Beef Pot Roast with Vegetables: A Hearty and Flavorful Classic

Few meals evoke the comfort and warmth of home like Beef Pot Roast with Vegetables. This dish is a celebration of tender, slow-cooked beef paired with a medley of root vegetables, all infused with rich, savory flavors. Ideal for Sunday dinners or special occasions, this recipe is both simple to prepare and incredibly satisfying.

Ingredients

For the Roast:

• 3-4 pounds chuck roast

• 2 tablespoons olive oil

• Salt and black pepper to taste

• 1 teaspoon garlic powder

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 2 cups beef broth

• 1 cup dry red wine (optional; substitute with additional beef broth)

• 2 tablespoons tomato paste

• 2 bay leaves

For the Vegetables:

• 4 medium carrots, peeled and cut into chunks

• 3 medium potatoes, peeled and quartered

• 2 celery stalks, chopped

• 1 large onion, cut into wedges

• 3 garlic cloves, minced

Step-by-Step Instructions

1. Prepare the Roast

• Season the chuck roast generously with salt, black pepper, garlic powder, thyme, and rosemary.

• Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.

2. Deglaze the Pot

• Lower the heat to medium and add the tomato paste. Stir for 1-2 minutes to cook off the raw flavor.

• Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Allow the wine to simmer for 2-3 minutes to reduce slightly.

• Add the beef broth and bay leaves, stirring to combine.

3. Add the Vegetables

• Arrange the carrots, potatoes, celery, onion, and garlic in the pot. Place the seared roast on top of the vegetables.

4. Cook the Pot Roast

• Cover the pot with a lid and transfer it to a preheated oven at 300°F (150°C). Cook for 3-4 hours, or until the beef is fork-tender. Check periodically and add more broth if needed.

5. Thicken the Sauce (Optional)

• Remove the roast and vegetables from the pot and transfer them to a serving platter.

• Strain the cooking liquid and return it to the pot. Simmer over medium heat and whisk in a slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons water. Cook until the sauce thickens.

6. Serve

• Slice the pot roast against the grain and serve with the roasted vegetables. Drizzle with the thickened sauce and garnish with fresh parsley if desired.

Tips for the Best Pot Roast

• Choose the Right Cut: A chuck roast or brisket works best for pot roast, as these cuts become tender and flavorful with slow cooking.

• Sear for Flavor: Don’t skip searing the meat; it adds depth and richness to the dish.

• Low and Slow: Cooking at a low temperature for several hours ensures tender meat and deeply infused flavors.

• Vegetable Variety: Add parsnips, turnips, or mushrooms for extra flavor and texture.

• Make Ahead: Pot roast often tastes even better the next day. Reheat gently on the stovetop or in the oven.

Why You’ll Love This Recipe

Beef Pot Roast with Vegetables is the perfect combination of tender meat and hearty vegetables, all brought together by a savory, rich sauce. It’s a versatile dish that suits any season and occasion, offering both nostalgia and nourishment in every bite.

Conclusion

Beef Pot Roast with Vegetables is a classic dish that brings comfort and joy to the table. With its easy preparation and delicious results, it’s sure to become a favorite in your household. Gather your ingredients, take your time, and savor the rewarding experience of creating this timeless meal!