Easy pot roast recipe made with root vegetables is perfect for any occasion. Delicious and filling, the hardest part is waiting for it to cook!
Fall is quickly approaching, which means it’s time to start using the root vegetables I have growing in my garden. I actually just leave them in the ground and use them as needed. They keep very well that way and an expert gardening friend told me the carrots will actually get sweeter! One of my favorite ways to use root vegetables is to make my easy pot roast recipe. Everything is cooked together making it one easy meal.
The easy pot roast recipe will always remind me of my grandmother. She always made delicious roasts with the best gravy around, and usually had homemade rolls too!
Some of my earliest memories of my grandmother and grandfather include this meal. My grandfather was a butcher for many years, so he was always the man in charge when it came to carving the meat – he was very passionate about his beef and his knives! My favorite thing about sharing recipes on this blog is sharing the memories I have associated with them.
I’ve had many good pot roasts over the years, but this particular easy pot roast recipe is one that I’ve fine-tuned and made my own since I got married. I do use wine in this recipe, but if you don’t have it or don’t cook with it, just substitute it with beef broth. I also use beets – don’t be afraid! Beets do have a unique taste but they are a fantastic addition to any hearty dish.
They add a punch of flavor compared to the more mild carrots and potatoes. I don’t worry about peeling any of the root vegetables in this dish either, ain’t nobody got time for that! Just wash them real good and you’ll be ready to rock and roll.
The secret to a good roast is two-fold: Providing enough liquid and cooking it slowly both create the right timing and environment for the protein structure in the meat to break down, this is what creates that fork-tender roast we all love.
Because everything is cooked together slowly for a long time, the cooking liquid gets amped up with all of the delicious flavors of everything in the pot. Not to mention your house will smell heavenly as this easy pot roast recipe cooks!
Pot roast is the quintessential comfort food. I’m so excited for all the great Fall dishes coming up!
Easy Pot Roast Recipe with Root Vegetables
- 2 tablespoons butter
- 2 tablespoons olive oil
- salt and pepper to taste
- 3 1/2 pound chuck roast or sirloin rip roast see note
- 3 carrots (large) chopped (see note)
- 3 beets (large) chopped (see note)
- 3 potatoes (medium) chopped (see note)
- 2 onion (medium) quartered
- 2 cups beef broth
- 1/4 cup dry red wine beef broth can be substituted
- 5 fresh sage leaves or 2 teaspoons dried
- 4 fresh parsley sprigs or 3 teaspoons dried
- 3 fresh rosemary sprigs or 2 teaspoons dried
- 2 teaspoons cornstarch optional gravy instructions
For the Roast
- Preheat oven to 300 degrees (F).
- Season the roast on all sides liberally with salt and pepper.
- In a heavy bottomed oven-safe pot (like a dutch oven), heat butter and oil over high heat until butter is melted.
- Sear the roast for a few minutes on each side. Your pan should be hot enough that this happens within about 3 minutes per side.
- Turn off heat, remove roast from pot and set aside.
- Layer the vegetables in the bottom of the pot and add the beef broth. Scrape up any browned bits on the bottom of the pan.
- Place the roast on top of the vegetables and add in any accumulated juices.
- Place in oven and cook for 2 hours.
- After about 2 hours, pour the red wine over the roast and nestle the herbs into the cooking liquid.
- Place in oven and roast for about 2 more hours, the exact cooking time will depend on the size of your roast. The roast should be very tender and separate easily with a fork when done.
- After the roast is finished, remove it and the vegetables from the pot onto a serving platter and cover with foil.
To Make a Gravy (optional)
- Using a spoon, skim off any excess fat from the cooking liquid in the pot leftover from the roast.
- Remove 1/4 cup of the cooking liquid into a bowl and stir in the cornstarch. Add the cornstarch mixture back into the rest of the roast cooking liquid in the pot.
- Simmer for 5-7 minutes until slightly thickened to create a gravy and serve with the roast and vegetables.