This easy pot roast is the kind of meal that brings everyone to the table.

Fork-tender beef, cozy potatoes, and hearty veggies all slow-cooked in a rich, savory broth—it’s pure comfort food and perfect for Sunday dinner.

Your family will love how effortlessly delicious it is, and you’ll love how simple it is to make.

Let it simmer low and slow, then serve it up with a side of warm, homemade gravy—because it’s the kind you’ll want to pour on everything.

For the Pot Roast

Chuck Roast – A 3–4 lb chuck or rump roast works best for a tender and flavorful result.

Olive Oil – Used for searing the roast and locking in flavor.

Onion – Adds a rich, sweet depth to the dish. You can use one large onion or two small ones.

Carrots – Cut into 2-inch pieces for a hearty texture.

Celery – Adds a subtle savory flavor and a bit of crunch.

Baby Potatoes – Small potatoes or chopped red potatoes work great for soaking up all the delicious juices.

Garlic – Coarsely chopped for a robust, aromatic flavor.

Beef Broth – The base of the rich and savory cooking liquid. Use more if needed.

Dried Rosemary & Thyme – Classic herbs that enhance the flavor.

Bay Leaf – Infuses a subtle earthy aroma into the dish.

For the Gravy

Flour or Cornstarch – Helps thicken the gravy for a rich, smooth texture.

Butter – Adds extra richness and silkiness to the gravy.

Savory Pot Roast with Veggies

This slow-cooked pot roast is full of rich, comforting flavor—tender beef, hearty potatoes, and perfectly cooked veggies in a delicious broth

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Course: Main Course

Cuisine: American

Keyword: Savory Pot Roast with Veggies

Prep Time: 25

Cook Time: 4 10

Total Time: 4 15

Servings:

Notes

Ingredients

1 tbsp olive oil
3–4 lbs chuck or rump roast
1 large onion (or 2 small), chopped
4 carrots, cut into 2-inch pieces
2 celery ribs, cut into 1.5-inch pieces
1 lb baby potatoes (or chopped red potatoes)
3 cups beef broth (plus more if needed)
4 garlic cloves, coarsely chopped
½ tsp dried rosemary
½ tsp dried thyme
1 bay leaf

For the Gravy:

Flour or cornstarch (see notes)
Optional: butter

Instructions

Preheat oven to 300°F.
Season roast with salt and pepper.
Heat olive oil in a Dutch oven over medium-high. Sear roast on all sides (about 4 minutes per side), adding more oil if needed.
Add onions around the roast. In a bowl, mix broth, garlic, rosemary, and thyme. Pour over the roast and toss in the bay leaf.
Bring to a simmer on the stovetop. Once bubbling, cover and transfer to oven. Cook for 2 hours.
Add potatoes, carrots, and celery. Cover again and cook for another 2 hours (for a 4 lb roast), or until meat and veggies are fork-tender.
Discard bay leaf. Shred or slice roast. Serve with the cooking juices or make gravy.

Gravy Options

Slurry Method:

Mix 2 tbsp cornstarch or flour with 2 tbsp cold water.
Remove beef and veggies. Skim fat from drippings.
Bring liquid to boil and whisk in slurry until thickened. Add broth if needed. Season to taste.

Roux Method:

In a saucepan, melt 4 tbsp butter and stir in 4 tbsp flour. Cook 2 mins.
Slowly whisk in 3–4 cups skimmed drippings. Bring to boil, whisk until smooth, and season.

Storage

Refrigerate leftovers up to 4 days
Freeze up to 3 months (store gravy separately if possible)

Notes

Dried herbs are used, but fresh can be substituted if preferred.

Nutrition

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1. Do I have to sear the roast before cooking?

Yes! Searing locks in flavor and gives the roast a beautiful caramelized crust. It’s an extra step, but totally worth it for that rich, deep taste.

2. Can I make this in a slow cooker instead of the oven?

Absolutely! Just follow the same steps, but place everything in a slow cooker and cook on low for 8–10 hours or high for 4–5 hours until fork-tender.

3. How do I make sure my pot roast is tender?

Low and slow is the key! Cook it long enough (about 4 hours in the oven or 8+ hours in a slow cooker) so the meat has time to break down and become fall-apart tender.

4. Can I make the gravy ahead of time?

Yes! Just store it in an airtight container in the fridge for up to 4 days. Reheat on the stovetop, adding a little broth if it needs thinning.

5. What vegetables go best with pot roast?

Classic options include carrots, potatoes, and onions, but you can also add parsnips, turnips, or mushrooms for extra flavor and variety. Just make sure they’re cut into large chunks so they don’t overcook.