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Pot Roast with Carrots, Potatoes & Gravy: A Comforting Classic for Every Occasion

Nothing screams cozy comfort food quite like a richly tender Pot Roast with Carrots, Potatoes & Gravy! This dish is not just a meal; it’s a hug in a bowl, a dish that brings families together around the dinner table, sharing stories and bursting with flavors. Whether you’re a busy mom trying to juggle work and family or simply someone who wants to impress friends with minimal fuss, this recipe is for you. Grab your apron, and let’s get cooking!

Why You’ll Love This Pot Roast with Carrots, Potatoes & Gravy

Are you feeling like you’ve got a million things on your plate? Sometimes, simplicity is the key to happiness—or at least to a stress-free dinner. With only a handful of ingredients and a bit of hands-off cooking time, this pot roast delivers on flavor without draining every ounce of energy you have. Throwing everything in one pot—not to mention the glorious aroma that will fill your kitchen—is a win-win situation.

Ingredients You’ll Need

Let’s gather up what we need for this delicious pot roast. The great thing about this recipe is the simplicity and the availability of ingredients. Here’s your grocery list:

For the Pot Roast

• 3 to 4 pounds of beef chuck roast
• Salt and black pepper, to taste
• 2 tablespoons of olive oil
• 4 cups of beef broth

For the Vegetables

• 4 large carrots, peeled and cut into chunks
• 4 medium potatoes, cut into quarters
• 1 onion, sliced
• 4 cloves of garlic, minced
• 1 teaspoon of dried thyme
• 1 teaspoon of rosemary

For the Gravy

• 2 tablespoons of cornstarch
• 2 tablespoons of water

Directions: Cooking Up Some Magic

Ready to dive into this fantastic cooking adventure? Let’s channel our inner chefs!

1. Prep the Beef: Start by seasoning your chuck roast liberally with salt and black pepper. Let those flavors soak in as you heat the olive oil in a large Dutch oven over medium-high heat. When the oil shimmers, sear the roast on all sides until it’s beautifully browned—about 4-5 minutes per side. That’s the kind of color that makes your neighbors jealous!

2. Build Flavor: Once the roast has those glorious brown bits, remove it from the pot and set it aside. Pour in your beef broth, scraping up any delicious fond (those little brown bits) left behind. This is where the magic happens!

3. Toss in the Vegetables: Add your carrots, potatoes, onion, garlic, thyme, and rosemary to the pot. Nestle that roast right on top of the vegetables. It’s like setting the stage for a flavorful show!

4. Slow Cook Time: Cover the pot and let it simmer away on low heat for 4-5 hours. If you’re using a slow cooker, set it to low for about 8 hours. This is your time to relax! Maybe put your feet up or catch up on a favorite show—your pot roast is doing all the hard work.

5. Gravy, Please!: When the roast is tender and you can’t wait another minute, carefully remove it from the pot. Add the cornstarch and water mixture to the broth, stirring to thicken it into a luscious gravy. No lumps allowed, right? If you find a few, just tell yourself they become “character” in the recipe!

6. Serve and Enjoy: Slice that roast, plate up the veggies, and ladle on the gravy. Get ready for some serious compliments. And don’t worry, if someone asks for seconds—they’re just showing you that your dish is a hit!

Cooking Tips for a Delicious Pot Roast

• Don’t Overthink It: If your roast isn’t a perfectly even shape, guess what? It’ll taste just as good. Besides, a little rustic charm adds character!
• Try Different Veggies: Don’t be afraid to add other root vegetables, such as parsnips or turnips, if you’re feeling adventurous!
• Make It Ahead of Time: This dish is perfect for meal prep. Adjust the cooking time slightly if you’re reheating, and your family will think you just whipped it up fresh (but we’ll keep that little secret between us)!

Frequently Asked Questions

Can I substitute the beef?
Absolutely! You can swap in pork or even chicken, though keep in mind that cooking times may vary.

What should I do with leftovers?
Store them in an airtight container in the fridge for up to three days, or freeze them for those nights when you don’t want to cook. This pot roast is delicious the next day!

Can I make this in an Instant Pot?
Yes! Sear the roast as instructed, then seal it and pressure cook for about 60 minutes. Quick and just as tasty!

As you make this pot roast with carrots, potatoes, and gravy, remember that cooking should be a joyful experience. It’s not just about the ingredients but the moments we create around the table. So go ahead, create some culinary magic, share the smiles, and make the kitchen the heart of your home.

Now that’s a dinner worth remembering! Enjoy this comforting classic that promises to be your new go-to. Happy cooking!

Meta Description

Pot Roast with Carrots, Potatoes & Gravy is the perfect recipe for busy nights. Quick, easy, and delicious, this dish will become your go-to meal. Try it today!

For more culinary inspiration, check out my other comforting recipes like Creamy Chicken & Rice Casserole or Savory Beef Stew. Let’s keep cooking delicious memories together!

A Comforting Classic for Every Occasion

Author: Layla o Cooking Method:Slow Cook Sear Cuisine:American Courses:Main Course

Difficulty:BeginnerPrep time: 15 minutesCook time: 4 minutesRest time: Total time: 19 minutesServings:6 servingsCalories:500 kcal Best Season:Summer

Description

Nothing screams cozy comfort food quite like a richly tender Pot Roast with Carrots, Potatoes u0026amp; Gravy! This dish is not just a meal; it’s a hug in a bowl, a dish that brings families together around the dinner table, sharing stories and bursting with flavors.

Ingredients

• 3 to 4 pounds beef chuck roast
• Salt and black pepper (to taste)
• 2 tablespoons olive oil
• 4 cups beef broth
• 4 large carrots (peeled and cut into chunks)
• 4 medium potatoes (cut into quarters)
• 1 large onion (sliced)
• 4 cloves garlic (minced)
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

1. Season the chuck roast liberally with salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side.
2. Remove the roast from the pot. Pour in the beef broth, scraping up any brown bits left behind.
3. Add the carrots, potatoes, onion, garlic, thyme, and rosemary to the pot. Nestle the roast on top of the vegetables.
4. Cover the pot and simmer on low heat for 4-5 hours. If using a slow cooker, set it to low for about 8 hours.
5. When the roast is tender, carefully remove it from the pot. Stir in the cornstarch and water mixture to thicken the broth into gravy.
6. Slice the roast, plate the veggies, and ladle on the gravy. Enjoy your meal!

Notes

Feel free to substitute with other proteins like pork or chicken!

Keywords:Pot Roast, Comfort Food, Carrots, Potatoes, Gravy, Family Meal