Pot Roast With Vegetables
Pot roast with vegetables offers tender, flavorful beef complemented by hearty carrots and onions. Enhanced with aromatic herbs and a savory gravy, this comforting dish is perfect for family dinners or special gatherings, providing rich flavors and satisfying textures in every bite.
Ingredients
- 4 to 5 lb. rump roast
- 2 Tbsp. salad oil ⓘ
- 2 Tbsp. butter ⓘ
- 1 small onion, sliced ⓘ
- 1 clove garlic, crushed ⓘ
- 1 tsp. dried thyme leaves ⓘ
- 1 tsp. dried marjoram leaves ⓘ
- 1 bay leaf, crumbled ⓘ
- 8 whole black peppers ⓘ
- 1 tsp. salt
- 1 (10 1/2 oz.) can condensed beef broth ⓘ
- 12 small white onions
- 8 carrots ⓘ
- 1 sprig parsley ⓘ
- 3 Tbsp. flour ⓘ
Instructions
- Wipe the roast with paper towels.
- Place oil and butter in a 5-quart Dutch oven or heavy kettle.
- Over medium heat, brown the roast with sliced onion, turning the roast with 2 wooden spoons until browned on all sides.
- Add seasonings to the drippings and sauté, stirring, for 30 seconds.
- Add beef broth; bring to a boil.
- Reduce heat to a simmer and cook just below boiling point, covered, for 2 hours and 30 minutes, turning meat occasionally.
- Add vegetables and simmer, covered, for 30 minutes or until vegetables are tender.
Tips & Substitutions
To enhance the flavor of your pot roast, consider marinating the meat overnight in a mixture of beef broth and herbs. If you don't have fresh thyme or marjoram, dried herbs work well as substitutes. For a deeper flavor, add a splash of red wine to the broth. For added richness, you can also sprinkle in some Worcestershire sauce.
Serving Suggestions
Serve your pot roast with a side of creamy mashed potatoes or buttered noodles to soak up the delicious gravy. A simple green salad or steamed vegetables also pairs nicely to balance the meal. This hearty dish is perfect for family gatherings and can be complemented with crusty bread for a comforting dinner.
Storage & Reheating
Store leftover pot roast in an airtight container in the refrigerator for up to 3 days. To reheat, place the roast and vegetables in a pot with a splash of broth or water over low heat until warmed through. Alternatively, you can use the microwave, covering it to retain moisture while heating.
Nutrition & Diet Analysis (per serving)
Each serving of Pot Roast With Vegetables contains roughly 540 calories, with 31g protein, 93g carbohydrates, and 9g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (109% of the Daily Value), and iron (84% of the Daily Value). Note that it is relatively high in sodium, at 1336mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What type of roast is best for pot roast?
A rump roast is ideal for pot roast due to its marbling and flavor, but you can also use chuck roast or brisket for similar results. These cuts become tender when cooked slowly, making them perfect for this recipe.
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be used instead of fresh for convenience. Just add them during the last 20 minutes of cooking to ensure they don’t become mushy. This can save time while still delivering a satisfying meal.
How can I thicken the gravy?
To thicken the gravy, you can create a slurry by mixing 3 tablespoons of flour with a small amount of cold water. Stir this mixture into the pot roast during the last few minutes of cooking, allowing it to simmer until thickened.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).