Pot Roast with Potatoes and Carrots 🍖🥔🥕😋😍

OUSSA


 

"Tender, Juicy, and Bursting with Flavor – A Classic Comfort Food Dish!"

This Pot Roast with Potatoes and Carrots is the ultimate family-friendly meal, featuring melt-in-your-mouth beef, perfectly cooked vegetables, and a rich, savory gravy. It’s easy to prepare, thanks to slow cooking, and delivers big on flavor!

Ingredients

For the Pot Roast:

  • 3–4 lbs chuck roast – A well-marbled cut ensures tenderness.
  • 2 tablespoons olive oil – For searing the roast.
  • Salt and black pepper, to taste – For seasoning the beef.
  • 1 medium onion, chopped – Adds aromatic sweetness.
  • 3 garlic cloves, minced – Enhances the savory flavors.
  • 4 cups beef broth – Forms the flavorful base.
  • 1 tablespoon Worcestershire sauce – Adds depth to the broth.
  • 1 teaspoon dried thyme (or 2 sprigs fresh thyme) – For herbal flavor.
  • 1 bay leaf – Infuses the dish with subtle aroma.

For the Vegetables:

  • 4 medium potatoes, quartered – Yukon Gold or red potatoes work best.
  • 4 large carrots, peeled and cut into chunks – Sweet and hearty.
  • 2 celery stalks, chopped – For added flavor and texture.

For the Gravy (Optional):

  • 2 tablespoons all-purpose flour – To thicken the sauce.
  • 2 tablespoons water or beef broth – For creating a slurry.

How to Make Pot Roast with Potatoes and Carrots


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