Family Pot Roast With Potatoes and Carrots

A Pot Roast with Vegetables

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Ratings (24)
  • Total: 3 hrs 20 mins
  • Prep: 20 mins
  • Cook: 3 hrs
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
977 Calories
41g Fat
55g Carbs
95g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 977
% Daily Value*
Total Fat 41g 52%
Saturated Fat 14g 69%
Cholesterol 271mg 90%
Sodium 835mg 36%
Total Carbohydrate 55g 20%
Dietary Fiber 9g 33%
Protein 95g
Calcium 182mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This pot roast is an all-in-one meal that your family will love. Carrots, rutabaga, and potatoes make this classic beef pot roast a hearty one-pot meal.

If you have other favorite vegetables you like in a pot roast, feel free to add them. Parsnips and turnips may be added. Or add frozen peas or mixed vegetables near the end of the cooking time. Variations include the yankee pot roast, and the perfect pot roast.

Ingredients

  • 4 pounds beef pot roast (lean chuck or other beef suitable for braising)
  • 1 to 2 tablespoons all-purpose flour (for dredging)
  • 2 tablespoons vegetable oil
  • Pinch kosher salt
  • Pinch black pepper (freshly ground)
  • 1 medium onion (halved, sliced)
  • 1/4 cup water (or low sodium beef broth)
  • 4 medium potatoes (halved)
  • 6 carrots (halved lengthwise)
  • 4 onions (cut into wedges)
  • 2 tablespoons all-purpose flour (for the gravy)

Steps to Make It

  1. Dredge pot roast with the flour.

  2. Heat the oil in a heavy Dutch oven or stockpot over medium heat. Add the flour-coated roast and cook, turning to brown all sides. Remove to a plate and set aside.

  3. Place the sliced onions in the pan and cook, stirring, until lightly browned.

  4. Place the roast on the onions and season with the salt and pepper; add the water or broth. Cover and simmer for 2 hours.

  5. Add the vegetables and simmer for 1 hour longer.

  6. With a slotted spoon, remove the beef and vegetables to a warm platter and keep warm.

  7. Make the gravy: add enough water or low sodium beef broth to the pot roast liquid to make 2 cups; heat. Mix 2 tablespoons of flour with a little cold water; stir until smooth. Stir flour mixture into the broth and season to taste. Cook, stirring, until thickened.

  8. Pour the sauce over the pot roast and vegetables or serve on the side.