Beef Pot Roast Recipes With Vegetables for Easy Dinners

There’s nothing quite like coming home to the warm, comforting aroma of a classic beef pot roast with vegetables simmering away. This hearty dish has been a beloved staple for generations, combining tender, slow-cooked beef with an assortment of garden-fresh vegetables.

It’s the ultimate one-pot meal that delivers rich flavors, satisfying textures, and a wholesome balance of nutrients. Whether you’re cooking for a family dinner or preparing meals for a cozy weekend, this recipe is sure to become a favorite.

Plus, it’s incredibly versatile, allowing you to customize the vegetables and seasonings according to your tastes or what’s in season.

In this post, I’ll walk you through a detailed, foolproof recipe for a succulent pot roast that’s packed with carrots, potatoes, onions, and celery. Along the way, you’ll get useful tips, variations, and serving suggestions to elevate your cooking game.

So, grab your apron and let’s get ready for a delicious journey into the world of classic comfort food!

Why You’ll Love This Recipe

This beef pot roast with vegetables is more than just a meal — it’s an experience. Slow-cooked to perfection, the beef turns incredibly tender, melting in your mouth with every bite.

The vegetables absorb the savory juices, creating a harmonious blend of flavors that’s both hearty and wholesome.

What makes this recipe stand out is its simplicity and flexibility. You only need a handful of ingredients, and the slow cooking does most of the work, making it perfect for busy days or when you want to impress guests without fuss.

The rich gravy formed during cooking is perfect for drizzling over mashed potatoes or crusty bread.

Plus, this recipe is a great way to enjoy a home-cooked meal that feels like a warm hug — perfect for chilly evenings or Sunday family dinners. If you enjoy comforting, slow-cooked dishes, this is a must-try!

Ingredients

• 3 to 4 pounds beef chuck roast (boneless or bone-in)
• 2 tablespoons olive oil
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 4 large carrots, peeled and cut into chunks
• 4 medium potatoes, peeled and quartered
• 3 celery stalks, cut into 2-inch pieces
• 2 cups beef broth
• 1 cup dry red wine (optional, can substitute with extra broth)
• 2 tablespoons tomato paste
• 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
• 2 teaspoons fresh rosemary (or 1 teaspoon dried rosemary)
• 2 bay leaves
• Salt and freshly ground black pepper to taste
• 2 tablespoons all-purpose flour (optional, for thickening gravy)

Equipment

• Large Dutch oven or heavy-bottomed oven-safe pot with lid
• Sharp chef’s knife
• Cutting board
• Wooden spoon or tongs
• Measuring cups and spoons
• Oven mitts
• Small bowl (for mixing tomato paste and wine if desired)

Instructions

1. Preheat your oven to 325°F (163°C). This low and slow temperature will help tenderize the beef beautifully.
2. Season the beef chuck roast generously with salt and pepper on all sides.
3. Heat olive oil in your Dutch oven over medium-high heat until shimmering.
4. Sear the beef on all sides until it develops a deep brown crust, about 4-5 minutes per side. This step locks in flavor.
5. Remove the roast and set it aside on a plate. Lower the heat to medium.
6. Add the quartered onion and garlic cloves to the pot. Sauté for 3-4 minutes until slightly softened and fragrant.
7. Stir in the tomato paste and cook for another minute to deepen the flavor.
8. Pour in the red wine (or extra broth) and scrape up any browned bits from the bottom of the pot with a wooden spoon — these add wonderful depth.
9. Add the beef broth, thyme, rosemary, and bay leaves to the pot. Stir to combine.
10. Return the beef roast to the pot, nestling it into the liquid. The liquid should cover about two-thirds of the roast.
11. Cover the pot with its lid and transfer it to the oven. Cook for about 2 ½ to 3 hours, or until the beef is fork-tender.
12. After 1 ½ hours of cooking, add the carrots, potatoes, and celery around the roast. Cover and continue cooking until the vegetables are tender.
13. Remove the pot from the oven and transfer the beef and vegetables to a serving platter. Cover loosely with foil to keep warm.
14. Make the gravy: Place the pot on the stovetop over medium heat. Remove the bay leaves. If you want a thicker gravy, mix 2 tablespoons of flour with a little cold water to form a slurry and whisk it into the cooking liquid.
15. Simmer the gravy for 5-7 minutes until it thickens to your liking. Adjust seasoning with salt and pepper.
16. Serve the pot roast sliced or shredded with the vegetables, drizzled with the rich gravy.

Tips & Variations

“For the most tender roast, be patient with the slow cooking process. Avoid the temptation to increase the oven temperature as it can make the meat tough.”

• Vegetable swap: Feel free to add parsnips, turnips, or mushrooms for extra earthy flavors.
• Make it in a slow cooker: Sear the beef and then transfer everything to a slow cooker. Cook on low for 8 hours or high for 4-5 hours.
• Instant Pot option: Use the sauté function to brown the meat, then pressure cook for about 60 minutes with vegetables added halfway through.
• Herb variation: Add a bay leaf or substitute rosemary with sage for a different herbal profile.
• Thickening gravy: Instead of flour, you can use cornstarch slurry or reduce the sauce by simmering uncovered.

Nutrition Facts

Serving Suggestions

This classic beef pot roast with vegetables pairs wonderfully with a variety of sides. Serve it alongside creamy mashed potatoes or buttery egg noodles to soak up the delicious gravy.

Crusty bread is perfect for mopping up every last bit of sauce.

For a fresh contrast, a crisp green salad or steamed green beans with a squeeze of lemon offer balance and brightness to the meal. If you want to keep it cozy and filling, consider serving with buttery dinner rolls or roasted Brussels sprouts.

Don’t forget a good glass of red wine or a hearty ale to complement the rich flavors of the roast. This meal is perfect for special occasions or a comforting weekend dinner with family.

Conclusion

The beef pot roast with vegetables is a timeless dish that embodies comfort, flavor, and ease. With just a few simple ingredients and some patience, you can create a meal that warms the heart and satisfies the soul.

The slow cooking process tenderizes the beef while infusing the vegetables with savory goodness, making every bite a delight.

This recipe is highly adaptable, allowing you to tailor it to your preferences or dietary needs without losing its essence. Whether you’re an experienced cook or a beginner, this pot roast will impress and nourish.

For more delicious and wholesome meal ideas, be sure to check out A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals. If you love bold flavors, you might also enjoy my Chilli Powder Recipe Vegan: Easy Homemade Spice Blend to spice up your next dishes.

Happy cooking, and enjoy every comforting bite of this classic pot roast!

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