Classic Pot Roast with Vegetables

Classic Pot Roast is comfort food at its best, slow roasted with potatoes and carrots in the oven. A perfect weekend dinner ready in 3 hours.

Classic Pot Roast is a staple in many homes like along with Classic Beef Stew, Slow Cooker Beef Chili, and Ultimate Sloppy Joes.

Classic Pot Roast with potatoes and carrots in dutch oven.

CLASSIC POT ROAST WITH VEGETABLES

One of the most popular recipes on the site is Ultimate Slow Cooker Pot Roast and for good reason. It is an amazingly easy recipe that thousands of readers have enjoyed for dinner. A lot of emails were sent asking for the recipe to be rewritten for the oven and for the instant pot, and here it is! This recipe is for the oven with instant pot directions below as well.

As far as beef recipes go, this one is perfect if you have a busy day ahead of you and a lot to get done. The time involved in preparing the Pot Roast recipe is minimal. You have to only sear your beef and assemble the ingredients before the oven does the rest of the work.

The upside? You will have plenty of leftovers for future meals, and pot roast is delicious in everything from tacos to soup.

Cooking your vegetables with the roast lets them soak up the flavor of the meat, and gives you a side dish that you don’t have to spend any more time or effort preparing.

Yukon Gold potatoes work very well in this recipe, but you can also use red potatoes in a pinch. On that note, you can use either baby carrots or large carrots as well, but if you use large carrots you can cut your vegetables to similar sizes.

HOW TO MAKE POT ROAST:

Start by seasoning the meat with salt, pepper and thyme. This recipe uses fresh thyme because of how much additional flavor it adds, but if you only have dried thyme it would of course work just fine. If using fresh thyme, remember to either strip the sprigs or to remove the sprigs when you have finished cooking.

In a large dutch oven, heat up your vegetable oil. Once it’s hot, sautĂ© the roast in it until it is deeply browned on both sides. Searing your pot roast before slow cooking helps to add more texture to your meal, adding a crispy edge to the meat. Since you are braising this roast, you’ll want texture anywhere you can get it.

Peel and cut up your potatoes, carrots and garlic cloves and put them into your dutch oven or large pot around the sides of the roast, but make sure to leave room for the roast itself.

Pour in the beef broth, put on the lid, and set it to cook on medium-high heat for three hours. You’ll have a delicious dinner waiting for you, and the whole house will smell wonderful.

Shredded Pot Roast with Potatoes and Carrots in bowl

How to make Pot Roast Gravy:

If you’d like a thicker gravy for your pot roast, remove roast and vegetables, mix 1 tablespoon cornstarch with 2 tablespoons of water and whisk it into the liquid in the pot. Bring to a boil on your stovetop and whisk until it starts to thicken to a gravy consistency. When making gravy some like to spoon off the excess fat before creating a gravy, but it is up to you if you’d like to do the same.

To Shred or Not to Shred?

There is debate over how to serve pot roast, do you shred the meat before serving or do you serve it in chunks and allow people to eat it like short ribs because the meat is fork tender. This is served in chunks, but it you’d prefer to shred your meat, you take two forks and simply pull the beef apart into pieces as you would Pulled Pork or Pulled Chicken recipes.

What to serve with Pot Roast:

Pot roast is an easy recipe, but it is flavorful and rich so finding other dishes to compliment it can be a little tricky. Here are some salads, sides and desserts that go nicely with this slow cooker pot roast.

Beef Pot Roast with Carrots and Potatoes

WHAT CUT IS POT ROAST?

Pot roast isn’t just one kind of meat. Traditionally, people use tougher cuts because of how fork tender braising makes it. What makes the best pot roast is a matter of taste, but you can’t go wrong with a boneless chuck roast.

  • Beef chuck: this is the shoulder, and it makes for a good roast because of how hearty and flavorful it is.
  • Brisket: this is a notoriously tough cut of meat, and slow cooking it breaks it down, releasing its natural flavor and making it fall-apart tender.
  • Round: round is slightly softer than the other cuts mentioned, and it’s very lean. You have to be a little careful with round roasts, because they can easily dry out.
  • Rump roast: juicy and flavorful, rump roasts can be used with dry rubs or marinated before slow cooking.

POT ROAST ORIGINS:

Pot roast as we know it is actually a take on an old French dish called bĹ“uf Ă  la mode, which is beef marinated in red wine and browned before slow-roasting. Pot roast served with veggies, also called “Yankee pot roast,” is the version of this dish that most Americans are familiar with, according to Wikipedia.

SAFE INTERNAL TEMPERATURE

To be cooked through and ready to eat, your roast should have an internal temperature of 145 degrees F (62.8 degrees C) according to the USDA’s website. Make sure to test your roast at the thickest part with a probe thermometer before you eat it just to be sure.

How to Make Slow Cooker Pot Roast (Crock Pot):

Please refer to Slow Cooker Pot Roast for full instructions:

  1. Start by seasoning the meat with salt, pepper and thyme.
  2. Peel and cut up your potatoes, carrots and garlic cloves and put them into your slow cooker.
  3. In a cast-iron skillet, heat up your vegetable oil.
  4. Once it’s hot, sautĂ© the roast in it until it is deeply brown on both sides, and then put it into the slow cooker.
  5. Pour in the beef broth, put on the lid, and set it to cook on low heat for eight hours.

How to Make Pressure Cooker Pot Roast (Instant Pot):

  1. Start by seasoning the meat with salt, pepper and thyme.
  2. Peel and cut up your potatoes, carrots and garlic cloves and put them into your slow cooker.
  3. Set your pressure cooker to sauté and heat up your vegetable oil.
  4. Once it’s hot, sautĂ© the roast in it until it is deeply brown on both sides, and then add in your vegetables
  5. Pour in the beef broth, put on the lid, and set it to cook on high pressure for 60-80 minutes (60 for 3 pound roast, 80 for 5 pound roast).
  6. Release pressure naturally for ten minutes then remove lid and serve.

How to Store Pot Roast:

  • Serve: You shouldn’t leave your pot roast at room temperature for more than 2 hours.
  • Store: If you seal it in plastic wrap or a freezer bag, your roast will stay good for 3 days in the fridge.
  • Freeze: Roasts are great for freezing when they’re uncooked, and can last from 6 to 12 months. If you’ve already cooked it, you can freeze your pot roast for 2-3 months before it goes bad.

Classic Pot Roast with potatoes and carrots in dutch oven

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Classic Pot Roast

Classic Pot Roast is comfort food at its best, slow roasted with potatoes and carrots in the oven. A perfect weekend dinner ready in 3 hours.
Yield 10 servings
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 4-5 pound chuck roast
  • 2 tablespoons canola oil
  • 2 teaspoons Kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon dried thyme
  • 1 pound carrots peeled and cut into 2 inch chunks
  • 2 pounds yukon gold potatoes , peeled and cut into large chunks
  • 2 cloves garlic minced
  • 2 cups  beef broth

Instructions

  • Preheat your oven to 325 degrees.
  • Season the chuck roast with the Kosher salt, pepper and thyme.
  • Add the canola oil to a pan and heat. When it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side (or if you can, brown in your slow cooker).
  • Add carrots, potatoes, garlic and beef broth and cook for 3 - 3 ½ hours.

Video

Nutrition

Calories: 428kcal | Carbohydrates: 16g | Protein: 38g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 125mg | Sodium: 829mg | Potassium: 1148mg | Fiber: 4g | Sugar: 2g | Vitamin A: 7600IU | Vitamin C: 13.2mg | Calcium: 79mg | Iron: 7.1mg
Keyword: How to Make Pot Roast, pot roast

Classic Pot Roast Collage

Photos used in a previous version of this post.

Classic Yankee Pot Roast

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. FYI: Step 2 under the Pressure Cooker instructions is in error. The instructions for the vegetables are correctly in Step 4.

  2. Sandy Louderback HI Sabrina, my mother always made the best roasts and her potatoes and carrots were always browned . I can’t remember how she did that. If you don’t cover it with a lid in the oven, will they brown? I always covered it!

    1. You need it covered for that long cooking time. They brown if you don’t have them completely submerged in liquid. The issue may be as simple as the pan is too crowded. If you have a larger one I would try that.

  3. Just to confirm, after browning in the meat in the dutch oven and putting in the oven to cook for 3-4 hours, should be lid be on or off? I saw two different answers in the comments.

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