Classic Beef Pot Roast with Vegetables – Don’t Lose This Recipe
Beef pot roast with vegetables is one of those timeless comfort meals that never goes out of style. Slow-cooked until the beef is fork-tender and the vegetables are rich with flavor, this dish fills the kitchen with an irresistible aroma and brings everyone to the table. It’s perfect for family dinners, cold days, or whenever you want a hearty, satisfying meal made with simple ingredients.
Why This Recipe Works
This pot roast is all about slow cooking. Cooking the beef gently in a flavorful liquid allows the meat fibers to relax, resulting in juicy, tender beef that practically melts in your mouth. The vegetables absorb the savory sauce, becoming soft, flavorful, and comforting.
Ingredients
For the Beef Roast
- 3–4 lb beef chuck roast
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Vegetables
- 5–6 medium potatoes, peeled and cut into large chunks
- 4 carrots, cut into thick pieces
- 1 large onion, cut into wedges
- 2 celery stalks, sliced (optional)
For the Gravy
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 cloves garlic, minced
- 2 tablespoons flour or cornstarch (optional, for thickening)
Step-by-Step Instructions
- Prepare the Beef
Pat the beef roast dry with paper towels. Season generously on all sides with salt, pepper, garlic powder, and onion powder. - Sear for Flavor
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned. This step adds rich flavor to the final dish. Remove the beef and set aside. - Build the Base
In the same pot, add onions and garlic. Sauté for 2–3 minutes until fragrant. Stir in tomato paste and cook for another minute. - Add Liquids and Herbs
Pour in beef broth and Worcestershire sauce. Add thyme and rosemary. Stir well, scraping the bottom of the pot to release all the flavorful bits. - Add Beef and Vegetables
Return the beef roast to the pot. Arrange potatoes, carrots, and celery around the meat. - Slow Cook
Cover and cook:- Oven: 160°C (325°F) for 3–4 hours
- Stovetop: Low heat for 3–4 hours
- Slow Cooker: Low for 8 hours or High for 4–5 hours
The beef should be very tender and easy to shred with a fork.
- Optional Gravy Thickening
Remove the beef and vegetables. Mix flour or cornstarch with a little cold water, add to the sauce, and simmer until thickened.
Serving Suggestions
- Serve hot with crusty bread or mashed potatoes
- Spoon extra gravy over the beef and vegetables
- Leftovers taste even better the next day
Tips for Best Results
- Use chuck roast for best tenderness
- Cut vegetables into large pieces so they don’t fall apart
- Low and slow cooking is the secret—don’t rush it