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Optional: 1 tbsp cornstarch (for thickening gravy)
👩🍳 How to Make It
1. Sear the Roast
Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the roast with salt and pepper, then sear on all sides until browned. This step builds flavor.
2. Build the Base
Add onions and garlic to the pot. Sauté for a couple of minutes. Stir in tomato paste, if using, then pour in the beef broth. Add herbs.
3. Add Vegetables
Tuck the potatoes and carrots around the roast.
4. Slow Cook
Cover and cook:
- Oven: at 300°F (150°C) for 3–4 hours
- Slow cooker: on low for 8 hours
- Stovetop: simmer gently for 3–4 hours
The roast is ready when it’s tender enough to shred with a fork.
5. Make Gravy (Optional)
Remove meat and veggies. Simmer the juices, then whisk in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) until thickened.
🥕 Tips for the Best Pot Roast
- Use beef chuck roast—it has the right marbling for tenderness.
- Don’t skip the searing step—it builds deep, meaty flavor.
- Cut veggies thick so they don’t get too soft during the long cook.
🍷 What to Serve with It
- A glass of red wine or a cozy cup of herbal tea
- A side of crusty bread to soak up the juices
- Or keep it classic and let the roast shine all on its own
❤️ The Verdict? Irresistible
Would you eat this pot roast with potatoes and carrots? After one bite, the answer is obvious. It’s comfort on a plate, made with love, and served with all the warmth of a home-cooked meal. Whether it’s your first time making pot roast or your hundredth, this recipe will have everyone coming back for seconds.
Would you like a slow cooker version or printable recipe card?
