Savory Pot Roast With Vegetables Recipe

Name: Savory Pot Roast With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs boneless beef chuck roast, trimmed of all fat; fresh ground pepper; olive oil flavored cooking spray; 3 large carrots, peeled and cut into sticks; 3 large celery ribs, cut into sticks; 1 large onion, peeled and sliced into 12 equal pieces; 3 large garlic cloves, thinly sliced; 1 cup dry red wine or 1 cup no-salt-added beef broth or 1 cup fat free no-salt-added beef broth; ⅓ cup tomato paste; 1 ½ tablespoons Dijon mustard; ½ teaspoon crushed dried thyme; 2 large bay leaves; salt; 1 ½ tablespoons cornstarch, mixed with; 2 tablespoons water

Servings: persons

3 lbs boneless beef chuck roast, trimmed of all fat
fresh ground pepper
olive oil flavored cooking spray
3 large carrots, peeled and cut into sticks
3 large celery ribs, cut into sticks
1 large onion, peeled and sliced into 12 equal pieces
3 large garlic cloves, thinly sliced
1 cup dry red wine or 1 cup no-salt-added beef broth or 1 cup fat free no-salt-added beef broth
⅓ cup tomato paste
1 ½ tablespoons Dijon mustard
½ teaspoon crushed dried thyme
2 large bay leaves
salt
1 ½ tablespoons cornstarch, mixed with
2 tablespoons water

1
Rinse roast and pat dry with paper towels.
2
Sprinkle both sides with pepper.
3
Lightly coat a heavy skillet with the cooking spray and place over medium high heat.
4
Add roast and sear until well brown on all sides, about 8 minutes total cooking time.
5
In a 4 quart or larger crock pot, combine carrots, celery, onions and garlic.
6
Place browned roast on top of vegetables.
7
In a large mixing cup combine wine (or beef broth), tomato paste, Dijon mustard, thyme and bay leaves.
8
Pour over meat and vegetables in crock pot.
9
Cover and cook until roast is very tender when pierced with fork, about 8-9 hrs on low or 4-5 hrs on high.
10
When roast is done, transfer to a heated serving platter.
11
If cooking on low, turn the crock pot up to high.
12
Skim any fat from the surface of the sauce.
13
Pour the blended cornstarch mixture into the crock pot and cookm stirring often, until sauce is bubbling, about 10-15 minute Using a slotted spoon remove vegetables from the sauce and arrange around the roast.
14
Transfer sauce to gravy boat to serve alongside the roast.

1048

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 lbs boneless beef chuck roast, trimmed of all fat, fresh ground pepper, olive oil flavored cooking spray, 3 large carrots, peeled and cut into sticks, and more.

Yes, Savory 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!

Savory Pot Roast With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions