Mom’s Extra-Veggies Pot Roast

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The Braised Beef Pot Roast recipe of my childhood – a classic with a few delicious twists thanks to Mom! Chuck roast gets a quick sear on the stovetop, then the pot roast is assembled with an extra-generous portion of veggies & retro-yet-delicious onion soup mix before slowly braising in the oven. An hours-long oven-braise coaxes big, bold flavor out of the beef & vegetables for a seriously rich, fall-apart tender & super easy pot roast. The ultimate comfort food meal, perfect for cold winter nights & Sunday suppers!

Dutch oven pot roast, slow cooker, & Instant pot directions provided.

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A close up of braised pot roast with vegetables are plated for serving atop a white platter. A silver spoon for serving rests alongside the finished roast on the platter and the roast has been garnished with fresh herbs. The platter sits atop a creamy white textured surface with a blue and white striped linen napkin and a small wooden pinch bowl filled with fresh thyme surrounding the platter.

The Feel-Good Beef Pot Roast Recipe of My Childhood.

Several months ago, I asked our PWWB Instagram community about your all-time favorite “feel-good” food. The most popular response by far? POT ROAST! I was a bit surprised but also totally psyched. A mutual love of comfort food is something I can totally get down with & oven-braised pot roast with vegetables is so cozy, so flavorful, & packed with some of the very best things in life – a total feel-good meal!

This Extra-Veggies Beef Pot roast is inspired by the pot roasts my mom made throughout my childhood. While the rest of my family went straight for the meat, my favorite part was always the slowly braised vegetables. Eventually, Mom got tired of me hoarding all of the potatoes & carrots, so she started to throw extra veggies into the Dutch oven pot roast for everyone. 🙃 That’s exactly how this pot roast recipe was born!

Mom’s braised beef pot roast recipe is super simple & classic – but there are a couple of additions that totally set it apart from the rest:

  1. Extra veggies! This beef pot roast recipe uses twice as many veggies as other classic pot roast recipes. Loads of baby potatoes, carrots, & onions make this dish extra-hearty. I love the extra comfort the vegetables add! 
  2. Flavor-boosting secret ingredients: A generous amount of Worcestershire sauce (my favorite umami bomb), a ton of fresh garlic, & a good ol’ packet of onion soup mix (so retro but so good) are 3 secret ingredients that take the flavors in this pot roast to the next level.
A side angle shot of a portion of braised pot roast with vegetables is served in a gray blue ceramic bowl. The braised pot roast and veggies have been garnished with fresh herbs and the bowl sits atop a creamy white textured surface. A blue and white linen napkin rests underneath the bowl and a small wooden pinch bowl filled with fresh herbs sits out of focus in the background.

Mom’s Extra-Veggies Braised Pot Roast Recipe Highlights

You will LOVE my Mom’s Dutch oven pot roast recipe because it’s…

  • SERIOUSLY SIMPLE. This beef pot roast recipe calls for just 10 ingredients (they’re all very simple staples), & once it’s assembled, it practically cooks itself. It truly does not get simpler than that!
  • SERIOUSLY HEARTY. Succulent, fall-apart tender beef, loads of veggies, & rich beef gravy make this pot roast a super satisfying, all-in-one meal.
  • SERIOUS COMFORT FOOD. Dutch oven pot roast with vegetables is the epitome of feel-good food, perfect for cold winter nights & Sunday suppers!

The absolute best pot roast recipe – total feel-good comfort food! ♡ Read on to learn more about how to make Mom’s Extra-Veggies Pot Roast, or jump straight to the recipe & get cooking!

Braised Beef Pot Roast Key Ingredients

Mom's Extra-Veggies Pot Roast with vegetables ingredients arranged on na creamy white textured surface: boneless beef chuck roast, all-purpose flour, olive oil, baby gold potatoes, carrots, yellow onions, garlic, beef stock, Worcestershire sauce, and dry onion soup mix.

Note: Full ingredients list & measurements provided in the Recipe Card, below.

You only need a few simple ingredients to make a delicious beef pot roast…

  • Beef chuck roast – Low & slow heat gently turns the hard-working tissues in this upper arm cut of beef into rich, melt-in-your-mouth tender meat. In my opinion, beef chuck roast is the best meat for pot roast, but you can also use other cuts like brisket or top round with lots of connective tissue. Tough cuts yield the best results when braising!
  • Flour – Lightly dusting the roast in flour helps the chuck brown, creating extra flavor through a magical process called the Maillard reaction. For a gluten-free pot roast, simply swap the flour with your favorite 1:1 gluten-free flour or substitute with an equal amount of cornstarch.
  • Hearty veggies – Vegetables are my favorite part of any pot roast dinner! This recipe doubles down on extra baby gold potatoes, carrots, & yellow onions because I truly can’t get enough.
  • Pot roast flavor-boostersGarlic (loads of it!), Worcestershire sauce (an umami bomb!), & onion soup mix (my simple secret ingredient) add tons of extra flavor to my beef pot roast recipe.
  • Beef stock – This is the base for the pot roast gravy! Feel free to use beef broth if that’s what is most readily available to you.
Ingredient Spotlight

Onion Soup Mix

It may be a little retro, but I looove a good ol’ packet of onion soup mix. All throughout my childhood, it was one of Mom’s go-to secret ingredients (which you may recall from our PWWB House Burgers, one of my all-time favorite easy summer recipes). For me, it tastes like pure nostalgia!

As a bonus, making pot roast with onion soup mix is a seriously easy way to add instant flavor! These packets are filled with a ton of rich beef-enhancing French onion flavor with no added effort. You can find onion soup mix in the soup aisle at most conventional grocery stores or online. It’s typically packaged in a box – you’ll need 1 box for this pot roast recipe. 

How to Cook a Pot Roast (with Extra Veggies!)

One of the things I love most about this recipe is the fact that it’s seriously easy to prepare. Once everything is in the pot, the pot roast practically cooks itself!

Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.

1

First, prep the chuck roast. About 30 minutes before you want to start cooking the pot roast, take your beef chuck roast out of the fridge & let it come to room temperature on the counter. Why? ⇢ Taking the chill off meat promotes even searing & juicier, more evenly cooked meat. You’ll spend less time battling the cold temp & moisture from the meat & more time perfectly browning!

2

Sear the chuck roast. Pat the roast dry to remove any moisture on its surface, then season generously with salt & pepper & lightly dust the beef with flour. Cook the roast for 3-4 minutes per side until everything is nicely browned (don’t forget about the ends & narrow sides!). Why? ⇢ Browning the meat is part of a beautiful process called the Maillard reaction. When the meat hits a hot pan, a perfectly golden crust will develop, giving the beef a deeper, richer flavor that layers into every element of this beef pot roast recipe.

3

Assemble the pot roast & braise. The pot roast is assembled in the same pot as the browned chuck roast to capture all the richness developed throughout the browning process. Simply add the pot roast vegetables, garlic, beef stock, Worcestershire sauce, & onion soup mix. From there, gently push the veggies to the outer edge of the Dutch oven & nestle the browned chuck roast in the center. Once assembled, cover the pot roast & transfer to the oven to braise. How long does it take to cook a pot roast in the oven? Plan for a solid 3 – 3 ½ hours. You’ll know it’s finished when the beef is fork-tender – & your kitchen will smell amazing!

A close up of braised pot roast with vegetables are plated for serving atop a white platter. The platter sits atop a creamy white textured surface with a blue and white striped linen napkin and a small wooden pinch bowl filled with fresh thyme surrounding the platter.

Alternate Cooking Methods for an Easy Pot Roast Dinner

While I love making pot roast in the oven, this easy pot roast recipe is seriously flexible. You can cook it on the stovetop, in a slow cooker or Crockpot, or in an Instant Pot or comparable electric pressure cooker.

Stovetop Braised Pot Roast

Instead of transferring the Dutch oven pot roast to the oven, leave it to braise over medium-low heat on the stovetop. It will take a similar amount of time, but leaves your oven free if you need to do any other cooking! See the Recipe Notes, below, for more guidance.

Crockpot or Slow Cooker Pot Roast

Rather than assembling the pot roast in a Dutch oven, add the browned chuck roast, veggies, flavor-boosters, & beef broth to a slow cooker. Slowly cook on high for 4-5 hours or on low for 7-8 hours. Check the Recipe Notes, below, for full Crockpot or Slow Cooker instructions.

Instant Pot Pot Roast

While it’s not my favorite – I find the accelerated cooking time compromises flavor – this is the best method if you’re in a pinch for time. Be sure to use the Instant Pot’s “Sauté” setting to brown the chuck roast before assembling the pot roast & sealing the Instant Pot. Check the Recipe Notes, below, for full Instant Pot pot roast instructions.

A portion of braised pot roast with vegetables is served in a gray blue ceramic bowl. The braised pot roast and veggies have been garnished with fresh herbs and the bowl sits atop a creamy white textured surface. A blue and white linen napkin, a silver fork and spoon, and loose sprigs of fresh thyme surround the bowl.

How to Serve Dutch Oven Pot Roast with Vegetables

Your beef pot roast is ready to serve as soon as the meat is fall-apart tender. If you’d like to go one step further & make a pot roast gravy by thickening the pot roast sauce, you can do so very quickly & easily. It’s really more of a preference thing – I personally love it!

How to make pot roast gravy ⇢ Transfer the beef & veggies from the Dutch oven to a serving platter. Return the pot to the stovetop over medium heat. Prep a quick slurry by whisking flour into warm beef stock, then stir the slurry into the pot with all of the leftover beef juices. As the mixture simmers it will thicken into a gravy-like consistency in about 3-4 minutes.

From there, it’s time to enjoy! This is an all-in-one dish, so no need for fancy pot roast sides. Sometimes I’ll add warm dinner rolls on the table, but with tender meat, potatoes, & hearty vegetables you don’t need much more to enjoy a pot roast dinner. It’s all right there & it’s all absolutely delicious.

A side angle shot of a portion of braised pot roast with vegetables is served in a gray blue ceramic bowl. The braised pot roast and veggies have been garnished with fresh herbs and the bowl sits atop a creamy white textured surface. A blue and white linen napkin rests underneath the bowl and a small wooden pinch bowl filled with fresh herbs sits out of focus in the background.

Other Dutch Oven Pot Roast FAQs

What is the best meat for pot roast?

My preferred meat for pot roast is boneless beef chuck roast. It becomes meltingly tender as it braises. Brisket or top round also work well!

What vegetables go well with pot roast?

I’m partial to the classics, so I stick with potatoes, carrots, & onion. This beef pot roast recipe is also really versatile, though. Feel free to add in other hearty veggies that you love. Turnips, parsnips, & hardy squash are all great choices. Anything that can stand up to a long braise is perfect!

Do you put vegetables on top or bottom of pot roast?

Make sure your pot roast vegetables are on the bottom of the Dutch oven so they soak up all the flavorful beef juices as the roast braises. I like to push them to the side, creating space for the browned beef chuck roast to rest in the middle.

How do I store leftover pot roast?

Leftover pot roast is even better as it sits & the flavors meld together! Store leftover pot roast in your refrigerator for a cozy meal throughout the week or freeze it to enjoy all winter long. More Storage & Freezing info in the Recipe Notes, below!

Braised pot roast with vegetables are plated for serving atop a white platter. The platter sits atop a creamy white textured surface with a blue and white striped linen napkin and a small wooden pinch bowl filled with fresh thyme surrounding the platter.

I can’t wait for you to try Mom’s Extra-Veggies Pot Roast recipe! It’s one of my all-time favorites & I know you’ll love it just as much as we do. If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. I LOVE hearing about & seeing your PWWB creations!

Love Classic Comfort Food? You are in the right place! 🙌🏼 Be sure to try my Grandpa Clarence’s Beef Stew (Hawaiian-Style! 🤙🏼🌺), the Easiest Skillet Chicken Pot Pie with Biscuits, or Seriously Good Red Wine Braised Short Ribs next. ♡ Happy cooking!

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A close up of braised pot roast with vegetables are plated for serving atop a white platter. A silver spoon for serving rests alongside the finished roast on the platter. The platter sits atop a creamy white textured surface with a blue and white striped linen napkin and a small wooden pinch bowl filled with fresh thyme surrounding the platter.

Extra-Veggie Pot Roast

  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 45 minutes
  • Total Time: 4 hours
  • Yield: serves 6-8 1x
  • Category: Main Dish, Beef Recipes
  • Method: Oven Braised
  • Cuisine: American

Description

The classic Braised Beef Pot Roast recipe of my childhood, with a few extra-special touches from Mom! Chuck roast is quickly seared, then the pot roast is assembled with an extra-generous amount of veggies & retro-yet-delicious onion soup mix. An hours-long oven-braise coaxes big, bold flavor out of the beef & vegetables for a seriously rich, fall-apart tender & super easy pot roast. The ultimate comfort food meal, perfect for cold winter nights & Sunday suppers!

Stovetop Dutch oven pot roast, slow cooker, & Instant pot directions provided in the Recipe Notes, below.


Ingredients

Scale
  • 33.5 pounds boneless beef chuck roast, trimmed of excess fat
  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 24 ounces baby gold potatoes (1 1/2 pounds), halved as needed
  • 6 medium carrots (1 pound), peeled as desired & roughly chopped into 1/2-inch pieces
  • 2 medium yellow onions, sliced into sixths or eighths
  • 810 cloves garlic, smashed
  • 2 cups beef stock or broth
  • 2 tablespoons Worcestershire sauce
  • 2 (two) 1-ounce envelopes onion soup mix
  • optional: flour slurry (1 heaping tablespoon flour whisked into 1 cup warm beef stock)
  • kosher salt & ground black pepper, to season

Instructions

  1. Prep: 20-30 minutes before you’d like to begin preparing your pot roast, transfer the beef chuck roast from the refrigerator to the kitchen counter, allow it to come to room temperature for even searing. When you’re ready to begin preparing your pot roast, preheat the oven to 325 degrees F, ensuring a rack is situated in the center of the oven. Gather & prep all ingredients according to Ingredients List, above. Mom's Extra-Veggies Pot Roast with vegetables ingredients arranged on na creamy white textured surface: boneless beef chuck roast, all-purpose flour, olive oil, baby gold potatoes, carrots, yellow onions, garlic, beef stock, Worcestershire sauce, and dry onion soup mix.
  2. Brown the chuck roast: Add the olive oil to a large, heavy-bottomed oven-safe pot with a tight fitting lid over medium-high heat (I use a 5-qt or 7-qt Dutch oven). Use paper towel to pat the surface of the beef chuck roast as dry as possible. Generously season with 1 tablespoon kosher salt & ground black pepper as desired. Spread the flour out on a large plate, then place the beef chuck roast over top, pressing to lightly coat the surface of the roast in flour. Shake off any excess flour. Once the oil in the pot is shimmering hot, carefully add in the seasoned dredged roast. Cook 3-4 minutes per side, including the ends & narrow sides, until nicely browned. Transfer the browned chuck roast to a plate & set aside.How to make braised pot roast, Step 2: Brown the chuck roast. Browned chuck roasts rests at the bottom of an oval green Staub dutch oven. The dutch oven sits atop a creamy white textured surface.
  3. Assemble the pot roast: To the same pot used to brown the chuck roast, add in the baby potatoes, carrots, yellow onions, garlic, beef stock, Worcestershire sauce, & onion soup mix. Stir to combine. Use a wooden spoon to push the vegetables to the sides of the pot, then nestle the browned chuck roast in the center. Bring the pot roast to a simmer.How to make pot roast with vegetables, step 3: Assemble the braised pot roast. An oval green Staub cast iron dutch oven is filled with a browned chuck roast. Halved or roughly chopped baby potatoes, carrots, and yellow onion have been added to the dutch oven surrounding the roast and beef stock, Worcestershire sauce, and dry onion soup mix have also been added over top. The dutch oven sits atop a creamy white textured surface with fresh sprigs of thyme and a blue and white striped linen napkin surrounding the dutch oven.
  4. Braise the pot roast: Cover the Dutch oven & carefully transfer the pot roast to the preheated oven to braise for 3 – 3 1/2 hours, until the chuck roast is fork-tender (i.e. it shreds very easily with a fork).How to make pot roast with vegetables, step 4: Braise the pot roast. A braised pot roast and vegetables fill a green oval Staub cast iron dutch oven. The chuck roast in the center has browned and a portion of the center of the chuck roast has been shredded with a fork. The surrounding vegetables have cooked and soaked up a natural sauce from the braised pot roast. The dutch oven sits atop a creamy white textured surface with fresh sprigs of thyme and a blue and white striped linen napkin surrounding the dutch oven.
  5. Optional: Thicken the pot roast sauce: Once the beef is fork-tender, remove the pot from the oven. Carefully transfer the chuck roast & vegetables to a serving platter & set aside. Place the Dutch oven back on the stovetop over medium heat. Measure the beef stock in a liquid measuring cup, warming it in the microwave for 30 seconds to 1 minutes. Whisk in the flour. Once combined, add it to the Dutch oven – whisking constantly, stir in the flour slurry. Simmer, stirring occasionally, for 3-4 minutes until thickened as desired. Taste and season with additional kosher salt & ground black pepper as needed.How to make pot roast with vegetables, step 5: Thicken the pot roast sauce. An oval green Staub cast iron dutch oven is filled with reserved pot roast sauce leftover from the braised dutch oven pot roast. A metal whisk is being used to combine beef stock with the remaining liquid and a bit of flour to create a slurry. The dutch oven sits atop a creamy white textured surface with a small wooden pinch bowl filled with fresh sprigs of thyme and a blue and white striped linen napkin surrounding the dutch oven.
  6. Serve: Serve the pot roast immediately with the braised vegetables & the pot roast sauce. Enjoy!A close up of braised pot roast with vegetables are plated for serving atop a white platter. A silver spoon for serving rests alongside the finished roast on the platter. The platter sits atop a creamy white textured surface with a blue and white striped linen napkin and a small wooden pinch bowl filled with fresh thyme surrounding the platter.


Notes

  • Make-Ahead, Storage & Freezing:
    • Storage & Reheating: Leftover pot roast stores very well – it’ll get even better as it sits & its flavors have the chance to meld together. Transfer cooled pot roast, vegetables, & pot roast sauce to an airtight container. Store in the refrigerator for 4-5 days. Reheat on the stovetop or in the microwave until warmed through.
    • Freezing Instructions: Pot roast is also incredibly freezer-friendly. To freeze, transfer the cooled pot roast, vegetables, & pot roast sauce to a freezer container (or divide it up between multiple freezer containers for smaller portions). Freeze up to 3 months. To thaw, place the frozen pot roast in the refrigerator overnight or submerge the freezer container in room temperature water for a quicker thaw. Reheat on the stovetop or in the microwave until warmed through, adding in a splash of water or beef stock to thin everything out a little as needed.
  • Alternate Cooking Methods:
    • Stovetop Braised Pot Roast: Prepare the recipe according to Steps 1-3, above. Rather than braising in the oven, braise the pot roast on the stovetop over medium-low or low heat (just enough heat to maintain a very gentle simmer), stirring occasionally to prevent sticking. Braise 3 – 3 1/2 hours, until the chuck roast is fork-tender, then finish as desired with Steps 5-6 of Recipe Directions, above.
    • Slow Cooker / Crock Pot Roast: Prepare the recipe according to Steps 1-2, above. Assemble the pot roast in the slow cooker as directed in Step 3. Slow cook on high for 4-5 hours or on low for 7-8 hours, stirring occasionally, until the roast is fork-tender. If your slow cooker has a searing/browning feature, you can use it to cook the entire pot roast recipe (Steps 1-5) in the slow cooker.
    • Electric Pressure Cooker / Instant Pot Roast: Use your Instant Pot’s “Sauté” setting to cook the recipe according to Steps 1-3, above. Cover & seal the pressure cooker and cook on manual high pressure for 70 minutes. Allow the pressure cooker to naturally release pressure for 10 minutes before carefully flicking the valve to its “venting” position to vent out any residual pressure. Use the Instant Pot’s “Sauté” feature to thicken the pot roast sauce as described in Step 5 – let it simmer as long as you’d like to reduce & thicken as desired.

Keywords: pot roast with vegetables, braised pot roast, dutch oven pot roast, beef pot roast, chuck roast, root vegetables, onion soup mix, easy, slow cooker, instant pot, stovetop, best, comfort food, winter

Recipe & Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.

A side angle shot of a portion of braised pot roast with vegetables is served in a gray blue ceramic bowl. The braised pot roast and veggies have been garnished with fresh herbs and the bowl sits atop a creamy white textured surface. A blue and white linen napkin rests underneath the bowl and a small wooden pinch bowl filled with fresh herbs sits out of focus in the background.

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Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 4.27.22
    Anna said:

    I love this recipe! So many veggies that really soak up all the delicious flavors. The meat just falls apart and is so tasty!

    • 4.30.22
      Erin @ Plays Well With Butter said:

      The extra veggies are arguably the BEST part 🙂 – so glad you loved this one as much as we do! Thanks!!

  2. 4.10.22
    Rachel said:

    So good and so easy!

    • 4.11.22
      Erin @ Plays Well With Butter said:

      So glad you loved it Rachel! Gotta love a meal that’s mostly hands-off!🙌🏼

  3. 2.13.22
    Tamara said:

    Super flavorful and delicious! Easy to prep too. Thanks for a great recipe!

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