roast with Potatoes and Carrots:
This Pot Roast with Potatoes and Carrots is the epitome of comfort food—tender, juicy beef, flavorful broth, and soft vegetables all cooked in one pot. The long, slow cooking process transforms the meat into a melt-in-your-mouth masterpiece, while the vegetables soak up the rich, savory juices. The combination of beef, potatoes, and carrots is a classic for a reason: it’s simply delicious. This dish is perfect for a hearty dinner and is guaranteed to please everyone around the table. Enjoy!