Perfect choice!  A classic Pot Roast with Potatoes and Carrots is hearty, comforting, and the definition of a family favorite. It’s slow-cooked to tender perfection, packed with flavor, and makes your home smell absolutely amazing. Here’s the full detailed recipe for you:

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 Pot Roast with Potatoes and Carrots Recipe

 Ingredients

For the Roast

• 3–4 lbs (1.5–2 kg) beef chuck roast (well-marbled for tenderness)
• 2 tbsp olive oil (or vegetable oil)
• 1 large onion, sliced
• 4 cloves garlic, minced
• 4 cups beef broth (low-sodium preferred)
• 1 cup red wine (optional, or replace with more broth)
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 2 tsp dried thyme (or 3–4 fresh sprigs)
• 2 tsp dried rosemary (or 2 fresh sprigs)
• 2 bay leaves
• Salt & black pepper (to taste)

Vegetables

• 4 large carrots, peeled & cut into big chunks
• 6–8 baby potatoes (or 3 large potatoes, quartered)
• 2 stalks celery, cut into chunks (optional)

For Thickening (optional gravy)

• 2 tbsp cornstarch
• 3 tbsp cold water

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‍ Instructions

Step 1 – Prepare the Roast

1. Pat beef roast dry with paper towels.
2. Season generously with salt and pepper on all sides.

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Step 2 – Sear the Meat

1. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
2. Sear the roast on all sides until deeply browned (about 4–5 minutes per side).
   • This locks in flavor and gives the roast a rich color.
3. Remove roast and set aside.

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Step 3 – Build the Base

1. In the same pot, add onion and cook until golden (about 3 minutes).
2. Add garlic, stirring for 30 seconds until fragrant.
3. Stir in tomato paste and cook for 1 minute.
4. Pour in red wine (if using) to deglaze the pot, scraping up any browned bits.
5. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.

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Step 4 – Add Roast & Veggies

1. Return seared roast to the pot.
2. Cover and bring to a gentle simmer.
3. Add carrots, potatoes, and celery around the roast.

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Step 5 – Slow Cook

• On Stovetop: Cover pot and simmer on low heat for 3–4 hours, until roast is fork-tender.
• In Oven: Preheat oven to 325°F (160°C). Cover pot and roast for 3–4 hours.
• Slow Cooker Option: Transfer everything to a slow cooker, cook on LOW 8 hours or HIGH 5 hours.

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Step 6 – Make the Gravy (Optional)

1. Once roast is tender, remove beef and vegetables.
2. Strain cooking liquid and return to pot.
3. Mix cornstarch with cold water, then whisk into liquid.
4. Simmer until thickened into a rich gravy.

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️ Serving

1. Shred or slice the roast.
2. Serve with potatoes, carrots, and ladle gravy on top.
3. Pair with crusty bread to soak up the sauce.

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 Tips & Variations

• For extra flavor, add mushrooms during the last hour of cooking.
• If you like a sweeter touch, add 1 tbsp balsamic vinegar or a spoon of brown sugar to the broth.
• Leftovers taste even better the next day!

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 Result: Juicy, fall-apart beef roast with tender potatoes and sweet carrots swimming in a savory, rich gravy — pure comfort food!

Would you like me to also write a slow cooker-only version (super easy, just dump & go) for busy days?