Pot Roast with Vegetables – An American tradition

  • 3 hrs total
  • 30 mins prep
  • 2 hrs 30 mins cook
  • serves 6 

IntroductionSkip To The Recipe

Pot roast with vegetables.
We love winter food, and what better way to portray winter than a good pot roast with vegetables.  As it is still cold outside.  Cold is relative considering the temperatures around the country. 60 degrees is not bad.

Tonight meat took longer than the usual. Because I had some free time at lunch to put it all together, and seen that the oven was cooking it, I could not pass up the opportunity to have it today.

The rich flavor of all the ingredients simmering together consequently infusing the meat and tenderizing it while cooking. The tender potatoes ready to absorb the juices. The pot roast being so tender you can pull it apart with a butter knife. My mouth is watering just wring about it.

This recipe will probably will become fast your favorite as it has to our family.

A great glass of Pinot Noir or Merlot are the perfect companion.

Giangi's Kitchen Signature


Nutrition Facts
Pot Roast with Vegetables - An American tradition
Amount Per Serving
Calories 707 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 17g 85%
Cholesterol 208mg 69%
Sodium 262mg 11%
Potassium 1695mg 48%
Total Carbohydrates 29g 10%
Dietary Fiber 6g 24%
Sugars 6g
Protein 64g 128%
Vitamin A 11.3%
Vitamin C 46.2%
Calcium 11.1%
Iron 60.4%
* Percent Daily Values are based on a 2000 calorie diet.
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Pot Roast with Vegetables - An American tradition

  • 3 hrs total
  • 30 mins prep
  • 2 hrs 30 mins cook
  • serves 6 


Original recipe yields 6 servings

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  • 1 tablepsoon vegetable oil
  • 1 31/2 to 4 pounds boneless, rolled and tided chuck roast
  • 2 chopped fine yellow onion
  • 4 chooped fine garlic cloves
  • 3/4 cup canned crushed tomatoes
  • 1/4 cup red wine vinegar
  • 1 tablespoon firmly packed brown sugar
  • 1 bay leaf
  • 1 pound cut diagonally into 1 inch slices carrot trimmed, peeled, washed and cut in 1/3 inch pieces
  • 1 1/2 pound small peeled red potatoes
  • 2 cups frozen baby peas
  • 1 1/2 tablespoon dissolved with 1 1/2 tablespoon water cornstarch
  • minced fresh flat-leaf parsley


  1. Preheat the oven to 350°. In a large heavy flameproof casserole heat the oil over moderately high heat until it is hot but not smoking and in it brown the beef, patted dry and seasoned with salt and pepper on all sides.

  2. Transfer the beef to a plate, add the onions and the garlic to the casserole, and cook the mixture over moderate heat, stirring, until the onions are golden. Stir in the tomatoes, the vinegar, the sugar, the bay leaf, and 2 ½ cups water, bring the mixture to a boil, and add the beef. Braise the beef, covered, in the oven for 1 hour, add the carrots, and braise the mixture covered for 30 minutes.

  3. Add the potatoes and peas and braise the mixture, covered, for 30 minutes, or until the beef and the vegetables are tender

  4. Transfer the beef with slotted spoons to a cutting board and let it stand for 10 minutes. Skim the fat from the top of the cooking mixture to a boil. Stir the cornstarch mixture and add enough of it to the boiling cooking mixture, stirring to thicken the gravy to the desired consistency.

  5. Simmer the gravy mixture, stirring occasionally for 2 minutes, season it with salt and pepper, and discard the bay leaf. Slice the beef, arrange it on a heated platter, and transfer the vegetables with a slotted spoon to the platter. Spoon some of the gravy over the beef and serve the remaining gravy on the side. Garnish with the parsley.


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