Pot Roast with Vegetables

  • 1 hr 30 mins total
  • 15 mins prep
  • 1 hr 15 mins cook
  • serves 6 

IntroductionSkip To The Recipe

Pot roast with vegetables.

It is always a treat to have some extra time to prepare a meal and leaving the hustle and bustle of the day behind and enjoying some fun time in the kitchen. Having a recipe that required to be cooked in the oven… well that is the ultimate dream for me.

Besides having more free time, I love the wonderful aroma that will welcome you and will linger in your house making you hungry for the meal to come.

I do love this recipe and I love how my family cannot wait to sit at the dining table. Not to mentions simple, delicious and great leftover tasting even better the day after.

TIP: You can add peas if you wish when you add the carrots. When selecting the red potatoes make sure that they are all the same size so they all will all cook the same. Insert a knife in the middle of the potatoes to make sure that they are cooked through and done.

Giangi's Kitchen Signature


Nutrition Facts
Pot Roast with Vegetables
Amount Per Serving
Calories 305 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 5g 25%
Cholesterol 52mg 17%
Sodium 138mg 6%
Potassium 1129mg 32%
Total Carbohydrates 34g 11%
Dietary Fiber 5g 20%
Sugars 9g
Protein 18g 36%
Vitamin A 256.9%
Vitamin C 25.4%
Calcium 6.4%
Iron 15.8%
* Percent Daily Values are based on a 2000 calorie diet.
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Pot Roast with Vegetables

  • 1 hr 30 mins total
  • 15 mins prep
  • 1 hr 15 mins cook
  • serves 6 


Original recipe yields 6 servings

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  • 1 tablespoon vegetable oil
  • 1 4 pounds bonelss chuck roast
  • 2 chopped fine yellow onion
  • 4 chopped fine garlic cloves
  • 1 cup canned crushed tomatoes
  • 1/4 cup red wine vinegar
  • 1 tablespoon firmy packet brown sugar
  • 1 bay leaf
  • 1 pound cut diagonally into 1 inch thick carrots
  • 1 1/2 pound peeled small red potatoes
  • 1 1/2 tablespoon dissolved in 1/2 teaspoon water corn starch
  • minced fresh flat-leaf parsley


  1. Preheat the oven to 350°

  2. 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. 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 soft and golden.

  3. 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. Add the potatoes 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, covered with aluminum foil, 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.

  6. 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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