Harvest Pot Roast with Sweet Potatoes

Cozy up with this hearty and flavorful Harvest Pot Roast with Sweet Potatoes, the ultimate comfort food that’s perfect for slow-cooking season. Tender beef chuck roast is seared to golden perfection, then braised in a savory broth infused with garlic, tomato paste, and aromatic herbs like thyme and bay leaves. Nestled alongside sweet potatoes, carrots, and celery, this one-pot wonder is a nutrient-rich balance of rustic charm and bold flavors. A silky, thickened gravy brings everything together, making it a mouthwatering centerpiece for fall and winter gatherings. Ready to serve in just over four hours, this fuss-free, oven-braised dish is as satisfying to make as it is to eat. Garnish with fresh parsley for a vibrant finishing touch and enjoy with family or friends!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 4 fresh thyme sprigs
• 2 bay leaves
• 4 carrots, peeled and cut into chunks
• 2 large sweet potatoes, peeled and cubed
• 2 celery stalks, chopped
• 2 tablespoons all-purpose flour
• 3 tablespoons water
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Season the beef chuck roast with salt and black pepper on all sides.

Step 2

In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.

Step 3

Reduce the heat to medium and add the chopped onion. Sauté for 4-5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 minute until fragrant.

Step 4

Stir in the beef broth and tomato paste, scraping the bottom of the pot to deglaze. Add the fresh thyme sprigs and bay leaves.

Step 5

Return the beef roast to the pot, ensuring it is partially submerged in the broth. Cover with a lid and transfer to a preheated oven at 325°F (165°C). Cook for 2 hours.

Step 6

Carefully remove the pot from the oven and add the carrots, sweet potatoes, and celery around the roast. Stir gently to coat the vegetables in the broth. Cover and return to the oven for another 1.5 hours, or until the beef is fork-tender and the vegetables are cooked through.

Step 7

In a small bowl, whisk together the flour and water to create a slurry. Remove the pot from the oven and place over medium heat. Stir the slurry into the broth, cooking for 5-7 minutes until the sauce thickens.

Step 8

Remove the thyme sprigs and bay leaves from the pot. Taste the gravy and adjust seasoning with more salt and pepper, if needed.

Step 9

Slice the roast or shred it into large chunks. Serve hot with the vegetables and gravy, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(3577.2g)

Amount per serving	% Daily Value*
Calories	4411.7

Total Fat 304.4g	0%
Saturated Fat 114.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1020.6mg	0%
Sodium 9796.0mg	0%
Total Carbohydrate 160.2g	0%
Dietary Fiber 31.6g	0%
Total Sugars 47.1g
Protein 272.8g	0%

Vitamin D 0IU	0%
Calcium 629.4mg	0%
Iron 45.2mg	0%
Potassium 8004.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.3%

Protein: 24.4%

Carbs: 14.3%