Hearty Pot Roast with Potatoes and Carrots

Cook for 2.5–3 hours, or until the beef is fork-tender and vegetables are cooked through.

Serve:

Slice or shred the beef and serve with the vegetables and pan juices. Optional: garnish with fresh parsley.

Tips & Variations

Slow Cooker Option: Cook on low for 7–8 hours for an effortless version.

Extra flavor: Add a splash of red wine to the broth before simmering.

Vegetable variations: Include parsnips, turnips, or celery for added depth.

Thicker gravy: Remove the roast and vegetables, then simmer the cooking liquid with 1–2 tablespoons cornstarch mixed with water until thickened.

✨ Result: Tender, juicy beef with perfectly cooked carrots and potatoes in a rich, flavorful gravy—comfort food at its finest.