Home-Style Pot Roast With Vegetables and Gravy

Home style pot roast

Diana Rattray

Prep: 20 mins
Cook: 55 mins
Total: 75 mins
Servings: 6 servings
Yield: 1 roast
Nutrition Facts (per serving)
979 Calories
49g Fat
50g Carbs
82g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 979
% Daily Value*
Total Fat 49g 63%
Saturated Fat 20g 99%
Cholesterol 251mg 84%
Sodium 890mg 39%
Total Carbohydrate 50g 18%
Dietary Fiber 6g 20%
Total Sugars 5g
Protein 82g
Vitamin C 26mg 130%
Calcium 115mg 9%
Iron 10mg 54%
Potassium 2127mg 45%
*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 (3- to 4-pound) chuck pot roast, tender chuck

  • 1/4 cup all-purpose flour

  • 1/2 teaspoon salt

  • 1/2 teaspoon onion powder

  • 1 dash thyme

  • 1 dash garlic powder

  • 1/8 teaspoon freshly ground black pepper

  • 1 tablespoon extra-virgin olive oil

  • 3 cups beef broth, unsalted or low sodium

  • 5 to 6 medium potatoes (about 1 1/4 pounds), peeled and quartered

  • 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 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.