Big Pot Roast with Vegetables Recipe

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Big Pot Roast with Vegetables Recipe

Ingredients:

For the Roast:
  • 5–6 lb (2.2–2.7 kg) beef chuck roast
  • Salt and black pepper to taste
  • 2–3 tbsp olive oil
For the Vegetables:
  • 6–8 medium potatoes, peeled and quartered
  • 6 carrots, peeled and cut into chunks
  • 2 large onions, quartered
  • 4 celery stalks, chopped (optional)
  • 4–6 garlic cloves, minced
For the Gravy/Braising Liquid:
  • 4 cups beef broth (low-sodium)
  • 1 cup red wine (optional, can substitute with more broth)
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp paprika
  • 2 tbsp cornstarch or flour (optional, for thickening)

Instructions:

1. Prep the Meat:

  • Pat the roast dry and season it generously with salt and black pepper on all sides.

2. Sear the Roast:

  • In a large Dutch oven or skillet, heat olive oil over medium-high heat.
  • Sear the roast for 3–4 minutes per side until browned. Remove and set aside.

3. Deglaze the Pan:

  • Add a bit of broth or wine to the pan to loosen the brown bits (flavorful!).

4. Assemble in a Roasting Pan or Slow Cooker:

  • Place half of the vegetables at the bottom of a large roasting dish or slow cooker.
  • Lay the roast on top.
  • Add remaining vegetables around the roast.

5. Make the Braising Liquid:

  • In a bowl, mix beef broth, red wine, tomato paste, Worcestershire sauce, garlic, thyme, rosemary, and paprika.
  • Pour over the roast and vegetables.

6. Cook:

  • Oven Method: Cover with foil and bake at 300°F (150°C) for 4–5 hours or until fork-tender.
  • Slow Cooker Method: Cook on LOW for 8–10 hours or on HIGH for 5–6 hours.
  • Pressure Cooker/Instant Pot: Cook on high pressure for 70–80 minutes, then natural release.

7. Thicken the Gravy (Optional):

  • Remove the roast and vegetables. Skim fat from the surface of the liquid.
  • In a small saucepan, mix 2 tbsp cornstarch with 3 tbsp water. Stir into the liquid and simmer until thickened.

8. Serve:

  • Slice the roast against the grain.
  • Serve with the cooked vegetables and pour gravy on top.

Storage:

  • Keeps in the fridge for up to 4 days.
  • Freezes well for up to 3 months (store meat and vegetables separately from gravy if possible).

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