Pot Roast Wlth Vegetables

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Servings: 8 Difficulty: Advanced
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Tender beef chuck braised with root vegetables and a rich, savory gravy for a comforting family meal.
Pot Roast WLTH Vegetables recipe image
Pot Roast WLTH Vegetables recipe image
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Pot Roast Wlth Vegetables

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 893.4

Description

This classic Pot Roast with Vegetables is the epitome of comfort food. A boneless beef chuck roast is seasoned with garlic, oregano, and lemon pepper, then slowly braised until fork-tender. As the meat cooks, it infuses the broth with deep, savory flavors. Halved new potatoes, carrots, and parsnips are added midway through, absorbing the rich juices and becoming incredibly soft and flavorful. The cooking liquid is then transformed into a silky, thickened gravy that ties the dish together. Perfect for cold evenings or Sunday dinners, this hearty meal serves a crowd easily and requires minimal active effort, making it an ideal choice for busy home cooks seeking restaurant-quality results at home.

Ingredients

Directions

  1. Preheat oven to 325&# 194;°F (165ðC).
  2. In a small bowl, combine the crushed garlic clove, dried oregano, and lemon pepper.
  3. Pat the boneless beef chuck roast dry with paper towels and rub the seasoning mixture all over the meat.
  4. Heat 1 tablespoon of cooking oil in a large Dutch oven over medium-high heat.
  5. Brown the roast on all sides, about 4-5 minutes per side, until deeply seared.
  6. Remove the roast from the pot and set aside; pour off excess fat but leave the browned bits in the pan.
  7. Slice 2 small leeks into 1-1/2 inch pieces and sauté in the pot for 2 minutes until softened.
  8. Return the roast to the pot and add 3/4 cup of water.
  9. Cover the Dutch oven tightly and transfer to the preheated oven.
  10. Roast for 1 hour and 45 minutes, or until the beef is beginning to pull apart easily.
  11. Remove the pot from the oven and add the halved new potatoes, cut carrots, and cut parsnips around the roast.
  12. Cover and return to the oven for another 30-45 minutes, until the vegetables are tender and the meat is fork-tender.
  13. Transfer the roast and vegetables to a serving platter and cover with foil to keep warm.
  14. Strain the cooking liquid from the pot into a measuring cup, skimming off excess fat from the top.
  15. Return 1 cup of the strained liquid to the now-empty Dutch oven and bring to a boil over medium-high heat.
  16. In a small bowl, dissolve 2 teaspoons of cornstarch in the remaining 1/4 cup of water.
  17. Stir the cornstarch mixture into the boiling liquid in the pot.
  18. Cook and stir constantly for 1 minute, or until the gravy is thickened and bubbly.
  19. Serve the pot roast and vegetables topped with the warm gravy.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 893.4kcal
% Daily Value *
Total Fat 51.3g79%
Saturated Fat 20.5g103%
Cholesterol 265.6mg89%
Sodium 249.9mg11%
Total Carbohydrate 9.5g4%
Dietary Fiber 1.2g5%
Sugars 0.3g
Protein 90.3g181%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve the next day.

Substitutions: If leeks are unavailable, use sliced onions or shallots for sautéing. You can substitute beef broth for the water to enhance the savory flavor of the gravy.

Tips: For a richer gravy, deglaze the pan with red wine instead of water before adding the roast back in. Ensure the Dutch oven lid fits tightly to maintain proper braising temperature and moisture.

Keywords: pot roast, beef chuck, braised beef, root vegetables, carrots, parsnips, new potatoes, garlic, oregano, lemon pepper, dinner, comfort food, slow cooked, gravy, family meal, easy dinner, hearty, comforting, one pot, traditional
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