Perfect Pot Roast with Potatoes and Carrots Recipe

October 25, 2021

Who doesn’t love a warm hearty pot roast on a chilly day? This easy and flavorful Perfect Pot Roast with Potatoes and Carrots recipe is an all-in-one comfort meal, ideal for the fall time. Carrots, onions, and potatoes (all on sale this week at Fresh) make this classic beef pot roast into a heart one-pot meal. A simple homemade gravy is the perfect finishing touch, along with a roll of bread on the side.



  • 4 pounds beef pot roast  ($5.99 /lb. of Angus Pride Boneless Bottom Round Roast, this week at Fresh)
  • 3 to 4 tablespoons all-purpose flour, divided
  • 2 tablespoons vegetable oil
  • 5 medium onions, 1 halved and sliced, 4 cut into wedges (99 cents /lb. for Sweet Onions, this week at Fresh)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 1/2 cups low-sodium beef broth, approximately, divided
  • 4 medium potatoes, halved (2 for $3 for 3lb. of Idaho Potatoes, this week at Fresh Madison)
  • 6 carrots, halved lengthwise and cut into 2-inch pieces (2 for $3 Baby Supreme Carrots, this week at Fresh)




Gather the ingredients.

Dredge or coat the pot roast with 1 to 2 tablespoons of the flour.

Heat the oil in a heavy Dutch oven or stockpot over medium heat. Add the flour-coated roast and cook, turning to brown all sides. Remove to a plate and set aside.

Place the sliced onions in the pan and cook, stirring and scraping the bottom of the pot, until lightly browned.

Place the roast on top of the onions and season with the salt and pepper. Add 1/4 cup of the broth or water and bring to a simmer. Cover and simmer on low for 2 hours.

Add the potatoes, carrots, and quartered onions and cover and slowly simmer for 1 hour longer.

With a slotted spoon, remove the beef and vegetables to a warm platter and keep warm.

To make the gravy, add enough broth or water to the pot roast liquid to make 2 cups. Heat over medium heat.

Mix remaining 2 tablespoons flour with a little cold water in a small bowl. Stir until smooth. Stir the flour mixture into the warmed broth and season to taste. Simmer, stirring, until thickened.

Slice the roast. Pour the gravy over the pot roast and vegetables or serve on the side.