Pot Roast With Fall Vegetables & Gravy

Juicy, oven-braised beef pot roast served with carrots, Brussels sprouts, mushrooms, and onions, all smothered in a flavorful homemade gravy—perfect for a cozy dinner.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

3 pounds boneless beef chuck pot roast

Salt and black pepper

¼ cup vegetable oil, divided

¼ cup tomato paste

2½ cups beef broth

1 white onion, chopped

2 large carrots, chopped

2 stalks celery, chopped

¼ cup all-purpose flour

4 cups sliced mushrooms

4 cups halved Brussels sprouts

2 cups baby carrots

1 red onion, cut into thin wedges

Fresh thyme

Directions

Preheat oven to 350°F.
Trim fat from meat. Sprinkle beef generously with salt and pepper.
In a 4- to 5-quart Dutch oven, brown beef on all sides in 2 tablespoons hot oil over medium heat.
Add tomato paste to bottom of Dutch oven and cook 1 minute, stirring constantly. Add broth, white onion, large carrots and celery. Roast in oven, covered, for 2 hours. Using hot pads, move pan to a stovetop burner and transfer beef to a platter. Remove vegetables with a slotted spoon and discard.
To make gravy, in a small bowl, stir together flour and remaining 2 tablespoons oil. Stir mixture into remaining liquid in Dutch oven and bring to a boil over high heat, stirring constantly. Add beef, mushrooms, Brussels sprouts, baby carrots, red onion and 1 sprig fresh thyme. Cover Dutch oven and roast in oven 45 to 60 minutes more or until meat and vegetables are fork-tender, spooning gravy over roast occasionally.
Using a slotted spoon, transfer beef and vegetables to a serving platter. Garnish with additional fresh thyme. Spoon gravy into a serving container and serve alongside meat and vegetables.