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Pot Roast with Vegetables

judy2304

"This recipe is my personal favorite for pot roast. It tenderizes the toughest meats and produces a wonderful, flavorful gravy. It's best when cooked in a cast-iron Dutch oven. This is a whole meal in one pot, my favorite kind of meal."
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Ingredients

6 h 5 m servings 567 cals
Original recipe yields 6 servings

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Directions

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  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
  3. Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
  4. Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
  5. Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
  6. Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.

Nutrition Facts


Per Serving: 567 calories; 32.8 g fat; 30.3 g carbohydrates; 35.9 g protein; 120 mg cholesterol; 451 mg sodium. Full nutrition

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Reviews

Read all reviews 83
  1. 97 Ratings

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Most helpful positive review

This is my recipe, and a couple options had been left out when it was kitchen approved. I use red wine instead of the vinegar, and I usually use garbanzo bean flour for thickening instead of cor...

Most helpful critical review

I don't have anything against this recipe, I think I just came to the realization that I can only have chuck roast a certain way! The sauce that gets poured over the roast is very delicious!

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This is my recipe, and a couple options had been left out when it was kitchen approved. I use red wine instead of the vinegar, and I usually use garbanzo bean flour for thickening instead of cor...

I used sweet red wine in place of the vinegar, and cooked the in a crock pot for 8 hours, I put the veggies in at the 4 hour point. I followed the recipe except for the changes mentioned. When I...

Wow!! I have tried many pot roast dishes, most with a mono-tone beef flavor, which is good, but very plain. This one is different in a very good way. What intrigues you is the sweet (brown sug...

I've been hunting for a good pot roast recipe and this one is the best. I'll be making it again because it's "company-worthy." I used fire-roasted diced tomatoes instead of the regular ones. ...

Delicious! I converted this to a crockpot. I seared the beef in bacon grease then put in a slow cooker and topped with everything else, and just omitted the corn starch step. Used sweet potat...

I used a little red wine instead of vinegar, and it tasted great. The only think I would do differently next time is skim some fat off. Maybe that was implied, or I missed it.

This is one of the best pot roasts I have made. Very tender with great flavor. I used wine instead of vinegar as the recipe author suggested in her review. I also added peas instead of potatoes ...

I used brewed coffee instead of water and the beef bullion, slow roasted...delicious...

My very picky mother, who critiques everything I make, said it was possibly the best roast she's ever had. 'Nuff said. I don't change a recipe unless I have to, so I made it as-is except I had t...