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Beef Pot Roast with Potatoes and Carrots

A comforting and delicious one-pot meal featuring tender beef, earthy carrots, and hearty potatoes, perfect for chilly evenings and family gatherings.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lbs beef chuck roast
  • 2 tablespoons olive oil for searing
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 4 cups beef broth can substitute with chicken broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 6 large carrots, peeled and cut into chunks
  • 6 large potatoes, peeled and cut into chunks
  • 4 large potatoes, peeled and cubed
  • 1/2 cup unsalted butter for mashed potatoes
  • 1/2 cup whole milk for mashed potatoes

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C).
  2. Heat olive oil in a large oven-safe pot over medium-high heat. Season the beef generously with salt and pepper and sear it until browned on all sides. Remove the meat and set aside.
  3. In the same pot, cook the chopped onion for 3-4 minutes until translucent. Add minced garlic and cook for an additional minute until fragrant.
  4. Stir in the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.
  5. Return the roast to the pot and cover it. Transfer the pot to the oven and roast for 3-4 hours, adding the carrots and potatoes halfway through.
  6. While the roast is cooking, boil the cubed potatoes for 15-20 minutes until tender. Drain and add butter and milk. Mash until smooth and season with salt and pepper.
  7. Once the pot roast is finished, slice it, serve it with the carrots and potatoes, and spoon the delicious sauce over everything.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze portions in freezer-safe bags for up to three months. Thaw in the refrigerator overnight and reheat gently on the stove or microwave.