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Braised Pot Roast With Vegetables

Course Main Course
Cuisine American
Keyword braised-pot-roast-with-vegetables, easy-pot-roast-recipe, oven-pot-roast
Prep Time 20 minutes
Cook Time 3 hours
Resting time 10 minutes
Total Time 3 hours 30 minutes
Servings 10 servings
Calories 418kcal
Author Melissa Sperka


  • 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
  • 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 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. 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.


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