Pot Roast with Vegetables

A comforting pot roast recipe that combines tender chuck roast with hearty vegetables for a heartwarming family dinner.

Prep Time 20

Cook Time 3

Total Time 3 20

Course Main Course

Cuisine American

Servings 6 servings

Calories 450 kcal

3-4 lb chuck roast The heart of the dish, a good chuck roast makes this pot roast juicy and tender.
2 tbsp olive oil Helps achieve a lovely golden brown sear on the roast.
1 large onion, chopped Adds a wonderful depth of flavor.
4 cloves garlic, minced Brings an important layer of flavor.
4 large carrots, peeled and cut into chunks Adds sweetness and color.
4 medium potatoes, peeled and quartered Soaks up all the savory juices.
3 cups beef broth Keeps the dish moist and packed with flavor.
1/4 cup red wine (optional) Adds richness to the broth.
2 tbsp Worcestershire sauce Gives a nice tang that balances the flavors.
2 bay leaves Essential for that herbal aroma.
2 tsp dried thyme or 2 sprigs fresh thyme A classic herb for pot roast.
Salt and pepper to taste Enhances all the flavors.
Fresh parsley for garnish Adds a pop of color and freshness.

Pat the chuck roast dry with paper towels.
Season both sides generously with salt and pepper.
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
Carefully add the roast to the pot and sear it on all sides until nicely browned, about 4-5 minutes per side.
Once browned, remove the roast from the pot and set on a plate.

In the same pot, add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
If using red wine, add it now and let it simmer for about a minute.
Add the beef broth, Worcestershire sauce, bay leaves, and thyme. Stir to mix and bring to a simmer.
Return the chuck roast to the pot, cover it with a lid, reduce the heat to low, and allow it to slow-cook for 2-3 hours.
During the last hour, add the potatoes and carrots.

Once cooking time is up, remove the roast from the pot and shred or slice it as desired.
Serve the shredded pot roast with the tender potatoes and carrots, spooning the broth over everything.
Garnish with fresh parsley before serving.

For perfect results, don't skip the searing step. Consider using fresh herbs for elevated flavors. Leftovers can be used for sandwiches.

Keyword Beef, Comfort Food, Family Dinner, Pot Roast, Slow Cook