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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