Potato Potato Pot Roast

Get ready to experience comfort food at its finest with this hearty and flavor-packed Potato Potato Pot Roast! This slow-cooked masterpiece combines tender, fall-apart chuck roast with a rustic medley of gold and red potatoes, sweet carrots, and aromatic herbs like thyme and bay leaves, all simmered together in a rich and savory beef broth infused with Worcestershire sauce and garlic. The magic happens as the flavors meld over hours of gentle cooking, creating a melt-in-your-mouth roast and perfectly soft vegetables. A silky homemade gravy made from the pot’s luscious drippings pulls this dish together, making it the perfect centerpiece for a cozy family dinner or special occasion. Serve it up with crusty bread to soak up every last drop of that incredible sauce! Keywords: pot roast, comforting dinner recipe, slow-cooked beef, potato and carrot roast, homemade beef gravy.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 lb Chuck roast
• 1.5 tsp Salt
• 1 tsp Black pepper
• 2 tbsp Olive oil
• 1 large Yellow onion
• 3 cloves Minced garlic
• 2 cups Beef broth
• 2 tbsp Worcestershire sauce
• 6 sprigs Fresh thyme
• 2 Bay leaves
• 1.5 lb Gold potatoes
• 1.5 lb Red potatoes
• 4 medium Carrots
• 2 tbsp All-purpose flour
• 0.25 cup Water

Directions

Step 1

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

Step 2

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

Step 3

Sear the chuck roast in the hot oil for 3-4 minutes on each side until well-browned. Remove from the pot and set aside.

Step 4

Dice the yellow onion and add it to the pot, sautéing for 3-4 minutes until softened.

Step 5

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 6

Deglaze the pot by pouring in the beef broth, scraping up any browned bits from the bottom.

Step 7

Add the Worcestershire sauce, fresh thyme, and bay leaves to the pot. Stir to combine.

Step 8

Return the seared chuck roast to the pot.

Step 9

Cover the pot with its lid and reduce the heat to low. Simmer for 2 hours, flipping the roast once halfway through.

Step 10

While the roast is braising, wash and cut the gold and red potatoes into halves or quarters depending on size.

Step 11

Peel the carrots and cut them into 2-inch pieces.

Step 12

After 2 hours of cooking, add the potatoes and carrots to the pot around the roast.

Step 13

Recover the pot and continue cooking for another 1.5-2 hours, or until the beef is tender and the vegetables are soft.

Step 14

Remove the roast and vegetables from the pot and set them aside on a serving platter, tented with foil to keep warm.

Step 15

To make the gravy, mix the all-purpose flour and water in a small bowl to form a slurry.

Step 16

Stir the slurry into the pot juices, cooking and whisking over medium heat until the gravy thickens, about 3-4 minutes. Adjust seasoning with additional salt and pepper if needed.

Step 17

Serve the roast sliced, surrounded by the potatoes, carrots, and topped with the rich gravy.

Nutrition Facts

Serving size	(3769.1g)

Amount per serving	% Daily Value*
Calories	4708.2

Total Fat 214.1g	0%
Saturated Fat 82.4g	0%
Polyunsaturated Fat 13.6g
Cholesterol 1251.9mg	0%
Sodium 11191.2mg	0%
Total Carbohydrate 320.2g	0%
Dietary Fiber 37.3g	0%
Total Sugars 39.2g
Protein 393.5g	0%

Vitamin D 54.4IU	0%
Calcium 567.6mg	0%
Iron 60.8mg	0%
Potassium 11278.0mg	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: 40.3%

Protein: 32.9%

Carbs: 26.8%