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.

No additional tips available.

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

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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.

Oven-Roasted Pot Roast With Vegetables

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