Braised Pot Roast with Vegetables

Slow Braising makes this pot roast incredibly tender!

Yield: Serves 4 - 6

Braised Pot Roast with Vegetables

Braised Pot Roast with Vegetables


  • 1 (2-3 pound) grass fed chuck or arm roast
  • 1/2 teaspoon garlic powder
  • 2 teaspoons coarse salt
  • 1 teaspoon freshly ground pepper
  • 2 Tablespoons olive oil
  • 8 slices bacon, roughly chopped
  • 2 onions, chopped medium
  • 4 carrots, peeled and cut into 1 inch pieces, divided
  • 2 celery stalks, cut into 1/2 inch pieces
  • 4 garlic cloves, chopped
  • 2 teaspoons thyme
  • 2 dried bay leaves
  • 1 cup Zinfandel or other robust dry red wine
  • 1 cup beef broth
  • 1 (28 ounce) crushed tomatoes
  • 2 pounds Yukon Gold potatoes, peeled and cut into 2 inch piece
  • 2 Tablespoons all purpose flour
  • 1 Tablespoon butter


Blend the garlic powder, salt and pepper together. Rub the seasonings on the roast and then loosely cover with plastic wrap. Refrigerate overnight or leave at room temperature for 60 minutes. The roast should come to room temperature before searing.

Preheat oven to 300° F and set rack in the lower third of the oven.

Pat the beef dry with a paper towel. A dry roast will brown more evenly. Heat olive oil in a large heavy pot (with cover), over medium heat until it starts to smoke. Sear the roast on all sides. The roast should be golden brown on all sides and edges, being careful not to scorch the meat. Set the roast aside on a plate to rest and gather the juices.

Add chopped bacon to the pot and cook over medium heat until it is translucent, about 2 minutes. Add onions, half of the carrots, celery and garlic. Season lightly with salt and pepper and sauté for about 5 minutes, stirring often until the vegetables are just starting to brown. Lower the heat and add thyme, bay leaves, wine and broth. Simmer for 2 minutes. Add the can of crushed tomatoes and bring to a simmer again.

Return the roast to the pot and cover the roast with broth and vegetables. Bring it to a low simmer. Cover with a large piece of parchment paper, pressing down so it nearly touches the meat and put the lid on. The edges of the paper will overhang the pot a few inches. Place in the oven and let it braise for about 1 1/2 hours. Take the roast out of the oven and turn over, add remaining carrots and potatoes. Braise an additional 1 1/2 hours.

Transfer roast to a cutting board. Remove the potatoes and newest added carrots and cover with foil to keep warm. Discard the bay leaves. Skim off any fat from the sauce and with an immersion blender, puree the gravy in the pot. Return the gravy to a simmer. Mash 2 tablespoons flour and 1 tablespoon butter together in a bowl and then add to the gravy. Stir until thickened and then season to taste.

Slice the meat and serve it with the warm gravy and braised vegetables.


This can also be made in a crock pot, 9 to 10 hours on low or 5 to 7 hours on high.

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