Pot Roast with Potatoes and Carrots

Serve the pot roast with crusty bread or over mashed potatoes for an extra comforting meal.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
The pot roast and vegetables can also be frozen for up to 3 months.
Variations:

Use Different Vegetables: Add parsnips, turnips, or sweet potatoes for a different twist on the classic.
Add Red Wine: Replace a portion of the beef broth with red wine for a deeper flavor.
Herb Variation: Try adding sage or parsley for an added layer of flavor.
FAQ:
Can I cook the pot roast in a slow cooker?
Yes, you can cook the pot roast in a slow cooker. Follow the same steps for browning the roast and sautéing the onions and garlic. Then transfer everything to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours.

Can I make this recipe ahead of time?
Yes, this pot roast can be made ahead of time. It’s even better the next day after the flavors have had time to meld together. Simply store it in the fridge and reheat before serving.

Enjoy your Pot Roast with Potatoes and Carrots!