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Pot Roast with Vegetables

 Pot Roast with Vegetables
This old-fashioned favorite uses an economical cut of beef that's simmered to fork-tenderness.—National Livestock and Meat Board
8 ServingsPrep: 10 min. Bake: 2-1/4 hours + standing


  • 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


  • 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.
  • 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.
  • Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and
  • bring to a boil over medium high heat.
  • Combine cornstarch and remaining water until smooth; add to pan. Cook
  • and stir for 1 minute or until gravy is thickened and bubbly. Serve

2 of 2

Pot Roast with Vegetables (continued)

Directions (continued)

  • with roast and vegetables. Yield: 8 servings.
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.
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