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Cozy Grandma’s Pot Roast with Carrots

Cozy Grandma’s Pot Roast with Carrots - featured image
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A comforting and fuss-free slow-cooked pot roast with tender beef and sweet carrots, perfect for relaxed Sunday dinners and family gatherings.

Ingredients

Scale
  • 3–4 lbs beef chuck roast
  • 4–5 large carrots, peeled and cut into chunks
  • 1 large yellow onion, sliced
  • 3 garlic cloves, minced
  • 2 cups beef broth
  • 1/2 cup red wine (optional)
  • 2 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 2–3 sprigs fresh thyme
  • 2 bay leaves
  • Salt and black pepper, to taste
  • 2 tbsp olive oil

Instructions

  1. Preheat your oven to 325°F (165°C).
  2. Season the beef chuck roast generously with salt and black pepper.
  3. Heat olive oil in a Dutch oven over medium-high heat. Brown the roast well on all sides, about 4 minutes per side.
  4. Remove the roast and set aside.
  5. Sauté the sliced onions in the same pot for about 5 minutes until soft and golden. Add minced garlic and cook for another minute.
  6. Stir in tomato paste and cook for 2 minutes.
  7. Pour in red wine (if using) and beef broth. Scrape up browned bits and simmer for 5 minutes to reduce slightly.
  8. Return the roast to the pot. Add Worcestershire sauce, fresh thyme, and bay leaves.
  9. Cover with the lid and transfer to the oven. Cook for 2 hours.
  10. Add the carrots around the roast gently. Return to the oven and cook for another hour until carrots are tender but not mushy.
  11. Check for doneness; meat should be fork-tender. If not, cook an additional 15-30 minutes.
  12. Remove the roast and carrots to a platter and tent with foil to keep warm.
  13. Make the gravy by simmering the cooking liquid on the stove over medium heat for 5-7 minutes to thicken. If too thin, whisk in 1 tsp cornstarch mixed with 1 tbsp cold water.
  14. Serve hot with gravy spooned generously over the roast and carrots.

Notes

Brown the meat well to lock in juices and flavor. Add carrots halfway through cooking to keep them tender but not mushy. Let the roast rest for 10 minutes before slicing to redistribute juices. Use a meat thermometer to check for an internal temperature of 190-200°F for tender meat. For gluten-free, use tamari instead of Worcestershire sauce and ensure broth is gluten-free.

Nutrition

Keywords: pot roast, slow cooker, beef chuck roast, carrots, Sunday dinner, comfort food, slow-cooked beef, family meal

Find it online: https://lyrafeast.com/cozy-grandmas-pot-roast-with-carrots-recipe-easy-sunday-dinner-idea/