Savory Pot Roast Harvest Vegetables
Transform your kitchen into a cozy autumn haven with this mouthwatering Savory Pot Roast Harvest Vegetables recipe. Featuring a tender, slow-cooked beef chuck roast paired with hearty Yukon Gold potatoes, sweet carrots, and earthy parsnips, this dish is bursting with flavor and seasonal charm. Aromatics like garlic, onion, fresh thyme, and rosemary infuse every bite, while a luscious red wine and beef broth gravy elevates the dish to pure comfort food bliss. Perfect for a special family dinner or a festive gathering, this one-pot meal is as satisfying as it is simple to prepare. With its rich flavors and wholesome ingredients, this savory pot roast promises to be the star of your next cozy night in.
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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, diced
- 4 garlic cloves, minced
- 4 carrots, cut into large chunks
- 3 parsnips, cut into large chunks
- 6 Yukon Gold potatoes, quartered
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 3 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 2 bay leaves
- 2 tablespoons all-purpose flour
- 2 tablespoons water
Instructions
Season the beef chuck roast evenly with salt and black pepper on all sides.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
In the same pot, add the diced yellow onion. Cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic to the pot and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.
Deglaze the pot by pouring in the red wine (if using), scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2 minutes.
Pour in the beef broth and return the seared pot roast to the pot.
Add the fresh thyme, rosemary, and bay leaves on top of the roast.
Cover the pot with a lid and reduce the heat to low. Let the roast simmer for 2 hours.
Add the carrots, parsnips, and potatoes to the pot, tucking them around the roast.
Continue cooking for another 1.5-2 hours, or until the vegetables are tender and the meat is fork-tender.
Remove the pot roast and vegetables from the pot and place them on a serving platter.
Mix the all-purpose flour and water in a small bowl to create a smooth slurry.
Whisk the slurry into the pot liquid to thicken it into a gravy. Cook for 5 minutes, stirring constantly, until the gravy reaches your desired consistency.
Serve the pot roast sliced alongside the vegetables, topped with the rich gravy. Enjoy your savory meal!
Nutrition Facts
Calories |
5197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.7 g | 392% | |
| Saturated Fat | 114.7 g | 574% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 9519 mg | 414% | |
| Total Carbohydrate | 307.4 g | 112% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 52.7 g | ||
| Protein | 287.6 g | 575% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 676 mg | 52% | |
| Iron | 50.7 mg | 282% | |
| Potassium | 11590 mg | 247% | |
*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.
