Classic Pot Roast with Potatoes and Carrots

Pat the beef roast dry and season generously with salt and pepper.

Heat olive oil in a large pot or Dutch oven over medium-high heat.

Sear the beef on all sides until browned. Remove and set aside.

2. Sauté Aromatics

In the same pot, sauté onions and garlic until fragrant and slightly caramelized.

Stir in tomato paste (if using) and cook for 1–2 minutes.

3. Combine Ingredients

Return the beef to the pot.

Add carrots, potatoes, thyme, rosemary, and beef broth.

Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2.5–3 hours, or until beef is fork-tender.

4. Optional: Thicken the Sauce

Remove beef and vegetables from the pot.

Mix 2 tbsp flour with a small amount of water to create a slurry.

Stir into the simmering sauce and cook until thickened.

Return beef and vegetables to the pot and coat with sauce.

Serving and Storage Tips