Pot Roast with Vegetables

Pot Roast with Vegetables

judy2304

"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

6 h 5 m servings 567 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 567 kcal
  • 28%
  • Fat:
  • 32.8 g
  • 50%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 35.9 g
  • 72%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 451 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  • Prep

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  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.

Reviews

Read all reviews 43
  1. 47 Ratings

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Most helpful positive review

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...

Most helpful critical review

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!

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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...

This is my recipe, and a couple options had been left out when it was kitchen approved. I use red wine instead of the vinegar, and I usually use garbanzo bean flour for thickening instead of cor...

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 sug...

I used brewed coffee instead of water and the beef bullion, slow roasted...delicious...

I used a little red wine instead of vinegar, and it tasted great. The only think I would do differently next time is skim some fat off. Maybe that was implied, or I missed it.

I've been hunting for a good pot roast recipe and this one is the best. I'll be making it again because it's "company-worthy." I used fire-roasted diced tomatoes instead of the regular ones. ...

Delicious! I converted this to a crockpot. I seared the beef in bacon grease then put in a slow cooker and topped with everything else, and just omitted the corn starch step. Used sweet potat...

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

Wouldn't change a thing! i had to hurry the meal up a bit so I modified the cook time (and temp). The meat was very tender even cooking at 325 vs. 300. Here's what I did: preheated the oven @ 3...

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