Pot Roast with Vegetables

4.8
(157)
132 Reviews
29 Photos

This pot roast with vegetables recipe is my personal favorite for pot roast. It tenderizes the toughest meats and produces a wonderful, flavorful gravy. It's best when cooked in a cast-iron Dutch oven. This is a whole meal in one pot, my favorite kind of meal.

Submitted by judy2304
Updated on November 20, 2024
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Prep Time:
20 mins
Cook Time:
5 hrs 35 mins
Additional Time:
10 mins
Total Time:
6 hrs 5 mins
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • 1 tablespoon vegetable oil

  • 1 (3 1/2) pound boneless beef chuck roast

  • salt and ground black pepper to taste

  • 1 large onion, finely chopped

  • 1 clove garlic, chopped, or to taste

  • 2 ½ cups beef stock

  • 1 (14.5 ounce) can diced tomatoes

  • ¼ cup red wine vinegar

  • 1 tablespoon brown sugar

  • 2 bay leaves

  • 12 ounces carrots, cut diagonally into 1-inch-thick slices

  • 1 pound small red potatoes, quartered lengthwise

  • 1 (6 ounce) jar mushrooms, or more to taste

  • 1 ½ tablespoons cornstarch

  • 1 ½ tablespoons cold water

  • 1 pinch celery salt, or to taste

  • 1 pinch dried basil, or to taste

  • 1 pinch dried thyme, or to taste

Directions

  1. Preheat the oven to 300 degrees F (150 degrees C).

  2. Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Add chuck roast; brown completely, 5 to 8 minutes per side. Season with salt and black pepper; transfer to a platter. Reserve oil in pot.

  3. Add onion and garlic to pot; cook and stir until onion golden, about 15 minutes. Stir in beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves; bring to a boil. Return roast to pot; cover.

  4. Cook in the preheated oven until roast very tender, 4 to 4 1/2 hours.

  5. Scatter carrot slices around roast; bring to a boil on stovetop over medium heat. Return roast to oven 30 minutes more. Distribute potatoes around roast; bring to a boil on stovetop over medium heat. Return roast to oven until potatoes tender, about 30 minutes more.

  6. Transfer roast to a serving platter, cover loosely with aluminum foil; set aside to rest for 10 minutes.

  7. Stir mushrooms into drippings in pot; bring to a simmer on stovetop over low heat. Whisk cornstarch into cold water in a small bowl; stir into drippings. Season with celery salt, basil, and thyme; simmer gravy until thickened, about 5 minutes. Remove and discard bay leaves. Slice roast; arrange on a platter surrounded by vegetables. Serve with gravy.

370 home cooks made it!

Nutrition Facts (per serving)

567 Calories
33g Fat
30g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 567
% Daily Value *
Total Fat 33g 42%
Saturated Fat 12g 62%
Cholesterol 120mg 40%
Sodium 451mg 20%
Total Carbohydrate 30g 11%
Dietary Fiber 5g 18%
Total Sugars 10g
Protein 36g 72%
Vitamin C 24mg 26%
Calcium 93mg 7%
Iron 7mg 38%
Potassium 1048mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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