There’s something undeniably comforting about a hearty beef pot roast, especially when it’s accompanied by tender potatoes and vibrant carrots. This recipe captures that essence perfectly, bringing together melt-in-your-mouth meat and a medley of flavorful vegetables, all slow-cooked to perfection. Whether you’re serving it on a chilly evening after a long day or preparing for a family Sunday dinner, this beef pot roast is bound to impress.
Why You’ll Love This Dish
This classic roast isn’t just a meal; it’s an experience. It’s the definition of home cooking, where the aromas waft through your kitchen, enticing everyone. Simple to make and budget-friendly, this dish delivers that wholesome satisfaction we all crave without breaking the bank. Plus, it’s a fantastic way to gather loved ones around the dinner table, whether it’s a casual weeknight or a special occasion.
“This pot roast is the epitome of comfort food. The beef was so tender, and the veggies absorbed all that delicious flavor. My kids couldn’t get enough!” — Satisfied Reader
The Cooking Process Explained
Making a beef pot roast with potatoes and carrots is all about layering flavors and patience. You’ll start by searing the meat to lock in richness, then build your aromatic base with onions and garlic. This all simmers together slowly, allowing the beef to tenderize beautifully while infusing the carrots and potatoes with savory goodness. It’s a straightforward process, making it a great choice for home cooks of all levels.
What You’ll Need
To create this delicious pot roast, gather the following ingredients:
- 2–2.5 lb beef chuck roast
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme or rosemary
- 4–5 carrots, peeled and cut into chunks
- 4–5 potatoes, peeled and cut into large pieces
- 2 lb potatoes, peeled and cubed
- 3–4 tbsp butter
- 1/2 cup warm milk or cream
Feel free to swap the beef chuck roast with brisket or a round roast if you prefer. If you’re after a low-sodium option, use low-sodium beef broth.
