🥩 Classic Pot Roast with Roasted Baby Potatoes & Carrots 🥔🥕
A true comfort food classic—juicy, fork-tender beef roast paired with golden baby potatoes and sweet roasted carrots. Perfect for Sunday dinners or special family meals!
🔹 Ingredients
↪️For the Pot Roast:
3–4 lb (1.5–1.8 kg) beef chuck roast
2 tbsp olive oil 🫒
Salt & black pepper (to taste) 🧂
1 tbsp garlic powder 🧄
1 tbsp onion powder 🧅
1 tsp dried thyme 🌿
2 cups beef broth 🥣
1 cup red wine (optional) 🍷
1 tbsp Worcestershire sauce
2 bay leaves 🍃
Fresh thyme sprigs (for garnish) 🌿
↪️For the Vegetables:
1 lb (450g) baby potatoes, halved 🥔
1 lb (450g) carrots, cut into 2-inch pieces 🥕
2 tbsp olive oil 🫒
Salt & pepper (to taste) 🧂
1 tsp dried rosemary 🌿
👩🍳 Instructions
▶️1. Prepare the Pot Roast:
Preheat oven to 325°F (165°C).
Heat olive oil in a Dutch oven.
Season roast with salt, pepper, garlic powder, onion powder, and dried thyme.
Sear each side for 4–5 minutes until browned. Remove and set aside.
▶️2. Make the Braising Liquid:
Deglaze pot with beef broth, red wine, and Worcestershire sauce.
Add bay leaves, then return roast to the pot.
Cover and cook in oven for 3–4 hours until fork-tender (190°F / 88°C).
▶️3. Roast the Vegetables:
About 45 minutes before roast is done, toss potatoes and carrots with olive oil, salt, pepper, and rosemary.
Spread on a baking sheet and roast 30–40 minutes, flipping halfway.
▶️4. Serve & Enjoy:
Let roast rest 10–15 minutes, then slice.
Plate with roasted potatoes and carrots.
Garnish with fresh thyme. 🌿
✅ Tips for Success
👉 For richer flavor, sear the veggies in the Dutch oven for a few minutes before roasting.
👉 Leftovers taste even better the next day—store in the braising liquid for max juiciness.
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