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Braised Pot Roast With Vegetables

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.

Braised-Pot-Roast-with-Vegetables

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? How to make a Braised Pot Roast: (Scroll down for full printable recipe.)

  • Season Roast – Preheat the oven to 300°F. Rinse and pat dry the chuck roast with paper towels. Season liberally on all sides with Meat magic seasoning or similar.
  • Sear the Beef – In a 6 quart dutch oven or oven safe heavy pot heat a few drizzles of olive oil with 2 Tbsp butter. Brown the roast for 2-3 minutes on every side. Remove to a platter.
  • Vegetables – Place the sliced carrots, celery and onion into the pan Season with garlic salt and black pepper. Cook over medium-high heat until they begin to soften and brown. Add the minced garlic, thyme and bay leaf.
  • Broth – 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.
  • Transfer to the Oven – 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. Make a flour slurry by dissolving the flour in water or milk depending on your preference in a small bowl.
  • 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.
Braised-Pot-Roast-with-Vegetables

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.
Braised Pot Roast With Vegetables

Side Dishes to Serve with Braised Pot Roast

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Braised Pot Roast With Vegetables

Prep Time20 minutes
Cook Time3 hours
Resting time10 minutes
Total Time3 hours 30 minutes
Course: Main Course
Cuisine: American, Southern
Keyword: braised-pot-roast-with-vegetables, easy-pot-roast-recipe, oven-pot-roast
Servings: 10 servings
Calories: 418kcal
Author: Melissa Sperka

Ingredients

  • 4 lb beef chuck roast
  • 3 Tbsp seasoning i.e. Meat Magic or Montreal steak seasoning
  • 1 Tbsp Olive oil
  • 2 Tbsp 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 tsp garlic salt
  • 1 tsp black pepper
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 2 Tbsp Worcestershire sauce
  • 2 cup low sodium beef broth
  • 1 Tbsp Kitchen Bouquet Browning Sauce
  • 1/4 cup all purpose flour
  • 1/4 water or milk

Instructions

  • Preheat the oven to 300°F. Rinse and pat dry the chuck roast with paper towels. 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 Tbsp 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 tsp garlic salt and 1 tsp 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. Make a flour slurry by dissolving the flour in cold 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.

Nutrition

Serving: 1serving | Calories: 418kcal | Carbohydrates: 13g | Protein: 37g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 558mg | Potassium: 964mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7771IU | Vitamin C: 5mg | Calcium: 129mg | Iron: 6mg
Tried this recipe?Mention @melissassk or tag #melissassk!

4 Comments

    1. Natalia, you can skip that in the recipe, or add a little soy or Worcestershire at the end for added color and flavor.

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