Pot Roast with Potatoes and Carrots – Page 2

Prepare the Roast:
- Pat the beef chuck roast dry with paper towels. Season generously on all sides with salt, black pepper, garlic powder, and onion powder.
Sear the Roast:
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, about 3–4 minutes per side. Remove the roast and set aside.
Sauté Aromatics:
- In the same pan, add the chopped onion and minced garlic. Sauté for 2–3 minutes until fragrant. Stir in the tomato paste and cook for another minute to deepen the flavor.
Deglaze the Pan:
- Pour in the beef broth and red wine (if using), scraping the bottom of the pan to release any browned bits. Stir in the Worcestershire sauce.
Assemble the Pot:
- Place the potatoes, carrots, celery, and any optional vegetables (like mushrooms or parsnips) in the bottom of a slow cooker, Dutch oven, or roasting pan. Add the rosemary and thyme.
- Lay the seared roast on top of the vegetables and pour the liquid mixture over everything.
Cook:
- Slow Cooker: Cook on low for 8–10 hours or on high for 4–5 hours.
- Oven: Cover and bake at 300°F (150°C) for 3–4 hours.
- The roast is done when it’s fork-tender and easily shredded.
Rest and Serve:
- Remove the beef from the pot and let it rest for 10–15 minutes before slicing or shredding.
- Arrange the roast and vegetables on a platter. Drizzle with the cooking liquid as a flavorful gravy.

Sear the Roast: Searing creates a delicious crust and locks in flavor.
Low and Slow: Cooking at a low temperature ensures tender, juicy meat.
Layer Vegetables: Place vegetables at the bottom to soak up the savory juices.
Deglaze the Pan: Scrape up browned bits for maximum flavor in the broth.
Rest Before Serving: Letting the roast rest ensures it stays moist and juicy.

Serve this pot roast with a side of crusty bread, steamed greens, or a fresh salad for a complete meal.

This classic pot roast is the ultimate comfort food, perfect for cozy family dinners or special occasions. Enjoy!