Home-Style Pot Roast With Vegetables and Gravy

Home style pot roast
Pot roast with gravy and vegetables

Diana Rattray

Prep: 20 mins
Cook: 55 mins
Total: 75 mins
Servings: 6 servings
Nutrition Facts (per serving)
955 Calories
38g Fat
53g Carbs
96g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 955
% Daily Value*
Total Fat 38g 49%
Saturated Fat 14g 69%
Cholesterol 271mg 90%
Sodium 1116mg 49%
Total Carbohydrate 53g 19%
Dietary Fiber 8g 29%
Protein 96g
Calcium 191mg 15%
*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 is an old-fashioned tender beef pot roast with vegetables and homemade gravy. Feel free to add other vegetables to this pot roast, such as small white onions, parsnips, or sweet potato chunks.

The pot roast is served along with the vegetables and beef gravy.


  • 1 chuck pot roast, tender chuck, chuck arm, etc. (3 to 4 pounds)
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • Dash leaf thyme
  • Dash garlic powder
  • 1/8 teaspoon black pepper
  • 1 tablespoon ​extra-virgin olive oil
  • 3 cups beef broth (unsalted or low sodium)
  • 5 to 6 medium potatoes (peeled, quartered, about 1 1/4 pounds)
  • 1 cup baby carrots
  • 1 small rutabaga or a few turnips (peeled and cut into chunks)
  • 1 medium yellow onion (cut into ​chunks)
  • 1/2 cup red wine or more beef broth
  • 3 tablespoons all-purpose flour
  • 3 to 4 tablespoons cold water

Steps to Make It

  1. Gather the ingredients.

  2. In a bowl or food storage bag, combine 1/4 cup flour, 1/2 teaspoon of salt, 1/2 teaspoon of onion powder, a dash of thyme, and a dash of garlic powder. Coat the pot roast with seasoned flour mixture.

  3. Heat the olive oil in a Dutch oven or large saucepan; add the pot roast and brown on all sides. Add beef broth and bring to a simmer. Reduce heat to low, cover, and simmer for 2 1/2 hours.

  4. Add 1/2 cup red wine or more beef broth, along with the vegetables. Cover and simmer for 45 minutes longer, or until vegetables are tender.

  5. Remove the meat and vegetables to a platter and keep warm.

  6. Strain the liquids into a saucepan and skim off excess fat (or use a fat separator). Bring to a boil and reduce heat; simmer for 5 minutes to reduce slightly.

  7. In a small bowl or cup, combine 3 tablespoons flour with 3 to 4 tablespoons of cold water and whisk until the mixture is smooth.

  8. Stir the flour and water mixture into the simmering broth, a little at a time, until thickened as desired.

  9. Arrange sliced pot roast and vegetables on a platter. Drizzle some of the gravy over the sliced beef or serve gravy on the side.