Savory Pot Roast with Vegetables

Savory Pot Roast with Vegetables

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The secret to making a Savory Pot Roast with Vegetables is searing in the juices at the very beginning. Once that’s done, let is simmer slowly on the stove. Then use the yummy juices to season the vegetables for roasting in the oven. So good. 

Serving Beef Roast and Vegetables with Homemade Gravy

(Post modified with new photos on 1/24/23.)

I love cooking a beef pot roast on the stove for hours until it becomes so tender you can slice it with your fork. Plus, the kitchen smells wonderful while it’s cooking on the stove. Oh my goodness. It’s heavenly, folks.

When deciding on the type of roast I want for this dish, I prefer a beef chuck roast, although an arm roast or Pike’s Peak roast will also work. I like the extra marbling of fat that a chuck roast offers.

 

How to Use Pot Roast Leftovers

This pot roast recipe is wonderful on it’s own. But what’s even better, is the various meals you can make with the leftovers. Because there are almost always leftovers of some kind. Especially if there are only 2-4 in your household. Of course, you may always serve a second meal with the leftovers, and I’m sure no one would complain.

Recipe for Vegetable Beef Soup

Another way, however, is to use the extra meat, roasted vegetables, and gravy in a Vegetable Beef Soup. This is truly lovely on a cold winter night with some saltine crackers. 

 

Serving Herbed Pasty on a Blue Willow Serving PlatterOr use the leftovers to make Kansas-Style Herbed Pasty, which are little beef and vegetable hand pies. I like to serve them with gravy, so if you happen to have extra gravy from your pot roast, even better! 

 

Ingredients for Savory Pot Roast with Vegetables

(See the full recipe at the bottom of this post.)

  • vegetable oil
  • boneless chuck roast or arm roast
  • kosher salt and freshly ground black pepper
  • onion
  • garlic
  • Worcestershire sauce
  • dried parsley
  • oregano
  • basil
  • bay leaves
  • water
  • all-purpose flour + broth to make gravy

For the Roasted Vegetables

  • Yukon Gold potatoes
  • carrots
  • button mushrooms
  • sweet onion

 

Instructions for Making This Recipe

Ingredients for this RecipeGather your ingredients so that you have everything close at hand on the counter or table.

 

Prepare the Ingredients

Using a chef’s knife and cutting board, mince the sweet onion and garlic.

Sear the Roast and then Add Herbs and SeasoningsHeat vegetable oil in a large Dutch oven over medium-high heat. Add roast and sear on both sides until lightly browned.

Add Onion and Garlic to the Roast along with Herbs and SeasoningsAdd the prepared minced onion and garlic, Worcestershire sauce, dried parsley, oregano, basil, and bay leaves. Pour in 1 cup water and bring to a boil.

Reduce heat to low and cover with a lid. Simmer for 3-3 1/2 hours until meat is tender and falls apart with a fork. Add more water as needed to keep the roast from burning.

A good rule of thumb for adding water to a roast, is to keep about an inch of water on the bottom of the pot to keep the meat from burning. I will usually check the roast every 30-40 minutes to make sure all is well. 

 

Prepare the Roasted Vegetables

Prepare the Vegetables for RoastingWhile the roast simmers, prepare the vegetables. Slice the Yukon Gold potatoes in 2″ pieces. Peel and slice the carrots. Slice the button mushrooms in half. Quarter the sweet onion. Place prepared vegetables in an oblong baking pan that has been sprayed with baking spray.

 

Remove Bones from the Cooked Pot Roast Once the roast has simmered for about 2 1/2 hours, remove the bones from the roast.

If desired, save any beef bones to make homemade broth or stock. Or give them to your dogs. They will love you for it. 

Place Vegetables in a Baking Pan and Cover with BrothPour the broth mixture from the roast over the vegetables, leaving at least a cup for the roast. Add up to 1/2 cup of water to the vegetables, if necessary.

Season Vegetables with Kosher Salt and Black PepperSprinkle with kosher salt and freshly ground black pepper. Cover and bake in 375 degree oven for 45-55 minutes until fork tender, stirring vegetables in broth at least twice.

If you have the option of using a convection oven, I recommend using it to help the vegetables roast more quickly.

Continue simmering the roast, covered on low. Again, add more water as needed to keep the roast from burning on the bottom. Simmer until the roast is fork tender. Once done, remove from heat and keep warm at the back of the stove.

Roast the Vegetables with Convection Oven until TenderWhen the vegetables are nicely browned and fork tender, add the roast to the vegetables and keep warm in oven while you make the gravy. Go ahead and turn off the oven at the point. 

 

Make the Gravy

Prepare Gravy with Beef Broth and FlourPour the remaining broth from the Dutch oven into a small saucepan, adding more water as needed to make 2 cups. 

In a glass measuring cup whisk together the all-purpose flour and 1/4 cup water. Beat well until smooth.

Bring the broth to a boil. Pour the thickening slurry into the boiling broth and whisk until the gravy thickens.

Serve Roast and Vegetables on a Platter with GravyTo serve, place roast in the center of a large serving tray and arrange the roasted vegetables around it. At this point, you may either pour the gravy over the roast and vegetables or place it in a gravy boat or serving bowl.

Serving Beef Roast and Vegetables with Homemade GravyThis recipe will serve 6-8 people. Serve with a crusty loaf of bread such as my Tangy Sourdough Bread.

Wine Recommendation: William Hill North Coast Cabernet Sauvignon

See more Main Dishes Here. Browse Beef Recipes Here. 

 

Featured Image - Recipe for Savory Pot Roast with Vegetables

Savory Pot Roast with Vegetables

The secret to making a Savory Pot Roast is searing in the juices at the very beginning. Once that's done, let is simmer slowly on the stove. Then use the yummy juices to season the vegetables for roasting in the oven. So good. 
5 from 1 vote
Print Rate
Course: Main Course, Side Dish
Cuisine: American
Keyword: Boneless Beef Chuck Roast, Carrots, Comfort Food, Mushrooms, Yukon Gold Potatoes
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 8

Equipment

Dutch Oven
Peeler Set
Knife Set
Glass Measuring Cups

Ingredients

  • 2 tablespoons vegetable oil
  • 3 1/2 - 4 pounds boneless beef chuck roast or arm roast
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 medium onion minced
  • 1 clove garlic minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 whole bay leaf
  • 1 cup water Add more as needed

Vegetables

  • 8 medium Yukon Gold potatoes wedged
  • 6 medium carrots peeled and sliced
  • 8 whole button mushrooms sliced
  • 1 large sweet onion quartered

Gravy

  • 2 cups broth add enough water to broth to equal 2 cups
  • 1/4 cup water for slurry
  • 3 tablespoons all-purpose flour for slurry
  • kosher salt and freshly ground black pepper to season

Instructions

  • Gather your ingredients and mince the onion and garlic.
  • Heat oil in large Dutch oven. Add roast and cook until brown on all sides. Add minced onion and garlic, Worcestershire sauce, herbs, and 1 cup water. Reduce heat to low and cover. Simmer for 3-3 1/2 hours until meat is tender and falls apart with a fork, adding more water as needed.

Preparing the Roasted Vegetables

  • While the roast cooks, prepare the vegetables. Slice the Yukon Gold potatoes in 2" pieces. Peel and slice the carrots. Slice the button mushrooms in half. Quarter the sweet onion.
  • Place prepared vegetables in an oblong baking pan that has been sprayed with cooking spray.
  • Once the roast has simmered for about 2 1/2 hours, remove the bones from the roast.
    If desired, save any beef bones to make homemade broth or stock. Or give them to your dogs. They will love you for it. 
  • Pour the broth mixture from the roast over the vegetables, leaving at least a cup for the roast. Add up to 1/2 cup of water to the vegetables, if necessary.
  • Continue simmering the roast, covered on low, for another 30 minutes. Again, add more water as needed to keep the roast from burning on the bottom. Simmer until the roast is fork tender. Once done, remove from heat and keep warm at the back of the stove.
  • Sprinkle the vegetables with kosher salt and freshly ground black pepper. Bake uncovered in 425 degree convection oven for 45-55 minutes until fork tender, stirring vegetables in broth at least twice.
  • Turn off oven. Add the roast to vegetables and keep warm in oven.

Prepare the Gravy

  • Pour the remaining broth from the Dutch oven into a small saucepan, adding more water as needed to make 2 cups. 
  • In a glass measuring cup whisk together the all-purpose flour and 1/4 cup water. Beat well until smooth.
  • Bring the broth to a boil. Pour the thickening slurry into the boiling broth and whisk until the gravy thickens.
  • To serve, place roast in the center of a large serving tray and arrange the roasted vegetables around it. At this point, you may either pour the gravy over the roast and vegetables or place it in a gravy boat or serving bowl. Serves 6-8.

Notes

Wine Recommendation: William Hill North Coast Cabernet Sauvignon

Nutrition

Calories: 970kcal | Carbohydrates: 45g | Protein: 89g | Fat: 50g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 3g | Cholesterol: 293mg | Sodium: 1242mg | Potassium: 2676mg | Fiber: 7g | Sugar: 9g | Vitamin A: 7855IU | Vitamin C: 42mg | Calcium: 138mg | Iron: 12mg
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