Herb Garlic Pot Roast with Carrots & Potatoes

By Daily Recipes - décembre 17, 2025

Ingredients

For the Reggae Roast

3–4 lb (1.5–2 kg) beef chuck roast

2 tbsp olive oil

Salt & black pepper, to taste

1 large onion, diced

4 cloves garlic, minced

3 cups beef broth

1 tbsp Worcestershire sauce

2 tbsp tomato paste

1 tsp dried thyme

1 tsp dried rosemary

1 bay leaf

Vegetables

3 cups baby potatoes

2 cups baby carrots

2 tbsp fresh parsley, chopped (for garnish)

Instructions Not Included

Prepare the Reggae Roast

1. Pat the beef roast dry with paper towels and season generously with salt and black pepper.

Heat olive oil in a large heavy pot or Dutch oven over medium-high heat.

Sear the roast on all sides for 3–4 minutes per side until deeply browned.

This step locks in flavor and creates a rich, deep color.

Build the Flavor Base

Remove the roast and set it aside.

In the same pot, add the onions and cook until softened.

Add garlic, tomato paste, rosemary, and thyme. Stir for 1 minute until fragrant.

Pour in the beef broth and Worcestershire sauce, scraping the bottom to release all the browned bits.

Slow-Cook the Reggae Roast

1. Return the seared roast to the pot.

Add the carrots, potatoes, and bay leaf around the meat.

Cover and cook:

Stovetop: Low heat for 3–3.5 hours

Oven: 325°F (165°C) for 3–4 hours

Slow cooker: 8 hours on Low

The roast is ready when it easily falls apart with a fork.

Serve

Remove the bay leaf.

Slice or shred the roast and serve it with the tender potatoes, carrots, and plenty of the flavorful gravy from the pot.

Garnish with freshly chopped parsley

Daily Recipes