Savory Pot Roast with Vegetables

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.

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

Ingredients for Savory Pot Roast with Vegetables

(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)

Instructions for Making 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.

Roast the Vegetables

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.

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 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. Sprinkle with kosher salt and freshly ground black pepper. Cover and bake in 425°F (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.

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

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.

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.

This recipe will serve 6-8 people. Serve with a crusty loaf of bread such as my Tangy Sourdough Bread.

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