Pot Roast with Carrots, Potatoes & Gravy: 7 Easy Steps to Fall-Apart Cozy Comfort
This fall-apart Pot Roast with Carrots, Potatoes & Gravy is the ultimate cozy comfort meal. Made with chuck roast, root vegetables, and a savory slow-cooked gravy, it's perfect for any night that calls for a little extra warmth.
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.