Beef pot roast with vegetables Recipe

Name: Beef pot roast with vegetables
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Cuisine: American
Ingredients: 3-4 lb chuck roast; 2 tbsp vegetable oil; 1 large onion, chopped; 3 cloves garlic, minced; 4 carrots, peeled and cut into chunks; 3 celery stalks, cut into chunks; 1 lb potatoes, peeled and quartered; 2 cups beef broth; 1 cup dry red wine (or additional broth); 2 tbsp tomato paste; 2 bay leaves; 1 tsp dried thyme; Salt and pepper to taste; 2 tbsp all-purpose flour (optional, for thickening)

American · Main course · 200 min total

Beef pot roast with vegetables recipe videos

A classic comfort dish featuring tender beef slow-cooked with hearty vegetables in a rich, savory gravy. Perfect for a Sunday dinner.

20
min prep

180
min cook

6
servings

480
kcal/serving

Ingredients

3-4 lb chuck roast
2 tbsp vegetable oil
1 large onion, chopped
3 cloves garlic, minced
4 carrots, peeled and cut into chunks
3 celery stalks, cut into chunks
1 lb potatoes, peeled and quartered
2 cups beef broth
1 cup dry red wine (or additional broth)
2 tbsp tomato paste
2 bay leaves
1 tsp dried thyme
Salt and pepper to taste
2 tbsp all-purpose flour (optional, for thickening)

Instructions

Season the chuck roast generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4 minutes per side. Remove and set aside.
Add onion and garlic to the pot; cook until softened, about 3 minutes. Stir in tomato paste and cook for 1 minute.
Pour in beef broth and red wine, scraping up any browned bits from the bottom. Add bay leaves and thyme. Return the roast to the pot. Bring to a simmer.
Cover and transfer to a preheated 325°F oven. Cook for 2 hours.
Add carrots, celery, and potatoes to the pot. Cover and continue cooking for 1 hour, or until beef and vegetables are tender.
Remove roast and vegetables to a platter; tent with foil. Discard bay leaves. If desired, skim fat from juices. For a thicker gravy, whisk flour with 1/4 cup cold water to make a slurry, then stir into simmering juices until thickened.
Slice or shred beef. Serve with vegetables and gravy.

Tips

For best results, let the roast rest for 10 minutes before slicing.
Leftovers can be stored in the refrigerator for up to 3 days.
This dish can also be made in a slow cooker: sear beef and sauté aromatics, then transfer to slow cooker with remaining ingredients (except potatoes) and cook on low for 8 hours. Add potatoes in the last 2 hours.

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