Classic Pot Roast with Carrots & Potatoes

🥩🥕🥔 Classic Pot Roast with Carrots & Potatoes

Ingredients

• 1–1.5 kg (2–3 lb) beef chuck roast

• 3 tbsp oil

• 1 onion — chopped

• 4 garlic cloves — minced

• 4 carrots — cut into chunks

• 5–6 small potatoes — halved

• 2 cups beef broth

• 2 tbsp tomato paste (optional but tasty)

• 1 tbsp Worcestershire sauce or soy sauce

• 1 tsp paprika

• 1 tsp dried thyme or rosemary

• 1/2 tsp black pepper

• 1–1½ tsp salt

• 2 tbsp flour or cornstarch (for thick gravy)

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👩‍🍳 Instructions

1️⃣ Sear the Beef

1. Heat oil in a heavy pot or Dutch oven.

2. Season roast with salt & pepper.

3. Sear on all sides until browned — about 3–4 minutes per side.

2️⃣ Build Flavor

1. Remove beef → sauté onion & garlic in same pot.

2. Add tomato paste, paprika, thyme, Worcestershire sauce, and broth.

3. Stir and scrape browned bits from bottom.

3️⃣ Slow Cook

1. Return beef to pot.

2. Cover and simmer low 2½–3 hours (or bake covered at 160°C / 325°F).

3. Add carrots & potatoes in last 60–90 minutes so they don’t overcook.

4️⃣ Make Gravy

1. Mix flour/cornstarch with water.

2. Stir into sauce and simmer until thick.

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⭐ Tips

• Slow cooker: cook 8 hours low or 5–6 hours high.

• Add mushrooms or celery for extra flavor.

• A splash of red wine makes it extra rich (optional).

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If you want, I can give you:

• 🍲 Instant Pot / pressure cooker version

• 🧄 Garlic herb pot roast

• 🥔 One-pan oven roast

• 🥩 Pakistani-style slow beef roast

Just tell me 👍.