Pot Roast with Roasted Vegetables Recipe

This Pot Roast with Roasted Vegetables is a real show stopper, perfect for a cozy Sunday dinner or a holiday feast. It isn’t usually cooked with the vegetables roasted separately on a sheet pan, but we’ve done this to keep them caramelized and crisp rather than mushy. To make the sauce extra glossy, you can whisk in a cornstarch slurry at the very end. Not traditional, maybe, but very delicious.

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Pot Roast with Roasted Vegetables Recipe Ingredients

• The Pot Roast:
  • One 3 to 4-pound beef chuck roast
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon all-purpose flour
  • 3 tablespoons vegetable oil
  • 5 cloves garlic, smashed
  • 1 large onion, sliced
  • One 15-ounce can whole tomatoes, in juice
  • 1/2 cup red wine
  • 2 cups beef broth (homemade or high-quality, not canned)
  • 3 sprigs fresh thyme (or 2 teaspoons dried)
  • 2 bay leaves
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
  • 1/3 cup coarsely chopped fresh flat-leaf parsley (optional)
• The Roasted Vegetables:
  • 2 medium red onions, peeled and quartered (or 6 shallots, halved)
  • 3 carrots, peeled and cut into 2-inch chunks
  • 2 medium parsnips, peeled and cut into 1/2-inch coins
  • 1 medium turnip, peeled and cut into 8 wedges (or celery root)
  • About 5 tablespoons olive oil

How To Make Pot Roast with Roasted Vegetables Recipe

1. Sear the beef: Preheat the oven to 350°F (175°C). Heat a large Dutch oven with a lid over medium-high heat. Season the chuck roast generously with salt and pepper, then sprinkle lightly with flour. Add the vegetable oil to the pot and sear the meat until it turns a deep mahogany brown, about 10 minutes total. Transfer the meat to a plate.
2. Build the base: Pour off all but 2 tablespoons of oil from the pot. Add the sliced onion and smashed garlic; cook until soft, about 5 minutes. Add the canned tomatoes, crushing them by hand as they go in. Cook for 2 minutes until the mixture turns a deep brick red.
3. Deglaze and assemble: Pour in the red wine and scrape up the browned bits (fond) from the bottom of the pot with a wooden spoon. Add the tomato liquid, beef broth, thyme, and bay leaves. Bring to a boil. Return the roast to the pot, nestling it into the liquid.
4. Braise the beef: Cover the pot and transfer it to the 350°F oven. Cook for 1 1/2 hours. Then, remove the lid and continue to cook uncovered for another 1 hour, or until the meat is fork-tender. This uncovered step helps reduce the sauce.
5. Roast the vegetables: While the beef finishes, toss the onions, carrots, parsnips, and turnips with olive oil, salt, and pepper. Spread them in a single layer on baking sheets. Once the roast is done and removed from the oven, crank the heat up to 450°F (230°C). Roast the vegetables for 30 to 45 minutes, turning halfway, until caramelized and tender.
6. Finish the sauce: Transfer the roast to a platter and cover loosely with foil to rest. Skim the fat off the surface of the cooking liquid. Bring the liquid to a boil on the stove. If you want a thicker gravy, whisk in the cornstarch slurry and boil until thickened. Stir in the parsley and adjust seasoning.
7. Serve: Slice the pot roast against the grain. Surround it with the roasted vegetables, pour some sauce over the meat, and serve the rest on the side.

Recipe Tips

• The Mahogany Rule: Do not rush the searing step. You aren’t just graying the meat; you want a dark, crispy crust. This reaction (Maillard reaction) is the primary source of flavor for the entire sauce.
• Separation of Church and State: Roasting the vegetables separately instead of boiling them in the pot with the meat ensures they have texture and sweetness. If cooked in the pot for 3 hours, they become flavorless mush.
• The Uncovered Hour: Cooking the roast uncovered for the final hour is crucial. It allows the braising liquid to evaporate and concentrate into a rich gravy while browning the top of the roast further.
• Choosing the Cut: Chuck roast is king here. It has the right amount of connective tissue and fat to break down into gelatin, keeping the meat moist. Lean cuts like round roast will end up dry and stringy.

What To Serve With Pot Roast with Roasted Vegetables Recipe

This Pot Roast with Roasted Vegetables Recipe is a complete meal in itself, but it craves a starch to soak up that incredible red wine gravy. A mound of Creamy Mashed Potatoes or Buttered Egg Noodles is the traditional choice. For a rustic touch, serve huge slices of Sourdough Bread or Dinner Rolls to wipe the plate clean. Because the meal is rich and heavy, a glass of full-bodied Cabernet Sauvignon or Merlot pairs perfectly with the beef.

How To Store Pot Roast with Roasted Vegetables Recipe

• Refrigerate: Store the meat and vegetables in the sauce in an airtight container for up to 4 days. The flavors often improve the next day.
• Freeze: Pot roast freezes beautifully. Store slices of beef in plenty of sauce in a freezer-safe container for up to 3 months. The roasted vegetables may become softer upon thawing but are still delicious.

Pot Roast with Roasted Vegetables Recipe Nutrition Facts

• Calories: 650 kcal
• Fat: 35g
• Carbohydrates: 25g
• Protein: 55g

Nutrition information is estimated per serving.

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