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Pot Roast with Vegetables
Pot Roast with Vegetables
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Prep Time:
20 minutes
Cook Time:
335 minutes
Total Time:
365 minutes
Succulent beef chuck roast slow-cooked with potatoes, carrots, and mushrooms, creating a flavorful one-pot meal. Finish with a rich gravy made from the pan juices.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 (3 1/2) pound boneless beef chuck roast
  • 1 large onion, finely chopped
  • 1 clove garlic, chopped, or to taste
  • 2.5 cups beef stock
  • 1 (16 ounce) can diced tomatoes
  • 0.25 cup red wine vinegar
  • 1 tablespoon brown sugar
  • 2 bay leaves
  • 0.75 pound carrots, cut diagonally into 1-inch-thick slices
  • 1 pound small red potatoes, quartered lengthwise
  • 1 (6 ounce) jar mushrooms, or more to taste
  • 1.5 tablespoons cornstarch
  • 1.5 tablespoons cold water
  • 1 pinch celery salt, or to taste
  • 1 pinch dried basil, or to taste
  • 1 pinch dried thyme, or to taste
Instructions:
  • Heat your oven to a toasty 300 degrees F (150 degrees C).
  • In a large heavy pot or cast-iron Dutch oven, heat vegetable oil over medium heat. Brown chuck roast in the hot oil for 5 to 8 minutes on each side until fully seared; season with salt and black pepper. Transfer the roast to a platter and keep the flavorful oil in the pot.
  • Sauté onions and garlic in oil until golden, approximately 15 minutes. Add beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves; bring to a boil. Place chuck roast in the pot, cover, and simmer.
  • Roast in a preheated oven until the meat is melt-in-your-mouth tender, for 4 to 4 1/2 hours. Add carrot slices to the beef and simmer over medium heat, then bake for an additional 30 minutes. Place the potatoes around the beef and veggies, simmer, and bake until the potatoes are soft, around 30 minutes more.
  • Move the cooked beef to a beautiful serving platter, gently cover it with foil to create a tent, and let it rest for 10 minutes.
  • Add mushrooms to the delicious pan drippings and gently simmer. Mix cornstarch with cold water in a bowl, then add to the pan. Season with celery salt, basil, and thyme. Let it thicken for about 5 minutes. Take out the bay leaves, slice the beef, arrange it on a platter with veggies, and drizzle with the flavorful gravy. Enjoy!

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