when to add vegetables to roast beef in oven

For this chuck or bottom round roast in the oven with vegetables, I add the vegetables immediately after I sear the roast and before I place the dutch oven into the oven for several hours. The vegetables will poach until tender in the cooking liquid and have a delicious infused-beef flavor.

Classic Pot Roast is comfort food at it’s best, made with slow roasted potatoes and carrots in the oven – ready in 3 hours!

One of the most popular recipes around here is the Ultimate Slow Cooker Pot Roast and for good reason. It is an amazingly easy recipe that thousands of readers have enjoyed for dinner. There has been a lot of requests asking asking for the recipe to be rewritten for the oven and for the instant pot. So that’s what we have done here!

As far as beef recipes go, this one is perfect if you have a busy day ahead of you and a lot to get done. The time involved in preparing the Classic Pot Roast recipe is minimal. You have to only sear your beef and assemble the ingredients before the oven does the rest of the work.

The upside? You will have plenty of leftovers for future meals, and pot roast is delicious in everything from tacos to soup. Cooking your vegetables with the roast lets them soak up the flavor of the meat, and gives you a side dish that you don’t have to spend any more time or effort preparing.

We like to use Yukon Gold potatoes, but you can also use red potatoes in a pinch. On that note, you can use either baby carrots or large carrots as well, but large carrots are preferred because we like to cut the vegetables to similar sizes.

How Do I Serve Beef Pot Roast?

This complete meal really doesn’t need anything else! If anything, how about whipping up a warm batch of Pillsbury™ crescent rolls or biscuits and set out some butter for slathering? Either would make a wonderful accompaniment to the hearty beef.

  • 1 (2 to 3-lb.) boneless beef chuck roast
  • 9 small red potatoes, halved (about 1 1/4 lb.)
  • 1 1/2 cups fresh baby carrots
  • 8 oz. fresh green beans, trimmed
  • 1 red onion, cut into wedges
  • 1 1/2 teaspoons beef-flavor instant bouillon
  • 1 teaspoon dried marjoram leaves
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarse ground black pepper
  • 1/2 cup water
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  • 1 Heat oven to 350°F. Arrange roast and all vegetables in ungreased 13×9-inch (3-quart) baking dish. Sprinkle with all remaining ingredients except water. Pour water over top. Cover with foil.
  • 2 Bake at 350°F. for 2 to 2 1/2 hours or until beef and vegetables are tender. Serve with pan juices.
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More Excellent Roast Recipes

Pot Roast isn’t just one kind of meat. Traditionally, people use tougher cuts because of how fork tender braising makes it. What makes the best Pot Roast is a matter of taste, but we prefer to use a boneless chuck roast. Beef chuck: this is the shoulder, and it makes for a good roast because of how hearty and flavorful it is. Brisket: this is a notoriously tough cut of meat, and slow cooking it breaks it down in it, releasing its natural flavor and making it fall-apart tender. Round: round is slightly softer than the other cuts we’ve mentioned, and it’s very lean. You have to be a little careful with round roasts, because they can easily dry out. Rump roast: juicy and flavorful, rump roasts can be used with dry rubs or marinated before slow cooking.

Pot roast as we know it is actually a take on an old French dish called bœuf à la mode, which is beef marinated in red wine and browned before slow-roasting. Pot roast served with veggies, also called “Yankee pot roast,” is the version of this dish that most Americans are familiar with.

If you’d like the pot roast gravy to be a little thicker, remove roast and vegetables, mix 1 tablespoon cornstarch or all purpose flour with 2 tablespoons of water and whisk it into the liquid in the pot. Bring to a boil on your stovetop and whisk until it starts to thicken to a gravy consistency. Spoon off the excess fat before creating a gravy if you prefer.

There is debate over how to serve pot roast, do you shred the meat before serving or do you serve it in chunks and allow people to eat it like short ribs because the meat is fork tender. We serve it in chunks, but it you’d prefer to shred your meat, you take two fork and simply pull the beef apart into pieces as you would Pulled Pork or Pulled Chicken recipes.

To be cooked through and ready to eat, your roast should have an internal temperature of 145 degrees F (62.8 degrees C). Make sure to test your roast at the thickest part with a probe thermometer before you eat it just to be sure.

when to add vegetables to roast beef in oven

when to add vegetables to roast beef in oven

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when to add vegetables to roast beef in oven

How to Make Classic Pot Roast

  • Step One: Start by seasoning the meat with salt, pepper and thyme. For this recipe, we used fresh thyme because of much additional flavor it adds, but if you only have dried thyme it would of course work just fine. If using fresh thyme, remember to either strip the sprigs or to remove the sprigs when you have finished cooking.
  • Step Two: In a large dutch oven, heat up your vegetable oil. Once it’s hot, sauté the roast in it until it is deeply browned on both sides. Searing your pot roast before slow cooking helps to add more texture to your meal, adding a crispy edge to the meat. Since we are braising this roast, we look for texture anywhere we can get it.
  • Step Three: Peel and cut up your potatoes, carrots and garlic cloves and put them into your dutch oven or large pot around the sides of the roast, but make sure to leave room for the roast itself.
  • Step Four: Pour in the beef broth, put on the lid, and set it to cook on medium-high heat with a cooking time of three hours. You’ll have a delicious dinner waiting for you, and the whole house will smell wonderful.

For this chuck or bottom round roast in the oven with vegetables, I add the vegetables immediately after I sear the roast and before I place the dutch oven into the oven for several hours. The vegetables will poach until tender in the cooking liquid and have a delicious infused-beef flavor.


When should I add the vegetables to a roast?

Cook several hours until fork tender, this may take from for 3 1/2 to 4 1/2 hours, or longer, depending on the size of your roast. Check once or twice to make sure that the liquids haven’t cooked down too much. If so, add a bit more stock. After the first 2 1/2 hours, add the vegetables all around the meat.

How to cook meat and vegetables together?

In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.

How long to roast veggies at 425?

Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, 30 minutes to an hour, stirring at least once or twice during roasting for even cooking and browning.

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