Ingredients You’ll Need
- 3–4 lbs beef chuck roast
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4–5 carrots, peeled and cut into chunks
- 4–5 potatoes, peeled and cut into chunks
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp tomato paste (optional, for richer flavor)
- 2 tbsp cornstarch + 2 tbsp water (for thickening gravy)
Tools You’ll Need
Slow cooker or large Dutch oven with lid, large skillet, tongs, cutting board + knife, measuring cups/spoons, small bowl for slurry, saucepan (for gravy).
How to Make Pot Roast with Carrots, Potatoes & Gravy
- Season like you mean it. Pat the roast dry, then season all over with salt and pepper. Because of that quick step, you’ll get flavor in every bite, not just in the gravy.
- Sear for that “wow” flavor. Heat olive oil in a large skillet over medium-high heat. Then sear the roast on all sides until deeply browned. After that, set it aside. (Yes, it splatters a little. Still worth it.)
- Build a veggie base. In your slow cooker or Dutch oven, layer onion and garlic first. Next, add carrots and potatoes. This keeps the vegetables cozy under the roast, so they soak up all the savory juices.
- Add the roast and the good stuff. Place the seared roast on top of the vegetables. Then pour in beef broth and Worcestershire sauce. If you’re using tomato paste, stir it into the broth first so it dissolves smoothly. Finally, sprinkle thyme and rosemary over everything.
- Cook low and slow.
- Slow Cooker: Cover and cook on low 8–10 hours or high 4–5 hours.
- Oven: Cover and bake at 325°F (163°C) for 3–4 hours.
Either way, cook until the roast feels fork-tender and practically pulls apart.
- Make the gravy (the best part). Remove the roast and vegetables. Pour the cooking liquid into a saucepan. Mix cornstarch with water, then whisk it into the liquid. Bring to a boil, then reduce to a simmer until thick and glossy.
- Serve it cozy-style. Shred the roast slightly (or slice it if you prefer). Then plate it with carrots and potatoes, and pour gravy over the top. Don’t be shy—this is a gravy-friendly household.
What Makes This Recipe Special
- Deep, savory flavor thanks to the sear + slow cook combo
- Low effort, big payoff, so it feels fancy without being fussy
- A full meal in one pot, which means fewer dishes later
- Viral-level cozy, because tender beef + rich gravy always wins
Quick Table: Easy Ingredient Swaps
| If you don’t have… | Swap with… | Quick tip |
|---|---|---|
| Chuck roast | Brisket or bottom round | Chuck stays juiciest, but both work. |
| Worcestershire sauce | Soy sauce (1 tbsp) + a squeeze of lemon | You’ll still get that savory depth. |
| Cornstarch | Flour slurry | Use 3 tbsp flour + 3 tbsp water. |
| Tomato paste | A splash of balsamic vinegar | Adds richness with a subtle tang. |
What to Serve With It
Even though this Pot Roast with Carrots, Potatoes & Gravy is already a full meal, a few extras make it feel extra special. So, if you want to lean into the cozy vibe, try one of these:
- Buttery dinner rolls or crusty bread for “gravy cleanup” (mandatory, in my opinion).
- A crunchy chopped salad with a tangy vinaigrette, because that fresh bite balances the richness perfectly.
- A fun sandwich remix tomorrow: pile leftover pot roast onto toasted rolls and dip it like a French dip. If you love that idea, you’ll probably enjoy Crock Pot French Dip Heavenly too.
Tips for Perfect Results
- Sear darker than you think. That brown crust becomes flavor in the broth, and later, in the gravy.
- Cut veggies big. Chunky carrots and potatoes hold their shape and still get tender.
- Let the roast rest. Give it 10 minutes before shredding or slicing, and it stays juicier.
Storage Instructions
Refrigerate leftovers in airtight containers for up to 4 days. Freeze portions (beef + gravy together is best) for up to 3 months. Reheat gently on the stove with a splash of broth, or microwave in short bursts, stirring the gravy in between so it stays smooth.
FAQ
1) What’s the best cut for Pot Roast with Carrots, Potatoes & Gravy? Beef chuck roast is the go-to because it turns tender and flavorful during slow cooking, which is exactly what you want for Pot Roast with Carrots, Potatoes & Gravy.
2) Do I have to sear the roast first? You don’t have to, but you’ll get a richer, roastier flavor if you do. Since it only takes a few minutes, it’s the fastest “upgrade” for Pot Roast with Carrots, Potatoes & Gravy.
3) Why is my pot roast tough instead of tender? Usually, it just needs more time. Pot roast gets tender when connective tissue breaks down, so keep cooking until it pulls apart easily.
4) When should I add the potatoes and carrots? Add them at the start in big chunks. That way, they cook in the flavorful liquid and still hold up by the time your Pot Roast with Carrots, Potatoes & Gravy is done.
5) How do I thicken gravy without lumps? Always whisk the cornstarch and water first, then whisk that slurry into simmering liquid. After that, it thickens quickly and stays silky.
6) Can I use the leftovers in other meals? Absolutely. Shred the beef for sandwiches, tacos, or cozy bowls. For more slow-cooker comfort inspiration, check out Slow Cooker Beef and Noodles.
More Cozy Dinner Ideas From Best Homemade Recipes
If you’re on a comfort-food streak (same), these are perfect next clicks: Perfect French Onion Pot Roast for another cozy roast twist, and Best Slow Cooker Garlic Butter Beef Potatoes when you want tender beef with big flavor and minimal work.
Conclusion
Now you’ve got everything you need to make Pot Roast with Carrots, Potatoes & Gravy like a pro—without stressing. So go ahead: sear it, set it, and let the slow magic happen. Then snap a pic, share it on TikTok or IG, and tag your “cozy dinner” moment. And if you try it, drop a comment with your favorite twist (extra garlic? tomato paste? more gravy?).
Pot Roast with Carrots, Potatoes & Gravy: 7 Easy Steps to Fall-Apart Cozy Comfort
Equipment
- Slow cooker or Dutch oven with lid
- Large skillet
- Tongs
- Cutting board and sharp knife
- Measuring cups and spoons
- small bowl (for slurry)
- Saucepan (for gravy)
Ingredients
- 3–4 lbs beef chuck roast
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4–5 carrots, peeled and cut into chunks
- 4–5 potatoes, peeled and cut into chunks
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp tomato paste (optional, for richer flavor)
- 2 tbsp cornstarch
- 2 tbsp water (for cornstarch slurry)
Instructions
- Pat the beef roast dry and season all over with salt and pepper for deep flavor.
- Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides until well browned. Set aside.
- Place onion and garlic at the bottom of your slow cooker or Dutch oven. Add carrots and potatoes next.
- Place the seared roast on top. Stir tomato paste into broth (if using), then pour over roast. Add Worcestershire, thyme, and rosemary.
- Cover and cook: in a slow cooker on low for 8–10 hours (or high 4–5 hours), or in the oven at 325°F for 3–4 hours, until beef is fork-tender.
- Remove roast and vegetables. Pour cooking liquid into a saucepan. Mix cornstarch and water to make a slurry, whisk into the liquid, and simmer until thickened.
- Shred or slice roast. Plate with carrots and potatoes, then ladle over warm gravy. Garnish with fresh parsley if desired.
