Slow-Cooked Beef Pot Roast with Carrots and Potatoes
A classic pot roast made tender in the oven with a rich gravy, featuring carrots and potatoes for a complete, comforting meal. This american-inspired one pot ready in about 230 minutes pairs beef roast, olive oil, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lbs beef roast
- 2 tbsp olive oil
- 1/2 cup diced onion
- 4 cloves minced garlic
- 2 cups beef broth
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh rosemary
- 2 cups carrots
- 2 cups potatoes
Instructions
- Step 1: Preheat oven to 325°F. Season 3 lbs beef roast with salt and pepper. In an oven-safe pot, heat 2 tbsp olive oil over medium-high heat until shimmering. Sear beef on all sides (3-4 minutes per side), then remove from pot.
- Step 2: Add 1/2 cup diced onion and 4 minced garlic cloves to the pot, sautéing for 2 minutes until softened. Stir in 2 cups beef broth, 1 tbsp soy sauce, 1 tbsp Worcestershire sauce, and 1 tbsp chopped rosemary. Scrape the pot bottom to release browned bits.
- Step 3: Return beef to pot, add 2 cups carrots and 2 cups potatoes. Bring to a simmer, cover with a lid, and transfer to oven. Cook for 3.5 hours until beef is tender and vegetables are cooked through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef Pot Roast with Carrots and Potatoes take to make?
Total time is about 230 minutes (20 min prep + 210 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Beef Pot Roast with Carrots and Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef roast from drying out.
Can I substitute ingredients in Slow-Cooked Beef Pot Roast with Carrots and Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Beef Pot Roast with Carrots and Potatoes for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Beef Pot Roast with Carrots and Potatoes?
American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
