Step-by-step instructions
Season & Sear the Roast: Generously season your beef roast with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the roast on all sides until nicely browned. Set it aside on a plate.
Layer the Vegetables: In your slow cooker or a large Dutch oven, layer the chopped onion, minced garlic, carrots, and potatoes.
Add Roast & Liquid: Place the seared roast on top of the mixed vegetables. Pour the beef broth over the top, along with Worcestershire sauce and the optional tomato paste. Sprinkle in the dried thyme and rosemary for added flavor.
Cook: If using a slow cooker, cover and cook on low for 8–10 hours or on high for 4–5 hours. If you prefer the oven, cover and bake at 325°F (163°C) for about 3–4 hours.
Make the Gravy (Optional): Once your pot roast is beautifully cooked, remove it, along with the vegetables. Transfer the cooking liquid to a saucepan. Mix cornstarch with water, stir it into the liquid, bring to a boil, and let it simmer until thickened.
Serve: Shred the roast slightly and serve it hot, ideally over a mound of creamy mashed potatoes, drizzled generously with that luscious gravy. Enjoy this soothing, homemade classic!
Best ways to enjoy it
Let’s talk about serving your pot roast! For a classic presentation, serve the shredded beef over creamy mashed potatoes, allowing the gravy to pool beautifully on top. You can also add a side of buttery green beans or a fresh garden salad for a vibrant touch. And don’t forget about a warm loaf of crusty bread to mop up any extra gravy—it’s a must!
How to store
If you happen to have leftovers (which is a rarity in my household!), store them in an airtight container in the refrigerator for up to 3 days. You can also freeze your pot roast and vegetables for up to 3 months. Just make sure to let it cool completely before wrapping it tightly in freezer-safe bags or containers. To reheat, simply thaw overnight in the refrigerator, then gently heat it on the stove or in the microwave to avoid drying the meat out.
Helpful cooking tips
- Searing: Don’t skip the searing step! It’s crucial for adding depth of flavor to your roast.
- For more flavor: Consider adding a splash of red wine to the broth for a richer gravy.
- Slow Cooker: If using a slow cooker, avoid the urge to open the lid frequently, as this can extend cooking times.
Creative twists
Feel free to adapt this recipe to suit your taste! For a spicy kick, toss in a few jalapeños or add a dash of hot sauce to the broth. Alternatively, try herb variations like adding fresh parsley or substituting smoked paprika for a smoky flavor. You can also try different cuts of meat like brisket for a unique twist.
FAQs
How long does pot roast take to cook?
Pot roast usually requires about 8–10 hours on low in a slow cooker or 3–4 hours at 325°F (163°C) in the oven. It’s best to use a meat thermometer for precise doneness, aiming for an internal temperature of at least 190°F (88°C) for fork-tender results.
Can I substitute the beef broth?
Yes! While beef broth adds a rich depth of flavor, chicken broth can work in a pinch if that’s what you have on hand. Vegetable broth is another option, but the taste will differ.
How do I know when the roast is done?
The best way to gauge doneness is to use a meat thermometer. Your roast should reach an internal temperature of about 190°F (88°C) for the most tender results. Additionally, it should shred easily with a fork when properly cooked.
Overall, this Pot Roast with Carrots, Potatoes, and Gravy is a hearty meal that brings a warm, welcoming touch to any dinner table. Enjoy cooking it as much as you relish the delicious results!
