Classic Slow-Cooked Pot Roast with Glazed Baby Potatoes and Carrots

There’s a reason pot roast is a timeless classic. It’s the epitome of comfort food: deeply savory, incredibly tender, and capable of filling your home with the most wonderful aromas. This recipe takes a humble chuck roast and transforms it through slow, gentle cooking into a melt-in-your-mouth experience, complemented perfectly by sweet, glazed baby potatoes and carrots. It’s a truly satisfying meal that promises warmth and flavor in every bite.

Why I Love This Recipe

This Classic Slow-Cooked Pot Roast is one of my all-time favorite cold-weather meals here in Marion, South Carolina. What I absolutely adore about it is how the patience of slow cooking yields such incredible tenderness in the beef; it literally falls apart with a fork. The rich, savory gravy created by the braising liquid is pure gold, soaking into every piece of meat. And pairing it with those sweet, glazed, and slightly crisp roasted vegetables? It’s a match made in heaven. It feels wonderfully indulgent and impressive, yet the actual hands-on time is minimal. It’s the perfect dish for a Sunday family dinner or when you want a meal that feels like a warm hug.

Ingredients

Here’s what you’ll need to create this incredibly comforting and flavorful Classic Slow-Cooked Pot Roast:

For the Pot Roast:

• 3–4 lb chuck roast
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional, or substitute with more beef broth)
• 2 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme

For the Vegetables:

• 1.5 lbs baby potatoes, halved
• 4–5 large carrots, peeled and cut into chunks
• 2 tbsp olive oil or melted butter
• Salt and pepper, to taste
• 1 tbsp fresh thyme, chopped

Swaps and Notes

• Chuck Roast: This cut is ideal for pot roast due to its marbling and ability to become incredibly tender with slow cooking. You can also use a beef round roast or brisket, but cooking times may vary.
• Red Wine: A dry red wine like Cabernet Sauvignon or Merlot adds a wonderful depth of flavor. If you prefer not to use alcohol, simply substitute with an equal amount of beef broth.
• Herbs: Fresh rosemary and thyme are highly recommended for their robust aromas. If using dried herbs, reduce the amount to about 1 teaspoon each.
• Tomato Paste: This small addition contributes a rich, concentrated umami flavor to the gravy. Don’t skip it!
• Vegetables: While baby potatoes and carrots are classic, feel free to add other root vegetables like parsnips or sweet potatoes. Ensure they are cut into similar sizes for even roasting.
• Glazing Veggies: Roasting the vegetables separately at a higher temperature ensures they get beautifully golden and slightly crispy, rather than just soft when cooked directly with the roast.

Instructions

Let’s get this glorious Classic Slow-Cooked Pot Roast cooking!

1. Preheat Oven: Preheat your oven to 300°F (150°C).
2. Sear the Roast: Pat the chuck roast thoroughly dry with paper towels. Season generously on all sides with saltand pepper. In a large, oven-safe Dutch oven, heat the 2 tablespoons olive oil over medium-high heat until shimmering. Carefully place the seasoned roast in the hot pan and sear on all sides until deeply browned and caramelized, about 3–4 minutes per side. Remove the roast from the pot and set it aside.
3. Sauté Aromatics: In the same pot, reduce the heat to medium. Add the sliced large onion and cook for about 5 minutes, stirring occasionally, until it softens and begins to turn translucent. Stir in the minced garlic and tomato paste, cooking for just 1 minute until fragrant.
4. Deglaze & Build Braising Liquid: Pour in the 2 cups beef broth and 1 cup red wine (if using). Use a wooden spoon to scrape up any browned bits from the bottom of the pot—this is where a lot of flavor lives! Stir in the Worcestershire sauce.
5. Return Roast & Simmer: Return the seared roast to the pot, nestling it into the liquid and onions. Add the fresh rosemary and thyme sprigs. The liquid should come about halfway up the sides of the roast.
6. Slow Cook in Oven: Cover the Dutch oven tightly with its lid. Transfer it to the preheated oven. Cook for 3 to 3.5 hours, or until the beef is incredibly fork-tender and easily pulls apart. The exact time will depend on the thickness of your roast.
7. Roast the Vegetables: About 1 hour before the roast is expected to be done, prepare your vegetables. In a large bowl, toss the 1.5 lbs baby potatoes (halved) and 4–5 large carrots (cut into chunks) with 2 tablespoons olive oil or melted butter. Season generously with salt, pepper, and 1 tablespoon fresh chopped thyme. Spread the seasoned vegetables in a single layer on a large baking sheet. Roast them in a separate oven (or at the same time if your oven allows dual temperatures; if not, you can simply add them to the Dutch oven with the roast during the last hour, but they won’t be as “glazed and crisp”) at 400°F (200°C) for 40–45 minutes, or until they are golden brown, tender inside, and slightly crisp on the edges, flipping halfway through.
8. Rest and Serve: Carefully remove the pot roast from the oven. Let it rest in the pot, covered, for 10 minutes before transferring it to a cutting board for slicing or shredding with two forks.
9. Plate and Garnish: Serve the tender pot roast slices or shredded meat on a large plate or platter, surrounded by the beautifully glazed roasted potatoes and carrots. Spoon the rich pan juices generously over the top of the roast and vegetables. Garnish with a few more fresh thyme sprigs if desired.

Tips for Success

• Dry the Roast: Patting the chuck roast thoroughly dry before searing is essential for achieving a good, flavorful crust. Moisture prevents browning.
• Don’t Skip Searing: Searing the roast develops deep, savory flavors (the Maillard reaction) that are crucial to a delicious pot roast.
• Low and Slow: The low oven temperature and long cooking time are key to transforming a tough chuck roast into fork-tender perfection.
• Taste the Gravy: Before serving, taste the pan juices. If they need a little extra richness, you can whisk in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and simmer for a few minutes until thickened.
• Rest the Meat: Allowing the roast to rest briefly after cooking helps the juices redistribute throughout the meat, ensuring it stays juicy and tender when sliced or shredded.

Serving Suggestions and Pairings

This Classic Slow-Cooked Pot Roast is a complete, hearty meal, but here are some delightful pairings:

• Extra Gravy: Always have extra pan juices or a prepared gravy on hand!
• Green Salad: A light, crisp green salad with a bright vinaigrette can offer a refreshing counterpoint to the richness of the roast.
• Crusty Bread: A warm, crusty baguette is perfect for soaking up any leftover gravy.
• Wine Pairing: A full-bodied red wine like a Cabernet Sauvignon, Merlot, or a Zinfandel would complement the rich beef beautifully.
• Hearty Meal Companions: If you love satisfying and comforting main courses, this pot roast shares a similar spirit with dishes like my Cajun Chicken Sausage Gumbo or a hearty Mexican Chicken and Rice Casserole.

Storage and Leftover Tips

Leftover Pot Roast (meat and gravy) can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight! Reheat gently on the stovetop over low heat, or in the oven (covered) until warmed through. The roasted vegetables can also be stored and reheated, though they may lose some of their crispness. The roast freezes exceptionally well for up to 3 months. Thaw overnight in the refrigerator before reheating.

More Recipes You Will Love

If you appreciate hearty, flavorful, and comforting main dishes, you’ll surely love these other fantastic recipes from Chef Maniac:

• For another fantastic one-pan dinner, my Mexican Chicken and Rice Casserole is always a hit.
• If you’re looking for a quick and flavorful dinner that comes together in one pan, try my Tomato Skillet with Okra and Sausage.
• And for a beloved Italian classic, you can always rely on my Classic Spaghetti Recipe with Homemade Sauce.
• If you need a convenient way to feed a crowd with something cheesy and delicious, these Sheet Pan Quesadillas are incredibly efficient.

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This Classic Slow-Cooked Pot Roast with Glazed Baby Potatoes and Carrots is more than just a meal; it’s a celebration of rich flavors, tender textures, and the enduring comfort of home cooking. It’s a dish that truly nourishes the body and soul, making any dinner feel like a special occasion. Give it a try, and savor every delicious bite!

What’s your ultimate comfort food that brings back fond memories? Share your ideas in the comments below!