Easy Pot Roast, Potatoes, and Vegetables

Name: Easy Pot Roast, Potatoes, and Vegetables
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 4 to 6 servings
Ingredients: One (2 1/2-to 4-pound) boneless chuck roast; Kosher salt and freshly ground black pepper; 3 tablespoons vegetable oil; 1 large yellow onion; 1 1/2 pounds small red potatoes; 4 large carrots; 3 parsnips; 4 garlic cloves; 3 sprigs fresh thyme; 1 cup dry red wine; 2 1/2 cups low-sodium beef broth; 2 tablespoons Worcestershire sauce; 1 tablespoon chopped fresh flat-leaf parsley

User Reviews

5.0

21 reviews

Excellent

Prep Time
30 mins
Cook Time
3 hrs 30 mins
Total Time
4 hrs
Servings
4 to 6 servings
Calories
923 kcal
Course
Main Course
Cuisine
American

Easy Pot Roast, Potatoes, and Vegetables

Iris Warren

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This easy pot roast with potatoes and vegetables is quick to assemble and then made in the slow cooker or crock pot or simply slid into the oven. A simple classic with beef, carrots, potatoes, and red wine. Perhaps our best—and most comforting—Sunday supper.

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Ingredients

Servings

One (2 1/2-to 4-pound) boneless chuck roast
Kosher salt and freshly ground black pepper to taste
3 tablespoons vegetable oil
1 large yellow onion chopped
1 1/2 pounds small red potatoes halved or, if large, quartered
4 large carrots cut into 1-inch (24-mm) pieces (about 1 1/2 cups)
3 parsnips cut into 1-inch (24-mm) pieces (about 1 cup)
4 garlic cloves minced
3 sprigs fresh thyme
1 cup dry red wine
2 1/2 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
1 tablespoon chopped fresh flat-leaf parsley for garnish

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Instructions

To make the Pot Roast with Potatoes and Vegetables in your slow cooker, see the Slow Cooker Variation below.To make the Pot Roast with Potatoes and Vegetables in your oven, preheat the oven to 350°F (177°C) and continue as directed below.
Using paper towels, pat the roast dry and season it really liberally with salt and pepper. In a large Dutch oven set over medium heat, heat 2 tablespoons oil. Add the roast and brown it on all sides, 10 to 12 minutes.
Transfer the roast to a cutting board or a large plate. Add the remaining 1 tablespoon oil to the pot, which should still be over medium heat. Add the onion, potatoes, carrots, parsnips, garlic, and thyme, and season generously with salt and pepper. Stir to coat the vegetables with the oil. Cook until the vegetables start to brown, 5 to 10 minutes.
Add 1/2 cup wine and cook, scraping up any bits from the bottom of the pot, until reduced by half, 3 to 5 minutes.
Return the roast to the pot and add the beef broth and Worcestershire sauce. Bring the liquid to a simmer, cover with a tight-fitting lid, and slide the pot in the oven. Roast the meat until fork-tender, flipping it once halfway through, about 2 1/2 hours total for a 2 1/2-pound roast and 3 1/2 hours total for a 4-pound roast. Start checking the meat and vegetables after 2 hours and if the vegetables are tender but the roast is not, use a slotted spoon to transfer them to a platter so they don't turn to mush.
When the roast is done, transfer it to a clean cutting board, tent it with foil, and let it rest. If you haven't already, grab a slotted spoon and transfer the vegetables to a platter. Put the Dutch oven back on the stovetop over medium-high heat. Add the remaining 1/2 cup wine, bring to a simmer, and cook until reduced by half, 5 to 10 minutes.
Strain the pan sauce and season to taste with salt and pepper. Shred or slice the pot roast into big chunks and transfer them to the platter with the vegetables. Reserve 1 cup pan sauce to pass around when serving and pour the remainder over the vegetables and pot roast. Sprinkle the vegetables and roast with the parsley.

Notes

We’re so glad the “never leave your house with the oven on” rule doesn’t apply to slow cookers since it means that we can be out and about all day and still get this pot roast on the table for supper. Here’s how to have your pot roast and eat it, too.
Using paper towels, pat the roast dry and season it really liberally with salt and pepper. In a large sauté pan or Dutch oven set over medium heat, heat 2 tablespoons oil. Add the roast and brown it on all sides, 10 to 12 minutes. Set the pan or Dutch oven aside for later. Dump the roast, onion, potatoes, carrots, parsnips, garlic, thyme, salt and pepper, beef broth, Worcestershire sauce, and 1/2 cup wine in a 6-quart slow cooker and cook on high until fork-tender, about 6 hours. Shred or slice the pot roast into big chunks and transfer them to the platter with the vegetables. Put the pan or Dutch oven from searing the pot roast at the beginning back on the stovetop over medium-high heat. Add the remaining 1/2 cup wine to the pan or Dutch oven, bring to a simmer, and cook until reduced by half, 5 to 10 minutes. Pour the reduced wine into the cooking juices in the slow cooker. Strain the pan sauce and season to taste with salt and pepper. Reserve 1 cup pan sauce to pass around when serving and pour the remainder over the vegetables and pot roast. Sprinkle the vegetables and roast with the parsley.

Nutrition Information

Show Details

Serving 1portion Calories 923kcal (46%) Carbohydrates 63g (21%) Protein 63g (126%) Fat 44g (68%) Saturated Fat 16g (80%) Monounsaturated Fat 19g Trans Fat 2g Cholesterol 196mg (65%) Sodium 710mg (30%) Fiber 11g (44%) Sugar 14g (28%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 923 kcal

% Daily Value*

Serving	1portion
Calories	923kcal	46%
Carbohydrates	63g	21%
Protein	63g	126%
Fat	44g	68%
Saturated Fat	16g	80%
Monounsaturated Fat	19g	95%
Trans Fat	2g	100%
Cholesterol	196mg	65%
Sodium	710mg	30%
Fiber	11g	44%
Sugar	14g	28%