Pot Roast Tender Beef Vegetables

This classic pot roast brings together tender beef, hearty root vegetables, and a savory gravy you will want to mop up with every bite. Slow-cooking turns chuck roast into fork-tender perfection, while the quiet layering of aromatics and herbs makes your whole kitchen smell irresistible. My family has always gathered around this meal especially on chilly Sundays when the aroma starts to fill the house, everyone seems to find their way to the table.

When I first learned to make pot roast I was nervous about nailing that deep beefy flavor, but the results always wowed me and now this dish is requested nonstop at family dinners. It never fails to bring folks together.

Ingredients

• Chuck roast: The classic cut for pot roast lots of marbling so it stays juicy and shreds easily after cooking Choose one with visible fine streaks of fat running throughout
• Kosher salt: Helps season every layer evenly Try flaky sea salt for finishing at the end for more crunch and depth
• Black pepper: Freshly ground gives a touch of warmth Use coarser grind for more noticeable specks
• Carrots: They become sweet and tender after roasting Look for firm carrots with deep color for better flavor
• Potatoes: Absorb all that savory broth and turn super creamy into bites Yukon Golds or russets work best for holding shape
• Celery: Balances the richness with herbaceous notes Go for crisp stalks with green leafy tops
• Yellow onion: Adds sweetness and builds the flavor base Pick heavy onions with paper-dry skins
• Garlic: Gives the gravy its foundation Crush the cloves before mincing for best flavor release
• Tomato paste: Adds savory richness and color Try organic or double-concentrated for punch
• Fresh thyme: Offers bright herbal notes Use fresh sprigs when possible for fragrant oils
• Fresh rosemary: Brings bold evergreen flavor Strip the leaves off stems before cooking to avoid woody bits
• Bay leaves: Infuse the pot with warm earthy depth Remove before serving for smooth texture
• Beef broth: Provides umami and body Make sure broth is dark brown and aromatic for the fullest taste
• Dry red wine: Deepens the savory notes and helps tenderize the beef Choose a wine you enjoy drinking and do not use sweet reds
• Worcestershire sauce: Layers in complexity Tangy and slightly sweet it rounds out the base of the gravy
• Olive oil: Gets the perfect crust on your roast Cold-pressed and robust oils do best
• Cornstarch: Optional for thickener Use only if you want the gravy extra velvety
• Water: Needed for the cornstarch slurry Stick with cold water so the slurry integrates smoothly

Instructions

Preheat Oven:

Get your oven to 300 degrees Fahrenheit This low heat is ideal for breaking down tough fibers slowly and gently for melt-in-your-mouth beef

Season the Beef:

Pat the chuck roast completely dry with kitchen towels then rub all sides evenly with kosher salt and black pepper The surface should be seasoned thoroughly for a flavorful crust

Sear the Roast:

Heat olive oil in a large Dutch oven over medium-high Make sure the oil shimmers before adding the meat Place roast in the pan and sear each side for about four minutes resisting the urge to move it too soon so you get a deep brown crust Flip with tongs until all surfaces are crisp and golden then set the meat aside

Sauté the Vegetables:

Add chopped onions carrots and celery directly to the hot pot With a wooden spoon gently stir for five minutes The vegetables should soften but not brown they will develop sweetness and get a bit golden at the edges

Layer the Aromatics:

Drop in the minced garlic and tomato paste Stir well and cook for one additional minute until fragrant and the tomato paste deepens in color This step is key to bringing out the best in your gravy

Build the Braise:

Return the seared roast to the pot Place potatoes on top and sprinkle thyme rosemary and bay leaves across the roast Pour in the beef broth followed by red wine and Worcestershire sauce The liquid should partially cover the roast but not submerge it Bring the mixture just to a gentle simmer

Slow Roast in Oven:

Cover the Dutch oven tightly and transfer to your preheated oven Cook for at least two and a half to three hours Only open the lid occasionally to check the meat You will know it is ready when a fork slides right into the roast and it falls apart with a gentle tug

Remove and Separate:

Using tongs or a slotted spoon carefully lift the roast and vegetables onto a platter Remove and discard herb stems and bay leaves for clean flavor

Make the Gravy:

If you want richer thicker sauce whisk cornstarch and cold water together to form a smooth slurry Pour it slowly into the simmering liquid in the pot Stir constantly until the gravy thickens to your liking

Serve:

Slice or shred the roast and arrange with vegetables on plates Spoon the hot gravy over everything and enjoy a hearty family-style dinner

Pin it

I crave the homemade gravy every time It reminds me of my grandmother’s kitchen and the handwritten recipe she tucked in my birthday cards The potatoes soak up every drop of the sauce and it is the ingredient my kids fight over first at the table

Storage Tips

Pot roast will keep covered in the refrigerator for three to four days Make sure meat and vegetables are in the gravy to prevent drying out For best reheating add a splash of broth and warm over low heat

Ingredient Substitutions

You can swap potatoes out for parsnips or turnips if you want more earthy sweetness For a lower sodium meal choose broth and Worcestershire sauce labeled as reduced salt If you want to keep things dairy free confirm that all your store-bought items do not add milk proteins

Serving Suggestions

Serve pot roast over fluffy mashed potatoes with steamed green beans or buttered peas on the side Spoon extra gravy on top for the full comfort experience Thick crusty bread is great to swipe up any remaining sauce

Cultural Notes

Pot roast has roots in European techniques brought to American kitchens by immigrants It became a Sunday dinner classic thanks to simple farm ingredients and the tradition of slow-cooking tougher cuts until tender Every region seems to have its family riff but the heart of the dish is always in the gravy and the gathering

Pin it

This pot roast is always a reminder of togetherness and comfort A homemade gravy and melt-in-your-mouth beef make every bite a real treat

Recipe Q&A

→ What cut of beef works best?

Chuck roast is ideal for slow-cooking due to its marbling, which results in tender, flavorful meat.

→ Can I skip the wine?

Yes, you can substitute more beef broth for red wine and still achieve a rich, savory taste.

→ How do I thicken the gravy?

To thicken, create a cornstarch slurry with water and stir it into the simmering liquid after cooking.

→ Are there gluten-free adaptations?

Use gluten-free beef broth and check Worcestershire sauce labels to keep the dish gluten-free as needed.

→ What vegetables can be added?

Alongside carrots and potatoes, try parsnips, turnips, or mushrooms for added flavor and texture.

→ How should leftovers be stored?

Leftovers can be refrigerated for several days or frozen for up to three months; perfect for easy future meals.