Pot Roast with Roasted Vegetables

Total Time:
3 hr
30 min
2 hr 30 min

4 to 6 servings

  • 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

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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    Best potroast I ever had, bar none. My husband declared it superb, and it truly is.
    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.
    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.
    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.
    My family just loves this roast. It is the best that I ever had.
    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.
    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.
    easy and delicious!!
    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!
    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
    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!!


    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!
    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!
    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.
    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.
    Very tender and lots of flavor
    This was easy and my first experience making roasted vegetables. It turned out to be one of the best meals I've made!
    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!
    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.
    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.
    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!!
    This is the only way to eat a pot raost (or beef stew). AWESOME!
    Fantastic recipe. It is easy and taste great! Worth the effort.
    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.
    Has full flavor
    This was just perfect!!! Great for a family event of any kind!!!
    Absolutely delicious!
    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!
    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!
    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.
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