Pot Roast with Potatoes and Carrots🥩🥕🥔.

Here’s a timeless comfort food recipe for Pot Roast with Potatoes and Carrots—a one-pot wonder that’s hearty, flavorful, and perfect for Sunday supper or a cozy weeknight meal 🥩🥕🥔.

🍳 Ingredients

• 3–4 lb chuck roast (well-marbled)
• Kosher salt & black pepper
• 2 tbsp vegetable oil
• 1 large onion, sliced
• 4 garlic cloves, minced
• 4 medium carrots, peeled and cut into chunks
• 4 medium potatoes, halved
• 1½ cups beef broth
• ½ cup dry red wine (optional)
• 2 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 2 sprigs thyme
• 1 bay leaf

🔥 Instructions

1. Sear the roast Pat meat dry and season generously with salt and pepper. In a Dutch oven, heat oil over medium-high and brown roast on all sides. Remove and set aside.
2. Build the flavor base Sauté onions and garlic until fragrant. Stir in tomato paste, wine (if using), and Worcestershire. Simmer briefly.
3. Slow cook Return roast to pot. Add broth, thyme, and bay leaf. Cover and cook at 300°F (150°C) for 1½ hours.
4. Add veggies Nestle carrots and potatoes around the roast. Cover and cook another 1½ hours until meat is fork-tender and vegetables are soft but not mushy.
5. Serve Slice roast against the grain. Spoon over pan juices and serve with veggies.