Pot Roast with Potatoes and Carrots

4. **Add the roast back in**
Return the meat to the pot, nestling it into the liquid. Cover tightly and cook in a 300°F (150°C) oven for 3–3½ hours, or until the meat is fork-tender.

5. **Add vegetables**
After 2 hours, add the potatoes and carrots around the roast. Continue cooking until the vegetables are tender and the roast pulls apart easily.

6. **Make the gravy (optional)**
Remove the meat and veggies to a serving platter. If desired, mix cornstarch and water, then stir into the cooking liquid. Simmer on the stovetop until thickened.

7. **Serve and enjoy**
Slice or shred the roast, spoon over the gravy, and serve with the tender vegetables.

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### 🍴 Tips & Variations

* **Slow cooker version**: Follow steps 1–3, then transfer everything to a slow cooker. Cook on LOW for 8–10 hours or HIGH for 4–5 hours.
* **Instant Pot**: Use the sauté setting for browning, then pressure cook on high for 60–70 minutes with a natural release.
* **Make it ahead**: Pot roast tastes even better the next day. Reheat gently and enjoy the deepened flavors.

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### 🥄 The Final Bite

**Pot Roast with Potatoes and Carrots** is one of those dishes that never goes out of style. It’s rustic, reliable, and deeply comforting — a meal that brings people together and makes your home smell like something special is happening.

Whether it’s a chilly weeknight or a cozy Sunday dinner, this pot roast delivers every time. Tender beef, rich broth, soft vegetables — it’s everything you want in one delicious pot.

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Would you like this formatted for a printable recipe card or converted into a slow cooker meal plan? I’d be happy to help!