Classic Pot Roast with Vegetables | CookOS

Pot Roast

Name: Classic Pot Roast with Vegetables
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb beef chuck roast; 1/4 cup all-purpose flour, divided; salt, to taste; black pepper, to taste; 2 tbsp vegetable oil; 1.5 cups beef broth; 1 tbsp onion powder; 1 tsp Italian seasoning; 3 medium potatoes, peeled and chopped; 2 celery stalks, chopped; 1 cup baby carrots; 1/2 onion, sliced

A classic American pot roast features a seared beef chuck roast slow-cooked with root vegetables and a rich, homemade gravy until the meat is fall-apart tender.

🌍American 🏷️Pot roast 🏷️Beef roast 🏷️Chuck roast 🏷️Comfort food 🏷️Carrots

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Total

6h 20m

Servings

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

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Ingredients

3 lb beef chuck roast
1/4 cup all-purpose flour, divided
salt, to taste
black pepper, to taste
2 tbsp vegetable oil
1.5 cups beef broth
1 tbsp onion powder
1 tsp Italian seasoning
3 medium potatoes, peeled and chopped
2 celery stalks, chopped
1 cup baby carrots
1/2 onion, sliced

12 Ingredients

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Instructions

1
Season the beef roast generously with salt and pepper, then dredge in flour, coating all sides.
2
In a large skillet, heat vegetable oil over medium-high heat.
3
Carefully place the roast in the hot skillet and sear until browned on all sides.
4
Transfer the seared roast to the liner of a slow cooker.
5
Reduce the heat under the skillet. Add the remaining flour to the pan drippings and stir to form a paste (roux). Cook for 1 minute.
6
Gradually whisk in the beef broth, scraping the bottom of the pan to release any browned bits. Bring to a simmer to create a gravy.
7
Pour the gravy over the roast in the slow cooker.
8
Sprinkle the onion powder and Italian seasoning over the top.
9
Cover the slow cooker and cook on LOW for 4-6 hours.
10
In a separate bowl, combine the chopped potatoes, celery, baby carrots, and sliced onion. Season with salt and pepper.
11
After the initial cooking time, add the seasoned vegetables to the slow cooker around the roast.
12
Cover and continue to cook on LOW for an additional 2 hours, or until the roast is fall-apart tender and the vegetables are soft.

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Tips & Notes

Pro tips

Sear the roast properly on all sides over medium-high heat to develop a brown crust; this builds flavor through the Maillard reaction.
Don't overcrowd the pot when searing—moisture will steam the meat instead of browning it.
Add vegetables in stages: root vegetables like potatoes and carrots go in early, while softer vegetables can be added partway through to avoid mushiness.
Check doneness by piercing the meat with a fork; it should shred easily when fully tender.

Substitutions

Beef broth → chicken broth or vegetable broth (note: will be milder in flavor)
All-purpose flour → cornstarch (note: use slightly less, about 3 tbsp, as cornstarch thickens more efficiently)
Italian seasoning → 1 tsp dried thyme + 1/2 tsp dried oregano (note: more herbaceous profile)
Potatoes and carrots → parsnips, turnips, or sweet potatoes (note: adjust cooking time based on size)

Storage & make-ahead

Cool completely and refrigerate in an airtight container for up to 4 days; reheat gently on the stovetop over medium-low heat or in a 350°F oven until warmed through.

Equipment

Dutch oven or heavy-bottomed pot with lid · Meat thermometer (optional, for doneness confirmation)

Common Questions

How long does pot roast take to cook?

Pot roast typically takes 2.5 to 3 hours in the oven at 325°F, or 6 to 8 hours on low in a slow cooker, depending on the size of the roast.

Can I use a different cut of beef for pot roast?

Beef chuck roast is ideal for pot roast because it becomes tender with long cooking. Bottom round or brisket can substitute, though chuck is preferred.

What's the best way to sear the roast?

Heat oil in a heavy pot over medium-high heat until shimmering, then sear the roast on all sides for 3 to 4 minutes per side until deeply browned.

Can I make pot roast ahead of time?

Yes, pot roast tastes even better the next day. Cool completely, refrigerate for up to 4 days, and reheat gently on the stovetop or in a 350°F oven.

How do I thicken the pot roast gravy?

The flour coating the roast will thicken the braising liquid naturally. For extra thickness, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the simmering liquid.