pot roast with vegetables recipe

Written ByJenny Smyth Posted on
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The Best pot roast with vegetables recipe

I’m so excited to share with you one of my family’s favorite recipes – pot roast with vegetables. This hearty dish has been a staple in our household for years, and for good reason.

It’s incredibly easy to make, requiring minimal prep time and effort, yet it yields a rich, satisfying meal that’s perfect for a weeknight dinner or a special occasion. My kids love helping me prepare the vegetables, and I appreciate how this recipe allows us to use up any leftover veggies we have on hand.

Plus, the slow cooker does all the work for us, making it a great option for busy days when I need to get dinner on the table quickly. The best part?

This pot roast is incredibly versatile – serve it with mashed potatoes, egg noodles, or over rice, and you’ll have a complete meal that everyone will enjoy. I’ve even served it at family gatherings and potlucks with rave reviews.

So what makes this recipe so special? Let me tell you – it’s all about the slow-cooked meat and vegetables coming together in perfect harmony.

And the health benefits? Well, let’s just say that this recipe is a winner when it comes to incorporating more veggies into our diet without feeling like we’re sacrificing flavor or texture.

Classic Pot Roast with Vegetables

4.6 from 1172 votes

A hearty and comforting dish featuring tender beef and a medley of vegetables, slow-cooked to perfection. This pot roast is perfect for a family dinner or meal prep.

Prep Time20 mins
Cook Time3 hours
Resting Time0 mins
Total Time3 hours 20 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pot Roast

2 lb beef chuck roast
1 tsp salt
1 tsp black pepper
2 tbsp olive oil

For the Vegetables

2 medium carrots, peeled and cut into chunks
2 medium potatoes, peeled and cut into chunks
1 medium onion, peeled and cut into chunks
2 cloves garlic, peeled and minced
2 cups beef broth
1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary

For Garnish

2 tbsp fresh parsley, chopped

👨‍🍳Directions

1Season beef chuck roast with salt and black pepper on all sides.
2Heat olive oil in a large Dutch oven over medium-high heat.
3Add the roast and sear until browned on all sides, about 8-10 minutes.
4Remove the roast from the pot and set aside.
5In the same pot, add carrots, potatoes, and onions.
6Cook, stirring occasionally, until the vegetables begin to soften and the onions become translucent, about 5-7 minutes.
7Add minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
8Return the roast to the pot.
9Add beef broth, tomato paste, thyme, and rosemary.
10Stir to combine, ensuring the roast and vegetables are submerged in the liquid.
11Bring the mixture to a boil.
12Reduce heat to low, cover, and let it simmer for 2.
5 to 3 hours, or until the beef is tender and easily shreds with a fork.
13Stir occasionally to ensure even cooking.
14Once the pot roast is done, remove it from the heat and let it rest for 10 minutes.
15Garnish with chopped fresh parsley before serving.

🔧Equipment

Large Dutch oven or heavy-bottomed pot with lid
Tongs
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 25g💛Saturated Fat: 10g❤️Cholesterol: 100mg🧂Sodium: 800mg🌾Total Carbs: 20g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 35g

📝Notes

Tips: For added flavor, you can deglaze the pot with a splash of red wine after searing the beef and before adding the vegetables. This recipe can be easily adapted to include other vegetables like parsnips or turnips.

This pot roast with vegetables recipe is always a good idea – whether you’re planning a family dinner or hosting guests for an event.

Not only is it incredibly easy to make, but it also yields delicious leftovers that freeze beautifully for future meals.

Store any leftover pot roast in an airtight container in your fridge for up to three days; reheat by microwaving individual portions until hot and steaming.

❓ Frequently Asked Questions About Pot Roast with Vegetables

Q: What type of meat is best for pot roast?

For this recipe, you can use either beef or pork – both work beautifully! If you’re looking for a leaner option, beef is your best bet. If you want something a bit more indulgent, pork is the way to go.

Q: Can I use frozen vegetables in this recipe?

Yes! Frozen vegetables are perfectly fine to use in this recipe. In fact, they can be just as flavorful as fresh ones – just thaw them first before adding them to the slow cooker.

Q: How long does pot roast typically take to cook?

This depends on the size of your roast and your desired level of doneness. A smaller roast will typically take around 8-10 hours on low; a larger one may take up to 12 hours.

Q: Can I make this recipe in an Instant Pot?

Yes! If you prefer cooking your pot roast in an Instant Pot, simply brown the meat and cook the veggies as directed before transferring everything to the pressure cooker. Cooking time will be significantly shorter – around 30-40 minutes.

Q: What if I don’t have any red wine in my pantry?

No problem! You can substitute red wine with beef broth or even water if needed. Just keep in mind that your pot roast may not have quite as much depth of flavor.

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