Classic Pot Roast with Root Vegetables Recipe

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Classic Pot Roast with Root Vegetables Recipe

A hearty dish, this classic pot roast will taste just like Grandma’s.


  • boneless beef chuck shoulder, arm or blade pot roast (2 ½ to 3 pounds)
  • 1 tablespoon vegetable oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 can (14 to 14 ½ ounces) ready-to-serve beef broth
  • 1 pound small red-skinned potatoes (about 1 ½-inch diameter), cut in half
  • 1 pound carrots, peeled, cut diagonally into 1 ½-inch pieces
  • 1 large onion, cut into 8 wedges
  • ½ cup frozen peas
  • 2 tablespoons all-purpose flour dissolved in ¼ cup cold water
  • fresh parsley, chopped (optional)
  • 2 cloves garlic, minced
  • 2 teaspoons dried thyme leaves, crushed


  1. Combine seasoning ingredients; press evenly onto all surfaces of beef pot roast. Heat oil in stockpot over medium heat until hot. Place pot roast in stockpot; brown evenly. Pour off drippings. Season with salt and pepper.
  2. Add broth to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 hours and 15 minutes. Add potatoes, carrots and onion to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 25 to 30 minutes or until pot roast and vegetables are fork-tender. Stir in peas; simmer 5 minutes.
  3. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary. Measure 1 ½ cups cooking liquid and return to stockpot; stir in flour mixture. Bring to a boil, stirring constantly; cook and stir 2 to 3 minutes or until thickened.
  4. Carve pot roast into thin slices; serve with vegetables and gravy. Garnish with parsley, if desired.

Recipe Courtesy of National Cattlemen’s Beef Association

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  1. Pingback: Can Parsley Be Frozen | Asik Masak

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