Pot Roast with Vegetables Recipe

Name: 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 boneless chuck roast; 2 tsp salt; 1 tsp black pepper; 2 tbsp olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 2 tbsp tomato paste; 1 cup beef broth; 1 cup red wine (or additional broth); 2 sprigs fresh rosemary; 3 sprigs fresh thyme; 3 large carrots, cut into 2-inch chunks; 3 celery stalks, cut into 2-inch chunks; 1 lb baby potatoes or Yukon Gold potatoes, halved

American · Main course · 200 min total

Pot Roast with Vegetables recipe videos

A classic comfort dish featuring a tender, slow-braised chuck roast with root vegetables in a rich, savory gravy. Perfect for a hearty family dinner.

20
min prep

180
min cook

6
servings

620
kcal/serving

Ingredients

3-4 lb boneless chuck roast
2 tsp salt
1 tsp black pepper
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 tbsp tomato paste
1 cup beef broth
1 cup red wine (or additional broth)
2 sprigs fresh rosemary
3 sprigs fresh thyme
3 large carrots, cut into 2-inch chunks
3 celery stalks, cut into 2-inch chunks
1 lb baby potatoes or Yukon Gold 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 over medium-high heat. Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Remove roast and set aside.
Reduce heat to medium. Add onion and cook until softened, about 5 minutes. Stir in garlic and tomato paste; cook 1 minute.
Pour in beef broth and red wine, scraping up any browned bits from the bottom. Add rosemary and thyme sprigs.
Return 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 more hour, or until meat and vegetables are tender.
Remove pot from oven. Discard herb sprigs. Let roast rest 10 minutes before slicing. Serve with vegetables and spoon pan juices over the top.

Tips

For a thicker gravy, remove roast and vegetables, then simmer the juices on the stovetop with a cornstarch slurry.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
To make in a slow cooker: sear roast and sauté aromatics, then transfer to slow cooker with remaining ingredients (except vegetables added later). Cook on low 8 hours, adding vegetables in the last 2 hours.

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