Pot Roast with Vegetables

  • Recipe By
  • Published Sep 9th
  • Ready In6h 5m
  • Servings6
  • Calories567
This recipe is my personal favorite for pot roast. It tenderizes the toughest meats and produces a wonderful, flavorful gravy. It's best when cooked in a cast-iron Dutch oven. This is a whole meal in one pot, my favorite kind of meal.

Pot Roast with Vegetables Ingredients

The following are the ingredients needed to make delicious Pot Roast with Vegetables for 6 servings:

  • 1 tablespoon vegetable oil
  • 1 (3 1/2) pound boneless beef chuck roast
  • salt and ground black pepper to taste
  • 1 large onion, finely chopped
  • 1 clove garlic, chopped, or to taste
  • 2 1/2 cups beef stock
  • 1 (16 ounce) can diced tomatoes
  • 1/4 cup red wine vinegar
  • 1 tablespoon brown sugar
  • 2 bay leaves
  • 3/4 pound carrots, cut diagonally into 1-inch-thick slices
  • 1 pound small red potatoes, quartered lengthwise
  • 1 (6 ounce) jar mushrooms, or more to taste
  • 1 1/2 tablespoons cornstarch
  • 1 1/2 tablespoons cold water
  • 1 pinch celery salt, or to taste
  • 1 pinch dried basil, or to taste
  • 1 pinch dried thyme, or to taste

Pot Roast with Vegetables Cooking Instructions

  • Prep20m
  • Cook5h 35m
  • Ready In6h 5m

To cook Pot Roast with Vegetables, you need about 20 minutes of preparation time. The time needed to cook this Pot Roast with Vegetables is about 5 hours 35 minutes , and you can serve your Pot Roast with Vegetables within 6 hours 5 minutes . The following are the steps to cook Pot Roast with Vegetables easily:

  1. 1 Preheat oven to 300 degrees F (150 degrees C).
  2. 2 Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
  3. 3 Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
  4. 4 Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
  5. 5 Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
  6. 6 Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.

Notes

  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 567 calories; 32.8 grams of fat; 30.3 grams of carbohydrates; 35.9 grams of protein; 120 milligrams of cholesterol; 451 milligrams of sodium.

  1. Dec 31st 2015

    I used a little red wine instead of vinegar, and it tasted great. The only think I would do differently next time is skim some fat off. Maybe that was implied, or I missed it.

  2. Sep 8th 2015

    I've been hunting for a good pot roast recipe and this one is the best. I'll be making it again because it's "company-worthy." I used fire-roasted diced tomatoes instead of the regular one ...

  3. Apr 12th 2015

    This is one of the best pot roasts I have made. Very tender with great flavor. I used wine instead of vinegar as the recipe author suggested in her review. I also added peas instead of potat ...

  4. Apr 2nd 2015

    I used brewed coffee instead of water and the beef bullion, slow roasted...delicious...

  5. Mar 22nd 2015

    This was my first pot roast and i made a few changes because of what i had on hand...it was delicious! I used Montreal steak seasoning on the meat, tomato sauce, real tomatoes and chicken s ...

  6. Aug 26th 2014

    Delicious! I converted this to a crockpot. I seared the beef in bacon grease then put in a slow cooker and topped with everything else, and just omitted the corn starch step. Used sweet p ...

  7. Jan 26th 2014

    Wow!! I have tried many pot roast dishes, most with a mono-tone beef flavor, which is good, but very plain. This one is different in a very good way. What intrigues you is the sweet (brown ...

  8. Sep 22nd 2013

    This is my recipe, and a couple options had been left out when it was kitchen approved. I use red wine instead of the vinegar, and I usually use garbanzo bean flour for thickening instead of ...

  9. Mar 21st 2013

    I used sweet red wine in place of the vinegar, and cooked the in a crock pot for 8 hours, I put the veggies in at the 4 hour point. I followed the recipe except for the changes mentioned. Wh ...