Classic Pot Roast with Vegetables

This classic pot roast with vegetables is a go-to fall and winter meal, and is sure to please your entire family.

Classic Pot Roast with Vegetables
4 to 6
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  • 3 - 3 1/2 pounds chuck or round roast
  • 1 tablespoon canola oil
  • salt and pepper
  • 6 small quartered potatoes
  • 2 ribs cut celery
  • 3 cut carrots
  • 1 large onion diced
  • 2 bay leaves
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup beef broth
Heat oven to 325 degrees Fahrenheit. Tie chuck or round roast with kitchen twine if boneless or not compact. Heat oil in a Dutch oven and sear beef on all sides until dark brown. Season with salt and pepper.
Add potatoes, celery, carrots, onion, bay leaves, Worcestershire sauce and beef broth to the pan. Cover and roast in oven until beef is fork-tender, 3 to 31/2 hr.
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