Best Pot Roast with Carrots and Potatoes – Tender, Juicy, and Full of Flavor

If you’re craving a classic comfort food dinner, nothing beats a juicy pot roast with carrots and potatoes. This recipe features a fall-apart tender chuck roast, slow-cooked with vegetables in a rich, savory broth. It’s the perfect Sunday dinner recipe that will fill your kitchen with incredible aromas and leave your family asking for seconds.

Whether you make it in a slow cooker, Dutch oven, or oven-roasted, this pot roast recipe is guaranteed to deliver maximum flavor with minimal effort.

Why You’ll Love This Recipe

✔️ Melt-in-your-mouth beef – Tender and juicy chuck roast.
✔️ One-pot meal – Meat, potatoes, and carrots all cook together.
✔️ Versatile cooking methods – Works in a slow cooker, oven, or Dutch oven.
✔️ Family favorite – Classic comfort food perfect for gatherings.

Ingredients for Pot Roast with Carrots and Potatoes

3–4 lb chuck roast
1 tbsp olive oil
4 large carrots, peeled and cut into chunks
6–8 small or medium potatoes, halved or quartered
1 onion, quartered
3 cloves garlic, minced
1 cup beef broth
½ cup red wine (optional, for depth of flavor)
2 tbsp Worcestershire sauce
2 sprigs fresh rosemary (or 1 tsp dried)
2 sprigs fresh thyme (or 1 tsp dried)
Salt and black pepper, to taste

Step-by-Step Instructions

1. Sear the Roast

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper. Sear on all sides until browned (about 3–4 minutes per side). Remove and set aside.

2. Cook the Vegetables

In the same pan, add the onion, carrots, and potatoes. Sauté for 3–4 minutes until lightly browned. Add garlic and cook for 1 minute.

3. Deglaze the Pan

Pour in beef broth and red wine (if using), scraping up browned bits from the bottom. Stir in Worcestershire sauce.

4. Slow Cook the Roast

Slow Cooker Method: Place roast and vegetables in the cooker. Pour liquid and herbs on top. Cover and cook 7–8 hours on low or 4–5 hours on high.
Dutch Oven Method: Return roast and veggies to pot. Add liquid and herbs. Cover and cook in oven at 325°F (160°C) for 3–4 hours.

5. Serve

Remove rosemary and thyme sprigs. Shred beef with a fork and serve with carrots, potatoes, and a generous spoonful of the savory juices.

Helpful Tips for the Best Pot Roast

Extra Flavor Boost: Add a splash of balsamic vinegar or 2 bay leaves while cooking.
Make a Thick Gravy: Mix 1 tbsp cornstarch with 2 tbsp cold water, then stir into juices during the last 30 minutes.
Best Meat Cut: Chuck roast is ideal, but brisket or bottom round works too.
Rest Before Serving: Let roast sit for 10 minutes before shredding to keep it juicy.

What to Serve with Pot Roast

This hearty dish is almost a full meal on its own, but you can make it even better with:

Freshly baked bread or dinner rolls 🍞
Green beans, peas, or roasted Brussels sprouts 🥦
A side salad for freshness 🥗
Mashed potatoes (if you want double the comfort!) 🥔

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Place cooled roast and vegetables in freezer bags or containers. Freeze up to 3 months.
Reheat: Warm in the oven at 325°F or in a skillet with a splash of broth until hot.

Final Thoughts

This Pot Roast with Carrots and Potatoes is the ultimate comfort food dinner—hearty, flavorful, and guaranteed to satisfy the whole family. With its rich broth, tender beef, and perfectly cooked vegetables, this dish deserves a spot in your weekly meal rotation.

👉 Make it once, and it’ll quickly become your go-to recipe for holidays, family gatherings, or cozy Sunday dinners.