Pot Roast and Veggies Recipe

This Pot Roast and Veggies recipe is the ultimate family dinner—rich, tender, and deeply comforting. Slow‑braised chuck roast melts in your mouth alongside carrots and potatoes infused with rosemary and a savory wine‑kissed broth. It’s a one‑pot meal that fills your home with warmth and delivers restaurant‑quality flavor with minimal effort. Perfect for family gatherings or cozy nights in, it’s versatile enough to serve with rice and gravy or classic sides like green beans and dinner rolls.

Pot Roast and Veggies

This Pot Roast and Veggies recipe can be done in a Dutch oven or your slow cooker, whichever you prefer, for the most delicious one pot meal. It's rich, flavorful, and oh so comforting. Bonus- the oven does the work on this one.

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Total Time 4 hours hrs 30 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• Ingredients:
• 4 lb chuck roast
• Salt and pepper to taste
• 1 onion sliced or quartered
• 6-8 carrots cut into 1 inch diagonal slices
• 1 cup red wine or tart cherry juice, optional
• 2 cups beef broth, (3 cups if no wine/cherry juice)
• 2-3 sprigs fresh rosemary
• 2 Tbsp tomato paste
• 1.5 lbs halved baby potatoes or quartered red/golden potatoes
• 3 cups rice, cooked to package instructions *see note in instructions*
• 1-2 Tbsp cornstarch **optional, see note in instructions
• Optional other sides: green beans, salad, dinner rolls

Equipment

• 1 Dutch Oven or slow cooker

Method

 

1. Preheat oven to 275 degrees.
2. Put a drizzle of olive oil into a large pot or Dutch oven over medium heat on the stove top. Add the onion and carrots. Season with salt and pepper. Cook until the onions are translucent, then add in tomato paste and stir around. Pour in the wine/cherry juice and deglaze pot, scraping the bottom. Turn off heat.
3. Season roast with salt and pepper. To the pot, add the potatoes and season with salt and pepper. Layer roast on top. Pour in broth and add rosemary to pot. Put the lid on and place in oven for around 4 hours, until roast and vegetables are tender. Remove rosemary sprigs and discard.
For a 3lb roast, decrease time to around 3 hours, and for a 5 lb roast, check at 4 hours and determine if you need more cooking time.
Optional: if you prefer, you can leave the potatoes out, and make mashed potatoes on the side to serve as a bed for the roast and carrots.
4. **If you want to serve with rice and gravy, ladle out about 2 cups of cooking liquid from the pot. Make a slurry with cornstarch, whisking them together and then simmering in a pan/skillet until thickened to your liking. Start with a ratio of 1 Tbsp cornstarch per 1 cup liquid, and if you prefer thicker gravy, increase ratio to 2:1. Ladle over rice and serve with roast, carrots, and potatoes.**
Other optional sides are dinner rolls and a green vegetable, like green beans or salad.

Notes

This recipe can also be adapted to crockpot/slow cooker, but for slow cooking on low heat, increase time to 6-8 hours.  Just add all roast and vegetable ingredients and combine well, and cook until tender.  Instructions for rice and gravy are the same.