Pot Roast with Vegetables

Pot Roast with Vegetables
  • PREP TIME
    20 mins
  • COOK TIME
    5 hrs 35 mins
  • TOTAL TIME
    6 hrs 5 mins
  • SERVING
    6 People
  • VIEWS
    475

Savor the timeless comfort of this pot roast, where humble ingredients transform into a symphony of flavors. Slow-cooked to tender perfection in a rich, savory gravy, it's a one-pot wonder that's sure to become a family favorite.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    30 g
  • Cholesterol
    120 mg
  • Fiber
    5 g
  • Protein
    36 g
  • Saturated Fat
    12 g
  • Sodium
    451 mg
  • Sugar
    10 g
  • Fat
    33 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 0 mins Preheat the oven to 300 degrees F (150 degrees C).

Image Step 02
02 Step

Recipe View 8 hrs Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Add chuck roast; brown completely, 5 to 8 minutes per side. Season with salt and black pepper; transfer to a platter. Reserve oil in pot.

Image Step 03
03 Step

Recipe View 15 mins Add onion and garlic to pot; cook and stir until onion golden, about 15 minutes. Stir in beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves; bring to a boil. Return roast to pot; cover.

Image Step 04
04 Step

Recipe View 4 hrs 15 mins Cook in the preheated oven until roast very tender, 4 to 4 1/2 hours.

Image Step 05
05 Step

Recipe View 1 hrs Scatter carrot slices around roast; bring to a boil on stovetop over medium heat. Return roast to oven 30 minutes more. Distribute potatoes around roast; bring to a boil on stovetop over medium heat. Return roast to oven until potatoes tender, about 30 minutes more.

Image Step 06
06 Step

Recipe View 10 mins Transfer roast to a serving platter, cover loosely with aluminum foil; set aside to rest for 10 minutes.

Image Step 07
07 Step

Recipe View 5 mins Stir mushrooms into drippings in pot; bring to a simmer on stovetop over low heat. Whisk cornstarch into cold water in a small bowl; stir into drippings. Season with celery salt, basil, and thyme; simmer gravy until thickened, about 5 minutes. Remove and discard bay leaves. Slice roast; arrange on a platter surrounded by vegetables. Serve with gravy.

For an even deeper flavor, sear the chuck roast in bacon fat instead of vegetable oil.
If you don't have red wine vinegar, balsamic vinegar can be used as a substitute.
Feel free to add other root vegetables like parsnips or turnips along with the carrots and potatoes.
For a richer gravy, use beef bone broth instead of beef stock.
Leftover pot roast is excellent in sandwiches or tacos.

Dayton Johnson

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 158 Ratings)
Total Reviews: (8)
  • Ezekiel Shanahan

    This has become a staple in our house!

  • Yessenia Boyer

    My family declared this the best pot roast they've ever had!

  • Hosea Hudson

    Freezes well for an easy weeknight meal.

  • Laurel Schiller

    This recipe is foolproof! My pot roast turned out perfectly tender and flavorful.

  • Peggie Littel

    I added a few extra vegetables, and it was still amazing.

  • Annabell Anderson

    The instructions were clear and easy to follow, even for a beginner cook like me.

  • Benny Reinger

    I substituted red wine for the red wine vinegar, and it added a lovely depth of flavor.

  • Crystel Yost

    The gravy was incredible! Everyone raved about it.

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