Classic Pot Roast with Carrots and Beef Broth

This tender chuck roast is braised in beef broth with carrots and a rich, savory gravy. It's a cozy and flavorful meal the whole family will love.

8 servings

simple pot roast with carrots on a platter

Prep Time 30

Cook Time 3

Total Time 3 30

Ingredients

Roast

1 2-4 pound (453 g) chuck roast
½ cup (60 g) all-purpose flour
1 teaspoon (1 teaspoon) table or sea salt
¼ teaspoon (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 (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 (¼ teaspoon) freshly ground pepper

Instructions

Brown the Roast: Dredge 1 2-4 pound chuck roast in ½ cup 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 vegetable oil in a large pot and brown the roast on both sides at a high temperature.
Add Onions and Broth: Sprinkle ¼ cup yellow onions over the roast. Add 1 cup beef broth, 1 teaspoon Worcestershire sauce, 1-2 bay leaves, and black pepper.
Simmer: Pour ½-1 cup 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 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. F
Cook on medium-low until thickened. Finish with ½-1 teaspoon salt and ¼ teaspoon freshly ground pepper. Taste to see if you need more for the perfect flavor.

Notes

Crockpot Pot Roast: Make this in the slow cooker if you prefer. Instead of putting the roast into the oven, place it in a slow cooker set on LOW. Cook for 8-10 hours on SLOW.

Optional Variations

• Garlic: Add 2–3 cloves with the onions.
• 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.

Nutritional Information