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Classic Pot Roast with Vegetables

A close-up of a hearty plate of Grandma's amazing pot roast, served with tender potatoes and carrots in rich gravy.
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A tender, flavorful pot roast slow-cooked with carrots, potatoes, and onions, creating a comforting meal perfect for Sunday dinner.

Ingredients

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  • 3–4 lb boneless beef chuck roast
  • 2 tbsp olive oil
  • 2 large yellow onions, sliced
  • 4 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 cup beef broth
  • 1/2 cup dry red wine (optional)
  • 2 tbsp Worcestershire sauce
  • Salt and black pepper to taste
  • 1.5 lbs Yukon Gold potatoes, cut into 1.5-inch chunks
  • 1 lb carrots, peeled and cut into 1-inch chunks
  • 2 tbsp cornstarch (for gravy)
  • 1/4 cup cold water (for gravy)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Pat the chuck roast dry with paper towels and season generously with salt and pepper.
  3. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.
  4. Add the sliced onions to the pot and cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes. Add the minced garlic, rosemary, and thyme, and cook for 1 minute more until fragrant.
  5. Pour in the beef broth, red wine (if using), and Worcestershire sauce. Scrape the bottom of the pot to loosen any browned bits.
  6. Return the seared roast to the pot. The liquid should come about halfway up the sides of the roast. Add more beef broth if needed.
  7. Cover the pot tightly with a lid and transfer it to the preheated oven. Braise for 2.5 hours.
  8. After 2.5 hours, add the potato and carrot chunks around the roast. Ensure the vegetables are partially submerged in the liquid.
  9. Cover the pot again and continue to braise for another 1 to 1.5 hours, or until the vegetables are tender and the roast is fork-tender.
  10. Carefully remove the roast and vegetables from the pot and place them on a serving platter. Keep warm.
  11. For the gravy: Skim off any excess fat from the cooking liquid. In a small bowl, whisk together the cornstarch and cold water to create a slurry.
  12. Bring the liquid in the pot to a simmer over medium heat. Gradually whisk in the cornstarch slurry until the gravy thickens. Cook for 2-3 minutes, stirring constantly. Season with salt and pepper to taste.
  13. Slice the pot roast and serve with the vegetables and gravy.

Notes

  • For an even richer flavor, you can add a bay leaf to the braising liquid.
  • If you don’t have a Dutch oven, you can use a large oven-safe pot with a tight-fitting lid.
  • This recipe is also excellent when made in a slow cooker. Sear the roast and sauté the onions and garlic as directed, then transfer everything to the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours. Add vegetables during the last 2-3 hours of cooking.
  • For a gluten-free option, ensure your Worcestershire sauce is gluten-free and omit the red wine or use a gluten-free alternative.

Nutrition

Find it online: https://recipestokeep.com/pot-roast-recipe/