Pot Roast With Carrots & Potatoes

Gail Welch


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


★★★★★ 2 votes

15 Min
2 Hr 20 Min


  • 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(s)
    beef broth, divided
  • 1
    bay leaves

  • 2-3 Tbsp
    butter or vegetable oil
  • 2 Tbsp
    corn starch or flour
  • 1/2 can(s)
    beef broth
  • 1/2 can(s)
    water, more if needed
  • ·
    seasoned salt, to taste
  • ·
    black pepper, coarse ground, to taste
  • 2 dash(es)

How to Make Pot Roast With Carrots & Potatoes


  1. Preheat oven to 350 F. Peel potatoes and cut into chunks. Peel carrots and cut into chunks. Set aside.
  2. Prepare roast by lightly scoring diamond shapes on top and bottom of meat (not too deeply).
  3. Combine dry rub ingredients in a bowl.
  4. Rub into roast on all sides.
  5. In large dutch oven heat oil and sear roast on all sides. Add 1/4 can beef broth and bay leaf to Dutch oven.
  6. Place slices of bacon over the top of the roast.
  7. 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.
  8. Add potatoes and carrots around roast and pour another 1/4 can broth over top of meat. Bake covered 30 minutes.
  9. Increase temp to 375 F. Uncover and bake for an additional 15-20 minutes. Remove bay leaf(s) and bacon.
  10. MAKE BROWN GRAVY: Melt butter or heat oil in skillet.
  11. Add corn starch or flour to make a roux.
  12. Add spices. Stirring occasionally to prevent burning.
  13. 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.
  14. Pour brown gravy over roast and vegetables.

Printable Recipe Card

About Pot Roast With Carrots & Potatoes

Course/Dish: Beef Roasts
Main Ingredient: Beef
Regional Style: American
Collection: Comfort Classics

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