Cross Rib Pot Roast Veggies
Savor the comforting and hearty flavors of this Cross Rib Pot Roast with Veggies, a classic one-pot wonder perfect for cozy family dinners or special occasions. This recipe features tender, fall-apart cross rib roast slow-cooked to perfection with a medley of vibrant vegetables like carrots, celery, and potatoes, all infused with aromatic herbs and a rich wine-infused broth. A quick sear on the roast locks in flavor, while a slow braise in a Dutch oven guarantees succulent results. The silky, homemade gravy made from the pan drippings takes this dish to the next level of indulgence. Easy to prepare yet sophisticated in taste, this pot roast is an all-in-one meal that’s sure to warm both hearts and appetites. Keywords: cross rib pot roast, braised beef, hearty vegetables, Sunday dinner, one-pot meal, homemade gravy.
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Recipe Information
Ingredients
- 3 pounds cross rib roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 medium carrots
- 4 medium celery stalks
- 4 medium potatoes
- 3 cups beef broth
- 1 cup red wine
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
Preheat your oven to 325°F (163°C).
Season the cross rib roast evenly with salt, pepper, and garlic powder.
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
Peel and quarter the onion. Peel and cut the carrots into 2-inch pieces. Cut the celery into 2-inch pieces. Peel and quarter the potatoes. Set the vegetables aside.
In the same Dutch oven, add beef broth, red wine, Worcestershire sauce, and tomato paste. Whisk together to deglaze the pot, scraping up any browned bits from the bottom.
Return the roast to the Dutch oven. Add the prepared vegetables around the roast.
Tuck in the bay leaves and thyme sprigs for additional flavor.
Cover the Dutch oven with a lid and transfer to the preheated oven. Cook for 3.5 to 4 hours, or until the roast is fork-tender.
Once cooked, remove the roast and vegetables from the pot and transfer to a serving platter. Tent with foil to keep warm.
Strain the cooking liquid into a saucepan, discarding any solids. Bring the liquid to a simmer over medium heat.
In a small bowl, mix the cornstarch and cold water to form a slurry. Slowly whisk the slurry into the simmering liquid until thickened into a gravy.
Slice the roast and serve with the vegetables. Drizzle with gravy, and enjoy!
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1344 mg | 58% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.6 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1459 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
