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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 (Oven, Slow Cooker, and Instant Pot!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 9 reviews
  • 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 seasoned and seared to create a base layer of flavor, then the pot roast is assembled with an extra-generous amount of veggies and retro-yet-delicious onion soup mix. An hours-long oven braise coaxes big, bold flavor out of the beef and vegetables for a seriously rich, fall-apart tender, and super easy pot roast. The ultimate comfort food meal, perfect for cold winter nights and Sunday suppers!

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

Ingredients

Scale
  • 3 – 3 ½ pounds boneless beef chuck roast, trimmed of excess fat
  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 24 ounces baby gold potatoes (1 ½ pounds), halved as needed
  • 6 medium carrots (1 pound), peeled as desired and roughly chopped into 1/2-inch pieces
  • 2 medium yellow onions, sliced into sixths or eighths
  • 8-10 cloves garlic, smashed
  • 2 cups beef stock or broth
  • 2 tablespoons Worcestershire sauce
  • Two 1-ounce envelopes onion soup mix
  • optional: flour slurry (1 heaping tablespoon flour whisked into 1 cup warm beef stock)
  • kosher salt and 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 and prep all ingredients according to Ingredients List, above. 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 arranged on a creamy white textured surface.
  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 and 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.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, and 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.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.
  4. Braise the pot roast: Cover the Dutch oven and 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).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.
  5. Optional: Thicken the pot roast sauce: Once the beef is fork-tender, remove the pot from the oven. Carefully transfer the chuck roast and vegetables to a serving platter and 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 minute. 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 and ground black pepper as needed.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.
  6. Serve: Serve the pot roast immediately with the braised vegetables and 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.

Equipment

Notes

  • Gluten-Free Variation: 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.
  • Make-Ahead, Storage and Freezing:
    • Storage and Reheating: Leftover pot roast stores very well – it’ll get even better as it sits and its flavors have the chance to meld together. Transfer cooled pot roast, vegetables, and 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, and 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 and 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 and thicken as desired.

Find it online: https://playswellwithbutter.com/braised-pot-roast-with-extra-vegetables/