Harvest Pot Roast with Sweet Potatoes
Cozy up with this hearty and flavorful Harvest Pot Roast with Sweet Potatoes, the ultimate comfort food that’s perfect for slow-cooking season. Tender beef chuck roast is seared to golden perfection, then braised in a savory broth infused with garlic, tomato paste, and aromatic herbs like thyme and bay leaves. Nestled alongside sweet potatoes, carrots, and celery, this one-pot wonder is a nutrient-rich balance of rustic charm and bold flavors. A silky, thickened gravy brings everything together, making it a mouthwatering centerpiece for fall and winter gatherings. Ready to serve in just over four hours, this fuss-free, oven-braised dish is as satisfying to make as it is to eat. Garnish with fresh parsley for a vibrant finishing touch and enjoy with family or friends!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 4 fresh thyme sprigs
- 2 bay leaves
- 4 carrots, peeled and cut into chunks
- 2 large sweet potatoes, peeled and cubed
- 2 celery stalks, chopped
- 2 tablespoons all-purpose flour
- 3 tablespoons water
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the beef chuck roast with salt and black pepper on all sides.
In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
Reduce the heat to medium and add the chopped onion. Sauté for 4-5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the beef broth and tomato paste, scraping the bottom of the pot to deglaze. Add the fresh thyme sprigs and bay leaves.
Return the beef roast to the pot, ensuring it is partially submerged in the broth. Cover with a lid and transfer to a preheated oven at 325°F (165°C). Cook for 2 hours.
Carefully remove the pot from the oven and add the carrots, sweet potatoes, and celery around the roast. Stir gently to coat the vegetables in the broth. Cover and return to the oven for another 1.5 hours, or until the beef is fork-tender and the vegetables are cooked through.
In a small bowl, whisk together the flour and water to create a slurry. Remove the pot from the oven and place over medium heat. Stir the slurry into the broth, cooking for 5-7 minutes until the sauce thickens.
Remove the thyme sprigs and bay leaves from the pot. Taste the gravy and adjust seasoning with more salt and pepper, if needed.
Slice the roast or shred it into large chunks. Serve hot with the vegetables and gravy, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
4412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.4 g | 390% | |
| Saturated Fat | 114.8 g | 574% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 9796 mg | 426% | |
| Total Carbohydrate | 160.2 g | 58% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 47.1 g | ||
| Protein | 272.8 g | 546% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 629 mg | 48% | |
| Iron | 45.2 mg | 251% | |
| Potassium | 8004 mg | 170% | |
*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.
