Pot Roast with Carrots Potatoes & Gravy recipe:
Ingredients:
• 3–4 lbs beef chuck roast
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4–5 carrots, peeled and cut into chunks
• 4–5 potatoes, peeled and cut into chunks
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp tomato paste (optional for a richer flavor)
• 2 tbsp cornstarch + 2 tbsp water (for thickening the gravy)
Instructions:
Season & Sear the Roast:
Season the beef roast generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, then set it aside.
Layer the Vegetables:
In a slow cooker or large Dutch oven, layer the chopped onion, garlic, carrots, and potatoes.
Add the Roast & Liquids:
Place the seared roast on top of the vegetables. Pour in the beef broth, Worcestershire sauce, and tomato paste (if using). Sprinkle in the thyme and rosemary.
Cook:
• Slow Cooker: Cover and cook on low for 8–10 hours or on high for 4–5 hours.
• Oven: Cover and bake at 325°F (163°C) for 3–4 hours.
Make the Gravy (Optional):
Once cooked, remove the roast and vegetables. Pour the cooking liquid into a saucepan. Mix the cornstarch with water, then stir into the liquid. Bring to a boil and simmer until the gravy thickens.
Serve:
Shred the roast slightly and serve with mashed potatoes, pouring the thickened gravy over the top.
This hearty, flavorful dish is perfect for a cozy meal—tender beef, savory veggies, and a rich gravy to tie it all together.