Pot Roast with Potatoes and Carrots

Summary:
This Pot Roast with Potatoes and Carrots is the ultimate comfort food – tender, juicy beef roast slow-cooked in a savory broth with hearty vegetables. The rich, flavorful gravy is the perfect finishing touch to this hearty and satisfying meal. It’s an easy one-pot dinner that’s perfect for cozy family meals!

Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 45 minutes
Servings: 6 servings
Calories per Serving: 450 kcal

Course: Main Course
Cuisine: American

Ingredients:

For the Pot Roast:
1 (3 lb) boneless chuck roast
2 Tbsp olive oil
Salt and freshly ground black pepper (to taste)
1 large yellow onion, coarsely chopped
3 cloves garlic, minced
4 cups beef broth
2 Tbsp Worcestershire sauce
1 Tbsp tomato paste
1 tsp dried thyme (or 2 tsp fresh thyme)
1 tsp dried rosemary (or 2 tsp fresh rosemary)
1 bay leaf
4 large carrots, peeled and cut into large chunks
4 medium potatoes, peeled and cut into large chunks
2 celery stalks, chopped (optional)
1 Tbsp cornstarch + 2 Tbsp water (for thickening the gravy, optional)
How to Make:

Prepare the Pot Roast: