March. It’s a long month, am I right?
It’s not quite winter, and it’s not quite spring. It’s the time of the winter when I start to lose my stamina for complicated, multi-step cooking, and want to pull out my tried and true foolproof recipes that are simple, comforting and reliable every time.
This pot roast has never let me down. It also happens to be one of Michael’s favorite meals, and he will barely let me get it plated before devouring it with his hands, right out of the pan, standing up at the kitchen island. My 5 year old, William, has taken to this impatient feasting as well, which I usually allow, because it makes me so happy to see him loving a favorite family dinner of mine from when I was also a kid. A great pot roast just grows up with you.
We are talking about the best pot roast you’ll ever make. I try not to be too hyperbolic on here, but I have not seen one person make or taste this without raving about it. See for yourself!
How To Make Perfect Pot Roast with Lots of Vegetables:
Step 1. Season and flour the beef.
Step 2. Sear on all sides until deeply browned. This is FLAVOR.
Step 3. Add the onions, followed by everything but the potatoes.
Step 4. Cover and cook for 3 hours, adding in the potatoes during the last half hour of cooking.
Step 4. When cooked, plate the meat and vegetables. The meat will barely need to be cut, it’ll be so tender. Spoon juices on top and serve.
What Else Can I Use?
- I call for a beef chuck roast for this recipe. You can use a top round, or a brisket as well… anything that takes well to low and slow cooking.
- The stock is the base of the cooking liquid, which turns into a lovely sauce to spoon over before serving. Use a high quality beef stock, homemade or even Better than Bouillon as I find it’s hard to find a quality boxed beef stock since many of them contain no beef at all. If it’s easier for you, use a vegetable stock you love. Just be sure it’s low sodium.
- I love a mix of carrots, parsnips, and potatoes for this pot roast. Carrots and potatoes are enough if you don’t care for parsnips.
- Use regular all purpose flour to coat the beef if gluten is no issue for you.
- Baby red potatoes can be used in place of the yukon gold, just halve them or leave them whole if they are small.
- I adore cipollini onions, they are sweeter than traditional onions and caramelize easily. Use 1-2 medium yellow onions, diced, if that’s what you have.
- This pot roast can also be made in the oven. When it comes time to cover and simmer, place it into a 350 Degree F. oven and cook for the same amount of time.
This Perfect Pot Roast is Special Because:
It is, hands down, the most flavorful AND easiest pot roast I’ve ever made.
Prep time is minimal, all of 10 minutes, and the slow cooking is hands off.
It’s a perfect make ahead dinner for a dinner party, or to take to a new mom or sick friend. It gets better after 12 hours in the fridge and lasts for days as the flavors continue to marry.
It’s lighter than most pot roast recipes while still maintaining all that glorious flavor, and has twice the vegetables of most recipes. I always find with slow cooked meats I am left wishing there were more vegetables, so I’ve gone and fixed that for myself here.
Be Sure To Check Out These Other Dinner Recipes Perfect for March:
White Bean + Chicken Sausage Soup with Greens
Loaded Portabello Mushroom “Pizzas”
Saucy Coconut Spiced Chickpeas
Spicy Fussili Pasta with Tomato + Cream
If you make this Perfect Pot Roast with Lots of Vegetables, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Perfect Pot Roast with Lots of Vegetables (Gluten-free)
Equipment
- 1 large dutch oven or lidded pot
Ingredients
- 4 1/2 lbs beef chuck roast
- 1/4 cup all purpose Gluten-free flour or regular all purpose flour if you're not gluten free
- 1 tbsp Kosher salt
- 1 tsp fresh cracked black pepper
- 2 tbsp lard or neutral oil
- 10-12 whole Cipollini onions
- 6 large carrots, peeled and cut into 3 inch cubes
- 3 parsnips, peeled and cut into 3 inch cubes
- 2 dried bay leaves
- 6 sprigs of fresh thyme
- 2 cups low sodium beef stock
- 6 medium Yukon gold potatoes, cut into large chunks
- 1/3 cup fresh parsley, chopped
Instructions
- An hour before cooking, bring the beef to room temperature. This will help you get a nice crust when you sear it.
- Heat a large dutch oven over medium-high heat.
- Season the beef with salt and pepper all over, patting it into the flesh well.
- Cover the beef with the flour, also patting it in well.
- Add lard or oil to the hot pan.
- Brown beef in the pan on all sides, cooking for 3-5 minutes per side so a crust forms before turning.
- Add the cipolini onions and nestle into the bottom of the pan with the beef, browning them for 5-10 minutes.
- Add carrots, parsnips, bay leaves, thyme, and stock.
- Cover, lower the heat, and cook on low for 2 1/2 hours.
- Remove the lid and add the potatoes, stirring a bit to cover in the cooking liquids.
- Cover the pot and continue to cook for another 30 minutes, or until potatoes are tender when pierced with a fork.
- Remove from heat and transfer meat to a cutting board. Cut the meat, though it will barely need to be cut, it will be tender enough that it will pull apart.
- Plate beef with the vegetables and potatoes and spoon the cooking sauce on top. Garnish with parsley and serve.
