Perfect Pot Roast with Vegetables and Gravy
Experience the ultimate comfort food with this Perfect Pot Roast with Vegetables and Gravy—a hearty, slow-cooked meal that's as flavorful as it is satisfying. This recipe combines tender, fall-apart chuck roast, perfectly cooked russet potatoes, carrots, and celery, all infused with the rich flavors of garlic, tomato paste, and fresh herbs like thyme and rosemary. Searing the roast locks in incredible flavor, while a slow braise in beef broth and optional red wine ensures melt-in-your-mouth tenderness. The dish is finished with a silky, homemade gravy made from the pot juices, creating the perfect complement to the savory roast and vegetables. Ideal for Sunday dinners, family gatherings, or meal prep, this one-pot feast is easy to prepare yet elegant enough for special occasions. Perfect for fans of classic comfort food recipes, it’s a must-try for anyone seeking flavor-packed, satisfying meals.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 large Yellow onion
- 4 medium Carrots
- 3 Celery stalks
- 5 medium Russet potatoes
- 4 cloves Garlic
- 4 cups Beef broth
- 1 cup Dry red wine (optional)
- 2 tablespoons Tomato paste
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 2 tablespoons All-purpose flour
- 2 tablespoons Butter
Instructions
Preheat your oven to 300°F (150°C).
Season the chuck roast generously on all sides with salt and black pepper.
Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the chuck roast for 4-5 minutes per side until browned. Remove the roast and set it aside.
Peel and roughly chop the yellow onion, carrots, and celery. Halve the russet potatoes. Mince the garlic.
Add the onions, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, until softened and slightly caramelized.
Add the minced garlic and tomato paste to the pot, stirring for 1 minute until fragrant.
Pour in the beef broth and red wine (if using). Scrape the bottom of the pot to deglaze and loosen any browned bits. Bring the liquid to a simmer.
Return the chuck roast to the pot and add the halved potatoes, thyme, and rosemary.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 3-4 hours or until the roast is fork-tender.
Remove the pot from the oven. Transfer the roast and vegetables to a serving platter, covering them with foil to keep warm.
Strain the liquid in the pot to remove herbs and solids. Return the strained liquid to the pot and bring it to a simmer over medium heat.
In a small bowl, whisk together the flour and butter to form a paste. Gradually whisk this mixture into the simmering liquid to thicken it into a gravy.
Slice the pot roast and serve with the vegetables, topped with the freshly made gravy.
Nutrition Facts
Calories |
4896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.1 g | 301% | |
| Saturated Fat | 94.8 g | 474% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 1318 mg | 439% | |
| Sodium | 14048 mg | 611% | |
| Total Carbohydrate | 266.6 g | 97% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 37.1 g | ||
| Protein | 399.2 g | 798% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 618 mg | 48% | |
| Iron | 60.8 mg | 338% | |
| Potassium | 11680 mg | 249% | |
*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.
