Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
Growing up, Sundays always smelled a certain way—rich, savory, and undeniably comforting. It didn’t matter what season it was. If it was Sunday, my mom was slow-roasting something in the oven, and more often than not, it was Pot Roast with Vegetables and Herb Gravy Recipe.
I can still remember sneaking into the kitchen mid-afternoon, pretending I needed water, just to lift the lid off the Dutch oven and take in that glorious steam. The beef would be meltingly tender, the vegetables buttery soft, and the gravy infused with rosemary, thyme, and garlic. It wasn’t just a meal—it was a ritual.
Now, years later, I find myself making the same dish, especially when life feels a bit too fast. There’s something almost meditative about letting a Pot Roast with Vegetables and Herb Gravy Recipe simmer low and slow, letting the aroma fill the house, and finally gathering around the table with loved ones.
This Pot Roast with Vegetables and Herb Gravy Recipe is my take on that childhood classic—updated slightly for modern convenience but true to its roots. It’s rustic, simple, and deeply flavorful. And whether you’re cooking it for your family or just yourself with leftovers in mind, this Pot Roast with Vegetables and Herb Gravy Recipe is the kind of food that feeds more than just your stomach—it feeds your soul.
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Pot Roast with Vegetables and Herb Gravy Recipe (2025)
Ingredients
Here’s everything you need to create a classic Pot Roast with Vegetables and Herb Gravy Recipe.
For the Roast
- 3 to 4 pounds chuck roast (well-marbled)
- Salt and freshly ground black pepper (to taste)
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine (optional but recommended)
- 3 cups beef broth (low-sodium)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
Vegetables
- 4 large carrots, peeled and cut into chunks
- 3 to 4 Yukon Gold potatoes, cut into large chunks
- 2 celery stalks, chopped
- Optional: parsnips or turnips for variety
For the Herb Gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups of strained pot roast cooking liquid
- Fresh herbs (like parsley, thyme, or rosemary), finely chopped
How to Prepare Pot Roast with Vegetables and Herb Gravy Recipe
Step 1: Season and Sear the Roast
Start by patting the chuck roast dry with paper towels. This helps it sear better. Generously season all sides with salt and pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, sear the roast for 3 to 4 minutes per side until deeply browned. Remove the roast and set aside.
Step 2: Build the Flavor Base
In the same pot, reduce heat to medium and add the sliced onions. Sauté for 5 to 6 minutes until they begin to caramelize. Add the garlic and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for 2 more minutes. This adds richness and umami to the final dish.
Deglaze the pot with red wine, scraping up all the brown bits from the bottom. Let it simmer for a couple of minutes to reduce slightly.
Step 3: Simmer the Roast
Return the roast to the pot. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. The liquid should come about halfway up the side of the roast.
Bring to a gentle simmer, cover the pot, and place it in a preheated oven at 325°F (163°C).
Let the roast cook for 3 to 3.5 hours, or until fork-tender. Flip it once about halfway through for even cooking.
Step 4: Add Vegetables
About 1.5 to 2 hours into cooking, remove the pot from the oven and carefully add the carrots, potatoes, and celery around the roast. Push them into the liquid as much as possible.
Return to the oven and continue cooking until the vegetables are tender and the meat falls apart easily with a fork.
Step 5: Make the Herb Gravy
Once the roast is done, carefully transfer the meat and vegetables to a large serving platter and tent with foil to keep warm.
Strain about 2 cups of the cooking liquid into a separate bowl, discarding the solids and fat if desired.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes to create a roux.
Gradually whisk in the reserved cooking liquid until smooth. Simmer until thickened to your liking. Stir in fresh chopped herbs and season with salt and pepper to taste.
How to Serve Pot Roast with Vegetables and Herb Gravy Recipe
Pot Roast with Vegetables and Herb Gravy Recipe is a complete meal on its own, but here are a few ways to elevate the experience:
- Serve in shallow bowls with meat pulled apart, vegetables nestled beside, and gravy drizzled over the top.
- Add a sprinkle of chopped parsley or thyme for a fresh finish.
- Pair with crusty bread to soak up every drop of gravy.
- Serve with a simple green salad to balance the richness.
- For extra indulgence, serve over creamy mashed potatoes instead of adding potatoes to the roast.
Pot Roast with Vegetables and Herb Gravy Recipe pairs beautifully with red wine, hard cider, or even a dark beer on chilly nights.
Tips
1. Choose the right cut
Chuck roast is ideal because of its marbling. It becomes tender and flavorful after slow cooking.
2. Sear for flavor
Don’t skip the browning step. It adds a depth of flavor you simply can’t replicate later.
3. Cook low and slow
Oven roasting at a low temperature over a few hours ensures the meat becomes fork-tender.
4. Layer the flavor
Tomato paste, Worcestershire sauce, and wine give the cooking liquid complexity. Don’t leave them out unless necessary.
5. Let it rest
Letting the roast sit for 10 to 15 minutes before slicing helps the juices redistribute and keeps the meat moist.
6. Make ahead
Pot Roast with Vegetables and Herb Gravy Recipe actually tastes better the next day. Letting it sit overnight deepens the flavors, making it perfect for meal prep or make-ahead dinners.
Variations
1. Slow Cooker Pot Roast
Transfer everything to a slow cooker after searing. Cook on low for 8 hours or on high for 4 to 5 hours. Add the vegetables in the last 2 hours.
2. Red Wine Braised Pot Roast
Use a full 2 cups of red wine instead of broth for a French-inspired twist. The result is rich and perfect for special occasions.
3. Pot Roast with Balsamic Glaze
Add a splash of balsamic vinegar to the gravy or the braising liquid for a tangy twist.
4. Rustic Italian Pot Roast
Add crushed tomatoes, Italian herbs, and olives for a Mediterranean-inspired version.
5. Low-Carb Pot Roast
Skip the potatoes and carrots and use turnips, radishes, or cauliflower instead for a keto-friendly option.
FAQs
Q1. What’s the best cut of meat for pot roast?
Chuck roast is ideal for its marbling and tenderness. Brisket and bottom round can also work but may need slightly different cooking times.
Q2. Can I make this Pot Roast with Vegetables and Herb Gravy Recipe in a slow cooker or Instant Pot?
Yes! For a slow cooker, follow the same steps but cook on low for 8 hours. For an Instant Pot, sear using the sauté function, then pressure cook on high for about 60 to 70 minutes with natural release.
Q3. Can I freeze this Pot Roast with Vegetables and Herb Gravy Recipe?
Absolutely. Store cooled pot roast and vegetables in airtight containers with some gravy. Freeze for up to 3 months. Thaw in the fridge and reheat gently.
Q4. What if my gravy is too thin?
Simmer the gravy a bit longer to reduce and thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) for a quick thickening boost.
Q5. Can I use fresh herbs instead of dried?
Yes. Use about three times the amount of fresh herbs in place of dried. Add fresh herbs toward the end of cooking to preserve their flavor.
Final Thoughts
Pot Roast with Vegetables and Herb Gravy Recipe is one of those meals that transcends generations. It’s not trendy or flashy—it doesn’t need to be. What it is, is dependable, deeply flavorful, and endlessly comforting.
This Pot Roast with Vegetables and Herb Gravy Recipe is the kind of dish that turns an ordinary Sunday into a celebration of slow food and simple joys. It fills your home with warmth, your table with nourishment, and your heart with memories. From the first sear to the last drizzle of gravy, this meal is a reminder that good things really do take time.
So next time you’re craving something hearty and homemade, let this Pot Roast with Vegetables and Herb Gravy Recipe be your go-to. Trust me, the leftovers are almost as good as the first bite.