Pot Roast with Potatoes & Carrots
The oven does the work. You do literally anything else.
$30.70 total
Ingredients & Cost Breakdown
| 3 lb chuck roast | $19.68 |
| 1.5 lb baby potatoes | $1.33 |
| 4 carrots | $1.40 |
| 1 onion | $1.48 |
| 2 cups beef broth | $0.69 |
| 2 tbsp tomato paste | $0.34 |
| Garlic, thyme, bay leaf | $0.65 |
| Flour or cornstarch for gravy | $0.23 |
| Dinner rolls | $2.30 |
| Fruit cups, side | $2.60 |
| Total | $30.70 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 3 lb chuck roast
- 1.5 lb baby potatoes
- 4 carrots
- 1 onion
- 2 cups beef broth
- 2 tbsp tomato paste
- Garlic, thyme, bay leaf
- Flour or cornstarch for gravy
- Dinner rolls
- Fruit cups, side
How to Make It
- Season roast generously, sear on all sides in a hot pot until deeply browned, about 8 minutes total.
- Add onion, garlic, and tomato paste; cook 2 minutes.
- Pour in broth, add thyme and bay leaf, cover and simmer (or oven at 300°F) 2.5–3 hours until fork-tender.
- Add potatoes and carrots in the last 45 minutes of cooking.
- Remove roast and veggies; thicken the remaining liquid with a flour or cornstarch slurry for gravy.
- Serve with fruit cups on the side.
No-Time-For-That Tip: This is a low-effort, high-reward Sunday move — the oven does the work while you do literally anything else for three hours.
Gear for this recipe
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