Easy Pot Roast With Vegetables

Pot roast with potatoes and vegetables

Cultura / BRETT STEVENS / Getty Images

  • Total: 2 hrs 50 mins
  • Prep: 20 mins
  • Cook: 2 hrs 30 mins
  • Yield: 1 pot (6 to 8 servings)
Nutritional Guidelines (per serving)
676 Calories
16g Fat
81g Carbs
53g Protein
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Nutrition Facts
Servings: 1 pot (6 to 8 servings)
Amount per serving
Calories 676
% Daily Value*
Total Fat 16g 20%
Saturated Fat 6g 30%
Cholesterol 130mg 43%
Sodium 575mg 25%
Total Carbohydrate 81g 29%
Dietary Fiber 11g 38%
Protein 53g
Calcium 139mg 11%
*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.)

In this pot roast with vegetables recipe, easy is the operative word. Use chuck roast for this beef pot roast, but brisket, 7-bone roast, and other tougher cuts also work well.

The slow-braising method results in a remarkably tender and flavorful meal with natural pan gravy. Potatoes, carrots, mushrooms, garlic, and sweet onions cook with the roast for a built-in side dish.


  • 2 to 3 pounds boneless chuck roast (or any tougher beef cut such as brisket, 7-bone roast, etc.)
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 tablespoon dried oregano (crushed)
  • Black pepper to taste (Freshly ground)
  • 8 baby red new potatoes (scrubbed)
  • 4 carrots (peeled, trimmed and cut into 4-inch lengths)
  • 8 ounces mushrooms (baby portobello, brushed clean and trimmed)
  • 6 cloves garlic (peeled and cut into halves)
  • 1/2 large onion (sweet variety, sliced very thin)
  • 1 package dry onion soup mix
  • 1/4 cup red wine
  • 3/4 cup beef broth
  • 2 tablespoons tomato paste (see note below)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 325 F.

  3. Rub beef chuck roast with Worcestershire sauce on both sides.

  4. Combine onion powder, garlic powder, kosher salt, and dried oregano. Sprinkle spice mixture evenly on both sides of roast. Add freshly ground black pepper to taste.

  5. Place seasoned chuck roast in the center of a large foil-lined roasting pan. Arrange new potatoes, carrots, mushrooms, and garlic around the roast. Separate sweet onion slices and arrange on top of beef and vegetables.

  6. Mist top of vegetables with cooking oil spray. Sprinkle dry onion soup mix evenly on top of vegetables and meat.

  7. In a separate small bowl, combine red wine, beef broth, and tomato paste until smooth. Pour mixture down the side of the pan, tilting to distribute evenly over the bottom. Cover pan with foil, crimping around the edges to seal tight.

  8. Bake for 2 1/2 to 3 hours, until the meat, is tender. Slice pot roast and serve with roasted vegetables and pan gravy.

  9. Enjoy!


  • In addition to being sold in cans, tomato paste also is sold in tubes (like toothpaste) for those times when you just need a tablespoon or two. Refrigerate after opening, and it will last a couple of months.
  • If you need to open a can of tomato paste for this recipe, the excess can be easily frozen. Measure by the tablespoon into ice cube trays, freeze until solid, pop them out, then seal in a zip-top bag and store in the freezer.