Classic Pot Roast Recipe with Vegetables
A pot roast is a timeless comfort food, beloved for its melt-in-your-mouth tenderness, hearty flavor, and simplicity. This recipe delivers all the richness of a classic pot roast, complete with perfectly cooked vegetables and a savory broth. It’s an ideal recipe for slow weekends, family gatherings, or whenever you need a cozy, satisfying meal.
Ingredients
- Beef Chuck Roast – 3 to 4 lbs
- Salt and Pepper – to taste
- Olive Oil – 2 tbsp
- Yellow Onions – 2, quartered
- Carrots – 4 large, peeled and cut into 2-inch pieces
- Celery Stalks – 3, cut into 2-inch pieces
- Yukon Gold Potatoes – 6 small, halved
- Garlic – 4 cloves, minced
- Beef Broth – 2 cups
- Red Wine – 1 cup (optional, adds depth to the flavor)
- Tomato Paste – 2 tbsp
- Thyme – 2 tsp, fresh or dried
- Rosemary – 2 tsp, fresh or dried
- Bay Leaves – 2
- Worcestershire Sauce – 1 tbsp
Preparation
- Season the Beef: Generously season the chuck roast on all sides with salt and pepper. Allow it to sit for a few minutes at room temperature, which helps it sear more evenly.
- Sear the Roast: Heat olive oil in a large, heavy-bottomed pot (such as a Dutch oven) over medium-high heat. Add the beef roast and sear it for 4-5 minutes on each side until a deep, golden crust forms. Remove the roast from the pot and set it aside.
- Sauté Vegetables: In the same pot, add onions, carrots, and celery, and cook them for about 3 minutes until they start to soften and caramelize. Add minced garlic and stir for an additional 1 minute, releasing the garlic’s aroma.
- Deglaze the Pot: Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for a couple of minutes to reduce slightly, enhancing the dish’s depth.
- Add Liquids and Seasonings: Stir in tomato paste, beef broth, thyme, rosemary, bay leaves, and Worcestershire sauce. Mix well to incorporate all the flavors.
- Return the Beef and Add Potatoes: Place the seared beef back into the pot and arrange the halved potatoes around it. Ensure the beef is mostly submerged in the broth to cook evenly.
- Cook Slowly: Cover the pot with a lid and transfer it to the oven preheated to 325°F (165°C). Cook for about 3-4 hours, or until the meat is tender and easily pulled apart with a fork.
- Check and Adjust: About 30 minutes before the pot roast is done, check the consistency of the broth. If it’s too thin, let it cook uncovered for the final 30 minutes to thicken slightly.
- Serve: Once cooked, remove the bay leaves and any large herb stems. Slice or shred the beef and serve it with the vegetables and plenty of broth.
Variations
- Herb Variations: Swap thyme and rosemary for Italian herbs, such as oregano and basil, for a Mediterranean twist.
- Root Vegetables: Add or replace with parsnips or turnips for a rustic, earthy flavor.
- Spicy Twist: Add a pinch of red pepper flakes for subtle heat.
- Slow Cooker Option: For a hands-off version, follow steps 1-4, then transfer everything to a slow cooker and cook on low for 8-10 hours.
Cooking Note
The quality of beef makes a big difference in pot roast. Opt for a well-marbled chuck roast, as the fat adds to the tenderness and rich flavor. Also, don’t rush the cooking time—the low and slow method breaks down the connective tissue, making the roast incredibly tender.
Serving Suggestions
Serve your pot roast with crusty bread or mashed potatoes to soak up the flavorful broth. A side of steamed green beans or a crisp salad with a light vinaigrette also complements the meal nicely, adding freshness to the dish.
Tips
- Use a Heavy Pot: A Dutch oven is ideal, as it retains heat well and distributes it evenly.
- Let it Rest: Allow the roast to sit for about 10 minutes after removing it from the oven before slicing, which helps keep the juices intact.
- Thickening the Sauce: For a thicker sauce, remove the beef and vegetables, and simmer the broth on the stove until reduced. You can also whisk in a bit of flour mixed with cold water for a smoother, richer sauce.
Prep Time, Cooking Time, and Total Time
- Prep Time: 15 minutes
- Cooking Time: 3-4 hours
- Total Time: 3 hours 15 minutes to 4 hours 15 minutes
Nutritional Information (per serving)
- Calories: 480
- Protein: 40g
- Carbohydrates: 22g
- Fat: 25g
- Sodium: 860mg
FAQs
Can I use other cuts of beef for pot roast?
Yes, other cuts like brisket or bottom round can work well. However, chuck roast is preferred for its perfect balance of fat and marbling.
Do I have to use red wine?
No, you can substitute it with extra beef broth. The wine adds depth, but the recipe is still delicious without it.
Can I make this in advance?
Absolutely! Pot roast often tastes even better the next day as the flavors have time to meld. Store leftovers in an airtight container in the fridge for up to 3 days.
What if my sauce is too thin?
You can simmer the sauce on the stovetop to reduce it, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and cook until thickened.
Conclusion
This classic pot roast recipe is the ultimate comfort food, combining tender, flavorful beef with perfectly seasoned vegetables in a rich, savory broth. Whether it’s a family gathering, a holiday meal, or just a weekend treat, this pot roast will be a surefire hit. Grab your favorite heavy pot, prep your ingredients, and get ready to enjoy a true homestyle meal that will have everyone asking for seconds.