Slow-Simmered Beef Pot Roast with Carrots and Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef chuck roast slow-simmered with roasted root vegetables until fork-tender, creating a deeply flavorful one-pot meal perfect for weeknight dinners. This american-inspired one pot ready in about 140 minutes pairs Beef chuck roast, Carrots, Potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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.

★ 4.4 (10 ratings) Prep: 20 min Cook: 120 min Serves 6 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Season the 2-pound beef chuck roast with 1 teaspoon salt and 1/2 teaspoon black pepper, then sear on all sides for 5 minutes until browned.
  2. Step 2: Add the 1 large chopped onion and 3 minced garlic cloves to the pot, sautéing for 2 minutes until fragrant. Stir in 2 tablespoons tomato paste and cook for 1 minute.
  3. Step 3: Pour in 1 cup beef broth, add 1 teaspoon dried thyme, and bring to a simmer. Add the 4 medium peeled and cut carrots and 4 medium cut potatoes, then cover and reduce heat to low.
  4. Step 4: Simmer gently for 2 hours, or until the beef is fork-tender, adding more broth if needed to keep the pot moist.

Frequently asked questions

How long does Slow-Simmered Beef Pot Roast with Carrots and Potatoes take to make?

Total time is about 140 minutes (20 min prep + 120 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-Simmered 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 chuck roast from drying out.

Can I substitute ingredients in Slow-Simmered 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-Simmered Beef Pot Roast with Carrots and Potatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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-Simmered 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.

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