Oven Pot Roast with Carrots and Potatoes
Warm, hearty, and full of classic comfort, this Oven Pot Roast with Carrots and Potatoes is the ultimate one-pot meal for cozy family dinners. Featuring a tender, perfectly seared beef chuck roast slow-cooked in an aromatic medley of beef broth, garlic, and herbs, this dish delivers melt-in-your-mouth goodness with every bite. Rustic hunks of carrots and baby potatoes soak up the rich, savory juices, creating the perfect accompaniment to the succulent roast. With minimal prep time and the ease of oven-braising, this recipe is ideal for both busy weeknights and special occasions. Serve it straight out of the Dutch oven for a homestyle presentation that’s as satisfying as it is stunning. Keywords: pot roast, easy one-pot meal, oven-braised roast, carrots and potatoes, comfort food recipes.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion
- 4 garlic cloves
- 3 cups beef broth
- 2 tablespoons tomato paste
- 4 carrots
- 1.5 pounds baby potatoes
- 2 rosemary sprigs
- 2 thyme sprigs
Instructions
Preheat your oven to 325°F (165°C).
Season the beef chuck roast on all sides with the salt and black pepper.
Heat olive oil in a large oven-safe Dutch oven or pot over medium-high heat.
Sear the roast in the hot oil for 4-5 minutes on each side until a golden-brown crust forms. Remove the roast and set it aside.
Peel and chop the onion into large pieces. Mince the garlic.
In the same pot, lower the heat to medium and add the onions. Cook for 3-4 minutes until softened.
Add the minced garlic and cook for an additional minute, stirring constantly to avoid burning.
Stir in the tomato paste and cook for 1-2 minutes to caramelize the sugars.
Pour in the beef broth and deglaze the bottom of the pot by scraping the browned bits with a wooden spoon.
Return the roast to the pot. Add the rosemary and thyme sprigs on top of the roast.
Cover the pot with a lid and transfer it to the preheated oven. Roast for 1.5 hours.
Meanwhile, peel and chop the carrots into large chunks. Leave the baby potatoes whole, or halve them if they are larger.
After 1.5 hours of cooking, remove the pot from the oven and add the carrots and potatoes around the roast.
Re-cover the pot and return it to the oven. Continue cooking for an additional 1.5 hours, or until the roast and vegetables are tender.
Remove from the oven and discard the rosemary and thyme sprigs.
Let the pot roast rest for 10-15 minutes before slicing. Serve with the carrots and potatoes, and spoon the flavorful pan juices over the top.
Nutrition Facts
Calories |
4441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.0 g | 388% | |
| Saturated Fat | 114.2 g | 571% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 8501 mg | 370% | |
| Total Carbohydrate | 173.6 g | 63% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 28.5 g | ||
| Protein | 273.6 g | 547% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 457 mg | 35% | |
| Iron | 45.2 mg | 251% | |
| Potassium | 8529 mg | 181% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
