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.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Season the beef chuck roast on all sides with the salt and black pepper.

Step 3

Heat olive oil in a large oven-safe Dutch oven or pot over medium-high heat.

Step 4

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.

Step 5

Peel and chop the onion into large pieces. Mince the garlic.

Step 6

In the same pot, lower the heat to medium and add the onions. Cook for 3-4 minutes until softened.

Step 7

Add the minced garlic and cook for an additional minute, stirring constantly to avoid burning.

Step 8

Stir in the tomato paste and cook for 1-2 minutes to caramelize the sugars.

Step 9

Pour in the beef broth and deglaze the bottom of the pot by scraping the browned bits with a wooden spoon.

Step 10

Return the roast to the pot. Add the rosemary and thyme sprigs on top of the roast.

Step 11

Cover the pot with a lid and transfer it to the preheated oven. Roast for 1.5 hours.

Step 12

Meanwhile, peel and chop the carrots into large chunks. Leave the baby potatoes whole, or halve them if they are larger.

Step 13

After 1.5 hours of cooking, remove the pot from the oven and add the carrots and potatoes around the roast.

Step 14

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.

Step 15

Remove from the oven and discard the rosemary and thyme sprigs.

Step 16

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

Serving size	(3282.5g)

Amount per serving	% Daily Value*
Calories	4440.9

Total Fat 303.0g	0%
Saturated Fat 114.2g	0%
Polyunsaturated Fat 3.1g
Cholesterol 1020.6mg	0%
Sodium 8500.9mg	0%
Total Carbohydrate 173.6g	0%
Dietary Fiber 23.0g	0%
Total Sugars 28.5g
Protein 273.6g	0%

Vitamin D 0IU	0%
Calcium 457.2mg	0%
Iron 45.2mg	0%
Potassium 8529.0mg	0%

*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.

Source of Calories

Fat: 60.4%

Protein: 24.2%

Carbs: 15.4%