Best Ever Pot Roast with Carrots and Potatoes

Ingredients

• 1.59 kg (3½ lb)chuck roast
• 2 tablespoons (30 ml)olive oil
• 1 tablespoon (about 14 g)butter
• 2 largeonions, halved and thickly sliced
• 480–960 ml (2–4 cups)beef stock
• 4 clovesgarlic, minced
• 2 tablespoons (30 ml)Worcestershire sauce
• 5 sprigsfresh thyme
• 1 sprigrosemary
• 454 g (16 oz)baby carrots
• 680 g (1½ lb)Yukon Gold potatoes, quartered
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Heat the oven

   Set a shelf in the centre of the oven and preheat it to 135°C (275°F). Put the chuck roast on a flat surface and season it generously with salt and pepper.

2. 2

   Brown the ingredients

   Heat a large, heavy-based, oven-safe casserole over high heat and add 1 tablespoon of the olive oil. Once the oil is hot and shimmering, add the onions and cook for 2–3 minutes, until browned, then transfer them to a plate. Add the remaining 1 tablespoon of olive oil and the butter to the casserole. Sear the meat for 1 minute on each side, until browned, then transfer it to a plate.

3. 3

   Deglaze and roast

   Pour 240 ml (1 cup) of beef stock into the casserole with the garlic and Worcestershire sauce. Whisk and scrape the base to loosen the browned bits. Return the roast and onions to the pot, add the garlic, then pour in enough stock to come halfway up the meat; about 480 ml (2 cups) is suggested. Add the thyme and rosemary, cover, and cook in the oven for 1 hour 15 minutes for a 1.36 kg (3 lb) roast or 2 hours 15 minutes for a 1.81 kg (4 lb) roast.

4. 4

   Add vegetables

   Add the carrots and potatoes and cook, covered, for a further 1 hour 45 minutes. Check the vegetables by piercing them with a knife, then remove the pot from the oven and leave it to rest for 5 minutes before serving.

What is pot roast?

Pot roast is a method of slowly cooking a substantial cut of beef in a covered pot with liquid until it becomes tender. It is a familiar home-style supper in the United States, often served with the vegetables cooked alongside the meat.

Here, chuck roast is paired with onions, carrots and potatoes, while herbs and Worcestershire sauce add savoury depth to the cooking liquid.

Nutrition and macros by portion

The nutrition label shows one serving as written: 428 calories, 47g protein, 24g carbs, 15g fat.

The potatoes and carrots provide most of the carbohydrates, while the chuck roast supplies most of the protein. The beef and olive oil contribute much of the fat. Serve with extra vegetables or a crisp green salad to balance the plate.

Why chuck roast works

Chuck: this cut suits slow, moist cooking, which gives its connective tissue time to soften. Choose a piece that fits comfortably in the casserole with room for the vegetables later.

Vegetables: Yukon Gold potatoes hold their shape well during a long braise, while baby carrots save peeling and cutting time.

Build flavour in the pot

Onions: browning them first adds colour and a deeper savoury flavour to the cooking liquid. Set them aside while you sear the beef.

Fond: the browned bits on the casserole base are worth keeping. Scraping them into the stock, garlic and Worcestershire sauce incorporates their flavour into the braise.

Keep the roast partly covered

Liquid level: pour in enough beef stock to reach halfway up the meat rather than submerging it. The recipe suggests about 480 ml (2 cups), though the amount depends on the size of the pot and roast.

Lid: keep the casserole covered during cooking so the meat braises gently and the pot does not dry out.

Check tenderness and timing

Timing: the recipe gives different initial cooking times for 1.36 kg (3 lb) and 1.81 kg (4 lb) roasts, followed by 1 hour 45 minutes with the vegetables. The listed 1.59 kg (3½ lb) roast falls between those examples.

Doneness: check that the carrots and potatoes are easily pierced with a knife. The roast should be tender enough to pull apart; give it more oven time if it is still firm.

Serve it with the cooking juices

Rest the pot for 5 minutes after it comes out of the oven, then serve the beef with the carrots, potatoes and onions. Spoon some of the savoury cooking liquid over each portion.

For a lighter-feeling plate, serve a smaller amount of potato alongside extra carrots. Crusty bread is another option for soaking up the juices.

Recipe notes & tips

• Pat the roast dry before seasoning to help it brown in the hot pot.
• Brown the onions and meat in batches if the casserole is crowded.
• Keep the stock at about halfway up the roast rather than covering it completely.
• Use a knife to check the vegetables near the end of cooking.
• Let the roast rest for 5 minutes before serving.

Variations

• Add parsnips: swap some of the carrots for peeled parsnips cut into chunks.
• Use different herbs: replace the thyme or rosemary with the other in a similar amount.
• Add mushrooms: stir them into the pot with the carrots and potatoes.
• Thicken the juices: simmer them separately after cooking until reduced to your liking.
• Serve with greens: add steamed green beans or cabbage alongside the roast.

Common mistakes to avoid

• Skipping the sear: browning builds flavour, so let each side colour before moving the meat.
• Crowding the onions: they may soften rather than brown; use a roomy casserole or cook them in batches.
• Adding too much stock: the roast should be partly covered, not submerged.
• Using a tight-fitting lid poorly: keep the pot covered throughout the oven cooking so it retains moisture.
• Serving too soon: give the roast its stated 5-minute rest before serving.

How to store

Refrigerate leftover beef and vegetables in a covered container with some cooking liquid for up to 3 days. Reheat gently in a covered pan over a low heat, adding a splash of stock if needed, or warm in the microwave until piping hot.

Frequently asked questions