Tender Pot Roast Vegetables

Category: Family-Friendly Dinner Ideas Everyone Will Love

Warm up with this comfort food classic. Beef cooks until tender alongside veggies in a flavorful mix of wine and broth, giving you hearty gravy and fall-apart meat. It's an unbeatable dinner option.

Seram Rezepte
Updated on Tue, 06 May 2025 12:37:00 GMT
Slices of soft beef roast surrounded by cooked carrots and potatoes, all topped with rich brown gravy. Pin
Slices of soft beef roast surrounded by cooked carrots and potatoes, all topped with rich brown gravy. | recipesbytina.com

Our family comes together every Sunday for my homemade pot roast. The whole house smells amazing while the chuck roast slowly cooks in the oven with carrots, onions and potatoes. I've tweaked this dish over many years to get it just right - now it falls apart and melts in your mouth, covered in thick, flavorful gravy. It's comfort cooking that turns any regular day into something special.

Uncovering the Magic of Tender Pot Roast

My grandma passed this recipe down to me, and it's beautiful because it's so basic. A handful of common ingredients come together to make something amazing. What really works is how the meat cooks so slowly, making even tough cuts super tender. The veggies cook right in the same pot, soaking up all the tasty juices and giving you a complete dinner with minimal cleanup.

What You'll Need for Pot Roast

  • Beef: I can't recommend chuck roast enough - it's got just the right fat running through it for softness
  • Vegetables: The combo of potatoes, carrots and celery works perfectly, and sometimes I throw in mushrooms for extra flavor
  • Onions: I'm generous with these because they break down into the most wonderful gravy
  • Gravy: Those pan drippings turn into something magical with a bit of flour mixed in
  • Broth: Some good beef stock and a dash of red wine give it incredible richness
A hearty dish of tender beef roast surrounded by carrots, potatoes, and aromatic herbs in a rich gravy. Pin
A hearty dish of tender beef roast surrounded by carrots, potatoes, and aromatic herbs in a rich gravy. | recipesbytina.com

Sunday Dinner Magic Steps

Brown the Meat
Don't skip this part as that golden crust creates amazing taste throughout the dish
The Grand Finale
You'll know it's done when your fork glides through without any effort
Gravy Time
The cooking juices make the smoothest, richest gravy you'll ever put on your plate
Add the Garden
The veggies go in during the second half to soak up all that yummy flavor
Low and Slow
Pop it in the oven and let patience work its magic
Layer the Flavors
Add the onions and broth next, making sure to scrape all the tasty bits from the bottom

Insider Tips for Success

Don't rush the browning step at the start. It's worth every second. Always scrape the pot bottom after pouring in the broth. That's where all the good stuff hides. Your roast will tell you when it's ready. If it doesn't pull apart easily, it needs more time in the oven. Let it sit a bit before cutting and you'll get the juiciest slices.

Enjoying the Next-Day Meals

I think this tastes even better the day after. I keep everything together in one container where the flavors get stronger overnight. For busy days coming up, I put portions in the freezer. Even after three months, it still tastes like a fresh Sunday dinner and brings back warm feelings around the table.

Recipe Questions & Answers

→ Which meat works best for this dish?

Chuck or rump roast are ideal choices since they have enough marbling to turn soft and juicy with slower cooking. They cook down beautifully when given time.

→ Can I use a slow cooker instead?

Absolutely! After you brown the meat, put everything into a slow cooker. Cook on high for 5-6 hours or low for 8-10 hours until it's tender.

→ Why brown the beef before cooking?

Browning gives the beef a rich crust that boosts the overall flavor. It’s called the Maillard reaction and makes the gravy taste even better.

→ Is wine required for this dish?

Nope! If you'd rather skip wine, just use extra beef broth. The wine adds a boost of flavor but isn’t necessary for the outcome.

→ Can I switch up the vegetables?

Totally! Feel free to mix it up with veggies like mushrooms, parsnips, or turnips. Add them with the rest of the vegetables as usual.

Tender Pot Roast

Fork-tender beef slow-cooked with carrots, potatoes, and celery in a rich, savory broth. Perfect for dinner or special gatherings.

Preparation Time
25 mins
Cook Time
250 mins
Total Time
275 mins

Category: Dinner

Difficulty Level: Intermediate

Cuisine Type: American

Yield: 8 Servings

Dietary Preferences: Low Carb, Gluten-Free, Dairy-Free

What You'll Need

01 1 tablespoon olive oil.
02 1 large onion, chopped, or use 2 smaller ones.
03 4 carrots, cut up into chunks about 2 inches long.
04 2 celery stalks, sliced to about 1 and a half inches.
05 1 pound of baby potatoes or diced red potatoes.
06 3-4 pounds of chuck or rump roast.
07 2 cups of beef stock.
08 1 cup dry red wine.
09 ½ teaspoon dried thyme.
10 ½ teaspoon dried rosemary.
11 4 garlic cloves, roughly chopped.
12 1 bay leaf.
13 2 tablespoons of cornstarch or flour.
14 2 tablespoons of cold water.
15 Salt and pepper to your preference.

Steps to Follow

Step 01

Set your oven to 300°F and season the roast with salt and pepper generously.

Step 02

Warm up the oil in a Dutch oven on medium-high heat. Sear the beef until all sides are browned, about 4 minutes per side.

Step 03

Place chopped onions around the roast. In a bowl, stir together the broth, wine, thyme, rosemary, and garlic. Shade over the roast along with a bay leaf.

Step 04

Let it come to a low boil on the stove, covered. Move the pot to the oven and cook for 2 hours.

Step 05

Toss in the potatoes, carrots, and celery. Put it back in the oven for another 2 hours until everything is fork-tender.

Step 06

Take out the bay leaf. Break apart the meat into chunks or slice it into thick portions.

Step 07

Whisk the cornstarch or flour into the cold water until smooth. Take the meat and veggies out of the pot. Skim off the grease from the leftover juices. Bring the liquid to a boil and mix in the flour slurry until it gets thick. Adjust salt and pepper if needed.

Additional Notes

  1. Keeps up to 4 days in the fridge.
  2. Good to freeze for 3 months.
  3. Swap wine with extra broth if you prefer.
  4. Choose any dry red wine for best flavor.
  5. Thicken the gravy with either cornstarch or flour.

Tools You'll Need

  • A Dutch oven.
  • Optional: Separator for gravy fat.

Allergy Information

Check every ingredient for potential allergens. Consult a healthcare professional for concerns.
  • Contains wheat if flour goes into the gravy.

Nutrition Info (Per Serving)

These details are for informational purposes and don’t replace medical advice.
  • Calories: 418
  • Fats: 21 g
  • Carbohydrates: 16 g
  • Proteins: 35 g