Yo fam! If you’re craving a cozy, home-cooked meal that smells like a hug, this Roast with Carrots and Potatoes is it.
Juicy beef, tender veggies, and a rich, savory gravy—total perfection. Let’s get roasting!
Ingredients
Here’s what you’ll need for this delicious one-pan wonder:
- 3 lb beef chuck roast
- 1 tbsp olive oil
- Salt and pepper (to taste)
- 1 onion, chopped
- 4 garlic cloves, minced
- 4 large carrots, peeled and chopped
- 4 medium potatoes, chopped (any kind you like)
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp thyme (dried or fresh)
- 1 tsp rosemary (dried or fresh)
How to Make Roast with Carrots and Potatoes
- Preheat the oven: Set it to 325°F (163°C) so everything roasts to perfection.
Sear the roast: Heat olive oil in a big pot or Dutch oven over medium-high heat. Season the roast with salt and pepper, then sear it on all sides until browned (about 4-5 minutes per side).
Add the veggies: Toss in the onions and garlic, let them sauté for a minute. Then add carrots and potatoes around the roast.
Make the magic sauce: Pour in the beef broth and Worcestershire sauce. Sprinkle thyme and rosemary over everything.
Roast it up: Cover the pot with a lid or foil and pop it in the oven. Let it roast for 3-4 hours until the beef is fork-tender and the veggies are soft.
Serve and enjoy: Shred the roast, mix it with the veggies, and drizzle all that savory gravy on top. It’s SO good!