Classic Pot Roast with Carrots and Beef Broth
Sneak Preview: This classic chuck roast pot roast with carrots cooks low and slow until the meat is fork-tender. Beef broth and pan drippings make a simple gravy for serving over the meat and vegetables. Total time: about 3½ hours.
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My older sister’s pot roast is a favorite childhood memory. Walking into her house after church and smelling that roast in the oven meant Sunday dinner was going to be good.
This recipe brings back that same comforting aroma and slow-cooked tenderness—the kind of meal that fills the kitchen with anticipation long before dinner is served.
Ingredients & Substitutions
BEEF ROAST: A boneless chuck roast is best for tenderness and flavor; brisket or bottom round also work.
FLOUR: Lightly coats the meat and slightly thickens the broth; skip for a gluten-free version.
OIL: Use a high-smoke-point oil like avocado or canola.
ONIONS: Yellow or white onions add mellow sweetness; frozen onions are a convenient option.
BEEF BROTH OR BOUILLON: Use homemade or canned broth, a dissolved bouillon cube, or Better Than Bouillon paste. Vegetable broth, mushroom broth, or even chicken broth can work in a pinch.
WORCESTERSHIRE SAUCE: Adds umami depth; steak sauce can be used in a pinch.
CARROTS: Baby carrots are convenient, but whole carrots cut into chunks hold up better during long cooking.
Step-by-Step: How to Make a Tender Pot Roast with Carrots
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Tips That Make a Difference
• Use a heavy pot: A Dutch oven holds moisture better and prevents the roast from drying out.
• Cook until it falls apart: If the roast isn’t fork-tender, keep cooking. Chuck needs time to break down.
Classic Pot Roast with Carrots and Beef Broth
Video
Ingredients
Roast
- 1 2-4 pound (453 g) chuck roast
- ½ cup (60 g) all-purpose flour
- 1 teaspoon table or sea salt
- ¼ teaspoon black pepper freshly ground
- 2 tablespoons (27 g) vegetable oil
- ¼ cup (40 g) yellow onions chopped or 1 tablespoon dried, minced onions
- 1 cup (227 g) beef broth or use 1 tablespoon of bouillon paste or 1 cube added to 1 cup of water
- 1 teaspoon Worcestershire sauce
- 1-2 bay leaves
- 1 pound baby carrots or peeled chunks of regular carrots
- ½-1 cup (114-227 g) water
Gravy
- 1 tablespoon all-purpose flour
- ¼ cup (59 g) water
- ½-1 teaspoon (½ teaspoon) salt
- ¼ teaspoon freshly ground pepper
Instructions
- Brown the Roast: Dredge 1 2-4 pound (453 g) chuck roast in ½ cup (60 g) all-purpose flour seasoned with 1 teaspoon table or sea salt and ¼ teaspoon black pepper (You don't have to dredge with flour, but please don't forget the salt and pepper.)Heat 2 tablespoons (27 g) vegetable oil in a large pot and brown the roast on both sides at a high temperature.
- Add Onions and Broth: Sprinkle ¼ cup (40 g) yellow onions over the roast. Add 1 cup (227 g) beef broth, 1 teaspoon Worcestershire sauce, 1-2 bay leaves, and black pepper.
- Simmer: Pour ½-1 cup (114-227 g) water around the edge of the pan so that the roast is almost covered. If adding chunks of whole carrots, add them now. Put the lid on and cook at 300 °F (150˚C) for 3 hours. Check once or twice during baking to make sure there is enough water. (The amount of water needed can vary greatly according to the type of pan you use. The heavier the pan and lid, the better)When the roast is fork-tender and falling apart, remove it from the pan and make gravy with the drippings. If the meat doesn't fall apart, keep cooking no matter what.
- Optional: Add quartered, peeled or unpeeled potatoes and whole baby carrots in the last hour of baking.
- Gravy: Add 1 tablespoon all-purpose flour to ¼ cup (59 g) water and whisk to dissolve lumps. Add to the drippings (if there aren't many drippings, add water until you have at least a cup of broth) and whisk well. FCook on medium-low until thickened. Finish with ½-1 teaspoon (½ teaspoon) salt and ¼ teaspoon freshly ground pepper. Taste to see if you need more for the perfect flavor.
Notes
• Mushrooms: Stir in sliced mushrooms during the last hour.
• Potatoes: Add chunks halfway through cooking for a one-pot meal.
• Red wine: Replace ¼ cup of the broth for deeper flavor.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQs
- Can I use a slow cooker?
- Yes! Sear the meat first for the best flavor, then cook on low for 8-10 hours or high for 4-6 hours.
- When should I add carrots?
- Add baby carrots with about 60-90 minutes left to prevent overcooking. Add chunks of whole carrots to the meat when you first start baking.
- What can I do with leftovers?
- Shred the beef for sandwiches, make Shepherd’s PIe, or use it for a hearty stew.
- What can I use instead of beef broth?
- Vegetable broth, mushroom broth, or even chicken broth can work in a pinch.
Final Thoughts
Pot roast is one of those meals that rewards patience. Give a chuck roast enough time in the oven and it becomes tender enough to pull apart with a fork. The carrots soak up the savory broth, and the pan drippings turn into an easy gravy.
If you enjoy simple, old-fashioned dinners made from basic ingredients, this classic pot roast is hard to beat. If you’re looking for something a tad fancier, consider this family favorite: Deviled Swiss Chuck Steak Recipe or these Sausage-Stuffed Steak Pinwheels.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
In your directions on step # 6 you say cook at 300 degrees. Down in the recipe it says cook at 325 degrees.
Which is correct?
Hi Georgia,
Good catch! Thank you for writing.
I usually cook it at 300˚F. 325 would also work but it tends to dry out the broth quicker. That’s one of my favorite parts, so I don’t want to do that. Hope it worked out for you.
I had found a top round roast on sale, so I used it for this recipe and cooked it in the crockpot. My hubby and I both found it very tender and so, so delicious. Thanks for the yummy recipe. 🙂
If your roast was very tender and delicious, then you cooked it perfectly. Good job!!
I love this simple recipe and appreciate the guidance.
Hi Lance,
Thank you for writing. I’m alway happy to hear from my readers.
I also meant to ask..
If I’m making it per the crockpot directions, do I need to add water to it?
The recipe calls for 1/4 cup of black pepper. Is this correct or did you mean 1/4 teaspoon? I’ve never made a recipe using that amount and just wanted to make sure so I don’t overdo the pepper before I make this. This recipe sounds delicious though!
Good catch, Tricia. You are right. It should be “teaspoon”. I’m pretty sure 1/4 cup would make it inedible.
In regards to the crockpot directions, I like plenty of liquid to make gravy, so I always add water. You probably wouldn’t have to, though. Might depend on your crock pot. If it runs hot as many of the newer ones do, I would add at least 1/4 cup. You might have to experiment a bit.
Thanks for writing so I could make the recipe correction. Hope you love the pot roast. It’s comfort food at our house.
Great recipe! First meal I ever made…and made it again for friends a few weeks ago–still fabulous! Thanks, Paula!
That sounds so good! I’ve taken to using my slow cooker for my pot roast and discovered quite the revelation: perfectly ‘roasted’ carrots! Now that’s the only way I cook carrots!
Great recipe! First meal I ever made…and made it again for friends a few weeks ago–still fabulous! Thanks, Paula!
Hi Paula,
Really love your site! I’ve never made a pot roast and this looks delish! Question…I don’t understand, in step 4, what is meant by “Pour water around edge of pan.” How is this done Thanks!
I’ve also been through with a period of no tv but unlike what the other had says here I love it. I love the comfort that it offers like complete rest without any disturbing noise coming from the television, completely no destructive news and get to savor life away from the civilization. It’s the total package of peace. I bet you to try it for some time.
Yena, Sounds like a challenge to me and I’m thinking about trying it. I’m sure you are 100% correct. Thanks for taking the time to write. paula
The photo of this pot roast looks so good and I’m sure the smell is aroma therapy. I think that is great that you grew up that way, it does make the imagination grow too. I recently learned how to play scrabble about 3 years ago…isn’t that crazy? I love words with friends too.
We had TV when I was growing up, but it was black and white and simply not that interesting. (Not to mention the fact that you could only get a couple of stations, and that was on a good day.) I remember playing dominoes and scrabble, and having lots of outdoor time. (I have to admit that I too am addicted to Words With Friends.) It’s fun to reminisce. 🙂 That pot roast looks really tasty!
Thanks for the memories!
Mmm, sounds wonderful! I can almost smell it! We weren’t allowed to watch TV during the day except for Saturday morning cartoons. And no TV watching unless homework was done. I still don’t watch it too much, except for the Food Network and the Amazing Race! We got rid of cable for six years when my kids were younger. They had no idea who Hannah Montana was for the longest time! 🙂
Ha! Love that you called this recipe aroma therapy. The pot roast looks delicious. I’m not familiar with Words with Friends but my husband plays Scrabble on his iPad and loves it.
For some reason, my pot roast always turns out shitty. Maybe I’ll try yours. And life without TV? Ahhhh! The horror! 😉
That sounds so good! I’ve taken to using my slow cooker for my pot roast and discovered quite the revelation: perfectly ‘roasted’ carrots! Now that’s the only way I cook carrots!
How fun Paula to hear about your childhood – sounds like special memories to me! That scrabble is probably part of why you’re such a good writer too! The pot roast looks amazing and definitely like something delicious my mom would have made! Also looks like the leftovers would make fabulous soup! Sometimes I make a pot roast just for the leftovers!
p.s. I’m a bit jealous that you have a sister so close – mine are spread all over the country ):
We did have a TV when I was growing up, but the rural area where I lived only received 2 channels on a regular basis and PBS if the wind blew the antenna just right. We also had only a black and white set until I was in junior high (early 80s). I read A LOT, and tried to get my sister to play Scrabble, but she wasn’t that into it. I was incredibly jealous of my classmates with cable TV and endless programming. Now, Hubs and I have a satellite and our own endless selection, and I am back to reading (or surfing the net) more than watching. Everything that was always comes back, I guess…except that black and white set. I hope.
Pot roast is a favorite comfort food for us, too. I also have memories of coming home from church to the beefy aroma filling the house. Delish. Will have to try your version next time I take this walk down memory lane. Thanks for sharing.
we went through fairly long period with no tv too and I hated it so much. Especially when I failed a homework assignment to track how many minutes of programming versus commercials were in our favorite show (teacher didn’t believe me when I siad we didn’t have a tv). But now we’re glued to the damn thing every night and I kind of wish we didn’t have one….
I’m not the biggest fan of post roast, but hubby loves it. I should probabaly make it for him one of these days.
Lauren, I hated it too. The only thing that saved me was watching it occasionally at Grandma’s house which was within walking distance. Would you believe my parents got a television as soon as my youngest sister left the house and now my 94-yr-old mom watches much more TV than I do. Personally, I’m a radio freak because of it and you will find it on in my house most of the time.
Kay’s Pot Roast looks just perfect and I can imagine the warm, comforting aroma it gives off!
I like the open-dictionary Scrabble variation. Sweet family memories!