Step 2: Add Vegetables
About 1 hour before the roast is done, peel and prep the potatoes and carrots. Carefully remove the pot from the oven and nestle the vegetables around the roast. Return to oven and cook for another hour, until vegetables are tender.
Step 3: Make the Gravy (Optional)
Remove the roast and vegetables and keep warm. For gravy, strain the cooking liquid and bring it to a simmer on the stovetop. Mix 1 tbsp cornstarch with 2 tbsp cold water, then stir into the liquid. Simmer until thickened. Season with salt and pepper to taste.
Step 4: Serve
Let the roast rest for a few minutes, then slice against the grain (or simply pull apart). Serve with the carrots, potatoes, and a generous pour of the gravy (or just the flavorful cooking liquid).
Tips for the Best Pot Roast:
Low & slow cooking breaks down tough connective tissue and gives you melt-in-your-mouth beef.
Chuck roast is ideal for its marbling and flavor; brisket also works well.
Don’t skip searing—it adds depth of flavor and color.
No gravy? The broth alone is rich enough to serve as a sauce.
Final Thoughts:
This pot roast is the definition of comfort food—tender beef, soft veggies, and a rich, savory broth or gravy. It’s perfect for Sunday dinners, family gatherings, or cozy nights in. Simple, hearty, and unforgettable.
