Introduction
Pot Roast with Potatoes and Carrots is the definition of comforting, slow-cooked perfection. This classic one-pot meal features tender beef chuck roast simmered gently with hearty vegetables and aromatic seasonings. The result is a rich, deeply flavorful dish that warms both the body and the soul—perfect for family dinners, special gatherings, or cozy weekends at home.
Ingredients & Quantities
3 lbs (1.35 kg) beef chuck roast (Halal-certified)
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
3 large carrots, peeled and cut into chunks
4 medium potatoes, peeled and cut into large chunks
2 cups beef broth (Halal)
1 tablespoon tomato paste (optional, for depth)
1 teaspoon salt (adjust to taste)
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried thyme or rosemary
2 bay leaves
Instructions
1. Prepare the Beef: Pat the beef chuck roast dry and season generously with salt and black pepper on all sides.
2. Sear the Roast: Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until well browned. Remove and set aside.
3. Sauté Aromatics: In the same pot, add chopped onion and cook until soft and translucent. Add garlic and cook for 30 seconds until fragrant.
4. Build the Base: Stir in tomato paste (if using), paprika, thyme, and bay leaves.
5. Add Liquids and Beef: Return the roast to the pot and pour in the beef broth.
6. Add Vegetables: Arrange carrots and potatoes around the beef.
7. Slow Cook: Cover and simmer on low heat for 3–4 hours (or cook in the oven at 160°C / 325°F) until the beef is fork-tender.
8. Serve: Remove bay leaves, slice or shred the beef, and serve hot with vegetables and sauce.
Origin and Cultural Significance
Pot roast originated in Europe and became a staple in American home cooking due to its affordability and nourishment. Slow-cooking tougher cuts of meat transformed them into tender, flavorful meals, making pot roast a symbol of resourcefulness, family tradition, and comfort food across many cultures.
Description
This pot roast is melt-in-your-mouth tender, with savory beef infused with garlic, herbs, and slow-simmered vegetables. The potatoes absorb the rich broth, while carrots add subtle sweetness—creating a perfectly balanced, hearty dish.
Optional Additions
Add celery for extra depth
Include mushrooms for a richer umami flavor
Splash of Worcestershire sauce (Halal) for added savoriness
Fresh parsley or cilantro for garnish
Tips for Success
Use chuck roast for best tenderness
Sear the meat well to lock in flavor
Cook low and slow—rushing will toughen the beef
Let the roast rest for 10 minutes before slicing
Nutritional Information (Approx. per serving)
Calories: 480–520 kcal
Protein: 38–42 g
Fat: 28–32 g
Carbohydrates: 25–30 g
Fiber: 4–5 g
Rich in iron, zinc, vitamin A, and potassium
Conclusion
Pot Roast with Potatoes and Carrots is a timeless, nourishing meal that brings comfort and satisfaction to every table. Its simplicity, depth of flavor, and wholesome ingredients make it a favorite across generations.
Recommendation
Serve this dish with crusty bread or steamed rice to soak up the flavorful gravy. It pairs beautifully with a fresh green salad or lightly sautéed vegetables.
Embracing Healthful Indulgence
This recipe proves that indulgent comfort food can still be nourishing. With high-quality protein, fiber-rich vegetables, and slow-cooked goodness, it’s a balanced meal that feeds both body and soul—perfect for mindful, satisfying eating.