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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.

(Post modified on 12/29/23.)

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.

Try using the leftover meat to make a Barbecue Beef Pizza–a favorite recipe for my daughters and me.

Or 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!

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.

More Roast Beef Recipes to Try

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 Recipe Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients and Pot Roast

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

Heat vegetable oil in a large Dutch oven over medium-high heat. Add roast and sear on both sides until lightly browned.

Add 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.

Roast the Vegetables

Prepare the Vegetables for Roasting While 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 Broth Pour the broth mixture from the roast over the vegetables, leaving at least half a cup for the roast. Add up to 1/2 cup of water to the vegetables, if necessary. Stir to coat vegetables in the oily broth.

Season Vegetables with Kosher Salt and Black Pepper Sprinkle with kosher salt and freshly ground black pepper. Cover and bake in 425F degree (convection) oven for 45-50 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 Tender When 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 this point.

Make the Gravy

Prepare Gravy with Beef Broth and Flour Pour the remaining broth from the Dutch oven into a small saucepan, adding more water as needed to make 2 cups. (If adding more than a cup of water, add a beef bouillon cube to the water for more seasoning.

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 Gravy 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.

Serving Beef Roast and Vegetables with Homemade Gravy This 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.