Easy Pot Roast, Potatoes, and Vegetables
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs 30 mins
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Total Time
4 hrs
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Servings
4 to 6 servings
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Calories
923 kcal
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Course
Main Course
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Cuisine
American
Easy Pot Roast, Potatoes, and Vegetables
Description
The Easy Pot Roast, Potatoes, and Vegetables recipe begins by seasoning and browning a chuck roast to create depth of flavor through the Maillard reaction. Red potatoes, carrots, parsnips, onions, garlic, and thyme are cooked with the roast in a combination of beef broth, dry red wine, and Worcestershire sauce. The mixture simmers slowly until the roast becomes fork-tender and the vegetables soften, absorbing the cooking liquids and seasonings.
The dish offers a classic comfort meal, with tender, juicy meat and robust vegetable accompaniments. It is suitable for family dinners and can be prepared in the oven or slow cooker for convenience.
After cooking, the pan is used to reduce leftover wine, concentrating flavor to serve as a sauce poured over the roast and vegetables. Fresh parsley garnish adds a bright note at serving. This method allows the roast and vegetables to be presented together, highlighting the balance of rich meat and softened root vegetables.
To adapt this recipe for a slow cooker, the browned roast and cooked vegetables are added to the slow cooker along with broth, wine, and seasonings, then cooked on high for about six hours until tender. This option enables hands-off cooking while maintaining flavors and texture.
Ingredients
- One (2 1/2-to 4-pound) chuck roast boneless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 tablespoons vegetable oil
- 1 large yellow onion chopped
- 1 1/2 pounds red potato halved or, if large, quartered, small
- 4 large carrot cut into 1-inch (24-mm) pieces (about 1 1/2 cups
- 3 parsnip cut into 1-inch (24-mm) pieces (about 1 cup
- 4 garlic minced, cloves
- 3 prigs thyme fresh
- 1 cup red wine dry
- 2 1/2 cups beef broth low-sodium
- 2 tablespoons Worcestershire sauce
- 1 tablespoon parsley for garnish, chopped fresh flat-leaf
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
- Brown the roast thoroughly before slow cooking or oven roasting to develop deeper flavor.
- Season generously with salt and pepper at the start to enhance meat and vegetable taste.
- Using the slow cooker option allows for hands-off cooking while maintaining tenderness.
- After cooking, reduce remaining wine in the pan to create a flavorful sauce to serve with the dish.
- Garnish with fresh parsley for a fresh color contrast and mild herbal note.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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