Recipes Main Dishes Beef Pot Roast Recipes Pot Roast with Vegetables 4.8 (157) 132 Reviews 29 Photos This pot roast with vegetables 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. Submitted by judy2304 Updated on November 20, 2024 Save Rate Print Share Close Add Photo 29 29 29 29 Prep Time: 20 mins Cook Time: 5 hrs 35 mins Additional Time: 10 mins Total Time: 6 hrs 5 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 1 tablespoon vegetable oil 1 (3 1/2) pound boneless beef chuck roast salt and ground black pepper to taste 1 large onion, finely chopped 1 clove garlic, chopped, or to taste 2 ½ cups beef stock 1 (14.5 ounce) can diced tomatoes ¼ cup red wine vinegar 1 tablespoon brown sugar 2 bay leaves 12 ounces 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 ½ tablespoons cornstarch 1 ½ tablespoons cold water 1 pinch celery salt, or to taste 1 pinch dried basil, or to taste 1 pinch dried thyme, or to taste Directions Preheat the oven to 300 degrees F (150 degrees C). Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Add chuck roast; brown completely, 5 to 8 minutes per side. Season with salt and black pepper; transfer to a platter. Reserve oil in pot. Add onion and garlic to pot; cook and stir until onion golden, about 15 minutes. Stir in beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves; bring to a boil. Return roast to pot; cover. Cook in the preheated oven until roast very tender, 4 to 4 1/2 hours. Scatter carrot slices around roast; bring to a boil on stovetop over medium heat. Return roast to oven 30 minutes more. Distribute potatoes around roast; bring to a boil on stovetop over medium heat. Return roast to oven until potatoes tender, about 30 minutes more. Transfer roast to a serving platter, cover loosely with aluminum foil; set aside to rest for 10 minutes. Stir mushrooms into drippings in pot; bring to a simmer on stovetop over low heat. Whisk cornstarch into cold water in a small bowl; stir into drippings. Season with celery salt, basil, and thyme; simmer gravy until thickened, about 5 minutes. Remove and discard bay leaves. Slice roast; arrange on a platter surrounded by vegetables. Serve with gravy. I Made It Print 359 home cooks made it! Nutrition Facts (per serving) 567 Calories 33g Fat 30g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 567 % Daily Value * Total Fat 33g 42% Saturated Fat 12g 62% Cholesterol 120mg 40% Sodium 451mg 20% Total Carbohydrate 30g 11% Dietary Fiber 5g 18% Total Sugars 10g Protein 36g 72% Vitamin C 24mg 26% Calcium 93mg 7% Iron 7mg 38% Potassium 1048mg 22% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.