Here’s a classic Beef Pot Roast with Vegetables recipe—hearty, flavorful, and comforting. Perfect for a family dinner or a cozy meal.
🥩 Beef Pot Roast with Vegetables (Serves 6)
Ingredients
- 3–4 lb (1.4–1.8 kg) beef chuck roast
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, cut into chunks
- 4 celery stalks, cut into chunks
- 1 lb (450 g) baby potatoes, halved
- 2 cups beef broth
- 1 cup red wine (optional; can replace with extra broth)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 2 tablespoons Worcestershire sauce
Optional for thickened gravy:
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
🥄 Instructions
- Season and sear the beef:
- Season the roast generously with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Sear the beef 3–4 minutes per side until browned. (Optional, but adds rich flavor.)
- Prepare vegetables:
- Remove the beef and set aside.
- Add onions, carrots, and celery to the pot; sauté for 3–5 minutes until slightly softened.
- Add garlic and cook for 1 minute more.
- Add liquids and roast:
- Stir in tomato paste, then add beef broth, red wine (if using), Worcestershire sauce, thyme, rosemary, and bay leaves.
- Return the roast to the pot, cover, and bring to a simmer.
- Cook low and slow:
- Cover and cook on low heat for 2.5–3 hours (or in the oven at 325°F / 160°C for 3 hours), until the beef is tender.
- Add potatoes about 1 hour before the end of cooking so they stay firm but fully cooked.
- Make gravy (optional):
- Remove the beef and vegetables and keep warm.
- Strain the cooking liquid if desired.
- Bring liquid to a simmer and stir in the cornstarch slurry to thicken for 3–5 minutes.
- Serve:
- Slice or shred the beef and serve with carrots, celery, potatoes, and the rich gravy poured on top.
💡 Tips
- Chuck roast is best—it becomes tender and flavorful when slow-cooked.
- Vegetable variations: Add parsnips, turnips, or mushrooms for more flavor.
- Make ahead: The flavors improve if cooked a day ahead and reheated.
This classic Beef Pot Roast with Vegetables is tender, flavorful, and a complete meal in one pot. The vegetables soak up all the rich, savory juices for maximum comfort.
If you like, I can also give a slow cooker version so it’s even easier and hands-off. Do you want me to do that?
