Here’s a perfectly tender, classic Pot Roast with Potatoes and Carrots—simple, deeply flavorful, and nearly foolproof. You can make it in the oven, slow cooker, or Instant Pot (all methods included).

🥘 Classic Pot Roast with Potatoes and Carrots

Serves: 6
Prep Time: 15 minutes
Cook Time: 3–4 hours (oven)

⭐ What Makes This Version Special

• Uses a sear + roast method for maximum flavor
• Layers aromatics and herbs for a rich gravy
• Produces fall-apart tender beef

🧂 Ingredients

Main

• 3–4 lb beef chuck roast (boneless or bone-in)
• 1½ tsp salt
• 1 tsp black pepper
• 2 tbsp oil (neutral or olive oil)
• 1 large onion, sliced or quartered
• 4–5 garlic cloves, smashed
• 4 large carrots, cut into chunks
• 1½ lbs baby potatoes or large potatoes cut into chunks

Liquid & Herbs

• 2 cups beef broth
• 1 cup red wine or extra broth
• 2 tbsp tomato paste
• 2 bay leaves
• 2–3 sprigs fresh thyme
• 1–2 sprigs rosemary

Optional for Gravy

• 1–2 tbsp flour or cornstarch to thicken

🔥 Instructions (Oven Method: Best Flavor)

1. Season & Sear the Beef

1. Pat roast dry.
2. Season all sides with salt and pepper.
3. Heat oil in a large Dutch oven over medium-high.
4. Sear the roast on all sides until deeply browned (about 4–5 min per side).
5. Remove roast and set aside.

2. Sauté Aromatics

• Add onions to the pot; cook 2–3 min until lightly browned.
• Add garlic and tomato paste; cook 30–60 sec.

3. Deglaze

• Pour in red wine (or some broth) and scrape browned bits from bottom.
• Simmer 2 minutes.

4. Add Everything Back

Place the roast back into the pot and add:

• Broth
• Carrots
• Potatoes
• Herbs (thyme, rosemary, bay leaves)

Liquid should come halfway up the roast (add more broth if needed).

5. Roast

Cover with lid and cook at:

325°F (163°C) for 3 to 3½ hours

Roast is done when it’s easily shredded with a fork.

🍽️ To Serve

1. Remove herbs and bay leaves.
2. Transfer roast and vegetables to a platter.
3. Optional Gravy:
   • Simmer braising liquid.
   • Whisk 1 tbsp flour or cornstarch with a little water.
   • Add to pot and cook until thickened.

Serve meat with vegetables and spoon warm gravy over the top.

⏲️ Alternate Cooking Methods

Slow Cooker (Easiest)

• Sear beef first (optional but better).
• Add everything to slow cooker.
• Cook 8–9 hours on LOW or 5–6 hours on HIGH.

Instant Pot (Fastest)

• Sear beef using sauté mode.
• Add broth, wine, herbs, potatoes, and carrots.
• Cook on High Pressure for 60 minutes + 15 min natural release.

❤️ Want a variation?

I can give you:

• A red wine–free version
• A super tender Mississippi-style pot roast
• A herb & garlic elevated version
• A one-pan sheet-pan roast
  Just tell me!