Pot Roast With Carrots
Tender pot roast with sweet carrots and savory tomato sauce, perfect for comforting family dinners or special occasions requiring rich flavors and hearty textures.
Ingredients
- 4 lb. boneless beef chuck pot roast ⓘ
- 1 tsp. salt ⓘ
- 1 tsp. pepper ⓘ
- 1 tsp. paprika ⓘ
- 3 onions, chopped ⓘ
- 1 can (10 1/2 oz.) condensed tomato soup ⓘ
- 1/4 cup catsup ⓘ
- 2 Tbsp. dark brown sugar ⓘ
- 16 oz. frozen baby carrots ⓘ
- chopped parsley for garnish ⓘ
- 1 Tbsp. olive or vegetable oil ⓘ
- 2 Tbsp. lemon juice ⓘ
Instructions
- Season beef with salt, pepper, and paprika.
- In a Dutch oven over high heat, sear the beef until golden.
- Remove the beef and set aside.
- In the same Dutch oven, sauté onions in oil for 5 minutes.
- Stir in condensed tomato soup, catsup, lemon juice, and dark brown sugar.
- Bring the mixture to a boil.
- Add the beef back to the pot, cover, and simmer for 3 hours until the beef is fork-tender.
- Remove the beef and place it on a cutting board.
- Add frozen baby carrots to the pan liquid and cook for 10 minutes.
- Slice the beef and place it on a serving platter.
- Separate carrots and onions from the sauce and arrange them around the beef.
- Pour the sauce into a gravy boat for serving.
Tips & Substitutions
For a more intense flavor, consider marinating the beef overnight with salt, pepper, and paprika. If you don't have tomato soup, substitute with crushed tomatoes or a homemade tomato sauce. For added depth, throw in a splash of red wine or Worcestershire sauce. Using fresh carrots instead of frozen can enhance texture, but be sure to adjust cooking times accordingly.
Serving Suggestions
Serve this pot roast with creamy mashed potatoes or crusty bread to soak up the delicious sauce. A side of steamed green beans or a fresh salad complements the meal nicely. For a comforting experience, pair with a glass of red wine and browse more American recipes for inspiration.
Storage & Reheating
Allow leftovers to cool to room temperature before transferring them to an airtight container. Store in the refrigerator for up to 3 days or freeze for longer storage. To reheat, warm gently in a saucepan over low heat, adding a splash of broth or water to prevent drying out, or microwave in short intervals until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pot Roast With Carrots contains roughly 770 calories, with 23g protein, 141g carbohydrates, and 15g fat. It is an excellent source of vitamin A (234% of the Daily Value), dietary fiber (62% of the Daily Value), and protein (46% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1747mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this pot roast?
Yes, while a boneless beef chuck roast is ideal for its tenderness, you can use cuts like brisket or round. Just keep in mind that cooking times may vary, and leaner cuts might require additional moisture to prevent drying out.
How can I make this recipe ahead of time?
You can prepare the pot roast a day in advance. After cooking, let it cool completely before storing it in the refrigerator. Reheat gently the next day, and the flavors will deepen, making it even more delicious.
What can I substitute for dark brown sugar?
If you don't have dark brown sugar, you can use light brown sugar or regular granulated sugar. For a deeper flavor, mix in a tablespoon of molasses with the granulated sugar to mimic the taste and color of dark brown sugar.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).