Braised Pot Roast with Vegetables

Braised Pot Roast With Vegetables Recipe

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Gail Springsteen


This recipe can be made in a Dutch oven or any other heavy pot with a tight cover.

It is very tasty, and if you have a taste for a beef roast in the summer, you can make this without heating up the house by turning on the oven!

I left out the rosemary because I don't care for rosemary--and it was still awesome! Seasonings are always up to the cook, right?


★★★★★ 1 vote

About 8


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3 to 4 lb
beef chuck roast, trimmed of excess fat
salt and pepper
3 Tbsp
olive oil
1 c
canned crushed tomatoe
1 c
2 clove
garlic, chopped
carrots, sliced
stalks celery, sliced
1 c
mushrooms, fresh (remove stems if you wish)
2 sprig(s)
fresh rosemary
4 sprig(s)
fresh thyme
bay leaves

How to Make Braised Pot Roast with Vegetables


  • 1Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover, heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside.
  • 2Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot rost, season with salt and pper, and drizzle with the remaining tablespoon of oil.
  • 3Cover the pot, and reduce the heat to low Braise for about 3 hours, basting every 30 minutes with the pan juices until the beef is fork tender.
  • 4Slice the pot roast and arrange on a platter surrounded by the vegetables. Serve with the pot juices.

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About Braised Pot Roast with Vegetables

Course/Dish: Beef, Roasts

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