Pot Roast with Roasted Vegetables Recipe

Name: Pot Roast with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; One 3- to 4-pound boneless chuck roast, trimmed; Kosher salt; Freshly ground black pepper; 12 ounces beer (not dark); 1 cup beef broth; One 2-ounce envelope Italian-dressing mix; 2 bay leaves; 10 to 12 garlic cloves, smashed; 2 onions, quartered; 1 1/2 pounds red new potatoes, halved; 1 pound baby carrots; 2 medium onions, quartered; 2 tablespoons olive oil; 1 teaspoon dried thyme; Kosher salt; Freshly ground black pepper; 2 tablespoons chopped fresh flat-leaf parsley; 2 teaspoons lemon zest; 2 tablespoons fresh lemon juice

Servings: persons

2 tablespoons olive oil
One 3- to 4-pound boneless chuck roast, trimmed
Kosher salt
Freshly ground black pepper
12 ounces beer (not dark)
1 cup beef broth
One 2-ounce envelope Italian-dressing mix
2 bay leaves
10 to 12 garlic cloves, smashed
2 onions, quartered
1 1/2 pounds red new potatoes, halved
1 pound baby carrots
2 medium onions, quartered
2 tablespoons olive oil
1 teaspoon dried thyme
Kosher salt
Freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons lemon zest
2 tablespoons fresh lemon juice

1
Preheat the oven to 300F.
2
Heat the oil in a large Dutch oven or heavy pot over high heat.
3
Season the pot roast generously with salt and pepper, then add it to the pot, and sear on all sides until nicely brown.
4
Transfer the roast to a plate, then pour the beer into the Dutch oven, whisk to scrape up any browned bits, and whisk down the foam.
5
Stir in the broth, Italian dressing mix, bay leaves, garlic, and onions.
6
Put the roast back in the Dutch oven, and bake, covered, for 3 hours, or until tender, turning once.
7
Remove the bay leaves, and serve with Roasted Vegetables (recipe follows).
8
Preheat the oven to 300F.
9
Place the potatoes, carrots, and onions in a large bowl.
10
Add the olive oil and thyme, and season generously with salt and pepper, then toss until the vegetables are evenly coated.
11
Transfer the vegetables to a baking sheet or a large cast-iron skillet, and roast for 45 minutes, or until they are tender and well browned, using a metal spatula to flip them every 15 minutes or so.
12
Remove the vegetables from the oven, cool for 10 minutes, then add the parsley, lemon zest, and lemon juice, and toss to combine.
13
Taste for seasonings, and add more salt or pepper, as desired.

729

kcal

Calories

Fat

133

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 20 ingredients. The key ingredients include: 2 tablespoons olive oil, One 3- to 4-pound boneless chuck roast, trimmed, Kosher salt, Freshly ground black pepper, and more.

Yes, Pot Roast with Roasted 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.

Pot Roast with Roasted Vegetables

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