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Classic Pot Roast with Baby Potatoes for Tender Flavor!

Classic Pot Roast with Baby Potatoes
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Tender, juicy, flavorful, and slow-cooked to perfection, this Classic Pot Roast with Baby Potatoes is a comforting dish that’s perfect for family gatherings.

Ingredients

Scale
  • 3–4 lbs chuck roast
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1.5 lbs baby potatoes, halved
  • Fresh chopped parsley for garnish

Instructions

  1. Pat chuck roast dry and season generously with salt and pepper.
  2. In a large Dutch oven, heat olive oil over medium-high. Sear roast on all sides until browned. Remove and set aside.
  3. In the same pot, sauté onion until soft. Add garlic and tomato paste; cook for 1 minute.
  4. Pour in beef broth and Worcestershire sauce. Stir in thyme, rosemary, and bay leaf.
  5. Return roast to pot. Cover and cook at 325°F (160°C) for 3 hours.
  6. Add baby potatoes around roast and cook for another 1 hour, or until both beef and potatoes are fork tender.
  7. Shred beef, spoon over gravy, and garnish with fresh parsley.

Notes

  • Serve with crusty bread to soak up the gravy.
  • Pair with steamed green beans or roasted carrots.
  • Add a fresh salad to balance the richness.
  • Searing the meat adds deep flavor, don’t skip it.
  • Let the roast rest before shredding to keep it juicy.
  • Make it in a slow cooker by cooking on low for 8 hours.

Nutrition

Find it online: https://www.homeydishes.com/classic-pot-roast-baby-potatoes-recipe/