Pot Roast with Fresh Vegetables

Donna Brown


This was a favorite Sunday dinner my mother would make. It is very simple with simple ingredients but it is oh, so filling and such a good comfort food.


★★★★★ 2 votes



  • 2 - 3 lb
    beef chuck tenders or chuck roast
  • 2 - 3 Tbsp
  • 2 - 3 Tbsp
    oil (i use evoo)
  • 1
    small head of cabbage, cut into wedges with center core attached
  • 3 - 4
    red potatoes, peeled and cut into chunks
  • 2 - 3
    carrots, peeled and sliced (or chunks)
  • 1 pkg
    lipton onion soup mix or 1 onion cut into wedges
  • ·
    salt, pepper and seasoning salt

How to Make Pot Roast with Fresh Vegetables


  1. In a cast iron Dutch oven or skillet, heat oil. Season meat with salt, pepper and seasoning salt. Lightly cover meat with flour. Brown meat in hot oil only until the meat is "sealed", maybe 4 - 5 minutes per side. Remove meat. In baking container, (Dutch oven or a covered baking dish) add about 1/2 cup water, Lipton onion mix or onion, whichever you are using, and about 1 - 2 tablespoons flour. Mix well. Add meat to baking container. Cover. Cook until almost tender, a couple of hours depending on the size of the roast. Add vegetables and continue cooking until tender, adding a little more water, only if needed. NOTE: I use a cast iron Dutch oven and cook in the oven on 250 - 275°. This way I can brown and cook in the same container. The leftover liquid makes a wonderful gravy. I have also used Brussels Sprouts instead of cabbage.

Printable Recipe Card

About Pot Roast with Fresh Vegetables

Course/Dish: Beef, Roasts
Main Ingredient: Beef
Regional Style: American

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