Table of Contents
Introduction
Ingredients
Main Ingredients
Optional Add-ins
Directions
1. Season and Sear the Roast
2. Sauté the Aromatics
3. Build the Braising Liquid
4. Add the Vegetables
5. Cover and Cook
6. Thicken the Sauce (Optional)
7. Serve
Tips & Variations
Pro Tips for Perfect Pot Roast
Variations
Storage
Leftover pot roast with potatoes and carrots stores beautifully for next-day meals.”
Time & Yield
Tools Used
Why You’ll Love This Pot Roast
Final Thoughts
Pot Roast with Potatoes and Carrots
Ingredients
Equipment
Method
Notes
Introduction
This pot roast with potatoes and carrots is one of those rare recipes that delivers both simplicity and soul-satisfying flavor.”

There’s nothing quite like coming home to the smell of a slowly braised pot roast with potatoes and carrots. It’s warm, hearty, and nostalgic. For many, this dish brings memories of cozy Sunday dinners, family gatherings, or mom’s kitchen in the fall. The beauty of pot roast is in its simplicity—it doesn’t require fancy ingredients or complicated techniques, just time, patience, and love.

And if you’re looking for a meal that’s as satisfying as it is stress-free, this is it. With just a few ingredients and one pot, you’ll have fork-tender beef surrounded by buttery potatoes and sweet roasted carrots in a rich, savory gravy.

Want another warm dish to add to your rotation? You’ll love the Old-Fashioned Chicken and Dumplings Recipe on tinsuf.com—it has the same comfort-food feel with a southern twist.

Ingredients
Here’s everything you’ll need to prepare the perfect pot roast:

Main Ingredients
3 lbs beef chuck roast (Halal-certified if desired)

2 tablespoons olive oil

Salt and pepper, to taste

1 large yellow onion, chopped

3 cloves garlic, minced

3 large carrots, peeled and cut into 2-inch chunks

1 ½ lbs baby potatoes (Yukon Gold or red potatoes)

2 cups beef broth

1 tablespoon tomato paste (optional but flavorful)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Fresh parsley or rosemary, for garnish

Optional Add-ins
1 tablespoon Worcestershire sauce

½ cup red wine (for depth of flavor)

1 tablespoon cornstarch mixed with 2 tablespoons cold water (to thicken sauce)

Directions
1. Season and Sear the Roast
Pat the beef chuck roast dry with paper towels. Generously season all sides with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Once hot, sear the roast on all sides for 3–4 minutes per side, until deeply browned. Remove and set aside.