Tender Slow-Cooked Pot Roast with Vegetables Recipe
A slow-cooked pot roast is the perfect dish for a comforting family dinner or a special gathering. This recipe ensures melt-in-your-mouth beef, tender vegetables, and a rich, flavorful gravy.
Ingredients
For the Roast:
- 3-4 lbs (1.4–1.8 kg) beef chuck roast (or brisket)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 2 cups (500 ml) beef broth
- 1 cup (250 ml) red wine (optional, can substitute with more beef broth)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 bay leaves
For the Vegetables:
- 1 lb (450 g) baby potatoes, halved if large
- 4 medium carrots, peeled and cut into chunks
- 2 celery stalks, cut into pieces
- 1 large onion, quartered
- Fresh parsley or thyme (optional, for garnish)
For the Gravy (optional):
- 2 tbsp cornstarch
- 2 tbsp water