Pot Roast with Vegetables
Easy Homemade Traditional Pot Roast with Vegetables — Healthy Comfort Food
There’s something about Pot Roast with Vegetables that instantly feels like coming home. The first time I made this easy, traditional pot roast was on a rainy Sunday — the whole house filled with the warm, savory aroma of beef and herbs while my family set the table. This Pot Roast with Vegetables is the kind of homemade comfort food you serve for a weeknight dinner when everyone needs a hug on a plate, or for a Sunday family meal that stretches conversation and seconds.
Serve it for cozy weeknight dinners, holiday gatherings, or lazy Sunday suppers — and don’t be surprised if the leftovers taste even better the next day.
🧂 Ingredients:
- 1 (3–3.5 lb) boneless chuck roast (or blade roast)
- 1 ½ tsp kosher salt (more to taste)
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tbsp olive oil (or canola oil)
- 1 large yellow onion, cut into quarters
- 3 cloves garlic, minced
- 2 tbsp tomato paste (optional — adds richness)
- 2 tbsp Worcestershire sauce
- 1 cup dry red wine (or extra beef broth)
- 3 cups beef broth (low-sodium preferred)
- 2 bay leaves
- 1 tsp dried thyme (or 1 sprig fresh)
- 1 tsp dried rosemary (or 1 sprig fresh)
- 4 medium carrots, peeled and cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces (optional)
- 1.5–2 lbs baby Yukon or red potatoes, halved (or cut into 1–1.5 inch pieces)
- 2 tbsp cornstarch mixed with 2 tbsp cold water (for thickening; optional)
- Fresh parsley, chopped, for garnish
Optional add-ins:
- 8 oz mushrooms, halved
- 1 parsnip, peeled and chopped
- 1 tbsp butter added at end for a glossy finish
👩🍳 Directions:
- Preheat oven (if using oven method) to 325°F (160°C).
- Pat roast dry; season all over with salt, pepper, and garlic powder.
- Heat oil in a heavy Dutch oven over medium-high heat. Sear roast 4–5 minutes per side until deeply browned; transfer to a plate.
- Lower heat to medium. Add onion and sauté 4 minutes until softened; add garlic and tomato paste and cook 1 minute.
- Pour in wine to deglaze, scraping browned bits from the bottom (about 2 minutes). Let wine reduce slightly.
- Stir in beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. Return roast to pot so it’s partly submerged.
- Bring to a gentle simmer, cover, and either:
- Oven method: place in oven and cook 2½–3 hours, until fork-tender.
- Stovetop method: simmer very low for 2½–3 hours, adding water if needed to keep roast partially submerged.
- Slow cooker: cook on LOW 7–8 hours (or HIGH 3–4 hours) — use fewer liquids (about 2 cups broth).
- Instant Pot/Pressure cooker: cook on HIGH pressure 50 minutes, then natural release 15 minutes; add vegetables and cook 5 more minutes if needed.
- In the last 45–60 minutes of cooking (last 30 minutes for slow cooker), add carrots, celery, and potatoes so they become tender but not mushy. Add mushrooms/parsnips at this time if using.
- Remove roast and vegetables to a cutting board; rest 10 minutes. If you like shredded pot roast, use two forks to pull apart; otherwise slice against the grain. Remove bay leaves and herb stems.
- For thicker gravy: strain cooking liquid into a saucepan, bring to simmer, whisk in cornstarch slurry, and cook 2–3 minutes until sauce thickens. Taste and adjust seasoning.
- Serve slices or shredded beef with vegetables, spoon gravy over top, and sprinkle with chopped parsley.
PRO TIP: If your potatoes are getting too soft, scoop them out earlier and return just before serving. Searing the roast well gives you a deeper, richer sauce.
💡 Tips & Variations:
- Low-carb swap: Replace potatoes with roasted cauliflower or turnips for fewer carbs.
- Vegetarian/Vegan version: Use a large portobello roast or braised seitan/wheat-free seitan with vegetable broth and extra mushrooms; cook veggies the same way. Add 1 cup cooked lentils for extra protein.
- Gluten-free: Use cornstarch or arrowroot instead of flour for thickening; check Worcestershire sauce for gluten.
- Leaner option: Trim excess fat from the roast or use a top round roast, but expect slightly less marbling — cook a bit longer for tenderness.
- Instant Pot shortcut: Brown using sauté, pressure cook 50 minutes + natural release, add veggies and cook 5–7 more minutes under pressure.
- Serving ideas: Spoon over mashed potatoes, creamy polenta, or buttered egg noodles. Add a crisp green salad or roasted Brussels sprouts for balance.
- Leftovers & Storage: Refrigerate in an airtight container up to 4 days, or freeze up to 3 months. Reheat gently in a saucepan with a splash of broth to keep meat moist.
- Make-ahead: Cook a day ahead — flavors meld and gravy often deepens overnight.
🩺 Health & Lifestyle Tie-in (Optional):
This Pot Roast with Vegetables packs protein and iron from the beef plus fiber and vitamins from the root vegetables — a balanced, satisfying meal. Choosing leaner cuts or increasing the vegetable-to-meat ratio makes it lighter and heart-healthier. Cooking at home like this not only nourishes you but can also reduce long-term health costs: eating wholesome, homemade meals regularly supports better health outcomes and can help lower medical expenses over time. Small kitchen habits — batch cooking, using seasonal produce, and reducing processed ingredients — are wins for both your body and your budget.
Conclusion
There’s real comfort in a pot roast simmering on the stove — it’s simple, honest food that brings people together. If you make this Pot Roast with Vegetables, let me know in the comments or tag me on social — I’d love to see your version and any creative swaps you tried. Happy cooking and warm dinners to you!
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Pot Roast with Vegetables
Ingredients
Method
- Preheat oven (if using oven method) to 325°F (160°C).
- Pat roast dry; season all over with salt, pepper, and garlic powder.
- Heat oil in a heavy Dutch oven over medium-high heat. Sear roast for 4–5 minutes per side until deeply browned; transfer to a plate.
- Lower heat to medium. Add onion and sauté for 4 minutes until softened; add garlic and tomato paste and cook for 1 minute.
- Pour in wine to deglaze, scraping browned bits from the bottom (about 2 minutes). Let wine reduce slightly.
- Stir in beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. Return roast to pot so it’s partly submerged.
- Bring to a gentle simmer, cover, and either:
- Oven method: place in oven and cook for 2½–3 hours, until fork-tender.
- Stovetop method: simmer very low for 2½–3 hours, adding water if needed to keep roast partially submerged.
- Slow cooker: cook on LOW for 7–8 hours (or HIGH for 3–4 hours) — use fewer liquids (about 2 cups broth).
- Instant Pot/Pressure cooker: cook on HIGH pressure for 50 minutes, then natural release for 15 minutes; add vegetables and cook for 5 more minutes if needed.
- In the last 45–60 minutes of cooking (last 30 minutes for slow cooker), add carrots, celery, and potatoes so they become tender but not mushy. Add mushrooms/parsnips at this time if using.
- Remove roast and vegetables to a cutting board; rest for 10 minutes. If you like shredded pot roast, use two forks to pull apart; otherwise slice against the grain. Remove bay leaves and herb stems.
- For thicker gravy: strain cooking liquid into a saucepan, bring to simmer, whisk in cornstarch slurry, and cook for 2–3 minutes until sauce thickens. Taste and adjust seasoning.
- Serve slices or shredded beef with vegetables, spoon gravy over top, and sprinkle with chopped parsley.
