Dutch Oven Pot Roast and Vegetables, Pot Roast with Potatoes and Carrots

Pot Roast with Vegetables and Potatoes in Dutch Oven is another easy best roast beef and vegetables recipe. This is the best quick and easy recipe for beef pot roast and vegetables in oven. It's a one-pot meal cooked with carrots, potatoes, and onions. This is a classic recipe of pot roast with potatoes and carrots with gravy is slow cooked having delicious roasted vegetables. Check how to cook beef pot roast and vegetables in oven.

Pot Roast and vegetables like potatoes and carrots in a Dutch oven is a delicious meal prepared mostly for dinner. This pot roast with vegetables is a complete dinner meal arranged with less exertion.

My Family loves the beef pot roast recipes prepared at the weekend and especially for Sunday dinner or Sunday lunch. If I have the vegetables I use this recipe of pot roast with vegetables and potatoes (also carrots) in a Dutch oven or I prefer making classic roast beef with gravy.

Also check our other soup recipes like Chinese Chicken Rice Soup Recipe, Cabbage Ground Beef Soup Recipe, and Creamy Chicken Sausage Gnocchi Soup

Can You Freeze Pot Roast and Vegetables Cooked?

You can freeze cooked quick and easy pot roast with vegetables with gravy in the refrigerator for several months. But it has to be frozen without the carrots and potatoes. Vegetables can become mushy when frozen. Place the roast beef with vegetables and potatoes, and carrots in the freezer-safe plastic storage container. Pour the gravy all over the roast beef to avoid drying when freezing. Before eating, thaw the pot roast in the refrigerator overnight. You can reheat it in the slow cooker, stove, or microwave.

What Vegetables Go With Roast Beef?

Any vegetables can be added to the roast beef. The vegetables used in a pot roast with vegetables and potatoes in a Dutch oven depend on your likes. I mostly like to use potatoes, carrots, and onions. You can make your selection, like mushrooms, parsnips, eggplant, zucchini, peppers, or broccoli. For beef pot roast and vegetables with gravy, any vegetable combinations can be used.

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Which Cut Of Beef Is Best For Pot Roast

Any cut of beef is used for pot roast. To roast with the slow and low method, any beef cut can be used for tenderness like:

• Shoulder Pot Roast
• Chuck Roast
• Round Tip Roast
• Bottom Round Roast
• Eye Round Steak
• Ribeye Roast
• Tenderloin Roast

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How To Make A Tender Pot Roast With Vegetables and Potatoes In Oven

1. To make beef pot roast with vegetables and potatoes, carrots in Dutch oven, first, preheat the oven to 350°F (175°C). Let the roast come to room temperature. Take tissue paper and pat the roast dry. Apply salt and pepper on all sides. Take a Dutch oven or heavy-based oven-proof pot, and heat 2 tablespoons olive oil over medium-high heat. Add the roast and let it get brown on all sides for 2 – 3 minutes.
2. Then transfer the roast to any plate or cutting board. Now add the remaining oil. Saute the onions till transparent, then add garlic and cook for a few seconds (20 – 30 seconds). Add the stock, dry red wine, and Worcester sauce, scraping up any browned bits from the bottom of the pan. Let it cook for nearly 3 – 4 minutes.
3. Now add the roast back to the pot. Add the celery, thyme, and rosemary. Adjust it to salt and pepper. Get this to a boil and then cover the lid and transfer it to the oven. Roast it for nearly 1 hour and 20 minutes (for a 3-pound roast) and 2 hours and 30 minutes ( for a 4-pound roast). Then add the potatoes and carrots and further roast it for another 1 hour 30 minutes. If necessary extra broth can be added.
4. Check meat tenderness and vegetable softness by slightly piercing the knife. Remove the pot from the oven and let it rest for 5 minutes. Cut the roast beef into slices. Serve this quick and easy pot roast and vegetables in oven with gravy on a platter. Garnish with chopped parsley.

What To Serve With Pot Roast And Vegetables

Pot roast with potatoes and carrots is a delicious, quick, and easy recipe. Many salads and side dishes can be served with roast beef with potatoes and carrots. Salads like fruit salads, cucumber tomato salad, and side dishes like roasted green beans, roasted turnips, and roasted cauliflower with cheese go well. You can also serve desserts like figgy pudding, 3 ingredient chocolate mousse, Christmas chocolate truffles, or chocolate rum balls after pot roast beef.

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Equipment For Pot Roast and Vegetables

• Oven – to cook a pot roast
• Dutch Oven or Heavy Based Oven Proof Pot – To cook the pot roast with vegetables
• Tissue Paper – wipe the beef dry with tissue paper

Course: Beef Dish, Main Course

Easy Pot Roast and Vegetables in Oven, Pot Roast With Vegetables and Potatoes With Gravy

4.34 from 6 votes

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Servings: 8 people

Total Time: 4 hours hrs 30 minutes mins

Prep Time: 30 minutes mins

Cook Time: 4 hours hrs

Author: Debbie

Category: Beef Dish, Dinner, Main Course

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Beef Pot Roast with Vegetables and Potatoes, carrots with gravy is a very quick and easy pot roast recipe. This pot roast and vegetables in dutch oven can be made with a combination of any vegetables. The recipe for pot roast in oven with potatoes and carrots is the most delicious Sunday dinner prepared.  Check how to cook a pot roast beef and vegetables in oven.

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Ingredients

• 3 - 4 lbs l and 1/2 kg - 2 kg chuck roast or blade roast
• salt and pepper according to taste
• 3 tablespoon olive oil
• 2 medium onions finely chopped
• 8 garlic cloves crushed or grated
• 2 and 1/2 cup beef broth
• 1 cup dry red wine
• 2 tablespoons Worcestershire sauce
• 2 stalks celery cut into 1-inch pieces
• 3 sprigs fresh thyme chopped
• 3 sprigs fresh rosemary chopped
• 1 lb 500 grams small potatoes (halved)
• 4 large carrots (cut into 1-inch pieces
• 1 tablespoon parsely chopped for garnishing

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Instructions

• To make pot roast and vegetables in oven, first, preheat the oven to 350°F (175°C). Get the roast beef to room temperature and pat the roast dry with tissue paper.
• Next, take heavy-based oven proof pot or Dutch oven, heat 2 tablespoons oil on medium-high heat. Add the roast and get it brown on all sides for 2 - 3 minutes.
• Remove the roast from the pot and place it on any cutting board or plate. Add the remaining oil and saute onions till transparent. Then add garlic and cook for few seconds (20 -30 seconds).
• Add the stock, Worchester sauce, dry red wine, and nicely mix it, scraping up any browned bits from bottom of the pan. Let it get cooked for nearly 3 - 4 minutes.
• Now add the roast back to the pot, along with celery, thyme, rosemary. Adjust the salt and pepper. Further, get it to a boil and then cover the lid and transfer the pot to the oven.
•  For (3 pound roast) roast it nearly for  1 hour 30 minutes and for every (4 pound roast) for 2 hours 30 minutes.
• Finally, add the potatoes and carrots and further roast it for another 1 hour 30 minutes. If necessary extra broth can be added.
• Check meat tenderness and vegetable softness by slightly piercing the knife. Remove the pot from the oven and let it rest for 5 minutes. Cut the roast beef into slices. Serve this quick and easy beef pot roast with vegetables and potatoes with gravy on a platter.

Notes

• while roasting keep check after every 30 minutes, if necessary extra broth can be added.
• for thick gravy plain flour can be added
• any combination of vegetables can be used.

Keywords: beef pot roast with potatoes and carrots and gravy, beef pot roast with vegetables and potatoes, how to prepare pot roast and vegetables, how to prepare pot roast with carrots and onions, pot roast and vegetables, pot roast and vegetables in oven, quick and easy pot roast

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