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Classic Pot Roast with Veggies

A classic cozy pot roast, with veggies and gravy is a joy to serve. This dish cooks slowly on the stove top, making it easy for occasional checking. Creamy potatoes, carrots and celery, and mustard or horseradish make this a meal fit for Sunday Family dinner.

Course Main Course
Cuisine American
Keyword pot roast
Prep Time 15 minutes
Cook Time 4 hours
Servings 4

Ingredients

  • 3-4 lb well-marbled beef shoulder or boneless chuck roast
  • 2 tablespoons extra virgin olive oil
  • 1 tsp kosher salt and ground pepper
  • 2 tsp Italian seasoning
  • 2 large yellow onions thickly sliced, lengthwise (tip to tail)
  • 4 cloves garlic peeled, sliced thinly
  • 1 tsp peppercorns cracked and crushed in a mortar and pestle or with the bottom of a thick glass on the cutting board or bowl
  • 2 tbsp tomato paste
  • 1/2 cup red wine
  • 1/2 cup beef stock can use Better than Bouillon paste in water
  • 1 bay leaf
  • 3 medium carrots peeled and cut into 2 inch pieces (if very thick then they can be slice in half lengthwise as well)
  • 4-5 mini potatoes per person scrubbed and halved
  • 3 celery ribs sliced into 2 inch pieces

Instructions

  1. Using a thick-bottomed pot with a lid such as a Dutch oven that is just large enough to hold roast and vegetables, heat 2 tablespoons of oil over medium high heat.
  2. Ensure that the roast is tied off. Depending on how thick it is, you may need two or three rounds of string to tighten the roast so that it will roast evenly. Use paper towels to pat the roast dry on all sides. Combine the salt, pepper, and Italian seasoning in a small bowl. Add it to the meat and rub in in well over all the sides.
  3. Sear the roast on each side, this should take a few minutes on each side. Adjust the heat accordingly. When all sides are well browned, remove the meat to a plate.
  4. Add the onions to the pan and cook for about 5 minutes, until they begin to soften. Add the garlic and cook for another minute.
  5. Add the cracked peppercorns and tomato sauce. Stir to coat well and deglaze any bits that may be stuck to the bottom of the pot.
  6. Return the roast to the pot. Add red wine and stock. Add the bay leaf and cover.
  7. As soon as the liquids have come to a rolling simmer (just below boiling) drop the heat to the lowest temperature possible to maintain a gentle simmer. After about 15 minutes, check to see that the simmer is there.
  8. Cook several hours until fork tender, this may take from for 3 1/2 to 4 1/2 hours, or longer, depending on the size of your roast. Check once or twice to make sure that the liquids haven't cooked down too much. If so, add a bit more stock.
  9. After the first 2 1/2 hours, add the vegetables all around the meat. Cover and continue cooking. After an hour, check on the status of the vegetables and the meat. If the meat still needs a little longer in the pot, remove the vegetables to a baking dish. This can be covered and placed in the oven to keep warm on a low temperature.
  10. Once the meat is fork tender, remove to sit on a cutting board. Take the remaining juices in the pot. If you like the consistency, then pour the juices into a gravy boat. If you don't think you have enough, add more stock to the juices and onions. If there is too much liquid for your liking, or it is too thin, feel free to cook it down while the roast is resting.
  11. Cut the roast into large bite sized pieces. If it is tender enough, you'll barely require a knife!

  12. Serve with the veggies, and a side of mustard or horseradish for the meat.

Recipe Notes

I say that this feeds four. But the larger cut of roast will easily feed six.

Save some of the sauce for storing the leftovers in.  It will re-heat amazingly in the oven at 300F