Pot roast with root veggies: one of the coziest – and easiest – flavors of fall and winter. This is one of our favorite go-to meals this time of year. Any beef roast will be delicious prepared this way, although tougher, more flavorful cuts like the chuck benefit most from this slower, higher heat cooking method. If you have a sirloin tip roast, you may treat it to gentler cooking.
Beef Pot Roast with Root Vegetables
This simple fall and winter favorite is delicious with any beef roast, but best suited to tougher, more flavorful cuts like a chuck roast. Allow 1/2 lb of boneless roast per eater, 1 lb of bone-in.
Ingredients
- 3 pound beef roast
- 2 Tblsp butter
- 1-2 medium onions, diced
- 4-6 carrots, cut in thick (1/2 -1 inch) rounds
- 2 cloves garlic, minced
- 1 bay leaf
- salt and pepper to taste
- 6 medium potatoes, cubed
- 1-1 1/2 cups water or broth see directions for quantity
Instructions
- Preheat oven to 350 degrees.
- Sprinkle beef roast with salt and pepper. Sear 3-4 minutes on each side over medium to medium-high heat. Remove to plate and let stand.
- Lower heat and melt butter in pan from searing beef, scraping up browned beef bits.
- Add all vegetables except garlic. Add bay leaf. Cook vegetables until softened, about 10 minutes, stirring occasionally.
- Add garlic and cook for 30 seconds, until fragrant.
- If using an oven safe pan, return roast to pan, over vegetables, and pour any juices from roast plate into pan. Add water and/or broth to pan until liquid level covers about half of the roast. Bring liquid to a simmer, cover, and put in oven. If using a non-oven-safe pan, add liquid to vegetables and bring to a simmer, then pour into roasting pan and add roast, adjusting liquid level as necessary to reach approximately halfway up the roast. Cover the roasting pan and put in oven.
- Every 30 minutes, flip roast over in pan. After about two hours, add potatoes and cook without flipping roast again for remaining 45-60 minutes.
- Roast is done when fork tender.
Notes
Feel free to add any additional root vegetables desired, either initially or with potatoes, and any other vegetables, such as corn or green beans, with the potatoes or in the last 30 minutes. Make sure root vegetables are submerged in broth.