Classic Beef Pot Roast with Vegetables

Name: Classic Beef Pot Roast with Vegetables
Prep time: 20 min
Cook time: 3 h 5 min
Total time: 3 h 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 0.5 tsp Browning Sauce; 2 whole Carrot; 2 stalk Celery; 2 lb Chuck Roast; 3 tbsp Cornstarch; 0.5 dash Garlic Salt; 3 whole Peeled Whole Potatoes; 0.5 tsp Salt & Pepper; 3.5 cups Water; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 American Halal 🕌Comfort-Food Clean Eating

Classic Beef Pot Roast with Vegetables delivers tender, slow-cooked beef surrounded by soft potatoes, sweet onions, carrots, and celery. Gentle seasoning lets the meaty richness shine, while a stovetop pan gravy brings everything together with a silky finish. Serve it for a cozy family dinner or a comforting Sunday meal when you want something hearty and nostalgic.

Prep20 mins
Cook3 hrs 5 mins
Serves4
DifficultyEasy

1

Heat the oven to 300 degrees F (150 degrees C).
2

Set the roast in a large baking pan; place the potatoes, onion, carrots, and celery around the roast.
3

Pour 3 cups water into the baking pan. Season the roast with salt, pepper, and garlic salt. Cover the pan with aluminum foil.
4

Bake in the preheated oven until the roast is browned and fork tender, 3 to 4 hours.
5

Move the roast to an oven-safe platter. Lift out the vegetables with a slotted spoon and arrange them around the roast.
6

Lower the oven temperature to 200 degrees F (95 degrees C). Put the platter with the roast and vegetables in the oven to keep warm.
7

Pour the remaining pan juices into a saucepan; bring to a boil. Mix the remaining 1/2 cup water and cornstarch in a bowl until smooth; pour into the boiling pan juices. Reduce the heat to medium; cook, stirring constantly, until the gravy is thick, about 5 minutes; season with salt and pepper. Stir in the browning sauce.