Pot Roast with Potatoes and Carrots

Step 7: Add the Vegetables

1. After 2 hours, remove the pot from the oven and add the potatoes, carrots, celery, and pearl onions around the roast.
2. Return the pot to the oven and cook for an additional 1–1.5 hours, or until the meat is fork-tender and the vegetables are fully cooked.

Step 8: Rest and Serve

1. Remove the roast from the pot and let it rest for 10 minutes.
2. Discard the herb sprigs and bay leaves.
3. Slice the roast against the grain and serve with the vegetables, spooning the rich sauce over the top.

Serving Suggestions

This pot roast with potatoes and carrots pairs beautifully with:

• Crusty bread to soak up the savory juices.
• A side of steamed green beans or buttered peas for added freshness.
• A glass of full-bodied red wine, such as Cabernet Sauvignon or Merlot.

Storage and Reheating Tips

1. Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
2. Freezing: Freeze the roast and vegetables separately in freezer-safe containers for up to 3 months.
3. Reheating: Warm in a covered dish at 325°F (165°C) for 20–30 minutes, adding a splash of broth to prevent drying.

Why This Recipe Stands Out

This pot roast recipe delivers unparalleled tenderness and flavor through the combination of a well-marbled cut of beef, aromatic herbs, and a perfectly balanced cooking liquid. The addition of potatoes and carrots makes it a hearty, all-in-one meal that is sure to please.