There’s something deeply comforting about a classic slow-cooked beef pot roast simmering away, filling your home with rich, savory aromas that promise a hearty and satisfying meal. This timeless dish is perfect for cozy family dinners, Sunday gatherings, or special occasions where warmth and comfort are the heart of the table. Whether it’s a chilly autumn evening or a lazy weekend afternoon, a pot roast embodies the essence of home-cooked tradition — simple ingredients, slow cooking, and deep flavors.
Inspired by generations of family recipes and rustic farmhouse cooking, this beef pot roast with carrots and potatoes brings together tender, fall-apart beef, perfectly cooked vegetables, and a deeply flavorful gravy. It’s a recipe that not only nourishes but creates memories — the kind that linger long after the last bite.
Why You’ll Love This Recipe
The beauty of this slow-cooked beef pot roast lies in its simplicity and depth of flavor. With just a few everyday ingredients and a bit of patience, you’ll have a meal that feels like pure comfort. Here’s why it’s a must-try:
-
Incredibly tender beef: The long, gentle cooking process transforms a tough cut of beef into juicy, fork-tender perfection.
-
Rich, flavorful gravy: The broth, herbs, and natural beef juices combine to create a luscious, savory sauce.
-
Perfectly cooked vegetables: Carrots and potatoes soak up the roast’s juices, giving every bite a melt-in-your-mouth texture.
-
Effortless cooking: The slow cooker or oven does all the work, allowing you to enjoy your day while dinner cooks itself.
-
Family-friendly meal: Loved by both kids and adults, this dish is ideal for gatherings or weeknight comfort.
Ingredients
For the Beef Roast
-
3–4 pounds chuck roast (or shoulder roast)
-
2 tablespoons olive oil
-
1 teaspoon salt (adjust to taste)
-
½ teaspoon black pepper
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 teaspoon dried thyme
-
1 teaspoon dried rosemary
For the Vegetables
-
4 large carrots, peeled and cut into chunks
-
4 medium potatoes, peeled and quartered
-
2 celery stalks, chopped
-
1 large yellow onion, sliced
For the Gravy
-
3 cups beef broth (low-sodium recommended)
-
2 tablespoons tomato paste
-
3 tablespoons flour or cornstarch (for thickening)
-
2 tablespoons butter (optional for richness)
Optional Garnish
-
Fresh parsley, chopped
Directions
1. Prepare the Beef
Pat the chuck roast dry with paper towels to help it sear properly. Season it generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary. Let the meat rest for about 10–15 minutes to absorb the flavors.
2. Sear for Flavor
Heat olive oil in a large skillet over medium-high heat. Once hot, sear the beef roast on all sides until a rich brown crust forms — about 3–4 minutes per side. This step locks in flavor and gives the final dish a beautiful depth.
3. Prepare the Slow Cooker
Add the carrots, potatoes, celery, and onions to the bottom of your slow cooker. Place the seared beef roast on top of the vegetables, ensuring it sits evenly.
4. Make the Cooking Liquid
In a bowl, whisk together beef broth and tomato paste until well combined. Pour this mixture over the roast and vegetables. The liquid should reach about halfway up the sides of the meat.
5. Slow Cook to Perfection
Cover and cook on low for 8–9 hours or high for 4–5 hours, until the beef is fork-tender and the vegetables are cooked through. The longer and slower it cooks, the more tender and flavorful it becomes.
6. Thicken the Gravy
Remove the beef and vegetables from the slow cooker and set them aside on a platter, keeping them warm. Pour the cooking liquid into a saucepan and bring to a gentle simmer. In a small bowl, whisk the flour (or cornstarch) with a few tablespoons of water to create a slurry. Stir it into the simmering liquid until thickened to your desired consistency. Stir in butter for added richness if desired.
7. Serve and Enjoy
Slice or shred the roast and arrange it on a serving platter with the carrots and potatoes. Drizzle with the warm, savory gravy and garnish with fresh parsley for a beautiful finish.
Prep Time, Cook Time, Total Time, Yield
-
Prep Time: 20 minutes
-
Cook Time: 8 hours (slow cooker on low)
-
Total Time: 8 hours 20 minutes
-
Yield: Serves 6–8
Notes
-
For a deeper flavor, sear the vegetables lightly before adding them to the slow cooker.
-
If you prefer a richer gravy, substitute half of the beef broth with unsalted beef stock for a more intense taste.
-
This recipe can also be made in the oven: Place all ingredients in a covered roasting pan or Dutch oven and bake at 325°F (160°C) for 3½–4 hours.
-
Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months. The flavors often deepen overnight, making it even better the next day.
Tips for the Perfect Pot Roast
Creating a tender and flavorful pot roast is an art that comes down to a few essential techniques. Here’s how to make it perfect every time:
-
Choose the right cut: Chuck roast or shoulder roast is ideal because they have enough marbling to stay moist during long cooking times.
-
Don’t skip searing: Browning the meat before slow cooking adds a rich layer of flavor that you can’t get from simmering alone.
-
Layer smartly: Always place vegetables on the bottom so they soak in the juices and stay tender without becoming mushy.
-
Low and slow: The key to a tender pot roast is patience. Cooking it slowly breaks down the tough connective tissues in the beef, resulting in a melt-in-your-mouth texture.
-
Adjust seasoning at the end: Taste the gravy before serving — sometimes a touch more salt or a sprinkle of herbs can make the flavors pop.
Serving Suggestions
While this beef pot roast is a complete meal on its own, you can elevate it with a few complementary sides or garnishes:
-
Warm dinner rolls or buttermilk biscuits to soak up the gravy.
-
A fresh green salad or steamed green beans for balance.
-
Mashed cauliflower or buttered corn for an extra comforting touch.
-
Sprinkle with fresh herbs like thyme or parsley before serving for color and brightness.
For family gatherings, serve the roast family-style in a large dish — the visual of tender beef surrounded by golden potatoes and orange carrots creates a stunning centerpiece.
How to Store and Reheat
Storing:
-
Allow leftovers to cool completely before transferring them to airtight containers.
-
Refrigerate for up to 4 days or freeze for up to 2 months.
Reheating:
-
Reheat gently on the stovetop over low heat with a splash of broth to keep the meat moist.
-
If reheating from frozen, thaw overnight in the fridge before warming.
The flavors often become even more pronounced after resting overnight, making it a fantastic make-ahead meal for busy weeks.
Variations
While the traditional beef pot roast with carrots and potatoes is unbeatable, there are several ways to personalize it:
-
Add mushrooms: For a deep, earthy flavor, add sliced mushrooms during the last two hours of cooking.
-
Use sweet potatoes: Swap regular potatoes for sweet potatoes for a touch of natural sweetness.
-
Add pearl onions: They add a subtle sweetness and pair beautifully with the savory beef.
-
Try herbs like sage or oregano: These add a different layer of aroma and taste.
-
Make it gluten-free: Use cornstarch instead of flour to thicken the gravy.
Health Benefits of Slow-Cooked Pot Roast
This dish is not just delicious — it’s also nutritionally balanced when enjoyed in moderation.
-
Beef provides high-quality protein, iron, and essential nutrients that support energy and muscle health.
-
Carrots offer beta-carotene and antioxidants for healthy vision and immune support.
-
Potatoes deliver complex carbohydrates and potassium, which are important for heart and nerve function.
-
The slow-cooking process helps retain nutrients while enhancing natural flavors without the need for excess oil or additives.
It’s a wholesome, satisfying meal that keeps you full and nourished for hours.
Frequently Asked Questions
1. Can I use a different cut of beef?
Yes. While chuck roast is the most popular choice for its perfect balance of marbling and flavor, it’s not the only option. You can also use brisket, bottom round, or shoulder roast with great results. Brisket gives a deeper, slightly smoky flavor and slices beautifully once cooked, while round roast offers a leaner option if you prefer less fat. However, keep in mind that leaner cuts tend to be firmer and may not “fall apart” as easily. To achieve that melt-in-your-mouth texture, you’ll need to extend the cooking time slightly and ensure there’s enough liquid to keep the meat moist. No matter which cut you choose, slow, gentle cooking is key — it allows the connective tissues to break down, transforming even tough cuts into tender perfection.
2. Can I make this recipe in the oven instead of a slow cooker?
Absolutely. If you don’t have a slow cooker or prefer the classic oven-roasted method, you can prepare this pot roast using a Dutch oven or heavy-duty roasting pan. Begin by searing the beef on all sides to develop flavor, then layer your vegetables underneath the roast. Pour the broth and seasonings over the top, cover tightly with a lid or aluminum foil, and roast in the oven at 325°F (160°C) for about 3½ to 4 hours, depending on the size of your beef. You’ll know it’s ready when the meat is fork-tender and easily pulls apart. The oven method gives the roast a slightly caramelized edge and allows the gravy to thicken naturally while it cooks. It’s a fantastic alternative for anyone who loves that traditional, home-style oven aroma filling the kitchen.
3. How do I keep my vegetables from getting mushy?
The key to perfectly tender — not mushy — vegetables lies in timing and size. Cut your carrots and potatoes into large, even chunks so they cook at the same rate as the beef. Place them at the bottom of the slow cooker, where they’ll simmer gently in the flavorful juices without breaking down too quickly. Cooking on low heat is essential for maintaining their shape and texture. If you like your vegetables firmer, you can even add them halfway through the cooking process. Another trick is to choose waxy potatoes (like Yukon Gold or red potatoes) instead of starchy varieties, as they hold their form better during long cooking times. These small adjustments make a big difference in achieving that perfect balance of tender beef and hearty vegetables.
4. Can I add other vegetables to the roast?
Definitely. This recipe is wonderfully adaptable and welcomes all kinds of vegetables depending on your taste and the season. For a rustic, hearty flavor, add parsnips, turnips, or rutabaga, which bring a subtle sweetness that complements the savory beef. Mushrooms are another great addition — their earthy flavor deepens the gravy and adds a rich, umami note. If you’re cooking for a more colorful presentation, consider tossing in green beans, peas, or bell peppers during the last hour of cooking to preserve their texture and vibrant color. You can even include leeks or pearl onions for a sweeter, more aromatic twist. The beauty of a slow-cooked pot roast is its versatility — you can easily customize it with your favorite vegetables to make it your own while still keeping that comforting, traditional essence intact.
Print
Slow-Cooked Beef Pot Roast with Carrots and Potatoes Recipe
- Total Time: 8 hours 20 minutes
- Yield: 6–8 servings 1x
Description
This comforting slow-cooked beef pot roast is a timeless classic, filled with rich, savory flavors that make it perfect for family dinners or cozy weekends at home. Tender beef, hearty carrots, and soft potatoes simmer slowly together, creating a satisfying meal that warms both heart and home.
Ingredients
3–4 pounds chuck roast (or shoulder roast)
2 tablespoons olive oil
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 large carrots, peeled and cut into chunks
4 medium potatoes, peeled and quartered
2 celery stalks, chopped
1 large yellow onion, sliced
3 cups beef broth (low-sodium)
2 tablespoons tomato paste
3 tablespoons flour or cornstarch (for thickening)
2 tablespoons butter (optional for richness)
Fresh parsley, chopped (for garnish)
Instructions
-
Pat the beef roast dry and season it generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary. Let it rest for 10–15 minutes.
-
Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 3–4 minutes per side.
-
Place the carrots, potatoes, celery, and onions at the bottom of the slow cooker. Set the seared roast on top of the vegetables.
-
Whisk together beef broth and tomato paste in a bowl, then pour it over the roast and vegetables.
-
Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the beef is fork-tender and the vegetables are cooked through.
-
Remove the roast and vegetables from the slow cooker. Pour the remaining cooking liquid into a saucepan and bring to a simmer.
-
In a small bowl, whisk flour or cornstarch with a few tablespoons of water to make a slurry. Stir it into the simmering liquid until thickened. Add butter for extra richness if desired.
-
Slice or shred the roast and serve it with the vegetables, drizzled with the warm gravy. Garnish with fresh parsley.
Notes
For richer flavor, sear both the beef and vegetables before slow cooking.
If using the oven instead of a slow cooker, bake the covered roast at 325°F (160°C) for about 3½–4 hours.
Leftovers taste even better the next day and can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
Use cornstarch instead of flour to make the recipe gluten-free.
Waxy potatoes like Yukon Gold hold their texture better during long cooking.
- Prep Time: 20 minutes
- Cook Time: 8 hours
