This pot roast with fennel and carrots recipe is braised in a savory. sauce Carrot and fennel pot roast recipe is so tender it melts into the fork.

Braised Pot Roast on a white dish with a brown sauce with chunked carrots and fennel.

Stovetop VS Crockpot Pot Roast with Fennel

This slow cooked pot roast with fennel recipe is easy to make on the stovetop in an oven safe pot or dutch oven. It can also be made even easier by throwing everything in a crockpot and cooking on low for 8 hours.

Both methods create a moist and tasty dish, but I prefer the stovetop/oven method when there is more time.

What’s the difference? Crockpots take longer but have less initial work. They don’t reduce the liquid and concentrate the flavors as well as the stovetop or oven method. Lastly, searing is one less step if everything is thrown into the crockpot and that creates less flavor.

Use Chuck Roast for Fennel Pot Roast

Chuck roast is a perfect cut for braised beef dishes like pot roast. Slow and low cooking breaks down the tougher cut into tender perfection.

Braising (or cooking low and slow) is intimidating at first but becomes an easy routine once done.

Braising is basically: sear meat, bring all ingredients to a boil on the stovetop, cover and simmer for ~ 3 hours or cover and put in an oven at 325F for ~ 3 hours.

3 white plates with ingredients: raw pieces of whole chuck roast beef, multi color chopped carrots, chopped celery, sliced onions, and sliced fennel. — It's ok to take off any excessive fat on the perimeter of the chuck roast, but don't go digging for fat to remove. It will cook down or be easily removed when cooked.

Fennel and Carrot Pot Roast Tips

It's ok to take off any excessive fat on the perimeter of the chuck roast, but don't dig for fat to remove. It will cook down or be easily removed after cooking.

Add Carrots To Fennel Pot Roast For a One Pot Dinner

Want to make this a full meal? Add 1 ½ lb baby potatoes to this carrot and fennel pot roast recipe. All other ratios stay the same, but feel free to add a little more broth to the dish.

Have the broth come up ½ -¾ the side of the pot roast in the stockpot.

Red ceramic glazed cast iron pot with cooked braised chuck roast, potatoes, carrots, fennel, and onions. Garnished with chopped fresh fennel. — *This picture was taken straight after the video above and has added potatoes to the pot roast recipe.*

Pot Roast with Fennel and Carrots

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EatSimpleFood.com

This braised fennel, onion, & carrot pot roast recipe is saucy and savory. The beef is so tender it falls apart.

Author: beckie
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Yield: 6
Category: Main Dish
Method: Crockpot / Instapot / Braised
Cuisine: International
Diet: Gluten Free

Ingredients

2 ½ lb beef chuck roast
1 ½ cup (1 medium) onion, sliced
1 ½ cup (large bulb) fennel, sliced & leaves reserved
1 tablespoon garlic, minced
6 carrots, peeled & chopped ¾" pieces
4 stalks celery, chopped ¾" pieces
8 sprigs fresh thyme
2 ½ cups chicken broth
2 tablespoon fennel leaves, chopped for garnish
¾ teaspoon salt
¼ teaspoon black pepper

Instructions

If using a crockpot – throw all ingredients in a 6-7 qt crockpot, mix, turn on low for 8 hours.

For stovetop and oven:

Preheat oven to 325F.
Let roast sit at room temperature 30 minutes before cooking. Pat dry with paper towels and generously salt and pepper.
Bring a large oven proof stock pot or dutch oven to medium high heat and add enough vegetable oil to lightly coat the bottom of the pot. Sear beef on both sides ~4- 6 minutes per side or until deep brown. Transfer the meat to a plate.
If there is a lot of fat left in the pan, remove some. You need just enough to cook the onions & fennel in.
Reduce the pot to medium heat and add the sliced onions & fennel. Cook covered, stirring occasionally ~ 3-5 minutes or until both are soft & transparent. Add garlic and cook ~ 1-2 minutes or until fragrant.
Add carrots, celery, and thyme sprigs. Nestle the seared beef in the middle of the pot and add chicken broth. The broth should nearly cover the beef by coming ½ - ¾ up the sides of the roast.
Bring to a boil, reduce heat to a simmer, and transfer to the oven. Cook 1 ½ hours. Remove and flip the meat (wear an apron!). Cook an additional 1 hour or until meat is fork tender.
Remove thyme stems. Skim fat off the top of the liquid with a ladle. Slice beef, garnish with fennel leaves, and serve with rice, potatoes, or egg noodles. Add salt to taste.

Notes

Want to make this a full meal? Add 1 ½ lb baby potatoes. All other ratios stay the same, but feel free to add a little more broth to the dish. Have the broth come up ½ -¾ the side of the roast.

Things In My Kitchen:

Crockpot - It's easy, affordable, and programmable.
6 quart dutch oven - Perfect for braising dishes on the stovetop or in a dutch oven.

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Serving Suggestion

Serve this Carrot and Fennel Pot Roast recipe with an asparagus tomato salad, an olive Tapenade appetizer, and / or with a side of Shiitake mushrooms or mashed sweet potatoes.