This easy pot roast with vegetables comes together so quickly! I threw a giant pan brimming with fresh veggies smothering a roast underneath, then seat out with the brood for an afternoon walk.
Don’t get woozy on me with images of a “perfect family” because this is the FIRST time the guy who shaves ever joined us–but it didn’t disappoint. Sun blazing overhead. Kids whizzed by on bikes with carrots stuffed into winter coat pockets, headed for happy horses down the road. Dogs panted at our heels. Basically heaven.
Then we came home to this.
A hot, fresh and hearty meal, our new easy pot roast with vegetables, pairs PERFECTLY with a salad or homemade breads like our Easy Homemade Bread, Bread Machine Rolls or even Simple Focaccia Bread with Garlic and Rosemary.
Plus it’s full of simple ingredients and easy steps any busy cook can tackle.
how to make easy pot roast with vegetables
PrintEasy Pot Roast with Vegetables
Feeding a crowd? This super simple one-pot beef pot roast with vegetables comes together quickly and cooks in the oven while you enjoy your afternoon.
Ingredients
1 (3 to 3 1/2 pound) boneless chuck roast
2 teaspoons kosher salt
1 teaspoon pepper
2 tablespoons canola oil
1 1/2 cups beef broth (I always keep Better Than Bullion in my fridge. #gamechanger)
1/2 cup red wine (any dry red)
2 tablespoons tomato paste (or ketchup)
2 pounds small Yukon gold potatoes (about 6), cut into large bitesize pieces
3–4 large carrots, cut into 3-inch pieces
3–4 celery ribs, cut into 3-inch pieces
1 large onion, cut into 1/2-inch wedges
2 cloves garlic, minced
2 bay leaves
1–2 sprigs of fresh rosemary or thyme
2 tablespoons corn starch
2 tablespoons chopped fresh parsley leaves (for garnish)
Instructions
Preheat oven to 275 degrees F.
Prepare the vegetables: chop the onion, potatoes, carrots and celery.
Use a large pot that’s safe for the stove and oven. Start on the stove: heat canola oil over medium-high heat. While the pan is warming, sprinkle the roast with salt and pepper on both sides.
Sear the roast on each side until browned, abut 5 minutes. Turn off burner.
Add vegetables to the pan. Pour stock and wine over everything. Add herbs. Place lid on top. Put in the oven on top of a baking sheet. (Trust me, you’ll want this for any drips!)
Cook at 275 degrees F for 2 1/2-3 hours, depending on the size of your roast and the shape of your pan. (If you have a larger roast, add cook time.)
When the meat is tender and falling apart, it’s ready. Remove roast from the pan, placing on a cutting board with a rim. Cover with foil.
Place the pan back on a burner. Scoop 1/2 cup of the liquid into a small bowl or glass measuring cup with spout. Use a fork or small whisk to stir in 2 tablespoons of cornstarch. When there are no more lumps, pour the cornstarch mixture into the pan. Stir and bring to a boil until all the juices thicken into a nice gravy.
Slice the roast and return to the pan.
Sprinkle with parsley, if using, and enjoy!
Chances are you’ll have leftovers so…
2 ways to use leftover easy pot roast with vegetables
1. Paul’s Favorite Pot Roast Hash
My husband says his family had pot roast with vegetables EVERY SINGLE SUNDAY when he was growing up. And his mom’s leftover hash is still a hit: Finely dice the leftovers or pulse in a food processor until you’ve got hash. Stir in 2 teaspoons of Worchestershire Sauce. Pour everything — including the pan juices — into a casserole pan and bake 350 degrees F until it’s warm through, about 20-30 minutes. Serve with chopped tomatoes and parsley on top.
2. Beef, Barley & Vegetable Soup
Chop your leftovers (at last 2 cups) into bitesize pieces. Add one 26-ounce can of tomatoes plus 1/2 cup barley. Combine everything in a large pot. Bring to a boil and simmer for 15 minutes until barley is puffy and the soup is warm through. Add salt and pepper as needed.
Want more fresh food ideas for busy families?
- How to make “hard boiled” eggs in an Instant Pot
- The simple homemade soft pretzel even your kids can make!
- 4 surprising ways to feed your family better instantly: Lessons from Michael Pollan and more
Get your children in on the action with my cookbooks for kids! Kids who cook learn key life skills — with delicious results along the way
I made this pot roast recipe & my gut said 275° F was not gonna work for a 3 lb. roast with a full pot of 3″ veggies… I was right. It wasn’t hot enough to bake the great combination of ingredients within 3 hours. I finally turned up the heat & the meat turned to leather. So disappointed! Flavors were there but temp was way off!
Hi Suzanne! That’s so disappointing. I’m not sure what happened, other than wondering if you seared the meat first? Getting the meat — and the pan — super hot creates the initial heat needed to carry through the cooking at a low temp for so long. And put the lid on. I’ve made this many times and it turns out well each time. Sorry that it was a bust and hope that you’ll try it again. Best, Charity
Thanks for the plan to use the leftovers – I loved having a few new ideas! Also, the beef and barley soup suggestion was timely – I served it for Tu B’Shevat because barley is one of the 7 species of Israel, so we were able to try all 7 during the holiday.