Classic Beef Pot Roast with Vegetables

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Classic Beef Pot Roast with Vegetables 🥕🥩🥔

Prep time: 20 minutes
Cook time: 3-4 hours (Dutch Oven) or 8 hours (Slow Cooker)
Servings: 6-8

Ingredients

  • 3-4 lb Beef Chuck Roast (or shoulder roast)
  • 2 tbsp Olive Oil or Vegetable Oil
  • 1 large Yellow Onion, quartered
  • 3 stalks Celery, chopped
  • 3 cloves Garlic, minced
  • 2 cups Beef Broth
  • 1 cup dry Red Wine (optional, substitute with more broth)
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 1 tbsp Worcestershire Sauce
  • 1 tsp dried Thyme
  • 1 Bay Leaf
  • Salt and Black Pepper to taste
  • 1 1/2 lbs small Red Potatoes (or Russet Potatoes), halved or quartered
  • 1 lb Carrots, cut into 1-inch pieces

Instructions (Dutch Oven Method)

  1. Season and Sear the Roast: Pat the beef roast dry with paper towels. Season generously all over with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until a deep brown crust forms (about 3-4 minutes per side). Remove the roast and set aside.
  2. Sauté Aromatics: Reduce the heat to medium. Add the quartered onion and chopped celery to the Dutch oven. Cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  3. Deglaze and Build Sauce: Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2 minutes. Stir in the beef broth, diced tomatoes, Worcestershire sauce, thyme, and bay leaf. Bring to a gentle simmer.
  4. Braise: Return the seared roast to the Dutch oven. The liquid should cover about halfway up the sides of the roast. Cover the pot tightly with a lid and place it in a preheated oven at 325°F (160°C). Braise for 3 hours.
  5. Add Vegetables: After 3 hours, add the potatoes and carrots to the liquid around the roast. Cover and continue cooking for another 45 minutes to 1 hour, or until the vegetables are fork-tender and the roast is easily shredded with a fork.
  6. Rest and Serve: Remove the roast and vegetables from the pot. Tent the roast with foil and let it rest for 10-15 minutes. Discard the bay leaf. Serve the sliced or shredded roast over the vegetables, spooning the rich gravy from the pot over everything.
💡 Slow Cooker Method: Season and sear the roast as in Step 1. Place the seasoned roast, all vegetables, broth, spices, and liquid ingredients into the slow cooker. Cook on **LOW for 7-9 hours** or on **HIGH for 4-5 hours**, until the meat is falling apart.

 

 

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