Go Back

Pot Roast with Vegetables

A comforting and hearty pot roast with tender vegetables, perfect for family gatherings or cozy weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 3–3.5 lb boneless chuck roast (or blade roast)
  • 1.5 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 leaves 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)
  • to taste Fresh parsley, chopped, for garnish
Optional Add-Ins
  • 8 oz mushrooms, halved
  • 1 large parsnip, peeled and chopped
  • 1 tbsp butter added at end for a glossy finish

Method
 

Preparation
  1. Preheat oven (if using oven method) to 325°F (160°C).
  2. Pat roast dry; season all over with salt, pepper, and garlic powder.
  3. 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.
  4. Lower heat to medium. Add onion and sauté for 4 minutes until softened; add garlic and tomato paste and cook for 1 minute.
  5. Pour in wine to deglaze, scraping browned bits from the bottom (about 2 minutes). Let wine reduce slightly.
  6. Stir in beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. Return roast to pot so it’s partly submerged.
Cooking
  1. Bring to a gentle simmer, cover, and either:
  2. Oven method: place in oven and cook for 2½–3 hours, until fork-tender.
  3. Stovetop method: simmer very low for 2½–3 hours, adding water if needed to keep roast partially submerged.
  4. Slow cooker: cook on LOW for 7–8 hours (or HIGH for 3–4 hours) — use fewer liquids (about 2 cups broth).
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Serve slices or shredded beef with vegetables, spoon gravy over top, and sprinkle with chopped parsley.

Notes

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. Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.