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: 2 tablespoons vegetable oil; 2 cups brown beef stock; 3 1/2 - 4 pound boneless chuck roast; 1 bay leaf or beef shoulder, rolled & tied; 1 pound carrots,cut into diagonals; 1 large onion, coarsely chopped; 1 1/2 pounds all purpose potatoes,; 1 cup chopped celery peeled and quartered; 2 cloves garlic, minced; Salt and pepper to taste; 1 cup canned crushed tomatoes; 2 tablespoons cornstarch dissolved; 1 cup red wine in 3 tablespoons water

Servings: persons

2 tablespoons vegetable oil
2 cups brown beef stock
3 1/2 - 4 pound boneless chuck roast
1 bay leaf or beef shoulder, rolled & tied
1 pound carrots,cut into diagonals
1 large onion, coarsely chopped
1 1/2 pounds all purpose potatoes,
1 cup chopped celery peeled and quartered
2 cloves garlic, minced
Salt and pepper to taste
1 cup canned crushed tomatoes
2 tablespoons cornstarch dissolved
1 cup red wine in 3 tablespoons water

1
Preheat oven to 350 degrees.
2
In a large heavy ovenproof pan (le crueset) or dutch oven, heat the oil over medium high heat.
3
Pat the roast dry rub to coat with salt and pepper.
4
Brown the meat on all sides in the heated casserole.
5
Add in the onions and celery, stir and cook for 2 minutes or until softened.
6
Stir in the garlic and cook for 30 seconds.
7
Add the tomatoes, red wine, beef stock and bay leaf and bring to a simmer.
8
Cover and place pot in oven to braise.
9
After 1 hour, remove pot and stir in carrots.
10
Return to oven for another 30 minutes.
11
Remove pot from oven and stir in potatoes.
12
Return to oven for another 30 minutes or until the meat and vegetables are tender.
13
When the meat is tender, remove it to a platter.
14
Remove vegetables to a bowl and cover to keep warm.
15
Using a large spoon, skim off the excess fat from the remaining cooking juices.
16
Bring liquid to a simmer on the stovetop.
17
Slowly stir in half of the cornstarch mixture and simmer to thicken.
18
Add more cornstarch mixture until desired gravy consistency is reached.
19
Taste and season with salt and pepper.
20
Stir in 1/2 cup chopped parsley.
21
Slice the beef and place on platter surrounded with the vegetables.
22
Serve with gravy.

375

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 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 cups brown beef stock, 3 1/2 - 4 pound boneless chuck roast, 1 bay leaf or beef shoulder, rolled & tied, 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