Pot Roast with Vegetables Recipe - Allrecipes.com
Pot Roast with Vegetables Recipe
  • READY IN 6+ hrs

Pot Roast with Vegetables

Recipe by  

"This 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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat 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. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
  3. Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
  4. Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
  5. Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
  6. Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 5 hrs 35 mins
  • READY IN 6 hrs 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 21, 2013

I used sweet red wine in place of the vinegar, and cooked the in a crock pot for 8 hours, I put the veggies in at the 4 hour point. I followed the recipe except for the changes mentioned. When I tasted the broth on the stove top before putting it in the crock pot I knew I had hit a home run with this recipe. It is a good thing that I took the picture before dinner because there was no left over meat and veggies. I will be freezing the left over broth and using it for french onion soup. Thank you for the recipe.

 
Most Helpful Critical Review
Oct 02, 2013

I don't have anything against this recipe, I think I just came to the realization that I can only have chuck roast a certain way! The sauce that gets poured over the roast is very delicious!

 
Sep 22, 2013

This is my recipe, and a couple options had been left out when it was kitchen approved. I usually use garbanzo bean flour for thickening instead of corn starch. The garbanzo bean flour adds protein and other nutrients to the gravy, and the corn starch is generally made from GMO corn which I avoid. I also often use chopped frozen tomatoes from our garden instead of canned tomatoes. Tomatoes that we don't use soon enough are cored and frozen for use in pot roast and tomato soup. I always use more than 1 garlic clove because we like garlic - usually at least 3-4. I also add more than a pinch of the seasonings. The recipe is great as listed, but I thought I would add a few more options. It freezes well for future meals, and tastes as good as when it was freshly made.

 
Jun 28, 2013

This recipe was excellent! I made it a tad bit too sweet so I would stick to the recipe for the amount of brown sugar. I omited the tomatoes. The gravy was excellent! I used a dutch oven. I'll definately make this one again!

 
Apr 08, 2014

My 4 pound roast was tender after 3 hours. Can use fresh mushrooms. 3-4 garlic cloves is better. Do not use more brown sugar than recipe suggests, even with 1 Tbsp, gravy was slightly sweet. Will make again definitely and even add more of the seasonings next time. Everyone loved it.

 
Feb 09, 2014

I made this and my family loved it. The extra spices made it tastier than just the traditional "pot roast" recipe.

 
Jan 29, 2014

Turned out great!!

 
Jan 26, 2014

Wow!! I have tried many pot roast dishes, most with a mono-tone beef flavor, which is good, but very plain. This one is different in a very good way. What intrigues you is the sweet (brown sugar) and sour (vinegar) components. In my case I used apple cider vinegar which I feel worked very well. (To me red wine vinegar may be a little too sharp) A deft hand is needed with the sweet and sour flavors, however, more is NOT better. Don't over-do the spices either. I didn't use celery at all. Also didn't fuss with adding spices and mushrooms at the end, I added it all in the beginning. I also worked in some "Demi-Glace Gold" to boost the beefy flavor, Yum! My family was overwhelmed with good flavor. This is a keeper. ~~Donald.

 

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Nutrition

  • Calories
  • 567 kcal
  • 28%
  • Carbohydrates
  • 30.3 g
  • 10%
  • Cholesterol
  • 120 mg
  • 40%
  • Fat
  • 32.8 g
  • 50%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 35.9 g
  • 72%
  • Sodium
  • 515 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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