Get Almanac's Daily Updates Extended Forecasts Where to Buy Contact Us

Pot Roast with Potatoes and Carrots

Photo Credit
Brent Hofacker/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 6 servings.
Category
Meat
Course
Main Dish
Occasions
St. Patricks Day
Credit
Mary Howe Schwartz, Lunenburg, Massachusetts
Sources
Recipes with a History

One of our favorite comfort foods, this classic pot roast has just a handful of ingredients, including beef, potatoes, carrots, and onion. It’s inexpensive and hearty, warms the belly, and feels like home.

Pot roast isn’t really a specific cut of meat—it’s more of a method to slowly cook a big hunk of tough meat (the tougher, the better!) until meltingly tender. Most people use a rump roast or bottom round cut of meat, but you can also ask for a chuck or brisket.

For another comfort food classic, check out our Super-Creamy Mac and Cheese.

Ingredients
1 pot roast, approximately 4 pounds
4 tablespoons vegetable oil
2 cups beef broth
1 cup diced onion
1 cup diced celery
salt and freshly ground black pepper, to taste
1 pound carrots, diced
1 pound potatoes, diced

Instructions

  1. Preheat oven to 375°F.
  2. Cut roast in half (optional). In a skillet over medium-high heat, warm oil. Brown meat on all sides. Place meat in a large ovenproof pan.
  3. Pour broth over and around the meat. Add onions and celery around roast and season with salt and pepper. Cook, covered, for 2-1/2 to 3 hours, or until fork-tender.
  4. You can either place carrots and potatoes around the roast for the last hour of cooking or wait until the roast is done, remove it (keeping it covered and warm), then put carrots and potatoes into the oven to cook, covered, for 45 minutes, or until tender.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
Read More from The Old Farmer’s Almanac Editors

What's cooking in The Old Farmer's Store?

More Like This

Comments

<span>Pat Dyer</span> Tue, 10/14/2025 - 09:30
Not a fan of potatoes cut up and added near the end of cooking time. If you cook your potatoes alongside a pot roast, the potatoes will steal a lot of the tastiness. Carrots, celery, and a little onion (too many onions can make that delicious gravy sour tasting) are great ... even adding in a little paprika and a bay leaf or two makes it more tasty. As for potatoes, make mashed potatoes so delicious with pot roast.
<span>Shelley</span> Sun, 02/09/2020 - 21:56
Oh my gosh, pot roast has to have rutabagas, plus all the other delicious vegies mentioned. Yummy!
<span>Lorraine Cains</span> Fri, 02/10/2023 - 06:14
I have never heard of rutabaga. Maybe a different name in UK.
<span>Chantal Geoffrion</span> Fri, 03/17/2023 - 08:28
They are called swedes in the UK
<span>Valia</span> Fri, 02/10/2023 - 08:09
Turnips.
<span>Vicky A Yernesek</span> Tue, 03/08/2022 - 12:31
I use rutabaga in place of potatoes, In Pot Roast and Beef Stew, You don't miss the potatoes.
<span>Sharon</span> Wed, 01/29/2020 - 11:58
What do you experienced cooks recommend regarding the roast? Chuck? Eye of the round?
<span>Pat Dyer</span> Tue, 10/14/2025 - 09:32
Definitely use "Chuck Roast with some marbling" ... fat via marbling enhances the flavor of your pot roast !!!
<span>Chantal Geoffrion</span> Fri, 03/17/2023 - 08:30
Cross rib roast is always tender. Cook " low and slow".
<span>Denise T</span> Sat, 09/10/2022 - 11:20
Definitely use a nicely marbled chuck roast. I've used bottom and top round and found them too lean and stringy, even when you try to slice them across the grain.