Real Recipes From Real Home Cooks ®

pot roast with carrots & potatoes

(2 ratings)
Blue Ribbon Recipe by
Gail Welch
Carthage, TX

For years I've been trying to perfect my roasts. This one turned out very tender and moist. I think it had a lot to do with scoring the meat, placing bacon on top and baking it in a tightly covered pot. It got my husband's approval and that's good enough for me. :)

Blue Ribbon Recipe

A good pot roast recipe is perfect for Sunday dinner. This one has great flavor. Searing the meat ensures it stays very juicy. Scoring the meat allows the smoky flavor from the bacon to seep into the chuck roast. The carrots and potatoes cook perfectly. Serve with crusty bread for an amazing meal.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 -8
prep time 15 Min
cook time 2 Hr 20 Min
method Bake

Ingredients For pot roast with carrots & potatoes

  • 4 lb
    boneless chuck roast
  • 2 Tbsp
    olive or vegetable oil
  • 2-3 slice
    bacon, cut in half
  • 2
    potatoes, bakers (large)
  • 4
    carrots, cubed
  • 1 tsp
    Lawry's seasoned salt
  • 1/2 tsp
    black pepper, coarse ground
  • 1/4 tsp
    dry mustard
  • 1/8 tsp
  • 1/8 tsp
  • 2 pinch
  • 1 1/2 Tbsp
    all-purpose flour
  • 1 can
    beef broth, divided
  • 1
    bay leaves
  • 2-3 Tbsp
    butter or vegetable oil
  • 2 Tbsp
    corn starch or flour
  • 1/2 can
    beef broth
  • 1/2 can
    water, more if needed
  • seasoned salt, to taste
  • black pepper, coarse ground, to taste
  • 2 dash

How To Make pot roast with carrots & potatoes

  • Carrots and potatoes peeled and cut.
    Preheat oven to 350 F. Peel potatoes and cut into chunks. Peel carrots and cut into chunks. Set aside.
  • Scoring diamonds into the roast.
    Prepare roast by lightly scoring diamond shapes on top and bottom of meat (not too deeply).
  • Dry rub ingredients in a bowl.
    Combine dry rub ingredients in a bowl.
  • Dry rub rubbed over the meat.
    Rub into roast on all sides.
  • Each side of the beef seared.
    In large dutch oven heat oil and sear roast on all sides. Add 1/4 can beef broth and bay leaf to Dutch oven.
  • Bacon slices on top of the pot roast.
    Place slices of bacon over the top of the roast.
  • Pot roast baking in the oven.
    Bake covered at 350 F for 1 1/2 hours. Note: I use Paula Deen's heavy cast iron covered Dutch oven with an enamel interior.
  • Pouring broth into the Dutch oven with carrots and potatoes added.
    Add potatoes and carrots around roast and pour another 1/4 can broth over top of meat. Bake covered 30 minutes.
  • Bacon and bay leaf removed from the Dutch oven.
    Increase temp to 375 F. Uncover and bake for an additional 15-20 minutes. Remove bay leaf(s) and bacon.
  • Butter heating in a saucepan.
    MAKE BROWN GRAVY: Melt butter or heat oil in skillet.
  • Flour added to the butter for a roux.
    Add corn starch or flour to make a roux.
  • Spices added to the roux.
    Add spices. Stirring occasionally to prevent burning.
  • Remaining broth added to the pan and cooking until bubbly.
    When brown, add remaining broth and water (more if needed). (Gravy should remain a little thick because it will be added to the broth in the roast.) Cook until bubbly and thickened.
  • Pouring brown gravy over the roast.
    Pour brown gravy over roast and vegetables.