Here’s a classic recipe for Pot Roast with Vegetables—tender, flavorful beef slow-cooked with hearty vegetables.
Pot Roast with Vegetables
Ingredients
- 3–4 lb (1.5–2 kg) beef chuck roast
- Salt and pepper, to taste
- 2–3 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can replace with more broth)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 tsp Worcestershire sauce
- 4 large carrots, cut into chunks
- 4 medium potatoes, cut into chunks
- 2–3 celery stalks, cut into chunks
- Optional: 1–2 bay leaves, fresh parsley for garnish
Instructions
- Preheat oven:
- 325°F (165°C).
- Sear the beef:
- Season roast with salt and pepper.
- Heat oil in a large Dutch oven or oven-safe pot over medium-high heat.
- Sear the roast on all sides until browned. Remove and set aside.
- Cook aromatics:
- Add onion and garlic to the pot. Sauté 3–4 minutes until soft.
- Stir in tomato paste and cook 1–2 minutes.
- Deglaze and braise:
- Pour in beef broth and wine (if using), scraping up browned bits.
- Stir in thyme and Worcestershire sauce. Return roast to pot.
- Cover and cook in oven 2.5–3 hours, until beef is tender.
- Add vegetables:
- Add carrots, potatoes, and celery around the roast.
- Cover and continue baking 45–60 minutes, until vegetables are tender.
- Serve:
- Remove roast and vegetables. Slice or shred beef.
- Optional: skim fat from juices, then simmer to thicken as gravy.
- Garnish with parsley and serve hot.
💡 Tips:
- For extra flavor, marinate the roast in Worcestershire sauce and garlic for a few hours before cooking.
- Use a Dutch oven for even heat distribution; a slow cooker also works—cook 8 hours on low.
- Leftovers make great sandwiches or soups the next day.
I can also give a slow-cooker pot roast with vegetables recipe that’s fully hands-off but just as tender and flavorful.
Do you want me to share that version?
