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A simple pot roast with carrots and potatoes that’s perfect to serve for Sunday supper. The roast is tender and just falls apart!
So how we dooooin’?
Did you guys have a good weekend? I feel like I say this all the time, but mine was crazy, yet again! We had several more issues with the blog (along with the ones we were already facing earlier in the week). But sometimes things get worse before they get better, right? RIGHT?
I’m telling myself that’s the case.
But come rain or shine and trust me, it’s been raining here in Houston for 2 days straight (the suns just now come out), I hadto get this simple pot roast recipe up for you on the blog today to make for dinner this week. I’ve made it a few times now during the recipe testing phase, and jeez – Louise! We just can’t get enough. Tender meat that just falls apart with carrots and potatoes that are cooked just right. Not crunchy, or mushy, just perfect.
I debated quite a bit whether I wanted to make this a slow cooker recipe for pot roast and at the last minute, I decided I would do an dutch oven version instead. This is simply because 1.) i’ve been doing A LOT of slow cooker recipes. and 2.) I wanted this to be a meal that EVERYONE can make. You’ve got to have a good recipe for pot roast in your arsenal and I wanted to make sure that there was nothing holding you back from it🙂
So this pot roast! It’s all kinds of delicious. It makes an easy dinner and lots of leftovers. It’s flavorful and the leftovers make for a good sandwich for work. Let everyone in the office be totally jealous of how perfectlyhome-cooked your lunch smells.
But on a serious note, this roast is so oniony and garlicky good. I want to say it kind of tastes like a french onion soup, with actual meat and potatoes and carrots. Are you loving this? The ingredients i’ve used are simple and the prep time is about 15minutes. Who would’ve thought that15 minutes of prep work would make for such a fruitful dinner? One pot dinner recipes are the best.
Like any traditional pot roast recipe, i’ll suggest using a nice marbled chuck roast. Remember to salt and pepper the roast before popping it into your dutch oven to brown on all sides. This really helps sear in the juice and makes the pot roast super fork tender.
Once you’ve seared your meat, all that’s left to do is toss everything other than the carrots and potatoes into the dutch oven. Let it all hang out in the oven for about 1 hour and 15 minutes. Then do a quick check on the roast, toss in the quartered potatoes and baby carrot sticks and let it all hang for another hour and 45 minutes. And that’s pretty much it! If you can babysit the dutch oven, you can make this easy pot roast recipe.
Yield: 6-8 servings
Best Ever Pot Roast with Carrots and Potatoes
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
A simple pot roast with carrots and potatoes that's perfect to serve for Sunday supper. The roast is tender and just falls apart!
Ingredients
- 3-4 poundchuck roast (see note)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 large onions, cut in half then thickly sliced
- 2-4 cups beef broth
- 4 cloves minced garlic
- 2 tablespoons Worcestershire sauce
- 5 sprigs of fresh thyme
- 1 sprig rosemary
- 1 (16 oz bag) baby carrot
- 1 ½ pounds yukon gold potatoes, cut into quarters
Instructions
- Position a rack in the center of the oven and preheat the oven to 275ºF. Place the chuck roast on a flat surface and generously salt and pepper the roast.
- Heat a large dutch oven for a heavy-bottomed (oven-safe) pot on high heat. Add 1 tablespoon of the olive oil. When the oil is hot and shiny, add the thickly sliced onions. Allow the onions to brown and cook for 2-3 minutes. Remove to a plate. Add the remaining 1 tablespoon of olive oil and butter to the dutch oven. Place the meat inside and allow it to sear on all sides of 1 minute. You want the meat to brown as this will allow for a more tender roast. Remove to a plate.
- Deglaze the pan with 1 cup of beef broth, garlic, and Worcestershire sauce, whisking and scraping the bottom of the pan to remove all the brown bits. When the pan has been deglazed, add the roast and the onions back into the pot along with the minced garlic. Pour enough beef broth into the pan to cover the meat halfway (I used about 2 cups). Add the thyme and rosemary sprigs in. Cover the dutch oven with a lid and let sit in the oven for 1 hour and 15 minutes (for a 3-pound roast) and 2 hours and 15 minutes (for a 4-pound roast).
- Add the carrots and potatoes into the dutch oven and allow the roast to bake for an additional 1 hour and 45 minutes (for both the 3 and 4 pound). Check for doneness of veggies by piercing with a knife. Remove pot from oven. Let rest 5 minutes before serving.
Notes
- I suggest using a nice marbled chuck roast, this will allow the meat to stay tender during the cooking.
- Recipe slightly adapted from The Pioneer Woman
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Beef By Diet Comfort Foods Dinner Fall Fall Favorites Under 500 calories Winterbeef carrots Christmas easy fall Halloween harvest meat and potatoes pot roast potatoes roast roast beef roasted beef simple Thanksgiving
originally published on Oct 26, 2015 (last updated Sep 6, 2022)
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52 comments on “Best Ever Pot Roast with Carrots and Potatoes”
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Amanda — Reply
The directions do not say what to do with the garlic. When should it be added?
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Marzia — Reply
Thanks for catching that Amanda, i’ve updated the recipe.
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Kathy — Reply
Do I put the lid back on after I add the potatoes and carrots?
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Marzia — Reply
Yup!
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Megan — Reply
Making this right now and smells delicious! One thing my mother used to always do was add some flour to the leftover juices to make a delicious gravy. I will be doing that with mine ?
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Kathryn — Reply
I have been searching for the perfect roast recipe, I have tried too many to count… This one came out just perfect! Thank you so much for this recipe, it will become my go to roast recipe now!
Notes: I forgot to add the butter, oops! I also used a prime rib oven roast instead of the chuck roast – yum!
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Bethany — Reply
Do you peel the potatoes?
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Marzia — Reply
I left the skin on.
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Ana — Reply
So i realized at the last minute that i didn’t have beef broth so I used a botle of beer 😉 I will let you know how it turns out 🙂
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FurBaby Mum — Reply
I often use 1/2 beef & 1/2 chicken broth. I like the flavour better. Beef broth can be a tad strong. Great recipe though. Found it as prefer a simple recipe w/ just a broth.Not a fan of the many tomato based sauces. I like the beef tobe the star! ⭐
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Natassia — Reply
What would you suggest to cook this in a slow cooker?
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Marzia — Reply
This recipe hasn’t been tested in the slow cooker so I really couldn’t say!
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Cher — Reply
I loved this recipe, it was delicious. I used a crockpot and it turned out great!
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Michelle — Reply
Hi Cher! Was just wondering if you could tell me what the cooking instructions would be for the slow cooker. Thanks! -Michelle
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fred63 — Reply
Why do you call for a chuck roast ,but picture a round roast
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Marzia — Reply
This recipe was tested with both chuck roast and round roast. Though it will certainly work with either cut, I slightly preferred it with the chuck roast.
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Rachelle — Reply
When do you add the butter
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Marzia — Reply
Butter goes in in step 3.
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Barbara Klaus — Reply
I want to thank you for your wonderful recipes Marzia. Every one that I have cooked has been delicious, and this is the latest. It was wonderful!
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Marzia — Reply
Thank YOU for trying the recipes! 🙂
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Jenny — Reply
Thank you for the recipe. It was easy to follow and everything turned out great!
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Marzia — Reply
So happy to hear it, Jenny!
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Thelma — Reply
What size Dutch oven did you use?
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Marzia — Reply
I believe it was a 6 quart dutch oven that I used. But 5 quart or large will do the job!
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Linda — Reply
I have a 5# roast. How long would I cook it?
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Marzia — Reply
I’d plan for a total of 4 hours. It might be a few minutes more/less.
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Debbie — Reply
Can you use a roasting pan for this recipe? I don’t have a dutch oven. If so, do I follow the same instructions?
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Marzia — Reply
Hi Debbie! I think you may need something with a thicker bottom. I’m not 100% sure but I feel with the roasting pan you run the risk of the roast drying out. Any other oven safe (thick bottomed) pot with a lid will do if you didn’t have a dutch oven.
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scottie — Reply
I regularly use a roasting pan, I just up the liquids a bit and keep the lid on tightly the whole time. Never a problem!
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John — Reply
I love this recipe. I got lots of complements. One thing I did different is I made Gingersnap Gravy to go with this roast.
Strain 2 cups of the broth into a saucepan. Grind enough gingersnaps in a blender to have a 1/2 cup of powder. Wisk the gingersnap powder into the broth. Heat to boiling, while stirring constantly, until it reaches desired thickness.
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Edy — Reply
I have an inside round roast for this recipe ( I asked the butcher for chuck,but they were out), should I be cooking it longer to get it as tender as a chuck?
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Rae Of Sunshine — Reply
Is there a printer friendly option somewhere?
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Marzia — Reply
You should be able to print now 🙂
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Lori — Reply
I’m just curious how many people this feeds. I’m planning on doing a pot roast dinner on Sunday for my moms birthday. It looks delicious!!
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Marzia — Reply
Hey Lori, it feeds 6-8 people comfortably (mentioned on the recipe card) but depends on if you’ve got big eaters in the family and if you’re serving anything else on the side, if so, you may be able to stretch it a bit more. Hope it’s thoroughly enjoyed 🙂
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Rosie — Reply
Making this right now but more than an hour in i pulled it out to add the carrots and potatoes and its only barely warm… pls clarify oven temp 275 or 375?
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Marzia — Reply
275ºF is correct.
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Tina Bohmfalk — Reply
Will this recipe work in a crock pot?
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unitedmethodistwomen — Reply
I ve always made CL s Yankee Pot Roast but decided to give this recipe a try – glad I did.
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Holly — Reply
This recipe is easy and delicious! My only suggestion would be to add a bit of white wine when cooking the onions and also a bit into the stock. I used about a fourth of a cup of chardonnay I had sitting around. ??
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Tiffany — Reply
I have a small 2.2 lb. Chuck roast I can’t seem to find any recipes for a smaller roast but this recipe has all the ingredients and flavors I like in a traditional pot roast. I was thinking of cooking for an hour and check if it’s fork tender and cook it in 15 minutes intervals until I get to my desired tenderness and then cook the vegetables for 45 minutes. What do you think? Have any suggestions on how long to cook such a small roast? Any tips would be very much appreciated. Thanks
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AMANDA — Reply
I’m 35 years old and a midwestern transplant to DC. I have never made this in my life until tonight, but grew up eating it all the time. It was not only delicious, but my husband went back for three plates. All the meat is gone and we have two cups of veggies left for a snack lol so much for meal planning. I also made your flu killing chicken noodle soup this week and everyone in my office could smell it reheating for lunch and demanded the recipe. I’m going to definitely follow your site-you’re slaying it!!
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Marzia — Reply
I am so glad that you enjoyed the pot roast recipe, Amanda! That flu-fighting CNS is a family favorite, so it makes me so happy that just the smell alone excited your coworkers! Thank you so much for taking the time to come back and comment 🙂
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Brian — Reply
This is an awesome recipe. I have made it several times. I like to deglaze the pan with red wine in step 4. Comes out good. Thank you Marzia for a great pot roast!
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Sarah — Reply
Wish you had given instructions for a 2lb tri tip.
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Jenine Moore — Reply
Yes and I loved it.
QUESTION????? I have a smaller roast now, “2 Pound”, I how would I adjust this receipe???? PLEASE!!!!!!!!
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