When to Add Vegetables to Roast Beef
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09/22/2013
This is my recipe, and a couple options had been left out when it was kitchen approved. I use red wine instead of the vinegar, and I usually use garbanzo bean flour for thickening instead of corn starch. The garbanzo bean flour adds protein and other nutrients to the gravy, and the corn starch is generally made from GMO corn which I avoid. I also sometimes use chopped frozen tomatoes from our garden instead of canned tomatoes. Tomatoes that we don't use soon enough are cored and frozen for use in pot roast and tomato soup. I always use more than 1 garlic clove because we like garlic - usually at least 3-4. I also add more than a pinch of the seasonings. The recipe is great as listed, but I thought I would add a few more options. It freezes well for future meals, and tastes as good as when it was freshly made. I have also made this recipe in a pressure cooker that cuts down on the cooking time. The only difference is that the meat is pressure cooked for about 45 minutes, do a quick release of the pressure, add the veggies, pressure cook for an additional 15 minutes, and quick release the pressure. Remove the roast and veggies and cover with aluminum foil to keep warm. Strain the remaining liquid into a fat separator, wait for the fats to raise to the top, and put the liquids and strained onions back into the pressure cooker to make the gravy. Mix 1/4 cup water and a couple tablespoons of corn starch and add to the liquids for thickening. By using a pressure cooker, the roa
03/21/2013
I used sweet red wine in place of the vinegar, and cooked the in a crock pot for 8 hours, I put the veggies in at the 4 hour point. I followed the recipe except for the changes mentioned. When I tasted the broth on the stove top before putting it in the crock pot I knew I had hit a home run with this recipe. It is a good thing that I took the picture before dinner because there was no left over meat and veggies. I will be freezing the left over broth and using it for french onion soup. Thank you for the recipe.
01/26/2014
Wow!! I have tried many pot roast dishes, most with a mono-tone beef flavor, which is good, but very plain. This one is different in a very good way. What intrigues you is the sweet (brown sugar) and sour (vinegar) components. In my case I used apple cider vinegar which I feel worked very well. (To me red wine vinegar may be a little too sharp) A deft hand is needed with the sweet and sour flavors, however, more is NOT better. Don't over-do the spices either. I didn't use celery at all. Also didn't fuss with adding spices and mushrooms at the end, I added it all in the beginning. I also worked in some "Demi-Glace Gold" to boost the beefy flavor, Yum! My family was overwhelmed with good flavor. This is a keeper. ~~Donald.
08/26/2014
Delicious! I converted this to a crockpot. I seared the beef in bacon grease then put in a slow cooker and topped with everything else, and just omitted the corn starch step. Used sweet potatoes in place of white. LOVE IT!!
07/16/2016
I've been cooking for over 50 years and this is the best pot roast ever. Even my husband agrees!!!
04/12/2015
This is one of the best pot roasts I have made. Very tender with great flavor. I used wine instead of vinegar as the recipe author suggested in her review. I also added peas instead of potatoes since I serve always serve pot roast with mashed potatoes. The herbs and wine really enhance the flavor.
09/08/2015
I've been hunting for a good pot roast recipe and this one is the best. I'll be making it again because it's "company-worthy." I used fire-roasted diced tomatoes instead of the regular ones. Also, I didn't drain them; I put them in juice and all. I don't know if that made a difference with the gravy at the end. I thought it was a little runny, but it was a nice addition to the roast. I also cooked the potatoes for 45 minutes, not 30 minutes as the recipe suggested. I was glad I did because anything less than 45 minutes and the potatoes wouldn't have been fully cooked.
04/02/2015
I used brewed coffee instead of water and the beef bullion, slow roasted...delicious...
12/08/2016
My very picky mother, who critiques everything I make, said it was possibly the best roast she's ever had. 'Nuff said. I don't change a recipe unless I have to, so I made it as-is except I had to use onion powder because my husband had (to my surprise) used the last onion. I also added the carrots to the pot at the beginning and I'm glad I did- they were perfect. Excellent :)
12/31/2015
I used a little red wine instead of vinegar, and it tasted great. The only think I would do differently next time is skim some fat off. Maybe that was implied, or I missed it.
07/28/2016
I followed the recipe to the letter. I don't think it needs any changes. The roast was tender, the veggies were delicious and the gravy was perfect.
03/22/2015
This was my first pot roast and i made a few changes because of what i had on hand...it was delicious! I used Montreal steak seasoning on the meat, tomato sauce, real tomatoes and chicken stock and it turned out more like a stew. i didn't use the cornstarch or mushrooms because i didn't have either. the meat fell apart after 3 hours and i put it on the stove and added the potatoes and carrots. the flavor is delicious!
01/10/2016
FABULOUS!! Will definitely make this again! It is worth the extra work pulling it out of the oven to add the veggies!
01/20/2014
Wouldn't change a thing! i had to hurry the meal up a bit so I modified the cook time (and temp). The meat was very tender even cooking at 325 vs. 300. Here's what I did: preheated the oven @ 375, then lowered it to 325 and let it cook for about 3 1/2 hours before adding the carrots. To help the potatoes along, I removed them after about 20 min in the oven and microwaved them for about 4-5 min. just before serving. The kitchen smelled so good!
06/17/2015
Yummy! I made this in a cast iron Dutch oven as suggested by the author. I made a few minor changes in preparation, but mostly stayed true to the recipe. First of all, I was out of carrots, so I left them out and added some extra potatoes. Second, my family doesn't like mushrooms, so I left those out as well. After browning the meat and cooking the onions/garlic, I added the broth and only half of the red wine & brown sugar called for and brought it to a simmer. Then I added the corn starch and whisked well and let it simmer for a minute before adding the bay leaves, lots of salt & pepper, and big dashes of the herbs. I returned the meat, added the potatoes and put the lid on and put in the oven. My roast was only a bit over 2 ½ pounds, so I only cooked for 3 ½ hours. The meat was perfectly fork tender and the sauce was delicious! We served this a side of steamed broccoli. Delish!
09/23/2013
Oh this is sooo good! I made it in the crock pot (worked better for what we had planned for the day),it smelled sooo good and we were so hungry by the time it was done cooking I forgot to put the final touches on the drippings. I just did that tonight(a day later) and it's even better! Thanks for sharing this wonderful recipe Judy!
06/28/2013
This recipe was excellent! I made it a tad bit too sweet so I would stick to the recipe for the amount of brown sugar. I omited the tomatoes. The gravy was excellent! I used a dutch oven. I'll definately make this one again!
06/22/2015
I used 1/2 c. Burgandy instead of red wine vinegar, 1# small carrots, 1# sliced mushrooms, 1# small red potatoes 6 bay leaves and the other items listed...I put everything my dutch oven at the beginning...when it came time to thicken the gravy I used wine to put the argo in instead of water....300 F. for 5 1/2 hours...potatoes and carrots were al dente...it was awesome!!!
02/09/2014
I made this and my family loved it. The extra spices made it tastier than just the traditional "pot roast" recipe.
05/04/2016
This is the BEST roast I've ever made!!! Beef chuck roast is a must, as the fat adds so much flavor to the sauce. I don't have a Dutch oven so I browned the meat in a skillet and placed into a roaster with the beef stock mixture. Leary about the vinegar, but it adds so much to the flavor and tenderizes the beef. I make this the night before and roast the next day, adding carrots with an hour and a half to spare on cooking time. I make mashed potatoes and leave the drippings "as is." My family can't get enough! Thank you for this great recipe.
12/16/2015
This is easy and delicious. I followed the recipe exactly and I wouldn't change a thing next time.
09/07/2016
Absolutely the best. My go to recipe now. I have substituted balsamic vinegar and tomato paste and turned out great! The gravy is amazing- make mashed potatoes!!!
11/22/2015
Loved it.
10/01/2016
This was wonderful! I made only minor changes: I used fresh mushrooms, doubled the garlic and upped the seasonings a bit - maybe two pinches, instead of one. Thanks!
08/11/2019
Made this pot roast today in a cast iron dutch oven and it was fork tender and delicious! 3# boneless Chuck roast. Added Chianti in place of vinegar, 5 cloves of garlic and Beef Better Than Bouillon For the beef broth. Used frozen fresh tomatoes (diced) in place f canned. I omitted adding salt as bouillon is salty. It was fork tender at 2.5 hrs. Removed from oven, brought to boil and added carrot chunks. Returned to oven and carrots were Done in less than 30 minutes. For gravy, I used Wondra flour and water mixture for thickening, added tsp basil and 1/2 tsp thyme and a cup of potato water. This recipe is really the best pot roast I've made. Definitely my 'go to' from now on!
10/02/2013
I don't have anything against this recipe, I think I just came to the realization that I can only have chuck roast a certain way! The sauce that gets poured over the roast is very delicious!
01/09/2016
We have tried many different pot roast recipes and this has been our favorite thus far. Yummy.
02/22/2020
This roast turned out really well. I used 1/2 of the red wine vinegar that was called for, but the flavor was great and the gravy Was wonderful.
01/21/2020
I agree with other reviewers. This was a delicious recipe. I swapped the vinegar for wine but otherwise followed the recipe exactly.
11/04/2015
Very yummy. I tried another AllRecipes recipe for pot roast before this one and this takes the cake. The tomatoes and brown sugar adds just the right amount of sweet to the savory. I used Yukon Gold potatoes, but other than that followed the recipe as is.
11/17/2013
excellent! Cooked in a Dutch Oven and added more garlic it was tasty!
05/11/2015
Can't wait to make this again! Fabulous! I didn't have carrots or potatoes and I don't like mushrooms. I followed all the other directions. When the gravy/sauce was finished, I cleaned the roast and it put back in the pan. I let it simmer and set while I cooked the noodles. SO good! Leftovers are bound to be amazing! Next time I will use carrots, I think they'll add even more to the flavor.
12/27/2016
Everyone raved about this Pot Roast. Makes it worth the cost of buying a Dutch Oven. Followed the recipe as written and it turned out great!
09/10/2015
This was fabulous. I followed another reviewer and cooked at 325 for 3.5 hours because I was short on time, skipped the mushrooms, used wine in lieu of the vinegar because I didn't have any, and just threw the carrots and potatoes in the pot for the last hour. It was great, my husband had thirds, that sauce is divine!
02/10/2016
I added onion soup mix as my only change. My husband is a food snob. He said it was the best pot roast he's ever had. And that it was "restaurant quality" which doesn't always sound like a compliment to me, but it is his highest praise. Thanks for the recipe!!!
09/20/2013
Used this recipe several times. Can't help but tweek it... this is an excellent base recipe to use.
10/26/2015
Best pot roast ever!! Delicious flavor. Will definitely put in my special recipe box!
05/16/2016
This was a great recipe. Next time I will omit vinegar and tomatoes to reduce acidic flavors - and make it more similar to the pot roast my mom used to make on the stove. I might try a little red wine instead. Made it with a three pound chuck roast, lots of potatoes and carrots. So tender and flavorful.
02/07/2016
I used red wine instead of vinegar, but otherwise cooked exactly as described. That sauce is unbelievably good and the beef just fell apart. It went straight into the family recipe collection. Loved it!
04/29/2017
First pot roast I've ever made that my wife liked. Happy wife, happy life.
10/14/2019
I have made this many, many times and it is soooooo good!!!
01/29/2014
Turned out great!!
11/10/2017
Best pot roast & gravy I've EVER made on Allrecipes!! Only change is I just made the pot roast. The gravy I made from one cup of the stock mixture (and stock is a must) and a packet of brown gravy for speed. My partner said it was best roast and grave I had ever made (and I've made a lot). The entire technique is perfect (I seared for about 4-5 per side) and don't fret over the red wine vinegar. Great subtle addition! My chuck roast was small 2.75 lbs, so I roasted for 3.5 hours and let rest for 15 while I made the gravy. Truly perfect recipe and method! It's so wonderful, I came back 3 days later to save the recipe and write a review!
01/03/2015
Great recipe! Made two batches in two crock pots for a family dinner of 10. After the meat was in the crock pot and cooking, I prepared the vegetables and then put them in the crock pot. Everything tourned out perfect.
03/23/2017
I followed the recipe exactly. Fantastic!
02/14/2020
Absolutely delicious and do very tender! I substituted the potatoes for turnips. The wife loved it! She usually does not like roasts, however, this was so tender and flavorful, she said I can make this anytime!
02/10/2019
It was fine, but too tomato-y for my tastes. While I love tomato sauce, I'm more of a brown-gravy type when it comes to pot roast.
12/29/2016
I used Apple vinegar instead of Red wine vinegar. My family loved it!
11/12/2018
Made the recipe just exactly as it was given. Delicious!
05/05/2019
I followed the recipe, with the exception that I didn't have beef stock, and used veg s th ock that I had on hand. My husband said it was the most delicious pot roast he's ever eaten!
09/16/2017
This was the perfect roast. Great flavor. But be prepared to set time aside to let it cook. Start early. This is a long cooking process over 5 hrs, I didn't plan well and started the roast at 2:30 and didn't finish until 8:00. We didn't use the carrots and it was still great
01/12/2017
I made this and added fresh mushrooms instead of canned. I used a rump roast and wish I would have used chuck roast. Otherwise it was a very good recipe. I will make it again.
10/27/2016
Fabulous recipe! I tripled it for a crowd and everyone loved it. The only thing I'd change next time is cut the tomatoes in half. Fabulous comfort food. Thanks! Teresa
12/13/2016
Really good! Crock pot worked well. I accidentally added 2 Tblsp. brown sugar and it was still delicious. I will make this again! Thanks for sharing.
07/04/2017
Made this to use my new cast iron dutch oven, it was really good, I used a spiced pot roast packet with water instead of wine and stock and it still was turned out really good.
11/12/2017
I made this last night for company and it turned out very well. really delicious. I used the crock pot also (low for 8 hours) and I made gravy with the liquid and some gravy mix. everyone had seconds. I will make this again for sure.
09/29/2017
Absolutely will become one of our go to meals on cold snowy nights in Canada! Also great for a big family sunday meal. I followed reviews and used red wine, other than that used the recipe exactly as stated.
04/08/2019
Delicious! Now, my go-to recipe. Much better than my crockpot roast.
03/13/2016
So good!!! Cooked browned 3.34 lb. arm roast in pressure cooker for 40-45 min. Added celery, onions, carrots, and fresh mushrooms at beginning of cooking. No potatoes so served with instant mashed. No diced tomatoes so used small can of tomato sauce which helped thicken gravy. No cornstarch needed. Used ted wine vinegar and slightly less sugar.
09/17/2019
This was yummy, a little different twist with the brown sugar. I will be making it again!
03/26/2020
This was by far the best beef stew ever,
12/11/2018
Stuck pretty close to the recipe. It was outstanding!!!! Would highly recommend.
05/03/2018
As I recall, I followed the original recipe closely. I'm a 76 year old male who has only been cooking for 15 years. So I probably shouldn't even rate this recipe. So many people rate it so highly, but frankly I found it only medium and the roast was very tough. I think I'll dig up my slow cooker recipe that I cooked once before and was much better. Seriously, a pinch of three different ingredients there at the end?
03/09/2017
Sauce was very flavorful. I used the crock pot with meat and sauce for a total of 8 hours. Added the carrots and potatoes to crock pot at the 3.5 hr end point and all was great! Thanks Allrecipes@
01/15/2018
Really good pot roast. Love the combo of an acid with brown sugar. I used merlot and a blonde roux instead of corn starch. Kept everything else the same, this is a keeper. Thx for the recipe.
10/29/2017
This recipe turned out fantastic! My guests loved it. I cooked mine in a heavy dutch pot which I believe made a big difference.
01/26/2017
It was great made buisquits and instead of putting potatoes. I made it separate and made mash potatoes
09/26/2018
I followed the recipe pretty exact. I used a 3lb bottom round roast. The only thing a did a little different was use a splash of red wine to deglaze my pot before cooking the onion and garlic. Also, because I have some family member (children) who hate "chunks" of things like onion and tomato, before putting in the veggies, I removed the meat from the pot and used an emersion blender to smooth the liquid then returned the meat, added the carrots, and continued the recipe as directed. I feel the vinegar and brown sugar definitely added depth of flavor. The meat fell apart and was very tender. This is a great recipe and I will definitely use it again in the future!!!
07/28/2016
I add tomatoe sauce and olives, it was delicious.
10/28/2018
Did not quarter potatoes, I used a medley of yukon, purple, and red; used baby carrots; added parsnips; added all vegetables at same time after 2 hours of cooking meat until tender. I didn't do the back and forth from oven to stovetop. Removed meat and vegetables from pot after 4hrs, then added cornstarch, water, celery salt, basil, mushrooms and thyme to Dutch oven on stovetop. After making gravy, returned everything to pot (dutch oven). The flavors married well and beef was very tender and delicious.
10/24/2021
This is the best pot roast recipe I've ever made. I do add a little bit more corn starch to make a thicker gravy, but otherwise I make it mostly like the recipe calls for.
07/07/2017
Was great! I used a sirloin roast so didn't take as long. Cooked in oven for 4 hours. Then added the potatoes and carrots at the same time and left another hour.
01/08/2018
Gave it 4 stars only because I'm not a huge pot roast fan. However, my family and I enjoyed this recipe! I used apple cider vinegar and canned diced tomatoes with basil already added. I also cooked vegetables and roast at the same time - with potatoes and carrots on the bottom. Roasted for 4 1/2 hours. Meat was very tender, and veggies were perfect.
10/26/2016
I followed the recipe as posted except for the end because the time involved was too long for the family to wait to be done properly. Omitted the oven rotation and boiled on the stove top in the cast iron pot until the veggie's were done. Next time I will omit the diced tomatoes. I thought it was odd to begin with but I stuck with the recipe anyway. It had a strange flavor that didn't belong this beef stew. The meat (rump roast) was pull apart and not able to slice. Everything was delicious otherwise including the mushroom gravy.
10/11/2016
I made this yesterday. I was very different from most recipes for roast I've tried. I will most definitely make this again. The meat was very tender and the gravy was yummy!
03/26/2020
This was by far the best beef stew ever,
12/26/2017
Loved it. Added twice the vegetables, as I've got a big family... still came out incredibly flavorful. Recommend recipe and twice the veggies!
04/15/2016
The only change I made was I used wine it was very tasty I will make it again even the leftover was as good
01/14/2019
I didn't add the tomatoes (I'm allergic) and it was great! The instructions were easy to follow for the carrots and potatoes - loved it!
04/08/2014
My 4 pound roast was tender after 3 hours. Can use fresh mushrooms. 3-4 garlic cloves is better. Do not use more brown sugar than recipe suggests, even with 1 Tbsp, gravy was slightly sweet. Will make again definitely and even add more of the seasonings next time. Everyone loved it.
07/23/2016
I made this last weekend and was SUPER excited because it has such great reviews! ...I was a little disappointed when it didn't turn out as good as everyone thought. Maybe our families taste buds are just different but while we ate it all, I wouldn't make it again.
05/25/2018
This was a pretty good recipe, definitely will make again!
03/26/2021
This is the best pot roast I have ever tasted. The vegetables are cooked perfectly… Not over cooked and limp. GREAT RECIPE
04/04/2022
10 Stars!! Absolutely loved this recipe and the flavors were outstanding. The liquid evaporated on its own so I did not need the cornstarch slurry. My kids do not like vegetables mused in with meet so I roasted the potatoes on the side. Definitely making this again!
01/18/2021
Made this in my Dutch oven without the tomatoes. I added Worcestershire and some horseradish. Best roast beast EVER!
10/03/2016
I liked it but the picture shows olives and the recipe doesn't
07/31/2016
made this tonight for dinner with my parents..wantedba different take on my usual pot roast. everyone loved it!! full of flavor and meat was fall apart tender
04/23/2019
My go-to roast recipe! I often make this in my slow-cooker instead of the oven: 4 hours on high heat or 8 hours on low. I also occasionally add extra or different vegetables but keep the same measurements as the recipe. It's always perfect!
03/24/2016
The vinegar taste was overpowering for me and the smell actually made me to want to stay out of the kitchen while it was cooking!
12/31/2017
Fantastic Pot Roast! Taste very similar to how how my Italian mother cooked her pot roast.
09/15/2019
Great pot roast recipe. I used wine instead of the vinegar and beef base and water instead of the beef stock . The pan gravey is especially good. I will make this again
12/20/2016
Made this for dinner tonight . . . my husband loved it and, although I thought it was very good, the richness of the gravy got to be a little too much for me after a while. That being said, I would definitely make this again. As I am one of those cooks who needs a recipe in front of her face to make a meal, I will say that instead of a "pinch" of the various spices that were called for in this recipe, I used a quarter teaspoon for each and maybe that was a little too much and why it became a little too rich for me about three-quarters of the way through the meal. Seems to me that, when I use a "pinch" of spice, it is always too bland. I used the red wine vinegar, as called for, put the spices in from the get-go and put the carrots, mushrooms and potatoes in about three-quarters of the way through and everything was done perfectly. Anyhowzit, this is a keeper.
04/08/2014
My 4 pound roast was tender after 3 hours. Can use fresh mushrooms. 3-4 garlic cloves is better. Do not use more brown sugar than recipe suggests, even with 1 Tbsp, gravy was slightly sweet. Will make again definitely and even add more of the seasonings next time. Everyone loved it.
10/07/2018
I have posted only one other food review in my life, but after making this pot roast recipe last night, I feel compelled to write. I have always prided myself on my pot roast, but I wanted to try something a little different last night, and came on this recipe, so decided to give it a try. I used a venison roast, since that's what I had on hand, and followed the recipe as written, using the author's suggestion to use red wine instead of the vinegar, increasing the garlic (I used 5 large cloves), and increasing the herbs. At the end of the cooking time, my gravy was just the right consistancy for my liking, so I did not use any thickener. THIS WAS THE BEST POT ROAST I HAVE EVER HAD!!!! The venison was fall apart tender, and the gravy and veggies were "to die for". My wife and I ate too much of it, because it was so good, we couldn't stop eating. This recipe just earned a place in our family cookbook.
09/02/2020
I made this yesterday for the first time. It was fabulous!! I used balsamic glaze in place of the red wine vinegar and put all the vegetables in the pot 45 minutes before end end time. No need to blanch. My family ate it up. Sorry too late for pics.
08/18/2019
I did not like the texture of the sauce with the corn starch, and the overall flavor was good but not great.
10/23/2018
Sensational! I read the comment of the recipe writer who said she uses red wine not RWVinegar. My roast was just slightly over 2 lb but I used all the liquid and was glad. Reduced cooking time by 45 min due to smaller size. Beyond delicious. A real keeper!
12/06/2015
Delicious!
03/06/2018
I made this last night & it was really delicious. my husband said it tasted better than a restaurant cooking. I tried staying close to the ingredients, but I had to substitute. I used white wine for the vinegar, I chopped up 2 tomatoes & used 1 can of tomato sauce, than I used a mixed bag of corn, peas, & carrots. for the gravy, I didn't have any mushrooms. so, I used the broth from the pot roast with corn starch & the gravy turned out delicious.
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Source: https://www.allrecipes.com/recipe/229953/pot-roast-with-vegetables/
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