Classic Pot Roast with Vegetables Recipe

Name: Classic 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 olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 large onion, chopped; 3 cloves garlic, minced; 2 cups beef broth; 1 cup dry red wine (or additional broth); 2 tbsp tomato paste; 2 sprigs fresh rosemary; 3 sprigs fresh thyme; 2 bay leaves; 4 carrots, cut into 2-inch chunks; 3 celery stalks, cut into 2-inch chunks; 1 lb baby potatoes, halved

American · Main course · 200 min total

Classic Pot Roast with Vegetables recipe videos

A comforting, slow-cooked beef pot roast with tender vegetables in a rich, savory gravy. Perfect for a hearty family dinner.

20
min prep

180
min cook

6
servings

520
kcal/serving

Ingredients

3-4 lb chuck roast
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 large onion, chopped
3 cloves garlic, minced
2 cups beef broth
1 cup dry red wine (or additional broth)
2 tbsp tomato paste
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
4 carrots, cut into 2-inch chunks
3 celery stalks, cut into 2-inch chunks
1 lb baby potatoes, halved

Instructions

Pat the chuck roast dry with paper towels. Season all over with salt and pepper.
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Transfer to a plate.
Reduce heat to medium. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic and cook 1 minute more.
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 rosemary, thyme, and bay leaves.
Return the roast to the pot. Bring to a simmer, then cover and transfer to a preheated 325°F oven. Cook for 2 hours.
After 2 hours, add carrots, celery, and potatoes to the pot around the roast. Cover and continue cooking for 1 hour more, until meat is fork-tender and vegetables are cooked through.
Remove pot from oven. Discard herb sprigs and bay leaves. Transfer roast to a cutting board and let rest 10 minutes before slicing against the grain. Serve with vegetables and gravy from the pot.

Tips

For a thicker gravy, mix 2 tbsp cornstarch with 2 tbsp cold water and stir into the liquid after removing meat and vegetables; simmer until thickened.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
To make ahead, prepare the roast and refrigerate after step 5; add vegetables and continue cooking when ready to serve.

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