Vegetable Gravy Pot Roast

Tender, juicy, and packed with hearty flavors, this Vegetable Gravy Pot Roast is the ultimate comfort food. Made with a perfectly seared beef chuck roast, an abundance of fresh vegetables including carrots, potatoes, and celery, and a savory, herb-infused gravy, this dish is slow-cooked to perfection for melt-in-your-mouth goodness. Whether simmered in a Dutch oven or a slow cooker, the roast absorbs the rich flavors of aromatic rosemary, thyme, garlic, and Worcestershire sauce, creating a meal that’s as fragrant as it is satisfying. Perfect for cozy family dinners or special occasions, this one-pot wonder serves up a hearty helping of wholesome, classic flavors alongside a silky, homemade gravy that ties it all together. Serve this pot roast with warm crusty bread to soak up the extra gravy—and watch it disappear from the table!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 2 teaspoons salt
• 1.5 teaspoons black pepper
• 2 tablespoons olive oil
• 1 large yellow onion
• 4 cloves garlic cloves
• 4 medium carrots
• 3 medium celery stalks
• 4 medium potatoes
• 2 tablespoons tomato paste
• 3 cups beef broth
• 1.5 tablespoons Worcestershire sauce
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 2 tablespoons all-purpose flour
• 2 tablespoons water

Directions

Step 1

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

Step 2

Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes on each side until browned. Remove and set aside.

Step 3

Peel and roughly chop the yellow onion. Mince the garlic cloves. Peel and cut the carrots into 2-inch pieces. Chop celery stalks and potatoes into bite-sized pieces.

Step 4

In the same skillet, sauté the onion for 2-3 minutes until softened. Add garlic and tomato paste, cooking for 1 minute until fragrant.

Step 5

In a slow cooker or Dutch oven, place the browned roast in the center. Surround it with carrots, celery, and potatoes. Pour in the sautéed onion and garlic mixture.

Step 6

Add beef broth and Worcestershire sauce, ensuring the roast and vegetables are partially submerged. Nestle the rosemary and thyme sprigs on top.

Step 7

Cover with a lid and cook on low heat for 6-8 hours in a slow cooker, or in a preheated 300°F oven for 4 hours if using a Dutch oven, until the roast is fork-tender.

Step 8

Once cooked, remove the roast and vegetables from the pot and set aside. Discard the rosemary and thyme sprigs.

Step 9

To make the gravy, skim off excess fat from the cooking liquid. In a small bowl, mix flour and water to form a smooth slurry. Whisk the slurry into the simmering liquid and cook for 3-5 minutes until thickened.

Step 10

Serve the pot roast sliced, with the vegetables and rich gravy drizzled on top, and enjoy!

Nutrition Facts

Serving size	(2186.0g)

Amount per serving	% Daily Value*
Calories	1111.6

Total Fat 4.1g	0%
Saturated Fat 1.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 8099.2mg	0%
Total Carbohydrate 241.8g	0%
Dietary Fiber 32.9g	0%
Total Sugars 37.0g
Protein 37.4g	0%

Vitamin D 0IU	0%
Calcium 415.7mg	0%
Iron 15.6mg	0%
Potassium 6689.3mg	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: 3.2%

Protein: 13.0%

Carbs: 83.8%