Rosemary Glazed Pot Roast with Carrots & Baby Potatoes

This is a hearty Rosemary Glazed Pot Roast with Carrots & Baby Potatoes—slow-cooked beef chuck in a rich, savory-slightly-sweet rosemary gravy.

Quick Recipe Summary

Prep: 20 minutes
Cook: 3–4 hours
Servings: 5–6

Key tip: Add the carrots and baby potatoes only during the final 45–60 minutes so they become tender without turning mushy.

Best result: Sear the chuck roast thoroughly before braising. That deep browning gives the gravy much more flavor and color.