Classic Pot Roast with Vegetables 🥩🥕🥔
Tender, fall-apart beef with hearty vegetables in a rich, savory gravy—a comforting one-pot meal.
🧾 Ingredients (serves 4–6)
- 3–4 lb (1.3–1.8 kg) beef chuck roast
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup beef broth
- ½ cup red wine (optional, can replace with more broth)
- 1 large onion, quartered
- 4 carrots, cut into chunks
- 4 potatoes, cut into chunks
- 2–3 celery stalks, cut into chunks
- 2 cloves garlic, smashed
- 1–2 tsp fresh thyme or rosemary, or 1 tsp dried
👩🍳 Instructions
1️⃣ Sear the roast
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Season roast with salt, pepper, garlic powder, and onion powder.
- Sear on all sides until browned (about 4–5 minutes per side).
2️⃣ Deglaze
- Remove roast and add beef broth and wine, scraping the bottom to lift browned bits.
3️⃣ Add vegetables & herbs
- Return roast to the pot.
- Surround with onion, carrots, potatoes, celery, garlic, and herbs.
4️⃣ Cook
- Cover and simmer on low heat for 3–4 hours (stovetop) or in the oven at 325°F / 160°C for 3–4 hours until beef is tender and easily shredded.
5️⃣ Serve
- Slice or shred roast.
- Serve with vegetables and spoon pan gravy over the top.
⭐ Tips
- For thicker gravy, remove veggies and roast, then simmer liquid with 1–2 tbsp flour or cornstarch.
- Make ahead: Pot roast tastes even better the next day after flavors meld.
- Optional additions: parsnips, turnips, or mushrooms.
I can also give a slow cooker version for “set it and forget it” convenience that comes out perfectly tender every time.
Do you want me to do that?
