Pot Roast with Vegetables

Beef chuck roast simmers for hours with potatoes, carrots, and mushrooms for a one-dish meal that will make your house smell wonderful. Use the pan juices for gravy.

• Preparation Time: 20 mins
• Cooking Time: 5 hr 35 mins
• Total Time: 5 hr 55 mins
• Calories: 567 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon brown sugar
• salt and ground black pepper to taste
• 2 bay leaves
• 1 (16 ounce) can diced tomatoes
• 1 large onion, finely chopped
• 1 pinch dried basil, or to taste
• 1 pinch celery salt, or to taste
• 1 pinch dried thyme, or to taste
• 1 (3 1/2) pound boneless beef chuck roast
• 1 clove garlic, chopped, or to taste
• 1 pound small red potatoes, quartered lengthwise
• 1 (6 ounce) jar mushrooms, or more to taste
• 0.25 cup red wine vinegar
• 1.5 tablespoons cornstarch
• 2.5 cups beef stock
• 0.75 pound carrots, cut diagonally into 1-inch-thick slices
• 1.5 tablespoons cold water

Recipe Instructions

Step 1

Preheat the oven to 300 degrees F (150 degrees C).

Step 2

Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Add chuck roast; brown completely, 5 to 8 minutes per side. Season with salt and black pepper; transfer to a platter. Reserve oil in pot.

Step 3

Add onion and garlic to pot; cook and stir until onion golden, about 15 minutes. Stir in beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves; bring to a boil. Return roast to pot; cover.

Step 4

Cook in the preheated oven until roast very tender, 4 to 4 1/2 hours.

Step 5

Scatter carrot slices around roast; bring to a boil on stovetop over medium heat. Return roast to oven 30 minutes more. Distribute potatoes around roast; bring to a boil on stovetop over medium heat. Return roast to oven until potatoes tender, about 30 minutes more.

Step 6

Transfer roast to a serving platter, cover loosely with aluminum foil; set aside to rest for 10 minutes.

Step 7

Stir mushrooms into drippings in pot; bring to a simmer on stovetop over low heat. Whisk cornstarch into cold water in a small bowl; stir into drippings. Season with celery salt, basil, and thyme; simmer gravy until thickened, about 5 minutes. Remove and discard bay leaves. Slice roast; arrange on a platter surrounded by vegetables. Serve with gravy.