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Beef Pot Roast with Vegetables Easy Classic Dinner Recipe

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This classic beef pot roast with vegetables is a comforting, hearty dinner featuring tender chuck roast braised with carrots, potatoes, onions, and savory herbs. It’s easy to prepare, perfect for family gatherings, and delivers melt-in-your-mouth beef with flavorful, perfectly cooked veggies.

Ingredients

Scale
  • 3–4 lbs chuck roast
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil (or vegetable oil)
  • 4 large carrots, peeled and cut into chunks
  • 3–4 medium Yukon Gold potatoes, quartered
  • 2 ribs celery, sliced
  • 1 large yellow onion, sliced
  • 4 cloves garlic, smashed
  • 2 cups beef broth (low-sodium preferred)
  • 1 cup dry red wine (or extra broth for alcohol-free)
  • 2 tbsp tomato paste
  • 2 tbsp balsamic vinegar
  • 2 sprigs fresh rosemary (or 1 tsp dried)
  • 2 sprigs fresh thyme (or 1 tsp dried)
  • 1 bay leaf
  • 1 cup frozen peas (optional, stir in at end)
  • 1 tbsp Worcestershire sauce (optional)
  • Chopped parsley for garnish (optional)

Instructions

  1. Pat the chuck roast dry with paper towels. Season both sides with salt and pepper.
  2. Peel and cut carrots into 2-inch chunks. Quarter potatoes, slice celery and onion, and smash garlic cloves.
  3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast for 4-5 minutes per side until a deep golden crust forms.
  4. Remove beef and set aside. In the same pot, add onions, carrots, celery, and garlic. Sauté for 3-4 minutes, scraping up browned bits.
  5. Stir in tomato paste and cook for 1 minute. Pour in beef broth and red wine, then add balsamic vinegar.
  6. Add rosemary, thyme, bay leaf, and Worcestershire sauce (if using). Mix well.
  7. Return the browned beef to the pot, nestling it among the vegetables. Arrange potatoes around the meat.
  8. Cover the pot and transfer to a preheated oven at 325°F. Cook for 2.5 to 3 hours, until beef is fork-tender and vegetables are soft but not mushy.
  9. Check after 2 hours and gently stir. Add more broth if liquid is low.
  10. Remove beef and let rest for 10 minutes. Skim excess fat from the pot if desired. Discard bay leaf and herb stems. Slice or shred beef.
  11. Stir in frozen peas if using and let them heat through for 2 minutes.
  12. Arrange beef slices with vegetables on a platter. Ladle over extra juices and sprinkle with chopped parsley if desired.

Notes

For best results, use a well-marbled chuck roast and brown it thoroughly before braising. Layer root vegetables on the bottom and sides for maximum flavor absorption. Add softer veggies like peas near the end of cooking. Taste and adjust seasoning before serving. Leftovers improve in flavor overnight and can be frozen for later. For a low-carb version, substitute potatoes with cauliflower or turnips.

Nutrition

Keywords: beef pot roast, classic dinner, comfort food, family meal, vegetables, oven braised, easy recipe, gluten-free, slow cooker, hearty

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