Oven Pot Roast With Vegetables Recipe

Name: Oven Pot Roast With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lb. lean boneless chuck pot roast; 1 c. chopped onion; 1/3 c. flour; 2 Tbsp. honey or corn syrup; 4 sprigs parsley; 8 carrots ,pared; 8 small whole onions, peeled (1 lb.); 2 (10 3/4 oz.) cans condensed beef broth, undiluted; 6 Tbsp. butter; 2 cloves garlic, crushed; 1/4 c. wine vinegar; 2 bay leaves; 1 tsp. whole black pepper; 1 tsp. salt

Servings: persons

5 lb. lean boneless chuck pot roast
1 c. chopped onion
1/3 c. flour
2 Tbsp. honey or corn syrup
4 sprigs parsley
8 carrots ,pared
8 small whole onions, peeled (1 lb.)
2 (10 3/4 oz.) cans condensed beef broth, undiluted
6 Tbsp. butter
2 cloves garlic, crushed
1/4 c. wine vinegar
2 bay leaves
1 tsp. whole black pepper
1 tsp. salt

1
Wipe off roast with damp paper towel.
2
In hot butter in 6-quart Dutch oven, brown roast well, turning on all sides with wooden spoons, over medium heat for about 20 minutes.
3
Remove roast; set aside.
4
Preheat oven to 325u00b0.
5
Add chopped onion and garlic to drippings in Dutch oven.
6
Cook over low heat about 5 minutes, or until tender.
7
Remove from heat; stir in flour until smooth.
8
Add vinegar, honey and broth; stir to mix well.
9
Tie bay leaves, parsley and black pepper in cheesecloth bag.
10
Add to Dutch oven. Bring to boil, covered.
11
Roast 3 to 3 1/2 hours or until meat is fork-tender.
12
Meanwhile, place carrots and onions in 3-quart casserole dish.
13
Add water to measure 1/2 inch.
14
Add 1 teaspoon salt.
15
Bake, covered, in oven along with pot roast, 1 1/2 hours, until fork-tender.
16
Remove cheesecloth bag from oven and discard. Remove pot roast, carrots and onions to heated platter.
17
Serve with sauce from Dutch oven.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 lb. lean boneless chuck pot roast, 1 c. chopped onion, 1/3 c. flour, 2 Tbsp. honey or corn syrup, and more.

Yes, Oven Pot Roast With Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oven Pot Roast With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions