Classic Pot Roast with Roasted Baby Potatoes and Carrots
There’s something deeply comforting about a hearty, slow-cooked pot roast that fills your home with savory aromas and promises a cozy, satisfying meal. This Classic Pot Roast with Roasted Baby Potatoes and Carrots is the ultimate comfort food — fork-tender beef infused with herbs, sweet caramelized carrots, golden crispy potatoes, and a rich, luscious gravy that ties it all together. Perfect for a Sunday family dinner or a holiday gathering, this dish will quickly become a beloved staple at your table.
Who Will Love This Recipe
This recipe is perfect for home cooks looking for a reliable, flavor-packed pot roast that is both elegant and approachable. Whether you’re hosting a dinner party, feeding a hungry family, or simply want an impressive but easy meal to enjoy, this pot roast delivers every time. With straightforward instructions and pantry-friendly ingredients, even beginners can master it confidently.
Ingredients You’ll Need
For the Pot Roast:
- 3–4 lb beef chuck roast
- 2 tbsp olive oil
- 1 large onion, quartered
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine (optional, but highly recommended)
- 2 tbsp tomato paste
- 1 tbsp fresh rosemary, chopped
- 1 tsp dried thyme
- Salt and black pepper to taste
For the Roasted Baby Potatoes:
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried rosemary
- Salt and pepper to taste
For the Carrots:
- 6 medium carrots, peeled and cut into 2-inch pieces
- 1 tbsp olive oil
- Salt and pepper to taste
For the Gravy:
- 2 tbsp all-purpose flour
- 1 cup reserved pot roast cooking liquid
- Salt and pepper to taste
Garnish:
- Fresh parsley, chopped
Kitchen Equipment Needed
- Large Dutch oven with lid
- Baking sheets (2)
- Tongs
- Sharp chef’s knife
- Cutting board
- Wooden spoon or silicone spatula
- Small saucepan
- Whisk
- Mixing bowls
How to Make Classic Pot Roast with Roasted Baby Potatoes and Carrots
Step 1: Prepare and Brown the Pot Roast
Start by preheating your oven to 300°F (150°C). Heat olive oil in your Dutch oven over medium-high heat. Generously season the beef chuck roast with salt and pepper, then sear it on all sides until beautifully browned — about 4–5 minutes per side. Browning the meat creates a deep, complex flavor base.
Once seared, remove the roast and set aside. In the same pot, sauté the onion and garlic until softened, about 3 minutes. Stir in tomato paste, rosemary, and thyme, blending everything into the flavorful fond at the bottom of the pot.
Pour in the beef broth and red wine (if using), scraping up all the delicious bits. Return the roast to the pot, cover it tightly with a lid, and transfer it to the preheated oven. Braise for 3–4 hours until the roast is fork-tender.
Pro Tip: The longer you braise, the more tender your beef becomes. Always check around the 3-hour mark for doneness.
Step 2: Roast the Baby Potatoes
While the pot roast is braising, toss the halved baby potatoes with olive oil, garlic powder, dried rosemary, salt, and pepper. Spread them evenly on a baking sheet.
Roast at 400°F (200°C) for 30–35 minutes until golden and crispy at the edges, flipping once halfway through.
Shortcut: If you prefer, you can toss the potatoes into the pot with the roast for the last hour of braising for fewer dishes to wash — but you’ll sacrifice the crispy texture.
Step 3: Roast the Carrots
On a separate baking sheet, toss the carrot pieces with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes until tender and slightly caramelized.
Variation: For a sweeter twist, drizzle the carrots with a tablespoon of honey before roasting.
Step 4: Make the Gravy
Once the pot roast is done, carefully remove it from the Dutch oven and tent it loosely with foil to rest.
Strain the cooking liquid to remove solids and transfer it to a small saucepan. Bring to a simmer over medium heat. In a small bowl, mix the flour with a little water to create a smooth slurry, then whisk it into the simmering liquid. Let the gravy simmer until thickened — about 5 minutes. Season with salt and pepper to taste.
Tip: If you prefer a silky gravy, you can blend the cooking liquid with the onions and garlic instead of straining.
Step 5: Assemble the Plate
Slice the pot roast against the grain for maximum tenderness. Plate generous portions alongside roasted baby potatoes and caramelized carrots. Ladle warm, rich gravy over everything and sprinkle with fresh parsley for a pop of color and freshness.
Tips, Shortcuts, and Recipe Variations
- Wine Substitution: If you prefer not to cook with alcohol, simply replace the red wine with extra beef broth.
- Herb Swap: No fresh rosemary? Substitute with 1 tsp dried rosemary or try using thyme, oregano, or even sage.
- Make it Ahead: You can braise the roast a day in advance. Store it in the braising liquid to keep it moist. Reheat gently on the stovetop or in a low oven.
- Instant Pot Option: Short on time? Sear the roast in your Instant Pot, add the broth and wine, and pressure cook on high for 60–70 minutes. Natural release for 15 minutes.
How to Store Leftovers
Refrigerator: Store leftovers in an airtight container for up to 4 days. Keep the roast submerged in its juices to maintain moisture.
Freezer: Freeze sliced pot roast, potatoes, carrots, and gravy in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently.
Reheating Tip: Always reheat pot roast with some of the reserved juices to prevent it from drying out.
Suggested Food and Drink Pairings
- Beverages: A bold, fruity Cabernet Sauvignon or a rich Merlot complements the deep flavors beautifully. Prefer non-alcoholic options? Try a spiced black tea or a tart cranberry juice spritzer.
- Side Dishes: Serve with a crusty artisan bread to soak up the gravy, or a light arugula salad tossed in lemon vinaigrette for a bright contrast.
- Dessert: End the meal with a classic apple crisp or a simple chocolate mousse for a comforting finish.
Frequently Asked Questions (FAQ)
Can I use a different cut of beef?
Yes! Besides chuck roast, brisket and bottom round are great alternatives. Just remember, more marbled cuts stay tender and juicy.
What if I don’t have a Dutch oven?
You can use any oven-safe pot with a tight-fitting lid. Alternatively, sear in a skillet and transfer everything to a roasting pan tightly covered with foil.
How do I know when the pot roast is done?
It should easily shred with a fork. If it resists, let it cook another 30–45 minutes and check again.
Can I add more vegetables to the pot roast?
Absolutely! Mushrooms, parsnips, and celery are fantastic additions to braise alongside the roast.
Final Thoughts and Call to Action
This Classic Pot Roast with Roasted Baby Potatoes and Carrots is more than a meal — it’s a celebration of comfort, tradition, and incredible flavor. With simple techniques and a little patience, you can create a restaurant-quality feast right in your own kitchen.
