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Slow-cooked pot roast with colorful vegetables in a Dutch oven.
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Slow-Cooked Pot Roast with Vegetables

A tender, juicy beef chuck roast slow-cooked with flavorful vegetables, perfect for family dinners and gatherings.
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Keyword: Beef Recipe, comfort food, Family Meal, Pot Roast, slow-cooked
Servings: 8 servings
Calories: 480kcal

Ingredients

For the Roast

  • 5 pounds boneless beef chuck roast Richly marbled for flavor
  • 1 tablespoon kosher salt To enhance the beef
  • 1.5 teaspoons freshly ground black pepper Adding a slight kick
  • 5 tablespoons all-purpose flour For that beautiful crust
  • 2 tablespoons olive oil For searing

For the Vegetables

  • 2 cups carrots, peeled and chopped For sweetness and color
  • 2 cups yellow onions, chopped To add savory sweetness
  • 2 cups celery, chopped For a crisp texture
  • 2 cups leeks, chopped Bringing a delicate onion flavor
  • 1 tablespoon kosher salt To season the vegetables
  • 1 teaspoon freshly ground black pepper For a hint of spice
  • 5 cloves garlic, finely minced Imparting warmth and aroma
  • 2 cups beef broth For deep, rich flavor
  • 2 tablespoons apple cider vinegar or Worcestershire sauce To balance the flavors
  • 1 can (28 ounces) diced tomatoes, with juices For acidity and body
  • 1 cup rich chicken stock Enhancing the overall richness
  • 3 sprigs fresh thyme Offering earthy aromatic qualities
  • 2 sprigs fresh rosemary Imparting aromatic woodiness

Instructions

Preparation

  • Preheat your oven to 325°F (163°C).
  • Tie the beef roast with kitchen twine, season it with kosher salt and freshly ground black pepper, and coat with all-purpose flour.

Searing and Cooking

  • In a Dutch oven, heat the olive oil over medium-high heat and sear the roast on all sides for 4-5 minutes until it attains a beautiful brown hue.
  • Remove the roast and in the same pot, add the onions, carrots, celery, leeks, and garlic. Cook for about 12-15 minutes, stirring occasionally, until they begin to soften and caramelize.
  • Stir in the beef broth, vinegar or Worcestershire sauce, diced tomatoes (with their juices), and chicken stock to deglaze the pot.
  • Add the tied sprigs of thyme and rosemary into the mixture.
  • Return the seared roast back into the pot, bring it to a gentle boil, then cover and transfer the pot to your preheated oven.

Roasting

  • Roast for about 2.5 hours, then lower the temperature to 250°F (122°C) and continue to cook for another hour.
  • Once done, carefully remove the roast from the oven and let it rest for at least 15 minutes.

Serving

  • Slice the roast thinly against the grain and serve it with the thickened sauce drizzled on top.

Notes

To elevate your pot roast, consider searing the roast in batches and not skipping the resting step. You can also add potatoes or parsnips for extra flavor and texture.