Old-Fashioned Pot Roast with Potatoes and Carrots

Old-Fashioned Pot Roast with Potatoes and Carrots was probably one of the first things my Momma taught me to make. We ate it a lot growing up and I’m sure it’s the meal I’ve made more than any other, by far, throughout my life. It’s incredibly delicious, hearty, and super easy! If you find a great deal on chuck or arm roast, stock up as much as you can. Roasting from frozen is the absolute best!

Old-Fashioned Pot Roast with Potatoes and Carrots | Culinary Craftiness

The cool thing with pot roast with potatoes and carrots is, the leftovers are the best way to start a homemade vegetable soup! Or beef stew! I make a lot of extra gravy when I know vegetable soup is on the menu next. ๐Ÿ˜‹

Old-Fashioned Pot Roast with Potatoes and Carrots | Culinary Craftiness
I had a pile of crafting paraphernalia on the table with a project or two. I threw a tablecloth over it for the pic. ๐Ÿ˜œ

Old-Fashioned Pot Roast with Potatoes and Carrots

  • 2-4 lb chuck or arm roast, frozen
  • 2 lbs carrots, peeled and cut in half or thirds if very large
  • 6-8 medium potatoes, peeled
  • Spray oil
  • Salt and pepper
  • Water
  • 3 heaping tbsp corn starch
  • 1 beef bouillon packets or cubes
  • 1/2 cup Water
  • 1 tsp Kitchen Bouquet

Preheat oven to 350ยฐF.

Remove frozen roast from packaging and place in lidded roasting pan or Dutch oven. Spray with oil then liberally salt and pepper. Turn over and repeat.

Surround with peeled carrots then salt and pepper them. Add water to just barely cover the carrots (do not cover the roast with water). Salt and pepper the water just a bit.

Put the lid on and slow roast for 2 1/2 – 3 hours.

Remove from oven and baste the roast with pan juices. Add peeled potatoes to the top. Salt and pepper the potatoes. Add a little additional water if necessary to keep the carrots mostly covered, but only 1/2 way up the roast.

Cover and return to oven for 35-40 minutes, or until the potatoes are fork tender but not falling apart (though they’re great falling apart too).

Remove from oven and transfer the potatoes and carrots to bowls and the roast to a plate. Cover to keep warm.

To make the brown gravy

Depending on how much broth is left in the pan, you may need to add a cup or two of water and a bouillon cube or two. Bring to a boil. Meanwhile, stir the cornstarch into the 1/2 cup of water until dissolved then stir into the boiling broth.

Return to boil and add the cornstarch slurry, stirring constantly. Lower heat to simmer for a minute or two while stirring. Add the Kitchen Bouquet and stir to fully incorporate. Ladle gravy into a boat or a bowl to help cool faster. It’s very hot!

Old-Fashioned Pot Roast with Potatoes and Carrots | Culinary Craftiness

Above is a pic of an episode with steamed broccoli on the side with a bit of gravy on it. No doubt I was on some sort of no potato diet. Those are the worst because I LOVE potatoes. ๐Ÿ˜ Below is another rendition of roast, potatoes, and carrots. It looks like I didn’t take the extra few minutes to make gravy or it wasn’t poured on yet.

Old-Fashioned Pot Roast with Potatoes and Carrots | Culinary Craftiness
So delicious it doesn’t need gravy but the gravy is delicious too! Even on your favorite plain white bread!

Happy eating! ๐Ÿ˜Š

2 comments

  1. Looks incredible๐Ÿ‘€โœจ I never tried making pot roast, but I’m sold for especially that yummy looking gravy for letftover-yet-super-yummy veg soup next day๐Ÿ˜‚

    Like

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