Classic Pot Roast with Carrots, Potatoes & Onion

4️⃣ Slow Cook:

1. Oven Method: Transfer the pot to a preheated oven at 300°F (150°C) and cook for 2 hours.
2. After 2 hours, add the carrots and potatoes to the pot. Re-cover and continue cooking for another 1–1.5 hours, or until the roast is fork-tender and vegetables are soft.
3. Stovetop or Slow Cooker: Simmer gently over low heat on the stove or use the low setting in a slow cooker for 6–8 hours total, adding vegetables halfway through.

5️⃣ Serve:

1. Transfer the roast to a cutting board and let rest for 5–10 minutes.
2. Slice or shred the beef and serve with the carrots, potatoes, and a ladle of the flavorful broth.

💡 Tips

• Want thicker broth? Remove roast and veggies and simmer the liquid with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to thicken.
• Use Yukon gold or red potatoes for the best texture — they hold up well to long cooking.
• Leftovers: Refrigerate for up to 3 days or freeze for future meals. Great for sandwiches or hash!

Hearty, flavorful, and fall-apart tender — this pot roast brings all the comfort of a classic home-cooked meal in every bite.