Pot Roast with Potatoes and Carrots

Certainly! Here’s a cozy, classic article for your **Pot Roast with Potatoes and Carrots** recipe — perfect for a blog post, newsletter, or cookbook entry:

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## 🥩 Pot Roast with Potatoes and Carrots: The Ultimate Comfort Meal

There’s something deeply satisfying about a tender, slow-cooked **pot roast** that fills your kitchen with mouthwatering aromas and brings everyone to the table. When paired with buttery potatoes and sweet, soft carrots, this classic one-pot meal becomes more than just dinner — it’s **comfort food at its finest**.

Whether you’re hosting Sunday supper, feeding a hungry family, or just want leftovers that taste even better the next day, **Pot Roast with Potatoes and Carrots** is a no-fail favorite that’s stood the test of time.

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### 🧡 Why This Recipe Works

* **One pot, full meal** — meat, veg, and gravy all cook together
* **Hands-off cooking** — the oven or slow cooker does most of the work
* **Rich, hearty flavor** that deepens as it cooks
* **Perfect for leftovers** — even better the next day!

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### 🧾 Ingredients

* 3–4 lb chuck roast (or brisket or round roast)
* Salt and black pepper to taste
* 2 tbsp olive oil
* 1 large onion, sliced
* 4 garlic cloves, smashed
* 4 cups beef broth (or 2 cups broth + 2 cups red wine for added richness)
* 2 tbsp tomato paste
* 1 tbsp Worcestershire sauce
* 2 tsp dried thyme or 2 sprigs fresh thyme
* 2 tsp dried rosemary or 2 sprigs fresh rosemary
* 1 ½ lbs baby potatoes (or chopped Yukon Golds)
* 4 large carrots, peeled and cut into chunks
* Optional: 2 tbsp cornstarch + 2 tbsp cold water (for thickening gravy)

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### 👨‍🍳 Instructions

1. **Prep and sear the meat**
Season the roast generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned (about 4–5 minutes per side). Remove and set aside.

2. **Sauté aromatics**
In the same pot, add onions and garlic. Sauté for 2–3 minutes until fragrant.

3. **Deglaze and build flavor**
Stir in tomato paste, Worcestershire sauce, and broth (or wine mixture), scraping up the browned bits from the bottom. Add herbs.

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