Discover the Magic of a Succulent Beef Roast Pot with veggies

Discover the Magic of a Succulent Beef Roast Pot with veggies

Experience the ultimate comfort meal with our Succulent Beef Roast Pot. This hearty dish features tender beef, slow-cooked to perfection, enveloped in a rich and flavorful gravy. Accompanied by a medley of fresh vegetables, including carrots, potatoes, and green beans, this roast pot is the perfect blend of savory goodness and wholesome nutrition. Ideal for family dinners or special occasions, it’s a meal that brings warmth and satisfaction with every bite.


– 3 lbs beef chuck roast

– 2 tbsp olive oil

– Salt and pepper to taste

– 1 large onion, chopped

– 4 cloves garlic, minced

– 4 cups beef broth

– 2 cups red wine (optional, can substitute with more beef broth)

– 3 large carrots, peeled and cut into chunks

– 4 medium potatoes, peeled and cut into chunks

– 2 cups green beans, trimmed

– 2 sprigs fresh rosemary

– 2 sprigs fresh thyme

– 2 bay leaves

– 2 tbsp tomato paste

– 2 tbsp Worcestershire sauce

– 1 tbsp cornstarch (optional, for thickening)

– 1/4 cup cold water (optional, for thickening)


1.Prepare the Beef:

Season the beef chuck roast generously with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. Remove the beef and set aside.

2. Saute the Aromatics:

In the same skillet, add chopped onion and garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.

3. Deglaze the Pan:

Pour in the red wine (if using) to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.

4. Combine Ingredients:

Transfer the seared beef, sautéed onion, and garlic to a large slow cooker or Dutch oven.

Add the beef broth, tomato paste, Worcestershire sauce, carrots, potatoes, green beans, rosemary, thyme, and bay leaves. Stir to combine.

5. Cook the Roast:

Slow Cooker: Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and the vegetables are cooked through.

Dutch Oven: Preheat the oven to 300°F (150°C). Cover the Dutch oven and cook for 3-4 hours, or until the beef is tender.

6. Thicken the Gravy (Optional):

– If you prefer a thicker gravy, mix the cornstarch with cold water to create a slurry. Stir the slurry into the pot in the last 30 minutes of cooking.

7. Serve:

Remove the rosemary, thyme, and bay leaves before serving.

Slice the beef against the grain and serve with the vegetables and gravy.


Cooking Tip: Searing the beef before slow-cooking helps lock in the juices and enhances the flavor.

Serving Suggestion: Pair with a side of crusty bread to soak up the delicious gravy.

Variations: Add your favorite root vegetables like parsnips or turnips for additional flavor and texture.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutritional Information (per serving)

Calories: 450


Fat: 20g

Saturated Fat: 8g

Carbohydrates:  30g

Fiber: 6g

Sugars: 5g

Cholesterol: 90mg

Sodium: 600mg


Vitamin A: 120% of the Daily Value (DV)

Vitamin C: 30% of the DV


Iron: 25% of the DV

Potassium: 15% of the DV

Enjoy the rich flavors and comforting textures of this classic dish, perfect for cozy evenings and hearty meals!



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