Pot Roast With Vegetables Recipe

Name: Pot Roast With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon land o lakes butter; 1 (3 lb) beef chuck roast, cut into 6 pieces; 2 medium carrots, peeled, cut into 1-inch chunks; 1 medium turnip, peeled, cut into 1-inch chunks; 1 medium onion, cut into 8 wedges; 1 small rutabaga, cut into 1-inch chunks; 1 (10 1/2 ounce) can condensed beef broth; 1 tablespoon chopped fresh parsley; 2 teaspoons firmly packed brown sugar; ½ teaspoon dried rosemary, crushed; ¼ teaspoon salt; ¼ teaspoon pepper; 3 tablespoons all-purpose flour; 3 tablespoons water; 2 cups beef drippings

Servings: persons

1 tablespoon land o lakes butter
1 (3 lb) beef chuck roast, cut into 6 pieces
2 medium carrots, peeled, cut into 1-inch chunks
1 medium turnip, peeled, cut into 1-inch chunks
1 medium onion, cut into 8 wedges
1 small rutabaga, cut into 1-inch chunks
1 (10 1/2 ounce) can condensed beef broth
1 tablespoon chopped fresh parsley
2 teaspoons firmly packed brown sugar
½ teaspoon dried rosemary, crushed
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons all-purpose flour
3 tablespoons water
2 cups beef drippings

1
Melt butter in 12-inch skillet until sizzling; add beef pieces.
2
Cook over medium-high heat, turning once, until browned (7 to 9 minutes).
3
Spray 5 to 6-quart slow cooker with no-stick cooking spray.
4
Place all vegetable ingredients in slow cooker; top with browned beef pieces.
5
Stir together all seasoning ingredients in medium bowl; pour over beef.
6
Cover; cook on Low heat setting 8 hours or until meat and vegetables are tender.
7
Remove meat and vegetables to serving platter; keep warm.
8
Reserve beef juices in slow cooker.
9
Combine flour and water in 1 1/2-quart saucepan with wire whisk; stir in 2 cups reserved beef juices.
10
Cook over medium heat, stirring constantly, until mixture comes to a full boil (4 to 5 minutes).
11
Boil 1 minute.
12
Serve gravy with meat and vegetables.

466

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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

Saved locally in your browser — visible only to you.

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: 1 tablespoon land o lakes butter, 1 (3 lb) beef chuck roast, cut into 6 pieces, 2 medium carrots, peeled, cut into 1-inch chunks, 1 medium turnip, peeled, cut into 1-inch chunks, and more.

Yes, 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!

Pot Roast With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions