Pot roast is wonderful at any time of the year, but is extra comforting during this cooler weather. A big pot roast filled with carrots, onions, bay leaves and a bit of herbs is really a comforting family meal. I start with browning meat in little bit of olive oil and a few seasonings, then browning the onions, a carrot and celery and adding my stock and then popping it into the oven to do its magic.

Pot Roast with Vegetables Recipe


  • Olive oil as required
  • 800 grams Roast Beef
  • Salt as Required
  • Black Pepper as Required
  • 2 Onions cut
  • 1 Carrot cut
  • 2 stalks celery cut
  • 1 tsp. flour
  • 1 tsp. vinegar
  • 2 cups beef broth
  • 1 tsp. dried mixed Italian herbs


  1. Heat a heavy bottom deep pan, over medium heat, drizzle olive oil.
  2. Rub a generous amount of salt, pepper and herbs all over the roast and spread evenly to coat, with your hands.
  3. Place the roast in the pan and brown the roast on all sides by turning the roast.
  4. Once browned remove from pan and keep it aside.
  5. Add in bay leaf, onion, celery cook until lightly browned, about 5 minutes.
  6. Add the flour and cook for few minutes.
  7. Then add beef broth and vinegar, bring it to boil.
  8. Transfer the roast back to the pot.
  9. Cook on low heat for 2 – 3 hours, covered. Till done.
  10. Remove from pan and keep it aside.
  11. Strain the sauce and bring the sauce back to the pot.
  12. Add Potatoes and carrot to this and cook.
  13. Serve the roast warm on top of vegetables and sauce.

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