Pot Roast with Vegetables

Everyone loves this classic dinner of tender pot roast with vegetables. It can be made using a stove, oven, slow cooker, electric skillet, or pressure cooker.

I make roast at least once a month. It’s so simple that I don’t save it just for Sunday dinner.

I can start it earlier in the day and have dinner ready about the same time Andy gets home. It’s also great for low effort and easy entertaining.

Ingredients

Beef Cuts

Rump Roast – is my absolute favorite cut for slow-braising beef. It’s got some decent marbling and it doesn’t shred so much when slicing. You may find it packaged as a rump roast or bottom round at the grocery store.

Chuck Roast – it has a ton of flavor and it’s my preferred cut for Italian beef. It may shred a bit when trying to cut it. Just about any large piece of meat labeled chuck is perfect.

Brisket – You can use a beef brisket. It’s fattier than I like for this recipe. Slice this one against the grain for serving.

Potatoes

You can use any potato you have on hand.

Waxy potatoes like yellow and red will hold their shape for a little longer than Russets will.

It doesn’t matter which potatoes you use, if you cook them for too long and stir them too often, they will fall apart. Technically, these are boiled potatoes cooked in beef broth.

Additional Vegetables

Carrots are a classic addition. I use them nearly every time I make this for dinner. I prefer using full-sized carrots and cutting them into 3 to 4-inch pieces, then cutting the fatter pieces in half.

Baby Carrots can be used, they just aren’t as sweet once they are cooked.

When adding other vegetables, you want to stick to root vegetables. They are sturdy enough to hold up to all the cooking methods used.

Turnips, rutabagas, and parsnips are some great choices.

Some people add celery, but I find that it becomes limp when added with the other vegetables. If you want to add celery, I wouldn’t cook them longer than 15 minutes and would avoid using them in the Instant Pot.

Substitutions and additions

Beef Broth – I use beef stock or broth out of the box. Homemade stock or stock made with bouillon cubes or beef base is also good. Just be careful of the salt level.

Seasoning and Herbs – Salt, pepper, and thyme are the only seasonings I use regularly.

You can add garlic powder, a sprinkle of red pepper flakes, or any other spices you like. I live with a picky eater so I keep it more classical.

I add fresh parsley when it’s growing outside or I have some leftover from making spaghetti sauce.

Cooking Methods

Every cooking method will have the most flavor if you brown the meat first.

Stove Top or Electric Skillet –

1. Season the meat with salt and pepper.
2. Add the oil to the pan and sear the meat using high heat.
3. Add the beef broth and additional seasonings.
4. Bring the liquid to a boil, then reduce the heat to low or the temperature required for a slow simmer.
5. Cover with the lid and continue simmering for 2 hours.
6. Add the vegetables, replace the lid and continue cooking until the meat and vegetables are tender. Another 30 to 60 minutes.

Oven Roasted

1. Season the meat with salt and pepper.
2. Brown the beef on all sides in a Dutch oven or a large oven-proof pan with an oven-safe lid using high heat.
3. Add the beef broth and seasonings.
4. Remove from the heat and cover with the lid.
5. Place into a preheated 325⁰F oven and cook for 2 hours.
6. Remove from the oven and add the vegetables.
7. Place back into the oven for an additional 1 ½ to 2 hours or until the beef and vegetables are tender.

Slow Cooker

1. Using the slow cooker will require you to use a separate skillet or pan for searing first.
2. After browning, add the beef to the slow cooker then deglaze the skillet with some or all of the beef broth and add that to the crock pot.
3. Place your vegetables on top of the roast.
4. Cook on the low setting for 7 to 8 hours or high for 3 to 4 hours for a 3 to 4-pound roast. *Smaller cuts will need less cooking time, larger cuts will require a longer cooking time.

Instant Pot or Pressure Cooker

1. Season the beef with salt and pepper.
2. Set the IP to sauté and add the oil.
3. When the oil is hot, add the beef and brown on all sides.
4. Remove the roast and scrape the bottom of the pot to remove any beef pieces to prevent burning.
5. Add 1 to 2 cups of beef broth, any seasonings and the browned meat to the IP.
6. Seal the IP and set to high pressure for 45 minutes.
7. Natural pressure release for 10 minutes.
8. Using manufacturer directions, quick-release the remaining pressure and carefully remove the lid.
9. Add the vegetables.
10. Reseal the lid and set to high pressure for an additional 15 minutes.
11. Quick-release the pressure, following manufacturer instructions.

Searing

Remove any large chunks of fat.

Some cuts of beef have more fat than others. It’s a personal preference if you cut it off or not.

I remove any large bits of fat but leave a bit of fat on the side if there is any.  It will turn a nice dark color when searing and leave some great flavor without being greasy.

Liberally coat the meat on add sides with salt and pepper.

Add 2 tablespoons of oil to a Dutch oven, or electric skillet. You can use a regular skillet if using a slow cooker or crock pot because you won’t be cooking in it. (Skip if using a pressure cooker, you’ll do this in the IP. (Photo 1)

Cook the beefm turning to brown the beef well on all sides. (Photos 2 and 3)

Once the entire thing has been browned, add the broth and additional seasonings. (Photo 4)

PRO TIPS

• Always brown your pot roast on all the sides, even the edges. It gives it more flavor.
• Peel and cut your potatoes and other vegetables and place them into a bowl of cold water while browning the meat. It will save you time later when it’s time to add them later.
• Let it sit for 15 minutes before carving to get better slices. Your slices aren’t likely to be perfect like you get in a restaurant. Some of it is going to fall apart. That’s OK, it just means you did a really good job breaking down the connective tissue.
• Save the leftovers in the refrigerator and make beef salad with it.
• Place your potatoes on one side of the pan and other root vegetables on a different side. It makes separating them after cooking easier.

Gravy

You don’t have to make gravy. You can reduce the cooking liquid by half and use it as more of an au jus. This is especially helpful if you overcooked it until it was dry. No judgement, I have done that more than a few times in my life.

Slice the meat and pour some of the liquid over the beef.

I use cornstarch to make my gravy. I have better luck with it and it keeps my meal gluten-free.

How to Make Gravy

1. For every 2 cups of liquid combine 2 1/2 tablespoons of cornstarch mixed with 1/4 cup of COLD water.
2. Bring liquid to a boil and add the cornstarch slurry while stirring the liquid.
3. Bring the liquid back to a boil and stir for one minute. Remove from the heat.

LEFTOVERS

Store leftovers tightly covered in the refrigerator for up to 3 days.

You can reheat this in the microwave using a microwave-safe plate. Cover it with a paper towel to prevent splatters.

I use my leftovers to make beef salad sandwich filling and cracker spread.

FOLLOW US ON SOCIAL MEDIA AND SAVE THIS RECIPE

SIGN UP TO RECEIVE NOTIFICATIONS AND NEVER MISS A NEW POST