Pot Roast with Roasted Vegetables

Total Time:
3 hr
Prep:
30 min
Cook:
2 hr 30 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Pot Roast:
  • 1 (4-pound) beef chuck roast
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 1 large onion, sliced
  • 2 carrots, peeled, thinly sliced
  • 2 ribs celery, thinly sliced
  • 5 cloves garlic, smashed
  • 2 tablespoons all-purpose flour
  • 1/2 cup red wine
  • 1 (15-ounce) can chopped tomatoes, in juice
  • 2 cups beef broth, homemade, or low-sodium, low-fat
  • 3 sprigs fresh thyme, or 1 teaspoon dried
  • 2 bay leaves
  • 1/3 cup coarsely chopped fresh flat-leaf parsley, optional
  • 1 tablespoon red wine vinegar
  • Roasted Vegetables:
  • 5 carrots, peeled, cut into thirds
  • 3 medium turnips, peeled and cut into 6 wedges
  • 2 medium red onions, peeled, cut into 6 wedges
  • 2 medium parsnips, peeled, cut into thirds
  • About 5 tablespoons olive oil
  • 1 tablespoon chopped fresh thyme leaves
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
Directions

Preheat the oven to 350 degrees F.

Heat a large Dutch oven, with a lid, over medium-high heat. Season the meat generously with salt and pepper. Add the oil to the pot, lay the meat in the pan and sear on both sides until brown, about 10 minutes. Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan.

Add the onion, carrots, celery, and garlic to the pan, and cook until vegetables are tender, about 8 minutes. Add the flour and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot Add wine and tomatoes and cook until liquid has thickened, about 5 minutes more. Add broth, thyme, and bay leaves, bring to a boil. Return the roast to the pot, nestle it in the liquid, cover, place in the oven and cook until the roast is just tender, about 1 1/2 hours. Remove the lid and continue to cook, uncovered until tender about 1 hour more.

Meanwhile, put the carrots, turnips, onions, and parsnips on a baking sheet and toss with the olive oil, thyme, salt, and pepper. Roast on a shelf under the pot roast for the last hour, stirring occasionally, until tender throughout.

Transfer the roast to a plate and cover loosely with foil. Skim the fat off the surface of the liquid and discard. Bring the sauce to a boil over medium-high heat, and cook until thickened. Stir in the parsley and vinegar, salt and pepper, to taste. Keep the roast warm in the sauce until ready to slice.

Slice the pot roast across the grain and lay on a platter, surround with the vegetables. Pour some of the sauce on top and serve the remaining in a sauceboat on the side.


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4.8 102
This pot roast is amazing! To start, I was pleased with myself by FINALLY getting a nice, crisp sear to lock in the juices! The one "major" change I made was to omit the tomatoes as others have stated. I added an extra cup of beef broth in their place to maintain a good amount of liquid. I didn't have any red wine vinegar on hand so I simply omitted that as well. I added potatoes and baby carrots to the pot for the last hour, but still made the roasted veggies. My husband and cousin didn't care much for the turnips&parsnips, but loved the carrots. I was leery at first as I generally do not like parsnips&turnips, but I loved them this way! Roasting cut right through the bitterness and made them so soft and sweet! When the roast was done I pulled it out to sit and removed the potatoes and carrots with a slotted spoon. I strained the sauce through a mesh sieve to remove the mushy bits of veggies, then returned the sauce to the pot and simmered to reduce. We will make again and again! item not reviewed by moderator and published
Best potroast I ever had, bar none. My husband declared it superb, and it truly is. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
My family just loves this roast. It is the best that I ever had. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
easy and delicious!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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!! item not reviewed by moderator and published
anything with red wine is good. the mix of fall veggies is nice too. i'm not much of a meat and potato girl, but men love it, so i will do it! item not reviewed by moderator and published
My family loved this pot roast. I cooked two chuck roasts and doubled the sauce. Only thought it could have cooked about 1/2 hour longer for more tenderness. I will adjust that the next time I make it and I will make it again and again! item not reviewed by moderator and published
i make some minor changes, i use baby carrots to save time, i don't put any tomato's in because i don't care for canned tomato's. i will sometimes add about 2 cups red wine depending on the size of the roast....also i have put zucchini and squash in as well, however you need to cut them up into 2 inch pieces otherwise the disappear. item not reviewed by moderator and published
I have made this pot roast numerous times and it is awesome! It is very similar to another Tyler recipe under the same name. They were apparently made on the same show [how to boil water] but are different episodes, and recipes. I personally think both are great with only a slight variation of ingredients which, in my opinion, are negligible. One thing I do to this recipe that I think adds a richness and flavor is make it the night before. I follow the recipe right up to the point of popping it in the oven, and instead, pop it in the fridge. Then, the next day, I simply reheat on the stove top to just a simmer to heat through and then continue with the recipe. It is great without doing this but I think this method really adds more depth of flavor because it basically marinates in the sauce overnight giving it that "leftover" taste without being leftovers. item not reviewed by moderator and published
Very tender and lots of flavor item not reviewed by moderator and published
This was easy and my first experience making roasted vegetables. It turned out to be one of the best meals I've made! item not reviewed by moderator and published
I was looking for a good pot roast recipe, and compared to his "ultimate" recipe, this one looked like it had more depth of flavor. The only change I made was adding some fresh rosemary. Everybody raved about it! I was looking forward to leftovers, but there were none and only 3 and 1/2 tummies to fill! Look no further, this is the tastiest, most tender pot roast I've ever had! item not reviewed by moderator and published
It must be just me...but I went out and bought everything exactly as well as following the recipe to the "T" and I didn't like the taste. The meat was very tender but the tomatos were very over powering. The sauce was not as savory as I would have liked it to be. It had a slighty tart and acidy tomato taste. If I make it again, I'll add a little bit of sugar to cut the acid and some Worcestershire sauce to enhance the beef flavor. I did enjoy learning the cooking technique though. item not reviewed by moderator and published
Finally a moist, tender and very flavorful pot roast. The prep is easy and the end product is the best. I have tried to make a pot roast that wasn't dry and tasteless and finally have. item not reviewed by moderator and published
This is a wonderful pot roast.Very easy and soo yummy my very picky 9 and 10 year old just loved it which is always a bonus.The only thing i did differantly was cook it in the crock pot otherwise i followed the recipe to a "T" Thanks Tyler as always SUPER YUMMY!! item not reviewed by moderator and published
This is the only way to eat a pot raost (or beef stew). AWESOME! item not reviewed by moderator and published
Fantastic recipe. It is easy and taste great! Worth the effort. item not reviewed by moderator and published
This pot roast has to be the best I have tasted. Superb! The sauce was smooth and silky - the meat tender - and I have never done a pot roast without potatoes, but with the roasted veg. and tomatoes and making my own mashed pot. my family loved it. item not reviewed by moderator and published
Has full flavor item not reviewed by moderator and published
This was just perfect!!! Great for a family event of any kind!!! item not reviewed by moderator and published
Absolutely delicious! item not reviewed by moderator and published
This is by far the best and easiest pot roast recipe that I have tried in my 40 years of cooking. The flavors completely satisfy those cravings for wonderful comfort food. I have served this recipe in a casual as well as a more formal setting. Simply delicious! item not reviewed by moderator and published
My husband and I grew up on pot roast as kids and haven't had a desire for one in 20 years of marriage. Saw this and had to give it a try - it was love at first bite, even into the leftovers with the smashed potatoes. This was a huge hit with our son who is a very fussy eater! item not reviewed by moderator and published
This was awesome! I've made it several times now and each time it comes out perfect. The sauce is fabulous. The vinegar at the end really wakes it up yet there is no tang. Thank you. item not reviewed by moderator and published
The very first time I tried to make this, it came out insanely delicious. I couldn't believe how good it was and that I had made it. I used regular potatoes rather than the turnips and parsnips, but I will try the turnips and parsnips another time. I also caution everyone not to rely that much on the suggested 2 1/2 hour cooking time. Even if the roast you use is exactly four pounds, the cooking time will vary slightly depending on the shape of it. I needed to cook mine longer to get it tender throughout. item not reviewed by moderator and published
I went out and bought three 4-5 lb chuck roast and vacuum packed them just to be ready again for this great recipe. Used every vegetable I could find in the garden for the roasted vegetables. They were as good as the roast. Served this recipe to family up from Florida and they just loved it. Having it again for Christmas instead of turkey. item not reviewed by moderator and published
This was the most fabulous pot roast recipe I've ever made! My 12-year old daughter even asked me if we could have it for Thanksgiving next week!! The meat was just suculent...the gravy was amazing! This will be a staple in my home...Thank you, Tyler! item not reviewed by moderator and published
It was ok, but I don't like such a soupy roast. I would rather just have my potatoes and carrots all baked in with the meat. item not reviewed by moderator and published
Our three young children absolutely loved this recipe. They asked if we could have it once a week. Definitely try this one. It is the best pot roast we have ever tried. Thank you Tyler... item not reviewed by moderator and published
This recipe is absolutely devine. The sauce is so tasty and meat so tender. item not reviewed by moderator and published
I followed the recipe exactly, and it was the best pot roast I've ever made, or have eaten anywhere. My guests loved it, and my husband and I enjoyed very tasty leftovers during the week. You've gotta try this! item not reviewed by moderator and published
Ummm So... Good... Family Loved It. item not reviewed by moderator and published
Excellent pot roast, very tasty. Did not care much for the roasted vegatables, I would use a different choice rather then the ones suggested.. item not reviewed by moderator and published
This recipe won raves for the laborers that I cook for every lunchtime. item not reviewed by moderator and published
This is the third time I've made this. I've tried others. There is no better! item not reviewed by moderator and published
Loved it...full of bold rich flavors...family loves it. It's the only way now I prepare my roast!(My mom jealous!) item not reviewed by moderator and published
I have made this pot roast several times and have shared the recipe with family and friends, all of whom say it's the best they've ever had. I deviated from the ingredients one time. BIG MISTAKE! Everything is so carefully calculated that it just is amazing! Leftovers are even better. item not reviewed by moderator and published
I made this without the Thyme because my husband doesn't like that spice. It was probably the best pot roast I've ever made. I didn't roast the veggies, just put potatoes in during the last hour. Next time I will add peas at the end - it could easily be like a stew. The taste was like eating pot roast from a restaurant. Yum! item not reviewed by moderator and published
very good item not reviewed by moderator and published
My sister-in-law had some trouble with this, but I agree with it's rating of easy. It was very flavorful. item not reviewed by moderator and published
Great recipe!! item not reviewed by moderator and published
Classic pot roast. Tender and flavorful. Nuff said. item not reviewed by moderator and published
EXCELLENT & EASY item not reviewed by moderator and published
I was in search of a pot roast recipe that closely matched one my mother made when I was growing up that I loved, but I could not find one. I decided to try this one for kicks, even though it looked NOTHING like hers. WOW! My search is OVER. This recipe is much better than my Mom's - it's incredible! I followed the directions exactly for the pot roast and cooked the sauce down to make it more concentrated - it had a real nice "tang" to it. When making the roasted vegetables, (which I roasted like crazy at 400 degrees for an additional 15 mins.), I added quartered baby red bliss potatoes in lieu of turnip. My husband & I love it and I can't wait to make it again. JUST TRY IT...YOU WILL LOVE IT! item not reviewed by moderator and published
I haven't found a Tyler Florence recipe that I didn't LOVE yet and this pot roast is no exception. Forget that tasteless, watery broth served up by most...this rich flavorful wine sauce is out of this world! item not reviewed by moderator and published
I did not have time for the roasted vegetables and it didn't seem to matter. The pot roast is the best I have ever made! item not reviewed by moderator and published
It was my first time making pot roast and i think it turned out very good. the gravy was great. I didn't make it exactly how the reciepe states but from what i did use it was good. item not reviewed by moderator and published
This was simple ,easy and delisious. item not reviewed by moderator and published
I made this trying to impress a guy that Ive been dating and boy was he happy! The meat was so tender and tasty, the vegetables were yummy,the sauce very flavorful, I added small red potatoes during the last 30 minutes of the cooking time. My new guy cant wait for more of my home cooking! item not reviewed by moderator and published
If you are running late and want a good hot dinner this roast beef is the best choice it is quick and easy to make. And it tastes excellent. Every one loved it. item not reviewed by moderator and published
This was an easy dish to make and the flavor was excellent. Must try it! item not reviewed by moderator and published
The meat was out of this world!! Vegies took another hour to cook in our oven .. we put some of the gravy in with them. I would roast the vegies earlier then add them later when the meat was done. Hubby would like it every couple weeks ... doesn't want to get burned out on it .. however .. he loved it!! item not reviewed by moderator and published
Pot Roast is one of my favorites, and I've been making it for years, trying "this and that." This is simply the best I've had - no need to fiddle any longer. This was SO flavorful, easy, tender and moist. I added the veggies towards the end of cooking (carrots, potatoes and mushrooms.) item not reviewed by moderator and published
I have made this a few times already, the family loves it. The gravy is delicious. item not reviewed by moderator and published
Tyler's recipes are always winners for me. I did do a different combination of roasted veggies to appeal to my family (potatoes and whole cloves of garlic along with the carrots and onions) Also added baby bella mushrooms to the sauce which added to its depth of flavor. My husband loved it and I'm looking forward to the leftovers. item not reviewed by moderator and published
I've made a LOT of pot roasts in my culinary history...had a really great recipe of my own, or so I thought until today. This recipe blew the old one out of the water. I totally agree with others that this is the best pot roast I've ever had...the meat literally disintegrates when you cut it, and the sauce is to die for. If I have one negative it's that I wasn't fond of the roasted veggies...they seems too crunchy for me...almost raw-like. But next time I'll just roast my carrots like usual with some redskin potatoes and this will be flawless. item not reviewed by moderator and published
This was the ultimate of Pot Roasts. We ate every drop of gravy. My husband had never been fond of roast beef previously, but we enjoyed so much shopping and preparing this together, and then serving it. We have used fresh herbs ever since. The red wine did a beautiful job of deglazing and added just the right touch of flavor. item not reviewed by moderator and published
It was absolutely melt-in-your-mouth delicious! item not reviewed by moderator and published
I used this recipe to cook a deer roast graciously donated to me by one of my hunting friends. All I can say is that it was perfect .. the meat turned out tender and delicious, and the gravy is just straight up amazing. I should note that I skipped the last part - reducing the gravy & adding red wine vinegar. The gravy was kinda thin but still great. The next time I make this, I think I will remove the meat, and toss the gravy in a blender. I'm thinking that the veggies will thicken it up about right, and it will be quite nice over a baked or some mashed potatoes. item not reviewed by moderator and published
Made without vegetables, made with red potates last hour in oven. Best Pot Roast I have ever had or made, period. Thank you. item not reviewed by moderator and published
Yes - very good! Even better the next day! An easy and satisfying meal! A great way to doctor up a less than perfect cut of meat too. item not reviewed by moderator and published
This was a huge hit with the family especially my husband. He's already requested it for his birthday dinner which isn't for nine months. I used mushrooms, potatoes and carrots for the roasting vegetables. I may try a different combo next time. The sauce is incredible. item not reviewed by moderator and published
Absolutley excellent and easy!!! item not reviewed by moderator and published
The roasted vegetables bring out the true flavors. I've never had parsnips before, and it won't be the last. They are sweet and delicious. The roast melted in your mouth. Thanks Ty for converting me to root vegetables that I always turned my nose up on before. item not reviewed by moderator and published
Best roast beef rwecipe I have ever found. item not reviewed by moderator and published
i searved this with mashed potatoes and oven roasted vegetables and my fiance's picky family of 8 loved it! item not reviewed by moderator and published
This is the first time I have prepared pot roast, and it was so wonderful. The smell alone when it was cooking was great. The sauce is to die for. item not reviewed by moderator and published
first time i used chuck roast and it was terrific, second time used london broil and the tenderness of meat was perfect {extended cooking time},but sauce was thick,most likely from less fat in meat but just a word to the wise use chuck roast item not reviewed by moderator and published
" So Good " I will make this again soon . item not reviewed by moderator and published
this was excellent! item not reviewed by moderator and published
I prepared as directed, adding dried wild mushrooms to the braising liquid & vegetables. Added fresh beets to the roasted root vegetables. Outstanding reception by family and friends. item not reviewed by moderator and published
fast, easy and delicious. item not reviewed by moderator and published
Meat was tender and flavorful. Would serve over rice since there was lots of sauce. item not reviewed by moderator and published
This is the most delicious pot roast I've ever tasted. It is very moist and tender. It's definitely a keeper! item not reviewed by moderator and published
This was truly the best pot roast I have ever had and I actually made it!! I have had trouble in the past w/ dryness, but this was so tender and delicious! I loved the flavor and so did the rest of my family. And the leftovers were wonderful, though I wish there would have been more!! item not reviewed by moderator and published
This was good and fairly easy to make. item not reviewed by moderator and published
This was my first time making pot roast. I made it for my in laws and it was so good. Everyone gave rave reviews. Very tasty!! item not reviewed by moderator and published
This is a seriously good recipe! Highly recommended. item not reviewed by moderator and published
My boyfriend surprised me with this wonderful dinner. This was a simple and delicious recipe. The roast tasted excellent paired with the same red wine we drank with dinner. I don't even like red wine! I would reccommend this to anyone- even those I know who don't like red wine. item not reviewed by moderator and published
This Pot Roast makes the perfect Sunday Night Dinner, because if you make enough then there are leftovers for sandwiches, or an impromptu take off on Beef Stroganoff. After making this a few weeks ago, my family has requested it as a repeat every week. The last time that I made this, I doubled the sauce (which is so delicious it makes me want to lick my plate) and used a 6# piece of chuck. Follow the instructions that are given on the original recipe, the addition of the extra # or so of meat did not alter the timing. The next evening I reheated the leftover sauce and added sour cream ?to taste? to the mixture, cooking until the sauce has re-thickened. Then shred the remaining beef into large chunks and add at the last minute or so. Just enough time to warm, but not cook. Top this mixture over cooked wide egg noodles. I have to say we were all very happy diners. item not reviewed by moderator and published
This recipe is easy and yummy! item not reviewed by moderator and published
This was my first pot roast and it was a hit, everyone loved it. Easy to make, delicious and the meat was so tender and flavorful. item not reviewed by moderator and published
WOW! This recipe was a huge hit. It was the best pot roast I have ever cooked or tasted. Flavorful and juicy. item not reviewed by moderator and published
this was great but i dont drink wine so i used beef broth instead of the wine and it was yummy and then i froze the extra sauce and then melted it and added about 2 cups more beef broth and cooked another roast in it and it was great item not reviewed by moderator and published
This was so easy and so good. I used the leftovers as a base for a great pot of soup. item not reviewed by moderator and published
I friend came over and hour and 1/2 into this recipe and stayed until it was finished it smelled so good. Thank you Tyler for a great recipe. Will use this at our "country store"! item not reviewed by moderator and published
After trying slow cooker and about 5 other "recommendations" from friends, this slow oven roasted pot roast has become the WINNER. item not reviewed by moderator and published
The meat was so tender and the sauce had so much flavor--definitely a favorite at the dinner table! item not reviewed by moderator and published
Great Recipe that will adapt well to other things. I used chicken Stock instead of beef stock and it was outstanding. I made it for my family as part of the Jewish New Year Dinner and everyone loved it. Thanks item not reviewed by moderator and published
I made everything. Vegetables and the smashed potatoes. I had company drop by and just loved it. Its a keeper! item not reviewed by moderator and published
Very Good! item not reviewed by moderator and published
Easy to put together and tasty. I like to co cook my vegtables with the roast however (mushy is good sometimes!). -R item not reviewed by moderator and published
This recipe was easy to follow. I don't have a dutch oven, so I used a large pot to sear the meat, saute the vegetables and add the wine and crushed tomatoes. Then, I placed the meat in a crock pot and poured the vegetables and juices over it. Just like they said in this episode, the quality of the products will affect the quality of the outcome. I used a nice Pinot Noir and it really was a delicious meal. This recipe will be added to my favorites. item not reviewed by moderator and published
The vegetables that are in the pot, are not meant to be served. They make up the base of the gravy. I strain them out and just use the gravy part,then roast carrots and potatoes in the oven by themselves. item not reviewed by moderator and published
Picky, picky. The veggies cooked the entire time are intended solely as base for the sauce (that is why you roast others). Red wine and red wine vinegar are both complimentary flavors to red meat, so it's a shame you feel they're not needed here (I'm inclined to agree on the tomatoes though). The recipe seems rather easy, and making a roast IS a long process no matter the recipe. Also, no, 350 is NOT the wrong temp. You need the lower temp and long cook time to "roast" and make the meat tender. item not reviewed by moderator and published

Not what you're looking for? Try:

Pot Roast with Roasted Vegetables

Recipe courtesy of Food Network Kitchen