---
title: "Pot Roast with Carrots and Potatoes"
url: https://save.cooking/@american_classic/pot-roast-with-carrots-and-potatoes
author: Save.Cooking American Classics
author_profile: https://save.cooking/@american_classic
description: "A classic American pot roast braised low and slow until fork-tender, with carrots and potatoes simmered in a rich, savory gravy. This method teaches the fundamentals of building flavor: searing for depth, deglazing for complexity, and gentle braising for perfect texture."
prep_time: 20 minutes
cook_time: 240 minutes
total_time: 260 minutes
servings: 6
tags: ["Main Dish", "Make Ahead", "Full Meal", "American", "Dinner", "Beef", "One Pot", "Braised"]
published: 2026-01-06
updated: 2026-01-14
---

# Pot Roast with Carrots and Potatoes

*Recipe by [@american_classic](https://save.cooking/@american_classic)*

A classic American pot roast braised low and slow until fork-tender, with carrots and potatoes simmered in a rich, savory gravy. This method teaches the fundamentals of building flavor: searing for depth, deglazing for complexity, and gentle braising for perfect texture.

Pot roast is one of America’s defining comfort meals because it turns a tough cut of beef into something remarkably tender with time and technique. The key is understanding braising: first develop browned flavor on the meat, then cook it slowly in a covered pot with aromatics and stock. Add the vegetables later so they finish silky and intact rather than falling apart. Serve it family-style with plenty of gravy—this is classic for a reason.

**Total Time:** 4 hours 20 minutes | **Prep:** 20 minutes | **Cook:** 4 hours | **Servings:** 6

## Ingredients

### Beef and seasoning

- 1 (3 to 4 lb) chuck roast
- 2 1/2 tsp kosher salt, divided, plus more to taste
- 1 tsp freshly ground black pepper
- 2 tbsp all-purpose flour (optional, for extra browning)

### Searing fat and aromatics

- 2 tbsp neutral oil (or 1 tbsp oil + 1 tbsp butter)
- 1 large yellow onion, cut into wedges
- 3 cloves garlic, smashed and peeled
- 2 tbsp tomato paste

### Braising liquid and flavor

- 1 cup dry red wine (or additional beef broth)
- 3 cups beef broth, plus more as needed
- 2 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- 2 sprigs fresh thyme (or 1/2 tsp dried thyme)
- 2 bay leaves

### Vegetables

- 1 lb carrots, peeled and cut into 2-inch pieces
- 1 1/2 lb Yukon Gold potatoes, cut into 2-inch chunks
- 2 celery stalks, cut into 2-inch pieces (optional)

### To finish

- 1 tbsp cornstarch + 1 tbsp cold water (optional slurry for thickening)
- Chopped parsley, for serving (optional)

## Instructions

1. Heat the oven to 300°F (150°C). Pat the chuck roast very dry. Season all over with 2 tsp kosher salt and the black pepper. If using flour, lightly dust the roast on all sides and tap off excess.

2. In a large Dutch oven over medium-high heat, add the oil. When shimmering, sear the roast until deeply browned, 4–5 minutes per side (also sear the edges if possible). Transfer to a plate.

3. Reduce heat to medium. Add the onion (and celery, if using) and cook, scraping up browned bits, until lightly browned, 6–8 minutes. Add garlic and cook 30 seconds.

4. Stir in tomato paste and cook until it darkens slightly and smells roasted, about 1 minute.

5. Pour in the wine and bring to a simmer, scraping the pot bottom thoroughly to dissolve the fond. Simmer 2–3 minutes to reduce slightly.

6. Add beef broth, Worcestershire, Dijon, thyme, bay leaves, and the remaining 1/2 tsp salt. Return the roast (and any juices) to the pot; the liquid should come about halfway up the sides of the meat. Add a splash more broth if needed.

7. Cover tightly and transfer to the oven. Braise for 2 hours.

8. Remove the pot from the oven and add carrots and potatoes around the roast, nudging them into the liquid. Cover and return to the oven for 1 1/2 to 2 hours more, until the roast is fork-tender and the vegetables are tender.

9. Transfer the roast and vegetables to a serving platter and tent loosely with foil. Discard thyme stems and bay leaves.

10. For a thicker gravy, simmer the braising liquid on the stovetop over medium heat. If desired, whisk in the cornstarch slurry and simmer 1–2 minutes until glossy and slightly thickened. Taste and adjust salt and pepper.

11. Slice or shred the pot roast against the grain. Serve with carrots and potatoes, spooning gravy over top. Finish with parsley if using.

## Tags

`Main Dish`, `Make Ahead`, `Full Meal`, `American`, `Dinner`, `Beef`, `One Pot`, `Braised`

---

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*View this recipe: [https://save.cooking/@american_classic/pot-roast-with-carrots-and-potatoes](https://save.cooking/@american_classic/pot-roast-with-carrots-and-potatoes)*