Vegetable Gravy Pot Roast
Tender, juicy, and packed with hearty flavors, this Vegetable Gravy Pot Roast is the ultimate comfort food. Made with a perfectly seared beef chuck roast, an abundance of fresh vegetables including carrots, potatoes, and celery, and a savory, herb-infused gravy, this dish is slow-cooked to perfection for melt-in-your-mouth goodness. Whether simmered in a Dutch oven or a slow cooker, the roast absorbs the rich flavors of aromatic rosemary, thyme, garlic, and Worcestershire sauce, creating a meal that’s as fragrant as it is satisfying. Perfect for cozy family dinners or special occasions, this one-pot wonder serves up a hearty helping of wholesome, classic flavors alongside a silky, homemade gravy that ties it all together. Serve this pot roast with warm crusty bread to soak up the extra gravy—and watch it disappear from the table!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 4 medium carrots
- 3 medium celery stalks
- 4 medium potatoes
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1.5 tablespoons Worcestershire sauce
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 2 tablespoons all-purpose flour
- 2 tablespoons water
Instructions
Season the beef chuck roast on all sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes on each side until browned. Remove and set aside.
Peel and roughly chop the yellow onion. Mince the garlic cloves. Peel and cut the carrots into 2-inch pieces. Chop celery stalks and potatoes into bite-sized pieces.
In the same skillet, sauté the onion for 2-3 minutes until softened. Add garlic and tomato paste, cooking for 1 minute until fragrant.
In a slow cooker or Dutch oven, place the browned roast in the center. Surround it with carrots, celery, and potatoes. Pour in the sautéed onion and garlic mixture.
Add beef broth and Worcestershire sauce, ensuring the roast and vegetables are partially submerged. Nestle the rosemary and thyme sprigs on top.
Cover with a lid and cook on low heat for 6-8 hours in a slow cooker, or in a preheated 300°F oven for 4 hours if using a Dutch oven, until the roast is fork-tender.
Once cooked, remove the roast and vegetables from the pot and set aside. Discard the rosemary and thyme sprigs.
To make the gravy, skim off excess fat from the cooking liquid. In a small bowl, mix flour and water to form a smooth slurry. Whisk the slurry into the simmering liquid and cook for 3-5 minutes until thickened.
Serve the pot roast sliced, with the vegetables and rich gravy drizzled on top, and enjoy!
Nutrition Facts
Calories |
4519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.9 g | 388% | |
| Saturated Fat | 114.3 g | 572% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 8012 mg | 348% | |
| Total Carbohydrate | 190.4 g | 69% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 31.3 g | ||
| Protein | 274.4 g | 549% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 43.3 mg | 241% | |
| Potassium | 8384 mg | 178% | |
*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.
