Easy Pot Roast with Vegetables. Tender and juicy.

Easy Pot Roast Recipe

 

In this easy pot roast with vegetables recipe, easy is the operative word. It is a comfort food for many, and this is just like Grandma used to make. I’ve used chuck roast for this version, but brisket, 7-bone roast, and other tougher cuts also work well. Chuck has a superior beef flavor with lots of marbling.

The slow-braising method results in a remarkably tender and flavorful meal with natural pan gravy. Potatoes, carrots, mushrooms, garlic, and sweet onions cook with the roast for a built-in side dish.

Easy Pot Roast Recipe


1 (2- to 3-pound) boneless beef chuck roast (or any tougher beef cut such as brisket, 7-bone roast, etc.)
Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 Tablespoon dried oregano, crushed
Freshly ground black pepper to taste
8 baby red new potatoes, scrubbed clean
4 carrots, peeled, trimmed and cut into 4-inch lengths
8 ounces baby portobello mushrooms, brushed clean and trimmed
6 cloves garlic, peeled and cut into halves
1/2 large sweet onion, sliced very thin
Cooking oil spray
1 package dry onion soup mix
1/4 cup red wine (may substitute water or extra broth)
3/4 cup beef broth
2 Tablespoons tomato paste (see Note, below)

Heat oven to 325 F.

Rub beef chuck roast with Worcestershire sauce on both sides.

Combine onion powder, garlic powder, kosher salt, and dried oregano. Sprinkle spice mixture evenly on both sides of roast. Add freshly ground black pepper to taste.

Place seasoned chuck roast in the center of a large foil-lined roasting pan. Arrange new potatoes, carrots, mushrooms, and garlic around roast. Separate sweet onion slices and arrange on top of beef and vegetables.

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Mist top of vegetables with cooking oil spray. Sprinkle dry onion soup mix evenly on top of vegetables and meat.

In a separate small bowl, combine red wine, beef broth, and tomato paste until smooth. Pour mixture down the side of the pan, tilting to distribute evenly over the bottom. Cover pan with foil, crimping around the edges to seal tight.

Bake for 2 1/2 to 3 hours, until meat is tender. Slice pot roast and serve with roasted vegetables and pan gravy.

Yield: 6 to 8 servings

Notes:

• In addition to being sold in cans, tomato paste also is sold in tubes (like toothpaste) for those times when you just need a tablespoon or two. Refrigerate after opening, and it will last a couple of months.

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• If you need to open a can of tomato paste for this recipe, the excess can be easily frozen. Measure by the tablespoon into ice cube trays, freeze until solid, pop them out, then seal in a zip-top bag and store in the freezer.

Easy Pot Roast Recipe Photo ©2022 Peggy Filippone

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