The epitome of comfort food, this flavorful Braised Pot Roast with Vegetables will bring the family running to the dinner table. Serve it with a heaping helping of mashed potatoes or buttered rice any night of the week.
Easy Braised Pot Roast Recipe
Succulent slow cooked chuck roast is ultimate Sunday supper comfort food. The gravy, flavorful vegetables and the melt in your mouth beef is worth the small amount of effort it takes to prepare it. When you make a dish like this one it shows the love don't you think? I can remember coming home to the smell of braised pot roast nearly every Sunday after church when I was a little girl. The aroma was so mouthwatering coupled with the anticipation of the meal it made it very difficult to wait. It makes you happy to be home.
How to Make the Best Braised Pot Roast Recipe
- Ingredients you'll need to make homemade Braised Pot Roast with Vegetables: One 4 pound chuck roast, butter, vegetable oil, carrots, celery, potatoes, steak seasoning or Meat Magic seasoning, minced garlic, garlic salt, black pepper, beef stock, Worcestershire sauce, bay leaves and thyme.
- To make the gravy you'll need: All purpose flour, Kitchen Bouquet browning sauce and milk.
- Kitchen tools you'll need: A large cast iron skillet or Dutch oven, a sharp knife and cutting board, measuring cups and spoons, vegetable peeler and whisk.
- Meat Magic is a brand of seasoning that we enjoy. You can find it one the spice aisle of most grocery stores including places like Walmart. It's perfectly fine to use your favorite steak or beef rub seasoning.
- What is Kitchen Bouquet? Kitchen Bouquet is a browning sauce that features a unique blend of vegetables, herbs and spices that adds color and bold flavor to gravies, sauces, soups and stews.
- You can always adapt the size of roast you make according to the amount of servings needed. You can also adapt the amount of vegetables. Parsnips also work well in this recipe.
- Store Braised Pot Roast chilled in the refrigerator for up to 3 days. Reheat in single serving in the microwave or covered with foil in a 350°F oven just until heated through.
Side Dishes to Serve with Braised Pot Roast
To go with our Sunday roast, my Mom might have mashed potatoes, cole slaw, mac and cheese, green beans or deviled eggs as the complementary sides and always homemade yeast rolls ready to go with it. To me, every bite seemed like angel food. I still have the same experience every time I serve this for my own family and, so do they. Tender braise pot roast is sheer comfort food. It doesn't get any better than that. You may also enjoy this recipe for Braised Turkey from Food Network.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Braised Pot Roast With Vegetables
- 4 lb beef chuck roast
- 3 tablespoon seasoning i.e. Meat Magic or Montreal steak seasoning
- 1 tablespoon Olive oil
- 2 tablespoon butter
- 1 lb carrots peeled and diced
- 3 ribs celery sliced
- 1 large Vidalia or sweet onion cut into thin wedges
- 3 garlic cloves minced
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoon Worcestershire sauce
- 2 cup low sodium beef broth
- 1 tablespoon Kitchen Bouquet Browning Sauce
- ¼ cup all purpose flour
- ¼ water or milk
- Preheat the oven to 300°F. Rinse and pat dry the chuck roast. Season liberally on all sides with Meat magic seasoning or similar.
- In a 6 quart dutch oven or oven safe heavy pot heat a few drizzles of olive oil with 2 tablespoon butter. Brown the roast for 2-3 minutes on every side. Remove to a platter.
- Place the sliced carrots, celery and onion into the pan Season with 1 teaspoon garlic salt and 1 teaspoon black pepper. Cook over medium-high heat until they begin to soften and brown. Add the minced garlic, thyme and bay leaf.
- Pour the beef broth over the vegetables and scrape the bottom of the pot to release any brown bits. Rest the roast on top and sprinkle with the Worcestershire sauce.
- Cover the pot and place into the oven. Braise in the oven for 3 hours or until fork tender.
- To thicken the braising liquid, remove the roast and vegetables from the dutch oven with a slotted spoon. Cover and keep warm.
- Skim any visible fat from the top of the liquid then bring to a boil. Dissolve the flour in water or milk depending on your preference.
- Add the Kitchen Bouquet browning sauce to the liquid and whisk in the flour slurry. cook for 5 minutes until thickened. Drizzle over the roast just before serving.