Beef Pot roast with vegetables

Here’s a classic, hearty beef pot roast with vegetables—tender meat, cozy gravy, and everything cooked in one pot.

Beef Pot Roast with Vegetables

Serves: 4–6
Time: ~3½–4 hours (oven) or slow cooker option below

Ingredients

• 3–4 lb chuck roast
• Salt & black pepper
• 2 tbsp olive oil
• 1 large onion, chunked
• 4–5 carrots, cut into large pieces
• 1–1½ lb baby potatoes or chopped Yukon golds
• 3 cloves garlic, smashed
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Optional: celery, mushrooms, or parsnips

Instructions (Oven / Dutch Oven)

1. Season & sear
   Preheat oven to 300°F (150°C).
   Pat roast dry and season generously with salt and pepper.
   Heat oil in a Dutch oven over medium-high heat and sear roast 3–4 minutes per side until deeply browned. Remove roast.
2. Build the base
   Add onion to the pot and cook 2–3 minutes. Stir in garlic and tomato paste; cook 1 minute.
3. Deglaze
   Pour in beef broth, scraping up browned bits.
4. Add roast & herbs
   Return roast to pot. Add thyme, rosemary, and bay leaves.
5. Roast slowly
   Cover and place in oven for 2½ hours.
6. Add vegetables
   Add carrots and potatoes around the roast. Cover and cook another 45–60 minutes, until meat is fork-tender and veggies are soft.
7. Finish & serve
   Remove bay leaves. Slice or shred roast and serve with vegetables and pan gravy.

Slow Cooker Method

• Sear the roast first (recommended for flavor)
• Add everything except vegetables
• Cook on LOW 8 hours or HIGH 4–5 hours
• Add vegetables during the last 2–3 hours so they don’t get mushy

Tips & Variations

• Thicker gravy: Mix 1 tbsp cornstarch + 2 tbsp water, stir in at the end
• Extra richness: Add a splash of balsamic vinegar
• No tomato paste? Use ½ cup crushed tomatoes
• Garlic lovers: Add a whole head of garlic, halved

If you want, I can turn this into a one-pan sheet-pan version, a pressure cooker recipe, or help you scale it for leftovers 🥩🥕