Why You’ll Love This Recipe

• Chuck roast is the centerpiece: The recipe uses a substantial 3–3½-pound beef chuck roast.
• The beef gets seared first: Browning it for 3–4 minutes per side develops the exterior before the covered roasting stage.
• Potatoes and carrots cook with the roast: Baby potatoes and chunky carrots surround the beef in the same pot.
• The cooking liquid is full of savory ingredients: Beef broth combines with tomato paste, Worcestershire sauce, thyme and rosemary.
• The roast cooks low and slow: A 325°F oven and 3–3½-hour covered roast give the beef time to reach the supplied fork-tender texture.
• The gravy uses the cooking juices: A cornstarch slurry thickens the flavorful liquid left in the pot.
• It uses one oven-safe pot for the main cooking: The beef is seared and then roasted in the same type of vessel specified by the recipe.
• The finishing step is simple: Spoon the gravy over the beef and potatoes, add fresh parsley and serve warm.

Ingredients

• 1.5 kg (3–3½ lb) beef chuck roast
• 2 tbsp olive oil
• 700 g (1½ lb) baby potatoes
• 4 large carrots, cut into chunks
• 1 large onion, cut into wedges
• 4 cloves garlic, minced
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1½ tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp cornstarch
• 2 tbsp cold water
• 2 tbsp chopped fresh parsley

Ingredient Notes

Beef Chuck Roast

The recipe calls for a 1.5 kg, or approximately 3–3½-pound, beef chuck roast. It is seasoned, seared and then covered for the long oven-roasting stage. The key doneness cue in the supplied recipe is texture: the beef should be fork-tender.

Baby Potatoes

Use 700 g, or 1½ pounds, of baby potatoes. The recipe does not instruct you to peel, halve or otherwise cut them, so they are kept as listed. They roast around the beef until soft.

Carrots and Onion

Four large carrots are cut into chunks, while one large onion is cut into wedges. Both vegetables cook with the beef, although the onion and garlic are added to the pot immediately before the potatoes and carrots are arranged around the roast.

Garlic

Four cloves of minced garlic join the onion after the beef has been seared. Garlic powder also appears in the dry seasoning used directly on the roast.

Beef Broth

Two cups of beef broth provide the main cooking liquid. It is mixed with tomato paste, Worcestershire sauce, dried thyme and dried rosemary before being poured around the beef.

Tomato Paste and Worcestershire Sauce

Two tablespoons of tomato paste and 1 tablespoon of Worcestershire sauce are mixed into the broth. Both remain part of the cooking liquid that later becomes the gravy.

Seasonings

The roast is seasoned with salt, black pepper, garlic powder, onion powder and paprika before searing. Thyme and rosemary go into the broth mixture instead.

Cornstarch Slurry

The gravy uses 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water. This slurry is stirred into the cooking juices after the beef and vegetables have been transferred to a platter.

Fresh Parsley

Two tablespoons of chopped fresh parsley provide the final garnish immediately before serving.

Equipment

• Large oven-safe pot with a lid
• Knife
• Cutting board
• Small bowl or measuring vessel for mixing the broth
• Small bowl for the cornstarch slurry
• Stirring spoon
• Serving platter

How to Make Pot Roast with Potatoes

1. Preheat the Oven

   Preheat the oven to 160°C (325°F).

2. Season the Roast

   Season the roast with salt, pepper, garlic powder, onion powder, and paprika.

3. Sear the Beef

   Heat olive oil in a large oven-safe pot. Sear the beef for 3–4 minutes per side until nicely browned.

4. Add the Vegetables

   Add the onion and garlic. Arrange the potatoes and carrots around the roast.

5. Add the Broth Mixture

   Mix the beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour around the beef.

6. Cover and Roast

   Cover and roast for 3–3½ hours, until the beef is fork-tender and the potatoes are soft.

7. Make the Gravy

   Transfer the beef and vegetables to a platter. Mix cornstarch with cold water, stir it into the cooking juices, and simmer for a few minutes until the gravy thickens.

8. Finish and Serve

   Spoon the rich gravy over the pot roast and potatoes, garnish with parsley, and serve warm.

Tips for the Best Results

• Season before searing: Salt, pepper, garlic powder, onion powder and paprika go directly onto the chuck roast before it hits the hot pot.
• Give the beef time to brown: The supplied method calls for 3–4 minutes of searing per side.
• Use an oven-safe pot: The same vessel needs to handle the stovetop searing and covered oven-roasting stages.
• Arrange the vegetables around the roast: Keep the beef as the centerpiece and distribute the potatoes and carrots around it as directed.
• Mix the cooking liquid first: Combine the broth, tomato paste, Worcestershire sauce, thyme and rosemary before pouring it around the beef.
• Keep the pot covered: The 3–3½-hour roasting stage is performed with the pot covered.
• Check texture, not just time: The beef should be fork-tender and the potatoes soft before moving on to the gravy.
• Use cold water for the slurry: The recipe specifically pairs the cornstarch with cold water before it is stirred into the cooking juices.

Common Mistakes to Avoid

Skipping the Sear

The beef is not placed directly into the oven raw. The supplied method first browns the roast in olive oil for 3–4 minutes per side.

Putting All the Seasonings in the Broth

The recipe separates its seasonings. Salt, pepper, garlic powder, onion powder and paprika season the beef directly, while thyme and rosemary are mixed with the broth.

Roasting Uncovered

Cover the pot before placing it in the 325°F oven. The supplied recipe keeps the roast covered throughout the 3–3½-hour oven stage.

Removing the Roast Based Only on the Clock

The recipe gives both a time range and a doneness cue. The beef should be fork-tender and the potatoes should be soft.

Adding Dry Cornstarch Directly to the Juices

First mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir that slurry into the cooking juices before simmering the gravy.

Discarding the Cooking Juices

Those juices form the foundation of the gravy, so keep them in the pot after transferring the beef and vegetables to the serving platter.

Substitutions and Variations

The supplied Pot Roast with Potatoes recipe does not provide specific substitutions for the chuck roast, baby potatoes, vegetables, broth or seasonings. Replacing those ingredients would therefore be an editorial variation rather than part of the original recipe.

Likewise, the recipe specifically uses a cornstarch-and-cold-water slurry for the gravy. No alternative thickener is included in the supplied method.

Serving Suggestions

The original recipe is designed to serve the beef with its potatoes, carrots, onion and gravy. Transfer the roast and vegetables to a platter, thicken the cooking juices, and spoon that rich gravy over the pot roast and potatoes.

Finish with the supplied chopped fresh parsley and serve everything warm. No additional side dishes are specified in the original recipe.

Storage and Reheating

Specific storage and reheating instructions were not included with the original recipe, so this article does not assign a storage duration or reheating method that was not supplied.

Frequently Asked Questions

What cut of beef is used for this pot roast?

The recipe calls for a 1.5 kg (3–3½ lb) beef chuck roast.

What temperature should I cook Pot Roast with Potatoes?

Preheat the oven to 160°C (325°F) and roast the covered pot at that temperature.

How long does the pot roast cook?

The supplied roasting time is 3–3½ hours after the beef has been seared and the remaining ingredients added.

How do I know when the pot roast is ready?

The beef should be fork-tender and the potatoes should be soft.

Do I need to sear the chuck roast first?

Yes. Heat the olive oil in the oven-safe pot and sear the beef for 3–4 minutes per side until nicely browned.

What potatoes does this pot roast use?

The recipe calls for 700 g (1½ lb) baby potatoes.

Should I cut the baby potatoes?

The supplied recipe does not instruct you to cut or peel the baby potatoes, so no additional preparation has been assigned to them.

What vegetables cook with the beef?

Baby potatoes, four large carrots cut into chunks, one large onion cut into wedges and minced garlic are included.

What is the pot roast gravy made from?

The gravy uses the cooking juices left after roasting. A slurry of 2 tablespoons cornstarch and 2 tablespoons cold water thickens those juices.

How long should I simmer the gravy?

The supplied recipe says to simmer it for a few minutes, until the gravy thickens. It does not give a more precise duration.

What herbs are in this pot roast?

The recipe uses 1 teaspoon dried thyme and 1 teaspoon dried rosemary in the broth mixture, plus chopped fresh parsley for the final garnish.

How many servings does this pot roast make?

The supplied recipe does not state a serving yield, so an exact number of servings has not been assigned.

Related Recipes

• Pot Roast Recipes
• Beef Chuck Recipes
• Beef and Potato Recipes
• Oven-Braised Beef Recipes
• Comfort Food Recipes

Recipe Card: Pot Roast with Potatoes

Ingredients

• 1.5 kg (3–3½ lb) beef chuck roast
• 2 tbsp olive oil
• 700 g (1½ lb) baby potatoes
• 4 large carrots, cut into chunks
• 1 large onion, cut into wedges
• 4 cloves garlic, minced
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1½ tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp cornstarch
• 2 tbsp cold water
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat the oven to 160°C (325°F).
2. Season the roast with salt, pepper, garlic powder, onion powder, and paprika.
3. Heat olive oil in a large oven-safe pot. Sear the beef for 3–4 minutes per side until nicely browned.
4. Add the onion and garlic. Arrange the potatoes and carrots around the roast.
5. Mix the beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour around the beef.
6. Cover and roast for 3–3½ hours, until the beef is fork-tender and the potatoes are soft.
7. Transfer the beef and vegetables to a platter. Mix cornstarch with cold water, stir it into the cooking juices, and simmer for a few minutes until the gravy thickens.
8. Spoon the rich gravy over the pot roast and potatoes, garnish with parsley, and serve warm.

Recipe Notes

• Sear the chuck roast for 3–4 minutes per side before roasting.
• Keep the pot covered during the 3–3½-hour oven-roasting stage.
• The roast is ready for the next stage when the beef is fork-tender and the potatoes are soft.
• Mix the cornstarch with cold water before adding it to the cooking juices.
• Simmer the gravy until it thickens, then spoon it over the roast and potatoes.
• Finish with 2 tablespoons of chopped fresh parsley.
• No serving yield or nutrition information was supplied.

Storage and Reheating

Specific storage and reheating instructions were not included with the original recipe.