Pot Roast with Potatoes and Carrots

cooked Pot Roast with Potatoes, Carrots and Bok Choy

4 Servings

This is the perfect dinner for those cold winter days. First of all it requires that the oven be on for at least 4 hours, not the type of thing you want to do on a hot summer day! This is a slow cook recipe without the use of a slow cooker.

Second, there is something about a pot roast that is warming to the body and just makes you feel good.

We have yet to figure out how to make this work as a 2 serving meal, with no leftovers. It refrigerates well for a few days and is easy to reheat, either on the stove, in the oven or the trusty microwave.

The green in the picture is some bok choy. As a rule we don't add bok choy to our pot roasts, however we had a couple of pieces left over from a stir fry and instead of letting them go to waste we added them to the pot roast.

Potatoes and carrots seem to go very well with a pot roast, but there is no reason that you cannot substitute or add other root vegetables such as parsnips, yams, celeriac or turnip.



  1. Heat oven to 325° F degrees.
  2. Heat olive oil in a medium size cast iron casserole over medium- heat.
  3. Season roast all over with salt. Add the roast to casserole and brown well on all six sides. Remove the roast and reserve.
  4. Sauté the onions in the casserole until they begin to brown.
  5. Add the garlic and sauté for one minute.
  6. Place the browned roast on top of the onions. Add the beef broth, thyme, rosemary, bay leaf, Worcestershire sauce and tomato paste. Stir, bring to a simmer, cover the casserole and place in the oven. Cook for 2 hours.
  7. Remove the casserole from the oven. Add the carrots and potatoes to pot and season with salt and pepper.
  8. Return the casserole to the oven and cook for 1 1/2 hours.
  9. Remove the roast from the casserole (place the cover on the casserole to keep the onions, potatoes and carrots warm) and place on a cutting board.
  10. Remove the bay leaf and herb sprigs from the casserole and discard.
  11. Cut away the fat from the roast and discard.
  12. Shred the meat and return to the casserole to heat.
  13. Serve warm.

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Bon Appétit