This classic Beef Pot Roast with Vegetables is the ultimate comfort food. A tender, slow-cooked beef roast is surrounded by hearty potatoes, carrots, and onions, all simmered in a rich, savory broth until everything is wonderfully tender. It’s an easy family dinner that fills the kitchen with an incredible aroma.
Ingredients
For the Pot Roast
- 3–4 lb (1.4–1.8 kg) beef chuck roast
- 2 tablespoons olive oil
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 large onion, cut into wedges
- 4 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 1½ lbs potatoes, peeled and cut into large pieces
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 2 bay leaves
For the Gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups strained cooking liquid
Instructions
1. Prepare the Roast
Pat the beef chuck roast dry with paper towels.
Season all sides generously with salt, black pepper, garlic powder, paprika, thyme, and rosemary.
2. Sear the Beef
Heat the olive oil in a large Dutch oven over medium-high heat.
Add the roast and sear for approximately 3–4 minutes per side, until deeply browned.
Transfer the roast to a plate.
3. Cook the Aromatics
Add the onions to the same pot and cook for about 3 minutes.
Add the minced garlic and tomato paste. Cook for another 30–60 seconds, stirring constantly.
4. Add the Broth
Pour in the beef broth and Worcestershire sauce, scraping the browned bits from the bottom of the pot.
Return the roast to the pot and add the bay leaves.
The liquid should come about one-third to halfway up the sides of the roast.
5. Slow Cook
Cover the Dutch oven and place it in a 325°F (165°C) oven.
Cook for approximately 2½ hours.
6. Add the Vegetables
Carefully arrange the carrots and potatoes around the roast.
Cover again and continue cooking for another 1–1½ hours, or until the beef is very tender and the vegetables are cooked through.
The roast should be tender enough to pull apart easily with a fork.
7. Make the Gravy
Transfer the roast and vegetables to a serving platter and cover loosely with foil.
Strain about 1½ cups of the cooking liquid into a saucepan.
Melt the butter in the saucepan over medium heat. Whisk in the flour and cook for about 1 minute.
Gradually whisk in the reserved cooking liquid.
Simmer for 3–5 minutes, stirring frequently, until the gravy thickens.
Taste and adjust the seasoning.
8. Serve
Slice or shred the pot roast and arrange it with the potatoes, carrots, and onions.
Pour the warm gravy generously over the beef and vegetables.
Slow Cooker Method
You can easily make this recipe in a crockpot.
- Sear the seasoned roast in a skillet before adding it to the slow cooker.
- Add the onions, garlic, tomato paste, beef broth, Worcestershire sauce, and bay leaves.
- Cook on LOW for 8–9 hours or HIGH for 4–5 hours.
- Add the potatoes and carrots during the final 3–4 hours on LOW so they don’t become overly soft.
- Thicken the cooking liquid separately to make gravy.
Tips for the Best Pot Roast
- Use chuck roast: Its marbling and connective tissue become wonderfully tender during slow cooking.
- Don’t skip the searing: Browning the beef creates a deeper, richer flavor.
- Cut vegetables into large pieces so they hold their shape during the long cooking time.
- Keep the cooking temperature gentle and give the beef plenty of time to become tender.
- Let the roast rest for about 10–15 minutes before serving.
What to Serve With Pot Roast
This hearty meal is delicious with:
- Homemade dinner rolls
- Green beans
- Creamed corn
- Roasted Brussels sprouts
- Buttered peas
- A simple green salad
With tender beef, rich brown gravy, and hearty vegetables all cooked together, this Beef Pot Roast with Vegetables is a comforting, old-fashioned dinner that’s perfect for Sunday meals and family gatherings.