Classic Homestyle Pot Roast (Tender Beef with Carrots & Potatoes)

Few meals bring warmth to the table like a good old-fashioned Pot Roast. Tender beef, hearty carrots, and buttery potatoes come together in a rich, savory gravy that’s slow-cooked to perfection. For the perfect finishing touch, serve it with Southern-style Biscuits,  soft, golden, and made for soaking up that flavorful gravy.

This version skips the tomatoes and focuses on classic, savory flavors — just beef, broth, and seasonings that create melt-in-your-mouth comfort. Perfect for Sunday dinners, family gatherings, or any cozy night in. Finish your meal on a sweet note with Chocolate Fudge,  simple, classic, and perfectly rich. Enjoy this comforting pot roast with Kentucky burgoo stew or sweet potato casserole, and serve it with soft Amish white bread.

Recipe Card

Servings: 6–8 Prep Time: 15 minutes Cook Time: 3–4 hours Total Time: 4 hours 15 minutes

Ingredients

• 3–4 lb chuck roast (or rump roast)

• 2 tablespoons olive oil

• Salt and black pepper, to taste

• 1 large yellow onion, quartered

• 4 cups beef broth

• 1 cup water (or red wine, optional for flavor)

• 2 tablespoons Worcestershire sauce

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 4–5 large carrots, peeled and cut into chunks

• 4–5 medium potatoes, peeled and halved (Yukon gold or russet)

Instructions

1. Sear the Roast: Pat the roast dry and season generously with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Sear roast on all sides until browned, about 3–4 minutes per side. Remove and set aside.

2. Sauté Onions: Add onions to the same pot and cook for 2–3 minutes until slightly browned.

3. Deglaze: Pour in beef broth (and wine if using), scraping up any brown bits from the bottom for added flavor. Stir in Worcestershire sauce, garlic powder, onion powder, thyme, and rosemary.

4. Add the Roast and Vegetables: Return the roast to the pot. Add carrots and potatoes around the beef. Cover tightly with a lid.

5. Cook Low and Slow: Bake in a preheated oven at 325°F for 3–4 hours, or until the meat is fork-tender and the vegetables are soft.

   (Alternatively, cook on LOW in a slow cooker for 8 hours.)

6. Make the Gravy (Optional): Remove the beef and vegetables. Whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water, stir into the hot broth, and simmer until thickened.

7. Serve: Slice or shred the roast, spoon the rich gravy on top, and serve warm with carrots and potatoes.

Tips for the Best Pot Roast

• Use a chuck roast — it becomes incredibly tender after slow cooking.

• Don’t skip searing — it adds deep flavor to the gravy.

• Add mushrooms for extra depth or parsnips for a rustic twist.

• The leftovers taste even better the next day!

Final Thoughts

This Classic Homestyle Pot Roast is simple, hearty, and deeply comforting — the kind of meal that makes the house smell amazing and brings everyone running to the table.

With tender beef, buttery potatoes, and sweet carrots in savory gravy, it’s a timeless recipe that never goes out of style.

FAQ

Q: What cut of beef works best for pot roast?

Chuck roast is the best choice because it becomes tender and flavorful after slow cooking.

Q: Why is my pot roast tough?

It likely needs more cook time. Pot roast becomes tender only after long, slow cooking.

Q: Should I sear the meat first?

Yes — searing adds deeper flavor and helps lock in juices.

Q: What vegetables should I add?

Carrots, potatoes, onions, and celery are classic additions that hold up well during cooking.

Q: Can I make pot roast in a slow cooker?

Absolutely. Cook on LOW for 8–10 hours or HIGH for 4–5 hours until melt-in-your-mouth tender.