This easy pot roast with potatoes and vegetables is quick to assemble and then made in the slow cooker or crock pot or simply slid into the oven. A simple classic with beef, carrots, potatoes, and red wine. Perhaps our best—and most comforting—Sunday supper.
Easy Pot Roast, Potatoes and Vegetables
- Quick Glance
- 30 M
- 4 H
- Serves 4 to 6
Special Equipment: 6-quart or larger slow cooker (if following the slow cooker method)
To make the Pot Roast with Potatoes and Vegetables in your slow cooker, see the Slow Cooker Variation below.
To make the Pot Roast with Potatoes and Vegetables in your oven, preheat the oven to 350°F (177°C) and continue as directed below.
Using paper towels, pat the roast dry and season it really liberally with salt and pepper. In a large Dutch oven set over medium heat, heat 2 tablespoons oil. Add the roast and brown it on all sides, 10 to 12 minutes.
Transfer the roast to a cutting board or a large plate. Add the remaining 1 tablespoon oil to the pot, which should still be over medium heat. Add the onion, potatoes, carrots, parsnips, garlic, and thyme, and season generously with salt and pepper. Stir to coat the vegetables with the oil. Cook until the vegetables start to brown, 5 to 10 minutes.
Add 1/2 cup wine and cook, scraping up any bits from the bottom of the pot, until reduced by half, 3 to 5 minutes.
Return the roast to the pot and add the beef broth and Worcestershire sauce. Bring the liquid to a simmer, cover with a tight-fitting lid, and slide the pot in the oven. Roast the meat until fork-tender, flipping it once halfway through, about 2 1/2 hours total for a 2 1/2-pound roast and 3 1/2 hours total for a 4-pound roast. Start checking the meat and vegetables after 2 hours and if the vegetables are tender but the roast is not, use a slotted spoon to transfer them to a platter so they don’t turn to mush.
When the roast is done, transfer it to a clean cutting board, tent it with foil, and let it rest. If you haven’t already, grab a slotted spoon and transfer the vegetables to a platter. Put the Dutch oven back on the stovetop over medium-high heat. Add the remaining 1/2 cup wine, bring to a simmer, and cook until reduced by half, 5 to 10 minutes.
Strain the pan sauce and season to taste with salt and pepper. Shred or slice the pot roast into big chunks and transfer them to the platter with the vegetables. Reserve 1 cup pan sauce to pass around when serving and pour the remainder over the vegetables and pot roast. Sprinkle the vegetables and roast with the parsley. Originally published October 19, 2014.
Slow Cooker Variation
We’re so glad the “never leave your house with the oven on” rule doesn’t apply to slow cookers since it means that we can be out and about all day and still get this pot roast on the table for supper. Here’s how to have your pot roast and eat it, too.
Using paper towels, pat the roast dry and season it really liberally with salt and pepper. In a large sauté pan or Dutch oven set over medium heat, heat 2 tablespoons oil. Add the roast and brown it on all sides, 10 to 12 minutes. Set the pan or Dutch oven aside for later. Dump the roast, onion, potatoes, carrots, parsnips, garlic, thyme, salt and pepper, beef broth, Worcestershire sauce, and 1/2 cup wine in a 6-quart slow cooker and cook on high until fork-tender, about 6 hours. Shred or slice the pot roast into big chunks and transfer them to the platter with the vegetables. Put the pan or Dutch oven from searing the pot roast at the beginning back on the stovetop over medium-high heat. Add the remaining 1/2 cup wine to the pan or Dutch oven, bring to a simmer, and cook until reduced by half, 5 to 10 minutes. Pour the reduced wine into the cooking juices in the slow cooker. Strain the pan sauce and season to taste with salt and pepper. Reserve 1 cup pan sauce to pass around when serving and pour the remainder over the vegetables and pot roast. Sprinkle the vegetables and roast with the parsley.
Sara Remington. All rights reserved. All materials used with permission.
I can personally attest to the versatility of this recipe. And, well, to its knock-it-out-of-the-park deliciousness, too. Here’s what happened: The One and I needed some bonding time. We’d been having some minor skirmishes (emphasis on minor) about the usual relationship stuff: money, time together, college tuition for the kids. (Ah, just threw in that last one to see if you were paying attention.) And whenever we hit a relational speed bump in our lives, we go back to the basics. And for us, that’s the stove.
So on his way up to Roxbury for the weekend, The One picked up all the ingredients for this pot roast recipe. We peeled and sliced and seared together, bumping into each other, giving each other little pats on the ass. (Well, that was really only me doing it. You know how proper The One can be. Unless the shades are drawn….) Then just as I was carrying the pot to the oven, which The One was holding open, the power went out. Now, in Connecticut we have the worst power company in the country–CL&P. Power outages are an almost weekly occurrence. That’s why we have the generator. And when I remodeled the kitchen last year, I made sure my office and the kitchen were hooked up so that neither word nor morsel would be forsaken due to the vagaries of CL&P. Apparently, I forgot about the oven because it refused to come on again.
“There goes dinner,” The One said.
“Not exactly.” I put the pot back on the stove, turned the flame to low, and read the paper. After about an hour and a half, I removed the vegetables because they were cooked, and let the beef continue to cook for another two and a half hours, for a total of four hours. It was almost perfect. My only issue was the meat needed more seasoning, which is my fault. I have to ignore The One, who gasps whenever he sees the amount of salt I add to things, and go with my gut.
This will never replace Blizzard Beef as our favorite beef braise recipe–shared memories are an important ingredient in that recipe. But this pot roast is a close second, which is saying a lot.