The Best Classic Oven Pot Roast With Vegetables
This classic pot roast with potatoes and carrots is — dare I say it? — better than mom used to make. It's easy, comfort-food-goodness!
Servings: 6 Servings
Calories: 525kcal
Ingredients
- 3 to 3½- pounds chuck or round roast
- 1 tablespoon canola or avocado oil
- Salt and pepper
- 6 small potatoes quartered
- 2 ribs celery cut
- 3 carrots cut
- 1 large onion diced
- 2 bay leaves
- 2 tablespoons Worcestershire sauce
- ½ cup beef broth
- Kitchen twine if needed
Instructions
In the oven:
- Heat oven to 325°F. Tie roast with kitchen twine if it is boneless or not compact. Heat canola oil in a Dutch oven and sear beef on all sides until dark brown. Season with salt and pepper.
- Add potatoes, celery, carrots, onion, bay leaves, Worcestershire sauce and beef broth to the pan. Cover and roast in oven until beef is fork-tender, 3 to 3½ hours.
In a slow cooker:
- Sear and brown the roast in a large pan then remove and place in a slow cooker crock. Season with salt and pepper.
- Follow Step 2 from oven instructions, but slow cook on high for 5 to 6 hours until roast is very tender.
Notes
Whether to braise or to roast, the cut makes the difference. Check out my tips in the post.
Nutrition
Calories: 525kcal | Carbohydrates: 6g | Protein: 52g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 183mg | Sodium: 377mg | Potassium: 1094mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5190IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 6mg
