There’s so much to adore about Pot Roast with Potatoes and Carrots. Here’s why it’s a must-try:

1. Hearty and Filling : Packed with tender beef, potatoes, carrots, and a flavorful broth, this dish is a complete meal in one pot.
2. Comfort Food at Its Best : The slow-cooking process ensures the meat is melt-in-your-mouth tender and the flavors are deeply infused.
3. Customizable : Add herbs, spices, or other veggies to tailor it to your taste.
4. One-Pot Wonder : Minimal cleanup makes this dish as convenient as it is delicious.
5. Crowd-Pleasing : Whether you’re feeding kids, adults, or guests, everyone will love this comforting classic.

Ingredients You’ll Need

The secret to this dish lies in its simple yet bold ingredients. Here’s what you’ll need:

For the Pot Roast:

• 3–4 lb beef chuck roast
• 2 tablespoons olive oil or vegetable oil
• 1 medium onion (diced)
• 4 cloves garlic (minced)
• 4 cups beef broth (low-sodium preferred)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper (to taste)

For the Vegetables:

• 4 large carrots (peeled and cut into chunks)
• 4 medium potatoes (peeled and quartered)
• 2 celery stalks (chopped, optional)

Optional Add-Ins:

• 1 cup pearl onions
• 1 cup mushrooms (quartered)
• 1 tablespoon cornstarch + 2 tablespoons water (for thickening the broth)

Directions

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