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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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

Not what you're looking for? Try:

Pot Roast with Baby Vegetables

Recipe courtesy of Tyler Florence