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 Savory Pot Roast with Vegetables

Of course, this pot roast recipe is wonderful on it’s own. But what’s even better, is that you may get at least one more meal out of it using the leftovers. One way I like to use the extra meat and roasted vegetables and gravy is to put it into a Vegetable Beef Soup. 

Recipe for Kansas-Style Herbed Pasty

Another great way to use the leftovers is to make Kansas-Style Herbed Pasty, which are little beef and vegetable hand pies. 

 

Ingredients to Make Savory Pot Roast with Vegetables

  • vegetable oil
  • boneless chuck roast or arm roast
  • onion
  • garlic
  • parsley
  • oregano
  • basil
  • bay leaf
  • water
  • kosher salt and freshly ground black pepper
  • all-purpose flour
  • more water

For the Roasted Vegetables

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

 

Instructions for Making This Recipe

Gather your ingredients and mince the onion and garlic.

Preparing Savory Pot Roast

Heat oil in large Dutch oven. Add roast and cook until brown on all sides. Add minced onion and garlic, 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 in a bowl until ready to use.

Prepared the Roasted Vegetables

Place prepared vegetables in an oblong baking pan. 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. Sprinkle 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.

Add the roast to vegetables and keep warm in oven.

 

Preparing the Gravy

Pour the remaining broth from Dutch oven into a small saucepan, adding water as needed to make 2 cups. 

In a glass measuring cup whisk together flour and 1/4 cup water. Beat well until smooth. Pour into boiling broth mixture and cook until sauce thickens.

Savory Pot Roast with Vegetables

To serve, pour gravy over roast and vegetables. This recipe will serve 4-6 people.

Wine Recommendation: William Hill North Coast Cabernet Sauvignon

See more Main Dishes Here. 

Recipe for Savory Pot Roast with Vegetables - Comfort Food Menu Ideas

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: 20 minutes
Cook Time: 4 hours 25 minutes
Total Time: 4 hours 45 minutes
Servings: 6

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
  • 1/2 medium onion minced
  • 1 clove garlic minced
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 whole bay leaf
  • 1 cup water
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Vegetables:

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

Gravy:

  • 2 tablespoons all-purpose flour
  • 1/4 cup water
  • 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, 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 in a bowl until ready to use.
  • Place prepared vegetables in an oblong baking pan that has been sprayed with cooking spray. 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. Sprinkle with kosher salt and freshly ground black pepper. Cover and bake in a preheated 375 degree oven for 45-55 minutes until fork tender, stirring vegetables in broth at least twice.
  • Add the roast to vegetables and keep warm in oven.

Preparing the Gravy

  • Pour the remaining broth from Dutch oven into a small saucepan, adding water as needed to make 2 cups. 
  • In glass measuring cup whisk together flour and 1/4 cup water. Beat well until smooth. Pour into boiling broth mixture and cook until sauce thickens. Serve over roast and vegetables. Serves 4-6.

Notes

Wine Recommendation: William Hill North Coast Cabernet Sauvignon

Nutrition

Calories: 1279kcal | Carbohydrates: 48g | Protein: 118g | Fat: 71g | Saturated Fat: 33g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 34g | Trans Fat: 4g | Cholesterol: 391mg | Sodium: 1302mg | Potassium: 3305mg | Fiber: 8g | Sugar: 10g | Vitamin A: 10293IU | Vitamin C: 44mg | Calcium: 172mg | Iron: 15mg
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