Classic Pot Roast with Vegetables
Nothing says comfort food like a tender, juicy pot roast simmered in rich gravy with hearty vegetables. This recipe delivers fall-apart beef, flavorful potatoes, and sweet carrots in a savory sauce that’s perfect for cozy dinners.
Ingredients
- 3–4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 4 large carrots, cut into chunks
- 4 medium potatoes, cut into chunks
- 2 cups beef broth
- 1 cup red wine (or extra broth)
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 325°F (160°C).
- Pat roast dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear roast on all sides until deeply browned. Remove and set aside.
- In the same pot, add onion and garlic, sauté until fragrant. Stir in tomato paste and cook 1 minute.
- Pour in red wine to deglaze, scraping up browned bits. Simmer 2–3 minutes.
- Return roast to pot, add beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, carrots, and potatoes.
- Cover with lid and place in oven. Cook 3–4 hours, until beef is fork-tender.
- Remove bay leaves. Adjust seasoning with salt and pepper.
- Slice or shred beef and serve hot with vegetables and gravy.
Variations
- Slow Cooker: Cook on low 8 hours or high 4–5 hours.
- Pressure Cooker/Instant Pot: Cook on high pressure for 60 minutes, natural release.
- Veggie Options: Add parsnips, celery, or mushrooms.
- Gluten-Free: Thicken sauce with cornstarch instead of flour.
Nutritional Information (Per Serving, 6 servings)
| Nutrient | Amount |
|---|---|
| Calories | 520 |
| Protein | 42g |
| Carbohydrates | 22g |
| Fat | 28g |
| Fiber | 4g |
| Sugar | 5g |
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container up to 4 days.
- Freezer: Freeze portions with sauce for up to 3 months. Thaw in fridge overnight.
- Reheating: Warm gently on the stovetop or in oven at 325°F until heated through.
Pro Tips
- Sear the beef well to build deep flavor in the gravy.
- For thicker gravy, remove roast and veggies, then simmer sauce on stovetop until reduced.
- Use Yukon Gold potatoes for a creamy texture.
- Let the roast rest 10 minutes before slicing to keep juices inside.
