Pot Roast with Potatoes and Vegetables

Pot Roast With Potatoes and Vegetables Recipe

When I think of pot roast, I think of Sundays at my grandma’s house, where extended family would regularly gather to enjoy a meal together. This classic, hearty, and homey dish—the center of my grandmother’s table—is a perfect one-pot meat-and-potatoes meal. The low-and-slow braise creates both tender meat and vegetables rich with flavor. I like serving this alongside simple greens dressed in a tangy vinaigrette. The freshness of the greens balances the deep colors and flavors in this dish.–Kelsey Nixon

LC Patience, People Note

Here’s the thing you’ve got to keep in mind when making pot roast—it’s a damn tough chunk of meat. Until, that is, you’ve taken the time to properly coax it to tenderness via a long spell in the oven. And by long, we mean a maddeningly long time. In our experience, the roast remains tough in the oven far longer than you would expect it to, and then suddenly, just when you’ve poked and prodded it for the umpteenth time and given up all hope that it would eventually turn tender, it suddenly surrenders. Patience, people.

Special Equipment: 6-quart or larger slow cooker (if following the slow cooker method)

Pot Roast With Potatoes and Vegetables Recipe

  • Quick Glance
  • 30 M
  • 4 H
  • Serves 4 to 6


  • 1 boneless chuck roast (2 1/2 to 4 pounds)
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons vegetable oil
  • 1 large yellow onion, chopped
  • 1 1/2 pounds small red potatoes, halved or, if large, quartered
  • 4 large carrots, cut into 1-inch pieces (about 1 1/2 cups)
  • 3 parsnips, cut into 1-inch pieces (about 1 cup)
  • 4 garlic cloves, minced
  • 3 sprigs fresh thyme
  • 1 cup dry red wine
  • 2 1/2 cups low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon chopped fresh flat-leaf parsley, for garnish


  • 1. To make the Pot Roast with Potatoes and Vegetables in your slow cooker, see the Slow Cooker Variation below.

    To make the Pot Roast with Potatoes and Vegetables in your oven, preheat the oven to 350°F (177°C).
  • 2. Using paper towels, pat the roast dry and season it really liberally with salt and pepper. In a large Dutch oven set over medium heat, heat 2 tablespoons oil. Add the roast and brown it on all sides, 10 to 12 minutes. Transfer the roast to a cutting board or a large plate.
  • 3. Add the remaining 1 tablespoon oil to the pot, which should still be over medium heat. Add the onion, potatoes, carrots, parsnips, garlic, and thyme, and season generously with salt and pepper. Stir to coat the vegetables with the oil. Cook until the vegetables start to brown, 5 to 10 minutes. Add 1/2 cup wine and cook, scraping up any bits from the bottom of the pot, until reduced by half, 3 to 5 minutes. Return the roast to the pot and add the beef broth and Worcestershire sauce. Bring the liquid to a simmer, cover with a tight-fitting lid, and put the pot in the oven.
  • 4. Roast the meat until fork-tender, flipping it once halfway through, about 2 1/2 hours total for a 2 1/2-pound roast and 3 1/2 hours total for a 4-pound roast. Start checking the meat and vegetables after 2 hours and if the vegetables are tender but the roast is not, use a slotted spoon to transfer them to a platter so they don’t turn to mush. When the roast is done, transfer it to a clean cutting board, tent it with foil, and let it rest. If you haven’t already, grab a slotted spoon and transfer the vegetables to a platter. Put the Dutch oven back on the stovetop over medium-high heat. Add the remaining 1/2 cup wine, bring to a simmer, and cook until reduced by half, 5 to 10 minutes.
  • 5. Strain the pan sauce and season to taste with salt and pepper. Shred or slice the pot roast into big chunks and transfer them to the platter with the vegetables. Reserve 1 cup pan sauce to pass around when serving and pour the remainder over the vegetables and pot roast. Sprinkle the vegetables and roast with the parsley.

Slow Cooker Variation

  • We’re so glad the “never leave your house with the oven on” rule doesn’t apply to slow cookers since it means that we can be out and about all day and still get this pot roast on the table for supper. Here’s how to have your pot roast and eat it, too. Using paper towels, pat the roast dry and season it really liberally with salt and pepper. In a large sauté pan or Dutch oven set over medium heat, heat 2 tablespoons oil. Add the roast and brown it on all sides, 10 to 12 minutes. Set the pan or Dutch oven aside for later. Dump the roast, onion, potatoes, carrots, parsnips, garlic, thyme, salt and pepper, beef broth, Worcestershire sauce, and 1/2 cup wine in a 6-quart slow cooker and cook on high until fork-tender, about 6 hours. Shred or slice the pot roast into big chunks and transfer them to the platter with the vegetables. Put the pan or Dutch oven from searing the pot roast at the beginning back on the stovetop over medium-high heat. Add the remaining 1/2 cup wine to the pan or Dutch oven, bring to a simmer, and cook until reduced by half, 5 to 10 minutes. Pour the reduced wine into the cooking juices in the slow cooker. Strain the pan sauce and season to taste with salt and pepper. Reserve 1 cup pan sauce to pass around when serving and pour the remainder over the vegetables and pot roast. Sprinkle the vegetables and roast with the parsley.
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David Says
David Says

I can personally attest to the versatility of this recipe. And, well, to its knock-it-out-of-the-park deliciousness, too. Here’s what happened: The One and I needed some bonding time. We’d been having some minor skirmishes (emphasis on minor) about the usual relationship stuff: money, time together, college tuition for the kids. (Ah, just threw in that last one to see if you were paying attention.) And whenever we hit a relational speed bump in our lives, we go back to the basics. And for us, that’s the stove.

So on his way up to Roxbury for the weekend, The One picked up all the ingredients for this pot roast recipe. We peeled and sliced and seared together, bumping into each other, giving each other little pats on the ass. (Well, that was really only me doing it. You know how proper The One can be. Unless the shades are drawn….) Then just as I was carrying the pot to the oven, which The One was holding open, the power went out. Now, in Connecticut we have the worst power company in the country–CL&P. Power outages are an almost weekly occurrence. That’s why we have the generator. And when I remodeled the kitchen last year, I made sure my office and the kitchen were hooked up so that neither word nor morsel would be forsaken due to the vagaries of CL&P. Apparently, I forgot about the oven because it refused to come on again.

“There goes dinner,” The One said.

“Not exactly.” I put the pot back on the stove, turned the flame to low, and read the paper. After about an hour and a half, I removed the vegetables because they were cooked, and let the beef continue to cook for another two and a half hours, for a total of four hours. It was almost perfect. My only issue was the meat needed more seasoning, which is my fault. I have to ignore The One, who gasps whenever he sees the amount of salt I add to things, and go with my gut.

This will never replace Blizzard Beef as our favorite beef braise recipe–shared memories are an important ingredient in that recipe. But this pot roast is a close second, which is saying a lot.

Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Eydie Desser

Oct 19, 2014

This easy pot roast recipe is so exceptional "you can't eat just one serving"! Make sure to mise en place your ingredients (preparing all ingredients before starting to cook). Also, using really good beef stock makes the sauce amazing. If you don't want to make it yourself, just call a local restaurant and ask them for some beef stock. They usually will give it to you for free. The cooking time of 3 1/2 hours was right on for a 4-pound roast. I cooked the meat in an enameled cast-iron pot. These types of pots really enhance pot roasting. After you remove the meat and vegetables and pour in the wine, it reduces very quickly, as the pot is super hot. At this point, I added about 1/2 cup more beef stock because there was very little sauce left, then added a bit more salt and pepper to taste and strained it. The sauce was divine, but that's what good beef stock, decent wine, and delicious fond from the pot will give you. This is a stellar one-pot meat. Make it!

Testers Choice
Gene C.

Oct 19, 2014

This pot roast recipe caught my attention almost immediately, as I love a good pot roast and was planning on making one anyways, so I had most of the ingredients on hand. I found this recipe to be well-written and easy to follow. The times are pretty close; however, the roasting time will vary by size of roast. Mine took only 2 1/2 hours. I did, however, brown the roast with a high temperature and a little longer than indicated because I like it with a little crust. Don't use high heat if you don't have an exhaust fan. I think that the amount of vegetables could be increased; I used more than the recipe stated for a smaller roast and would let personal preference dictate that. When the roast is done, there will only be a scant amount of liquid left. The amount stated in the recipe is a good starting point, but again, it will depend on the size of the roast and the Dutch oven. My rule of thumb is to add enough liquid so it reaches 2/3 up the side of the roast. I removed the vegetables with a slotted spoon and let the cooking liquid reduce a bit to produce a wonderfully syrupy sauce. The vegetables turned out perfectly tender and tasty. I used my favorite Cabernet Sauvignon for the wine. The only drawback I can see with this recipe is you won't have leftovers. We ate the whole thing. I’m committing this recipe to memory.

Testers Choice
Anna Scott

Oct 19, 2014

This tasty pot roast recipe for a home-style pot roast with roasted root vegetables is perfect for a Sunday night supper with friends and family. A tender chuck roast flavored with fresh thyme, red wine, beef stock, and Worcestershire sauce and a lovely variety of perfectly cooked vegetables. I liked the addition of parsnips with the traditional carrots, onions, and potatoes. I could see rutabagas and mushrooms also being a good addition. I could only find a 3-pound roast, so the cooking time was only 2 hours and 15 minutes. The only changes I'd make would be to add either a bit more Worcestershire sauce or maybe a bit of garlic salt or onion powder to the meat for a tad bit more flavor. Overall, this is a great classic pot roast recipe that I would highly recommend!

Testers Choice
Linda Pacchiano

Oct 19, 2014

This pot roast recipe makes a very flavorful pot roast. It’s also very easy to make since most of the time is spent roasting the meat and vegetables in the oven. I halved the recipe and was able to serve two of us twice. Just like most other pot roast dishes, it was just as good, if not better, the second time around. I had a 2-pound roast which took just under 2 hours to be completely cooked and tender. We chose to slice the meat, rather than shred it. The vegetables were quite well done. If I had used a larger roast and cooked it for 3 1/2 hours, I most likely would've removed the vegetables after about 2 hours to prevent them from being overcooked.

This is a basic pot roast recipe that's excellent for a beginner—follow the timing as written in the recipe, and you will have dinner on the table in 4 hours—and the house will smell so good as everything roasts! We served a crowd, and the recipe was ample. The sauce was the star for us, though everyone asked for a second round of both meat and vegetables. One taster who is a fine and experienced cook said she would add cloves and bay leaves. We had a small serving left over, so the next day we added 1 cup beef broth, 1/4 cup barley, and another splash of wine and let it simmer into a fine stew for two. We will make this recipe again.

Testers Choice
Helen Doberstein

Oct 19, 2014

Lazy Sunday afternoons, the house filling with the aroma of pot roast in the oven—this recipe is easy to make and tasty to eat with minimal fuss. I followed the recipe almost exactly, with the exception of the parsnips. The ones in the stores were looking a little worse for wear, and frankly, I don't really like them all that much, so I omitted them. I did add 3 more carrots, as I like those. My new red potatoes were more of a medium size, so I quartered them. Make sure you brown the roast well on all sides; don't be tempted to skip this step, as this is what makes it really good. Reducing the 1/2 cup wine was closer to the 7 or 8 minute mark and my roast was done after 3 hours. The sauce had thickened nicely, but the potatoes and carrots were close to being mushy. The end result for the sauce was 3/4 cup sauce at the bottom of the pot when the meat and veg were removed. I added another 1/2 cup wine and 1 cup beef stock then simmered it down to get the pass-along gravy, as my family tends to be generous with their gravy. Seasoning seemed a little lost both in the meat and the sauce, even though I was quite aggressive in seasoning. Check your roast at the 2 or 2 1/2 hour mark. I think mine could have been done by then, and the vegetables would have been firmer. All in all, a very nice pot roast recipe that I'll make again with a couple adjustments.

Testers Choice
Kim Venglar

Oct 19, 2014

This simple recipe makes a very memorable meal. I don't use parsnips very often, but I love the slight flavor difference they bring to this recipe. The meat is fall-apart tender, and the gravy gives it the perfect flavor along with the other root vegetables. Make sure you have some crusty bread to soak up the gravy. The only problem I had was finding a single 4-pound chuck roast. I ended up having to use a couple pieces. In our area, I find you have to have meat specially cut if you want larger pieces.

Testers Choice
Ralph Knauth

Oct 19, 2014

Super simple, easy, and absolutely yummy. I used a very nice cut of grass-fed chuck, which surely helped in the flavor compartment, but the key to this recipe is the Worcestershire sauce in my opinion. I'd never tried that before, but I really liked the depth of flavor it added. The cooking times in the recipe are accurate, and the recipe is very well-written. I will definitely make this again.

Testers Choice
Beth Price

Oct 19, 2014

A comment by one of our testers about "lazy Sunday afternoons with the house filling with delightful aromas of pot roast in the oven,” made me want to try this recipe too. Only my Sundays are far from lazy and usually encompass getting everything done that you can’t get done during the week before Monday arrives again. The solution? The slow cooker—that miraculous leave-it-and-forget-it kitchen device. I seasoned and seared the beef on all sides to get a nicely caramelized crust, set the pan aside, dumped everything in my CrockPot 6-quart slow cooker, and left for the day. My slow cooker has two settings: high (or fast) and low (or slow). I opted for fast, as I was already getting a little hungry from the aroma of seared beef and cooked my roast for 6 hours. When I returned from errands galore, I removed the pot roast, which was delightfully falling apart, finished the gravy in the waiting pan per the directions, and ate. Bliss!

  1. Anna Engdahl says:

    That’s pretty close to the way I make it. I don’t use beef broth, I add more wine, some teriyaki, and lots of garlic and herbs.

  2. Patricia C says:

    Looks delicious, I am going out to purchase dry red wine today.

    • Renee Schettler Rossi says:

      Love to hear what you think of the recipe after you make it, Patricia C. Here’s hoping you fall for it as hard as our recipe testers.

  3. Patricia C says:

    Purchased my red wine. My company thought it was “delicious.” Yipee.

    • Renee Schettler Rossi says:

      Swell, Patricia C! Lovely to hear from you, many thanks for taking the time to let us know.

  4. Dawn E. says:

    LOVE the recipe and it came out perfectly. Easy Pot Roast it is! Believe it or not, this was my first time cooking a pot roast in the oven vs. the crock pot and I loved it. I started with a Dutch oven with lid, a 3 1/2 lb roast and the timing was exactly perfect as the recipe states. I used a slotted spoon and pulled the potatoes and carrots out at the 2 hour mark as they were done and perfectly cooked…and the roast was tender at the 3 1/2 hour cooking time. I did not have any red wine on hand but reduced the pan drippings with about 1/3 cup sherry and even without straining the sauce it was so rich and lovely, a restaurant worthy tasting sauce if I may say. The family loved this dish and my first oven pot roast was a success! Thanks David!

    • David Leite says:

      Dawn, I’m so glad you liked this recipe. It is a winner. We made it not too long ago, and literally, right as I was going to put it in the oven, the power went out. For five hours. I made it on the stove, and it was a massive hit.

  5. Made this tonight. I really enjoyed it. I did make a few changes, I didn’t include potatoes, served mashed potatoes on the side. Left out the parsnips and doubled the carrots. I made the mistake of over-cooking the veggies, though my husband disagrees, he loves them. The best thing I did was adding a tablespoon of tomato paste to the braising liquid. Absolutely delicious. I reduced the sauce way down and added a little bit of Wondra to give it a little thickness. I’ll make it again and again. The gravy is to die for.

    • Renee Schettler Rossi says:

      Terrific to hear, Mom24! Nothing makes me happier than to hear that a reader has taken a recipe and made it her own. I may borrow a few of your lovely tweaks and tricks next time I make pot roast.

      • The one issue I had is that the dripping and veggies were excessively fatty. I’d recommend after browning the veggies being scrupulous about getting out any excess fat and putting the liquid in a fat separator before reducing. If that doesn’t do it for me then I’ll try making it a day ahead or early in the day then chilling to be able to get rid of the fat. I’m not fat-phobic by any means but this was excessive. Maybe my chuck was just too, ahem, well-marbled. :)

        • Renee Schettler Rossi says:

          Too well-marbled? Gosh I’d never thought of such a thing but I can understand—it’s nice to have the veggies saturated with the braising liquid but you don’t want them dripping with grease. Like your suggested tactic, appreciate the heads up.

  6. Donna J says:

    Hi there. Making this today. If making in a slow cooker, when does the garlic go in? What happens to the liquid the roast and vegs are in the slow cooker? Sorry, new reader!

    Thanks, Donna

    • Beth Price says:

      Hi Donna, the garlic goes in with all the vegetables. And the cooking liquid gets combined with the reduced wine to form a light sauce for serving. Thanks for your questions, I’m going to tweak the recipe so that it is a bit more clear.

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