Oven-Roasted Pot Roast With Vegetables Recipe

Name: Oven-Roasted Pot Roast With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 (3 -4 lb) beef roast (I used bottom round); 2 onions, chopped; 8 ounces button mushrooms, quartered (I use cremini); 4 garlic cloves, minced; 2 cups beef broth; 1 (15 ounce) can tomato sauce; 2 sprigs rosemary (1 teaspoon dried); 4 sprigs thyme (2 teaspoons dried); 2 bay leaves; 3 stalks celery, chopped; 9 red potatoes, halved and quartered; 6 carrots, peeled and chopped roughly 1 inch long; 2 teaspoons salt; 1 teaspoon ground pepper

Servings: persons

3 tablespoons olive oil
1 (3 -4 lb) beef roast (I used bottom round)
2 onions, chopped
8 ounces button mushrooms, quartered (I use cremini)
4 garlic cloves, minced
2 cups beef broth
1 (15 ounce) can tomato sauce
2 sprigs rosemary (1 teaspoon dried)
4 sprigs thyme (2 teaspoons dried)
2 bay leaves
3 stalks celery, chopped
9 red potatoes, halved and quartered
6 carrots, peeled and chopped roughly 1 inch long
2 teaspoons salt
1 teaspoon ground pepper

1
Preheat oven to 300 degrees. Heat oil in a 12-inch skillet over medium-high heat. Season roast with salt and pepper and add to the skillet. Brown on all sides before transferring it to a large roasting pan.
2
Add the onions and mushrooms to the skillet, cook until softened and mushrooms are browned, scrapping up browned bits. Toss in the garlic and cook until fragrant, 15 - 30 seconds.
3
Pour the tomato sauce and broth into the skillet, stir well, and allow bring to a boil. Stir in the salt and pepper.
4
Add the Rosemary, Thyme, and Bay leaves to the roasting pan with the roast. Arrange the potatoes, carrots, and celery around the meat in the pan.
5
Pour the contents of the skillet (liquid, onions, and mushrooms) over the roast and vegetables.
6
Cover the roasting pan (use foil if your pan has no lid) and transfer into the oven. Cook until a fork easily slides into the meat, about 3 to 3 1/2 hours. Remove sprigs and bay leaves before serving.

611

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 15 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 (3 -4 lb) beef roast (I used bottom round), 2 onions, chopped, 8 ounces button mushrooms, quartered (I use cremini), and more.

Yes, Oven-Roasted 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-Roasted Pot Roast With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions