Pot Roast with Vegetables Recipe
Pot Roast with Vegetables Recipe photo by Taste of Home

Pot Roast with Vegetables Recipe

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This old-fashioned favorite uses an economical cut of beef that's simmered to fork-tenderness.—National Livestock and Meat Board
TOTAL TIME: Prep: 10 min. Bake: 2-1/4 hours + standing
MAKES:8 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 2-1/4 hours + standing
MAKES: 8 servings


  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon lemon-pepper seasoning
  • 1 boneless beef chuck pot roast (3 pounds)
  • 1 tablespoon canola oil
  • 3/4 cup plus 1 tablespoon water, divided
  • 16 small new potatoes, halved
  • 4 medium carrots, cut into 2-1/2 inch pieces
  • 4 medium parsnips, cut into 2-1/2 inch pieces
  • 2 small leeks, cut into 1-1/2 inch pieces
  • 2 teaspoons cornstarch

Nutritional Facts

1 serving equals 287 calories, 7 g fat (0 saturated fat), 64 mg cholesterol, 48 mg sodium, 28 g carbohydrate, 0 fiber, 27 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch 1 vegetable


  1. Combine the garlic, oregano and lemon-pepper; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain. Add 3/4 cup water; bring to a boil. Reduce heat; cover and simmer for 1-3/4 hours.
  2. Add vegetables; cover and simmer for 30-35 minutes longer or until beef is tender. Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing.
  3. Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and bring to a boil over medium high heat.
  4. Combine cornstarch and remaining water until smooth; add to pan. Cook and stir for 1 minute or until gravy is thickened and bubbly. Serve with roast and vegetables. Yield: 8 servings.
Originally published as Pot Roast with Vegetables in Taste of Home April/May 1994, p19

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Sep. 18, 2012

"Easy recipe. I'll cut amt. of parsnips down and increase carrots next time."

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