Beef Pot Roast with Root Vegetables
The classic Beef Pot Roast with Root Vegetables is more than a meal—it’s an invitation to gather, slow down, and share time with the people you care about. A well-marbled cut of beef is slowly braised on the stovetop until tender, while aromatic vegetables—carrots, rutabagas, and potatoes—are added partway through to maintain their texture and sweetness.
Cooking the roast on the stovetop gives you a chance to linger in the kitchen, stirring, tasting, and letting the comforting aromas fill the home. As the beef becomes melt-in-your-mouth tender and the vegetables soak up the savory juices, the meal transforms from simple food into a shared ritual—perfect for bringing family, friends, or neighbors together around the table.
This approachable recipe fits seamlessly into everyday life or the empty-nest season: a slow, intentional meal that nourishes both body and connection. Pair it with rustic bread or mashed potatoes, and let the act of sharing turn a simple dinner into a meaningful pause, fostering conversation, warmth, and a sense of belonging. Simple seasonings enhance the natural flavors, keeping the focus on the joy of cooking and eating together rather than perfection.
Beef Pot Roast with Root Vegetables
Ingredients
- 2–2½ lbs beef chuck roast or shoulder, whole
- 2 tbsp avocado or olive oil
- 2 cups thinly sliced onion (1 large)
- 3 cloves garlic, smashed and roughly chopped
- 2 tbsp tomato paste
- ½ cup dry red wine (optional, or extra stock)
- 1 bay leaf
- ½ tsp dried thyme
- ½ tsp dried rosemary
- 2 cups beef stock
- baby carrots
- rutabaga or turnip, peeled and cut into chunks
- lb small potatoes or sweet potatoes, cut into chunks
- Salt and freshly ground black pepper
- Optional: chopped fresh parsley for serving
Instructions
- Pat the beef dry and season generously with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Sear the beef well on all sides until dark brown and crusty, about 3-4 minutes per side. Remove beef and set aside.
- Lower the heat to medium-low and add the onions and a pinch of salt. Cook until golden brown and caramelized 12-15 minutes. Add garlic and tomato paste; cook 1-2 minutes until fragrant.
- Pour in the wine (if using) or alternate stock, scraping up the browned bits on the bottom of the pan. Let it reduce until nearly dry.
- Add the remaining stock, bay leaf, thyme, rosemary, and reserved beef.
- Bring to a low simmer, cover, and cook for 2–2½ hours until a fork inserted in the beef comes out easily.
- When the beef is nearly done, add the vegetables and continue cooking until the vegetables are soft and the beef is tender.
- Taste and adjust seasoning. Remove meat and vegetables to a serving platter, discarding the bay leaf.
- If desired, thicken the juices before serving. Use about ½ tsp cornstarch mixed with just enough water to make a slurry. Whisk into the juices and simmer for 1-2 minutes until thick.
- Sprinkle the platter with chopped parsley and served the pan juices on the side.
Notes
- Feel free to use any root vegetables you like. Turnips, rutabagas, carrots, any type of potatoes, parsnips, beets, and even radishes work well.
- For a more vegetable forward dish add 8 oz of mushrooms.
- Add chopped kale or other greens in at the end for a pop of color and nutrition.