Pot Roast with Potatoes and Carrots Recipe

Pot Roast with Potatoes and Carrots Recipe

How To Make Pot Roast with Potatoes and Carrots

Come home to a hearty, satisfying dinner with this pot roast, cooked with veggies in broth and red wine, then seasoned with rosemary and thyme.

Preparation: 15 minutes
Cooking: 3 hours 30 minutes
Total: 3 hours 45 minutes



  • 3lbschuck roast,boneless
  • 2tbspolive oil
  • salt and freshly ground black pepper
  • 1large yellow onion,coarsely chopped
  • 3clovesgarlic,minced
  • 14.5ozbeef broth,1 can
  • ¾cupdry red wine,optional
  • 2sprigsfresh thyme
  • 2sprigsfresh rosemary
  • 1bay leaf
  • 2lbsYukon gold potatoes,cleaned then diced into 1½ inch pieces
  • 6medium carrots,peeled and chopped into 1½ -inch pieces)


  1. Preheat oven to 275 degrees F. Heat olive oil in a large dutch oven over medium-high heat.

  2. Season roast all over with salt and pepper, then add to the pot. Brown for about 2 minutes per side.

  3. Transfer roast to a cutting board (or plate), add onions to the pan, then saute for about 4 to 5 minutes until they begin to brown, adding in garlic during the last minute.

  4. Return roast to pan, pour beef broth and optional red wine over roast. Add thyme, rosemary, and bay leaf to the broth.

  5. Bring to a simmer, then cover the pot with a lid and transfer to the oven and cook for 2 hours.

  6. Remove from oven, add carrots and potatoes to the pot, and season with salt and pepper. Cover pot and return to oven and cook for 1 to 1½ hours longer until roast and veggies are tender.

  7. Remove roast and shred or cut into large pieces, while removing fat, then return to pot. Remove bay leaf and herb sprigs. Serve warm.


  • Calories: 771.91kcal
  • Fat: 17.45g
  • Saturated Fat: 5.71g
  • Trans Fat: 0.56g
  • Monounsaturated Fat: 9.38g
  • Polyunsaturated Fat: 2.12g
  • Carbohydrates: 92.00g
  • Fiber: 13.21g
  • Sugar: 8.07g
  • Protein: 59.87g
  • Cholesterol: 145.15mg
  • Sodium: 2036.39mg
  • Calcium: 140.92mg
  • Potassium: 3278.36mg
  • Iron: 10.77mg
  • Vitamin A: 521.98µg
  • Vitamin C: 97.29mg
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