𝗣𝗼𝘁 𝗥𝗼𝗮𝘀𝘁 𝘄𝗶𝘁𝗵 𝗣𝗼𝘁𝗮𝘁𝗼𝗲𝘀 𝗮𝗻𝗱 𝗖𝗮𝗿𝗿𝗼𝘁𝘀

Here’s a classic Pot Roast with Potatoes and Carrots—old-fashioned, comforting, and easy to make.

🥩 Pot Roast with Potatoes and Carrots

Ingredients

• 3–4 lb beef chuck roast
• 2 tbsp oil
• 1 large onion, sliced
• 4 carrots, cut into chunks
• 4 potatoes, cut into chunks
• 3 cups beef broth
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• 1 bay leaf
• Optional: 2 cloves garlic, smashed

Instructions

1. Preheat oven to 325°F (165°C).
2. Season & sear
   Season roast with salt and pepper. Heat oil in a Dutch oven and sear the roast on all sides until browned.
3. Add vegetables
   Add onion, carrots, potatoes, and garlic around the roast.
4. Add liquid
   Pour in beef broth and add bay leaf and paprika. Liquid should come halfway up the roast.
5. Cook low & slow
   Cover and bake for 3–4 hours, until the meat is fork-tender.
6. Serve
   Remove bay leaf. Slice or shred the roast and spoon juices over the meat and vegetables.

Tips for Best Flavor

• Chuck roast works best for tenderness
• Don’t rush—low heat is key
• Tastes even better the next day

Serving Ideas

• With buttered bread or rolls
• Over mashed potatoes
• With green beans or peas

If you’d like, I can also give you a slow-cooker version, pressure cooker version, or show how to make a thick gravy from the juices.