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Would You Eat This Pot Roast with Potatoes and Carrots? You Might Just Ask for Seconds
There’s something timeless and comforting about a slow-cooked pot roast with potatoes and carrots. It’s the kind of meal that fills your kitchen with rich, savory aromas and brings everyone to the table without a second thought. Whether you’re feeding a family on a weeknight or hosting Sunday dinner, this classic dish offers tender meat, flavorful vegetables, and a homemade gravy that’s hard to beat.
So… would you eat this pot roast? We bet you would—and probably go back for more.
🥩 Why Everyone Loves a Good Pot Roast
- Fork-tender beef that practically melts in your mouth
- Hearty vegetables that soak up all the delicious juices
- A one-pot wonder—minimal prep, maximum flavor
- Perfect for make-ahead meals or leftovers
- A crowd-pleaser that never goes out of style
This isn’t just any meal. It’s comfort food at its best—warm, filling, and deeply satisfying.
🍽️ Key Ingredients
- 3–4 lbs beef chuck roast
- 1 tbsp olive oil
- 4–5 Yukon gold or red potatoes, cut into chunks
- 4 carrots, peeled and cut into thick slices
- 1 onion, chopped or sliced
- 3 cups beef broth
- 2 tbsp tomato paste (optional, for richness)
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp rosemary
- Salt and pepper, to taste
