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Easy Pot Roast with Vegetables Recipe

User Rating 5 Star Rating (3 Reviews)


Easy Pot Roast with Vegetables Recipe
Isabelle Rozenbaum & Frederic Cirou/PhotoAlto Agency RF Collections/Getty Images
Easy is the operative word here. I like 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.

Prep Time: 20 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 50 minutes


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


Preheat oven to 325 degrees F.

Rub beef chuck roast with Worcestershire sauce on both sides.

Combine onion powder, garlic powder, kosher salt, and dried oregano. Sprinkle spice mixture evenly on both sides of roast. Add fresh ground black pepper to taste. Place seasoned chuck roast in the center of a large foil-lined roasting pan.

Arrange new potatoes, carrots, mushrooms, and garlic around roast. Separate sweet onion slices and arrange on top of beef and vegetables. Spray top of vegetables with vegetable oil. Sprinkle dry onion soup mix evenly on top of vegetables and meat.

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.

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

Yield: 6 to 8 servings

Note: Tomato paste 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.

Easy Pot Roast Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.

User Reviews

Reviews for this section have been closed.

 5 out of 5
The absolute BEST pot roast... EVER, Member jralisea

I was used to my mothers 'old fashioned' way of making pot roast. Throw a chuck roast in the crock pot, toss in a few veggies, pour a little water in the bottom- and for the finishing touch add a package of dry onion soup on top.. While good- and a fond memory of my childhood.. I was ready for something a little more modern and way more flavorful. THIS IS IT. Dare I say finger licking good. I have given this recipe to my mother and she loves it- and now on to my sister. The roast is very flavorful and the 'gravy' from the red wine, beef broth is, seriously, delicious. You may want to add a few more carrots and a few more potatoes.. but the recipe as is was great for me. Enjoy- you cant go wrong with this one!!

69 out of 71 people found this helpful.

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