For an even deeper flavor, sear the chuck roast in bacon fat instead of vegetable oil. If you don't have red wine vinegar, balsamic vinegar can be used as a substitute. Feel free to add other root vegetables like parsnips or turnips along with the carrots and potatoes. For a richer gravy, use beef bone broth instead of beef stock. Leftover pot roast is excellent in sandwiches or tacos.
Pot Roast with Vegetables
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PREP TIME20 mins
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COOK TIME5 hrs 35 mins
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TOTAL TIME6 hrs 5 mins
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SERVING6 People
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VIEWS475
Savor the timeless comfort of this pot roast, where humble ingredients transform into a symphony of flavors. Slow-cooked to tender perfection in a rich, savory gravy, it's a one-pot wonder that's sure to become a family favorite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol120 mg
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Fiber5 g
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Protein36 g
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Saturated Fat12 g
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Sodium451 mg
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Sugar10 g
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Fat33 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 0 mins Preheat the oven to 300 degrees F (150 degrees C).
02 Step
Recipe View 8 hrs Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Add chuck roast; brown completely, 5 to 8 minutes per side. Season with salt and black pepper; transfer to a platter. Reserve oil in pot.
03 Step
Recipe View 15 mins Add onion and garlic to pot; cook and stir until onion golden, about 15 minutes. Stir in beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves; bring to a boil. Return roast to pot; cover.
04 Step
Recipe View 4 hrs 15 mins Cook in the preheated oven until roast very tender, 4 to 4 1/2 hours.
05 Step
Recipe View 1 hrs Scatter carrot slices around roast; bring to a boil on stovetop over medium heat. Return roast to oven 30 minutes more. Distribute potatoes around roast; bring to a boil on stovetop over medium heat. Return roast to oven until potatoes tender, about 30 minutes more.
06 Step
Recipe View 10 mins Transfer roast to a serving platter, cover loosely with aluminum foil; set aside to rest for 10 minutes.
07 Step
Recipe View 5 mins Stir mushrooms into drippings in pot; bring to a simmer on stovetop over low heat. Whisk cornstarch into cold water in a small bowl; stir into drippings. Season with celery salt, basil, and thyme; simmer gravy until thickened, about 5 minutes. Remove and discard bay leaves. Slice roast; arrange on a platter surrounded by vegetables. Serve with gravy.
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RECIPE REVIEWS
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Ezekiel Shanahan
Mar 25, 2025This has become a staple in our house!
Yessenia Boyer
Jan 12, 2025My family declared this the best pot roast they've ever had!
Hosea Hudson
Jan 12, 2025Freezes well for an easy weeknight meal.
Laurel Schiller
Dec 23, 2024This recipe is foolproof! My pot roast turned out perfectly tender and flavorful.
Peggie Littel
Sep 28, 2024I added a few extra vegetables, and it was still amazing.
Annabell Anderson
Aug 9, 2024The instructions were clear and easy to follow, even for a beginner cook like me.
Benny Reinger
Jun 11, 2024I substituted red wine for the red wine vinegar, and it added a lovely depth of flavor.
Crystel Yost
May 25, 2023The gravy was incredible! Everyone raved about it.