Here’s a classic Pot Roast with Potatoes and Carrots recipe — cozy, tender, and loaded with flavor. It’s the kind of comforting dish that fills the whole house with an irresistible aroma. 😋😍
🥘 Tender Pot Roast with Potatoes and Carrots
🍽 Serves: 6
⏱ Total Time: 3.5 to 4 hours
👩🍳 Method: Oven-baked (or slow cooker option below)
🛒 Ingredients:
- 3–4 lb chuck roast (or rump roast)
- Salt & freshly ground black pepper, to taste
- 2 tbsp olive oil (or vegetable oil)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste (optional for depth)
- 1 tbsp Worcestershire sauce
- 3 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1.5 lb baby potatoes (or quartered Yukon golds)
- 4–5 large carrots, cut into chunks
- 2 tbsp cornstarch + 2 tbsp water (optional, for thickening)