Slow-Cooked Pot Roast with Vegetables
This pot roast is the ultimate comfort food that will have you craving seconds!
Tender, juicy beef slow-cooked with flavorful potatoes, carrots, and herbs, all coming together in one pot with minimal prep.
It’s hands-off cooking at its best—just sear, simmer, and let the oven do the magic.
The result? A melt-in-your-mouth roast, perfectly paired with savory vegetables and a rich gravy that will have everyone asking for more.
Ready to make dinner feel like a cozy family gathering? Let’s get cooking!
For Pot RoastÂ
- Chuck Roast or Rump Roast – This is the ideal cut for a tender and flavorful roast, perfect for slow cooking.
- Olive Oil – Used for searing the roast to get that beautiful brown crust.
- Onions – Adds savory flavor to the roast and vegetables. You can use 1 large onion or 2 small onions, chopped.
- Carrots – Cut into 2-inch pieces to add natural sweetness and texture to the dish.
- Celery – Adds a bit of crunch and flavor balance to the vegetables.
- Baby Potatoes – These little potatoes are perfect for roasting and soak up all the delicious flavors.
- Beef Broth – Adds moisture and richness to the dish while cooking the roast.
- Garlic – Provides aromatic depth to the overall flavor.
- Dried Rosemary – A fragrant herb that complements the beef and adds earthy flavor.
- Dried Thyme – Another herb that pairs perfectly with the other ingredients to round out the flavor profile.
- Bay Leaf – Adds a subtle earthy flavor that enhances the broth.
For Gravy
- Flour or Cornstarch – Used to thicken the gravy to a smooth consistency.
- Butter (optional) – Adds richness and flavor to the gravy.
Slow-Cooked Pot Roast with Vegetables Recipe
Ingredients
- 1 tablespoon olive oil
- 3 to 4 pounds chuck roast or rump roast
- 1 large onion (chopped) or 2 small onions
- 4 carrots (cut into 2-inch pieces)
- 2 ribs celery (cut into 1½-inch pieces)
- 1 pound baby potatoes (or chopped red potatoes)
- 3 cups beef broth (or as needed)
- 4 cloves garlic (coarsely chopped)
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme leaves
- 1 bay leaf
- Flour or cornstarch (see notes)
- Butter (optional)
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Instructions:
- Preheat the Oven:
- Preheat oven to 300°F (150°C).
- Season the Roast:
- Season the roast generously with salt and pepper.
- Sear the Roast:
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear the roast on each side for about 4 minutes or until browned.
- Add more oil if necessary.
- Prepare the Cooking Liquid:
- Arrange the chopped onions around the roast.
- In a separate bowl, combine the beef broth, garlic, rosemary, and thyme.
- Pour this mixture over the roast and add the bay leaf.
- Simmer on the Stovetop:
- Bring the liquid to a simmer over medium-high heat.
- Once simmering, cover the Dutch oven with a lid and transfer it to the preheated oven.
- Slow Cook:
- Let the roast cook in the oven for about 2 hours.
- Then, add the potatoes, carrots, and celery.
- Continue to cook for another 2 hours (for a 4 lb roast), or until the roast and vegetables are fork-tender.
- Shred the Roast:
- Discard the bay leaf.
- Use a fork to gently shred the beef into large pieces, or slice the roast into thick cuts.
- Serve with the cooking juices or make gravy (see instructions below) if desired.
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Gravy Instructions
- Thicken the sauce: To make gravy, mix 2 tablespoons of flour or cornstarch with 2 tablespoons of cold water to create a smooth slurry.
- Prepare the drippings: Remove the beef and vegetables from the pot. Use a spoon or gravy separator to remove excess fat from the cooking juices.
- Boil the drippings: Bring the remaining broth and drippings to a boil. Slowly whisk in the slurry, a little at a time, until the sauce thickens. Add extra broth if necessary to adjust the consistency. Season with salt and pepper to taste.
- Alternative gravy method (roux): For a richer gravy, melt 4 tablespoons of butter in a saucepan and stir in 4 tablespoons of flour. Cook for 2 minutes to form a roux. Gradually add 3 to 4 cups of the skimmed drippings, whisking constantly until smooth. Let it boil for a minute, then season with salt and pepper.
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Notes:
- Gravy: You can make the gravy using either cornstarch or flour, depending on your preference.
- Storage: Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
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Nutrition
Calories: 418 kcal | Carbohydrates: 16g | Protein: 35g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 282mg | Potassium: 1119mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5171 IU | Vitamin C: 15mg | Calcium: 60mg | Iron: 4mg
- Can I use a slow cooker instead of the oven?
Yes! If you prefer to use a slow cooker, simply sear the roast and sauté the veggies, then transfer everything into the slow cooker. Add the liquids, set it on low, and cook for 8 hours. It’s just as tasty and easy!
- How do I get the beef extra tender?
For even more tenderness, marinate the roast overnight in your seasonings. Also, searing it well before cooking helps lock in flavors and creates that delicious crust.
- Can I add more vegetables?
Definitely! Add other veggies like parsnips, turnips, or mushrooms. Just throw them in with the potatoes, carrots, and celery, and let them cook along with the roast for a heartier dish.
- How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, add a bit of broth to keep the meat moist. Gently warm it on the stove, and it’ll taste just as good!
