No Fuss Pot Roast with Vegetables
Tender, flavorful, and perfectly comforting, this No Fuss Pot Roast with Vegetables is the ultimate one-pot meal for busy weeknights or lazy Sundays. Made with a juicy, seared beef chuck roast that's slow-cooked to perfection alongside hearty carrots, potatoes, and onions, this recipe promises melt-in-your-mouth results with minimal effort. A savory blend of garlic, thyme, rosemary, and a hint of optional red wine infuses the dish with rich, irresistible flavors. The easy-to-make gravy adds a luscious finishing touch, tying everything together beautifully. Ready in just over four hours—including hands-off cooking time—this pot roast is the perfect make-ahead meal for family gatherings or meal prep. Serve it warm, drizzle with the velvety gravy, and enjoy every comforting bite! Keywords: pot roast recipe, beef chuck roast, Dutch oven pot roast, pot roast with vegetables, easy comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 large yellow onion
- 4 medium carrots
- 3 large russet potatoes
- 2 cups beef broth
- 0.5 cups red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 2 tablespoons all-purpose flour (for thickening)
- 2 tablespoons water (for thickening)
Instructions
Preheat your oven to 300°F (150°C).
Pat the beef chuck roast dry with a paper towel. Season it generously on all sides with kosher salt, black pepper, garlic powder, and onion powder.
Heat the olive oil in a large Dutch oven or oven-safe heavy pot over medium-high heat. Sear the roast for about 3-4 minutes per side until browned. Remove the roast and set aside.
Peel and slice the onion into thick wedges. Peel the carrots and cut them into 2-inch chunks. Peel the potatoes and cut them into large pieces. Set the vegetables aside.
Deglaze the pot by adding the red wine (if using) and scraping the bottom to release brown bits. Let it reduce for 1-2 minutes.
Stir in the beef broth, tomato paste, dried thyme, and dried rosemary. Add the bay leaves and return the seared roast to the pot. Nestle the roast into the liquid.
Add the prepared vegetables around the roast, ensuring they are slightly submerged in the liquid.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for 3.5 to 4 hours, or until the meat is fork-tender and the vegetables are fully cooked.
Once cooked, carefully remove the roast and vegetables from the pot and cover them with foil to keep warm.
To thicken the cooking liquid into a gravy, mix the flour and water into a slurry. Bring the pot back to the stove over medium heat, whisk in the slurry, and simmer for 3-5 minutes until the gravy has thickened.
Serve the pot roast warm, sliced or shredded, alongside the vegetables. Drizzle with the thickened gravy and enjoy!
Nutrition Facts
Calories |
4944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.7 g | 388% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 3831 mg | 167% | |
| Total Carbohydrate | 266.3 g | 97% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 34.3 g | ||
| Protein | 284.8 g | 570% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 485 mg | 37% | |
| Iron | 51.4 mg | 286% | |
| Potassium | 10640 mg | 226% | |
*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.
