Traditional Pot Roast with Carrots and Potatoes

Pot roast is a slow braise, not a quick roast-beef dinner. Beef chuck becomes tender in a covered pot while onion, broth and herbs form the gravy. Adding potatoes and carrots later keeps them from disintegrating before the meat is ready. The result is a complete family dinner with a realistic allowance for several hours in the oven and a short rest before serving.

What makes this recipe work

Choose chuck rather than a lean round roast for this timing and texture. Connective tissue takes time to soften, so a roast that is safely cooked can still be tough; continue gentle braising until a fork twists easily. Keep the lid snug to limit evaporation. A very wide pot may need more liquid than a narrow one. Do not bury the roast under broth: enough liquid for a moist braise is different from boiling it. The optional starch thickens the gravy without needing additional flour on the meat.

Planning your cooking

Yield: 8 servings. Allow approximately 25 minutes of preparation, 270 minutes of cooking, and 15 minutes of marinating, rising or resting. Several preparation steps can overlap with cooking; read the complete method before heating the pan. Follow the texture and temperature cues rather than the timer alone.

Vagner Carvalho

Traditional Pot Roast with Carrots and Potatoes

Pot roast is a slow braise, not a quick roast-beef dinner. Beef chuck becomes tender in a covered pot while onion, broth and herbs form the gravy.

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Prep Time 25 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Marinating, Rising or Resting 15 minutes mins

Total Time 5 hours hrs 10 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 550

Ingredients Method Notes

Ingredients

  

• 1.6 kg boneless beef chuck roast (3 1/2 pounds)
• 1 1/2 teaspoons fine salt, divided
• 1 teaspoon black pepper
• 2 tablespoons neutral oil
• 2 medium onions (300 g), cut into wedges
• 4 garlic cloves, crushed
• 2 tablespoons tomato paste
• 750 ml low-sodium beef broth (3 cups)
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 4 thyme sprigs
• 680 g small Yukon Gold potatoes (1 1/2 pounds), halved if large
• 450 g carrots (1 pound), cut into 2-inch pieces
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water, optional

Method

 

1. Heat oven to 300°F (150°C). Pat beef thoroughly dry and season with 1 teaspoon salt and the pepper. Heat oil in a 6-quart ovenproof Dutch oven over medium-high heat. Brown roast for 4–5 minutes on each broad side and briefly on its edges. Transfer to a plate.
2. Lower heat to medium, add onions and soften for 5 minutes. Stir in garlic and tomato paste for 1 minute. Add broth and Worcestershire, scraping the bottom clean of browned bits. Return beef and juices; add bay and thyme. Liquid should reach roughly halfway up the roast, not cover it.
3. Bring to a gentle simmer, cover tightly and transfer to the oven for 2 1/2 hours. Turn the roast once if convenient and check that a little liquid remains. Add hot water if the pot becomes dry; the oven should maintain a quiet braise.
4. Add potatoes and carrots around the meat, seasoning vegetables with remaining 1/2 teaspoon salt. Cover and cook another 60–90 minutes, until vegetables are tender and a fork twists easily in the beef. If vegetables finish first, remove them and continue braising the roast until tender.
5. Transfer roast to a board, tent loosely and rest 15 minutes. Remove herbs and skim excess fat from the liquid. For thicker gravy, bring juices to a simmer and whisk in optional cornstarch slurry; simmer 2 minutes.
6. Slice across the grain if the roast holds together, or pull into large pieces. Serve with vegetables and gravy. Allow up to 4 hours of cooking; a thick roast may need longer, so plan a little extra time rather than raising the oven temperature.

Notes

Nutrition is a rough estimate per serving of the stated batch, excluding suggested sides and optional toppings. Brands, discarded coating, retained oil and portions affect values. Times are planning estimates; use the doneness cues. Images are illustrative.

Questions and useful substitutions

Can I make it ahead? Yes; chill the meat with its juices, then reheat gently the next day. Can I cook it faster at high heat? Higher heat can dry the outer meat before the connective tissue softens. What if the gravy is too salty? Use unsalted broth initially; once reduced, dilute with water before adding any more seasoning.

Storage and reheating

Divide into shallow containers and refrigerate within 2 hours for 3–4 days. Reheat meat and gravy together to 165°F (74°C). Freeze beef with gravy for up to 3 months for best quality; potatoes may become grainier after thawing.

The USDA guidance on reheating leftovers explains why chilled food should be reheated promptly to 165°F rather than slowly warmed in a slow cooker.

Estimated nutrition per serving

Rough estimates for one of 8 equal portions. Suggested sides, optional toppings and additional seasoning are excluded. Actual values depend on brands, edible yield and portions; these are not laboratory measurements.

What to cook next

For a complementary side or another dinner idea, explore Parmesan roasted potatoes and beef cottage pie. Browse the dinner collection for more ideas.