Best Ever Pot Roast with Carrots and Potatoes
A simple pot roast with carrots and potatoes that’s perfect to serve for Sunday supper. The roast is tender and just falls apart!
Did you guys have a good weekend? I feel like I say this all the time, but mine was crazy, yet again! We had several more issues with the blog (along with the ones we were already facing earlier in the week). But sometimes things get worse before they get better, right? RIGHT?
I’m telling myself that’s the case.
But come rain or shine and trust me, it’s been raining here in Houston for 2 days straight (the suns just now come out), I had to get this simple pot roast recipe up for you on the blog today to make for dinner this week. I’ve made it a few times now during the recipe testing phase, and jeez – Louise! We just can’t get enough. Tender meat that just falls apart with carrots and potatoes that are cooked just right. Not crunchy, or mushy, just perfect.
I debated quite a bit whether I wanted to make this a slow cooker recipe for pot roast and at the last minute, I decided I would do an dutch oven version instead. This is simply because 1.) i’ve been doing A LOT of slow cooker recipes. and 2.) I wanted this to be a meal that EVERYONE can make. You’ve got to have a good recipe for pot roast in your arsenal and I wanted to make sure that there was nothing holding you back from it 🙂
So this pot roast! It’s all kinds of delicious. It makes an easy dinner and lots of leftovers. It’s flavorful and the leftovers make for a good sandwich for work. Let everyone in the office be totally jealous of how perfectly home-cooked your lunch smells.
But on a serious note, this roast is so oniony and garlicky good. I want to say it kind of tastes like a french onion soup, with actual meat and potatoes and carrots. Are you loving this? The ingredients i’ve used are simple and the prep time is about 15 minutes. Who would’ve thought that 15 minutes of prep work would make for such a fruitful dinner? One pot dinner recipes are the best.
Like any traditional pot roast recipe, i’ll suggest using a nice marbled chuck roast. Remember to salt and pepper the roast before popping it into your dutch oven to brown on all sides. This really helps sear in the juice and makes the pot roast super fork tender.
Once you’ve seared your meat, all that’s left to do is toss everything other than the carrots and potatoes into the dutch oven. Let it all hang out in the oven for about 1 hour and 15 minutes. Then do a quick check on the roast, toss in the quartered potatoes and baby carrot sticks and let it all hang for another hour and 45 minutes. And that’s pretty much it! If you can babysit the dutch oven, you can make this easy pot roast recipe.
- 3-4 pound chuck roast (see note)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 large onions, cut in half then thickly sliced
- 2-4 cups beef broth
- 4 cloves minced garlic
- 2 tablespoons Worcestershire sauce
- 5 sprigs of fresh thyme
- 1 sprig rosemary
- 1 (16 oz bag) baby carrot
- 1 ½ pounds yukon gold potatoes, cut into quarters
- Position a rack in the center of the oven and preheat the oven to 275ºF. Place the chuck roast on a flat surface and generously salt and pepper the roast.
- Heat a large dutch oven for a heavy-bottomed (oven-safe) pot on high heat. Add 1 tablespoon of the olive oil. When the oil is hot and shiny, add the thickly sliced onions. Allow the onions to brown and cook for 2-3 minutes. Remove to a plate. Add the remaining 1 tablespoon of olive oil and butter to the dutch oven. Place the meat inside and allow it to sear on all sides of 1 minute. You want the meat to brown as this will allow for a more tender roast. Remove to a plate.
- Deglaze the pan with 1 cup of beef broth, garlic, and Worcestershire sauce, whisking and scraping the bottom of the pan to remove all the brown bits. When the pan has been deglazed, add the roast and the onions back into the pot along with the minced garlic. Pour enough beef broth into the pan to cover the meat halfway (I used about 2 cups). Add the thyme and rosemary sprigs in. Cover the dutch oven with a lid and let sit in the oven for 1 hour and 15 minutes (for a 3-pound roast) and 2 hours and 15 minutes (for a 4-pound roast).
- Add the carrots and potatoes into the dutch oven and allow the roast to bake for an additional 1 hour and 45 minutes (for both the 3 and 4 pound). Check for doneness of veggies by piercing with a knife. Remove pot from oven. Let rest 5 minutes before serving.
- I suggest using a nice marbled chuck roast, this will allow the meat to stay tender during the cooking.
- Recipe slightly adapted from The Pioneer Woman