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Pot Roast with Roasted Vegetables Recipe

Pot Roast with Roasted Vegetables

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Average Rating:

Total Reviews: 100

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  • on December 28, 2012

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    I've never made the roasted veg portion but this has been my go-to pot roast recipe for years. I haven't found a recipe for pot roast that I like better. I like the shot of vinegar at the end, really brightens the sauce.

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  • on November 05, 2012

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    Update 11-05-12 : Second time making this and Wam-Bam-Out Of The Park!!

    WOW!!! The sauce was out of this world, the meat was done perfectly. Don't change a thing with the pot roast recipe. This was the first pot roast that my wife did not reach for the ketchup. in 14 years. Changed up the roasted vegetables a little, two carrots, one turnip, two parsnips, one large russet potato, and one large sweet potato.

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  • on March 11, 2012

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    Very easy to make. I have two very picky eaters and they loved it. Very favorfull , home comfort taste. Done this recipe several times and have given it out to friends.

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  • on April 20, 2011

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    My family just loves this roast. It is the best that I ever had.

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  • on January 17, 2011

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    Absolutely delicious. When it came out of the oven my son took a cup and scooped out the flavor mix and ate it like soup. Very, very yummy! The only thing I added was a little garlic powder on the roasted veggies.

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  • on October 26, 2010

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    The recipe was easy to follow and the roast was FANTASTIC! My only complat was that I should have started cooking earlier, we didn't eat until 8pm.

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  • on October 17, 2010

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    easy and delicious!!

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  • on March 07, 2010

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    This recipe is fan-freakin-tastic! I did make a few changes...instead of using the crushed tomatoes, i used a few tablespoons of tomato paste and added a bit more wine & beef stock and added rosemary along with the bay and thyme. I didn't make the roasted vegetables, but instead served it over mashed yukon gold potatoes. The roast was moist and tender and the gravy/sauce is very flavorful! My boyfriend wants this for every Sunday supper!

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  • on December 20, 2009

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    I thought this receipe was long, complicated, and too much and over done ... I did not like the idea of the oil in the pan browning the meat ... the thin sliced veggies were over done and mushy, cooked too long! Should have been thrown in last hour. There were no potatoes absolutely no starch in this receipe, I added my potatoes. Also tomatoes were not necessary, nor was the wine or the vinegar. The only thing that was good were the roasted the veggies in the oven, and that oven temperature was even wrong. Should have been at least 400 degrees, the receipe said 350 degrees, my hushand didn`t like this too much. Sorry, this wasn`t a good one. Wouldn`t make this ever again. Sharon

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  • on December 05, 2009

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    This is the best pot roast I have ever made. Loved the flavor!! It took me, total with prep time, 3 1/2 hours plus to make it, but it was worth it! We loved the roasted vegtables, except for the turnip. Next time I wil leave out the turnip and add more carrots. I also added small potatoes to the roated vegtables and I added "italian seasoning" to the veggies too. It was delisious. I also used my hand blender to puree the sauce so it was smoth and not chunky.

    A great receipe that I look forward to using again!!


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