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Classic Pot Roast with Root Veggies

Tender, melt-in-your-mouth good? How about leftovers? Just shred, reheat, and dive into the meaty and delicious harmony known as pot roast.

Classic Pot Roast with Root Veggies (AIP) - Real Plans

Tender, melt-in-your-mouth good? How about something that you can scoop from the fridge and eat the next day? Just shred, reheat in leftover gravy, and dive into the meaty and delicious harmony known as pot roast.

Yes, it really is that easy. And that good. An assortment of root vegetables like carrots and sweet potatos make this a hearty meal, perfect for a chilly evening. If you’re looking for something to sop up pools of gravy, eat your pot roast with a few pieces of yuca plantain flatbread .

Classic Pot Roast with Root Veggies

  • 3.8 stars
  • 30m
  • 4h 30m
  • 5h

Ingredients

  • 1 tbsp. bacon fat, or coconut oil
  • 2 lb beef chuck roast
  • 1 tsp. coarse sea salt
  • 1 1/2 onions
  • cloves garlic
  • 1 c beef stock, or chicken stock
  • 1 bay leaves
  • 1 tsp. dried thyme
  • 1 lb carrots
  • 1 lb white sweet potatoes
  • 1/2 lb green beans, or sub veggie of choice if intro stage
  • 1 1/2 tsp. arrowroot
  • 1 tbsp. filtered water

Instructions

  1. Preheat oven to 350F. In a dutch oven over medium-high heat, heat bacon fat or coconut oil. Sprinkle roast all over with half the salt. Place in pan, and brown on all sides, about 10 minutes.
  2. Turn meat fat side up.
  3. Cut onion into large wedges. Chop garlic.
  4. Add stock, onions, garlic, bay leaves, and thyme. Bring to a simmer on the stove top, then cover and put in the oven; roast for 3 hours.
  5. Wash carrots and sweet potatoes and chop into 1 1/2 inch chunks. Wash green beans, if using, and trim ends.
  6. Add carrots and sweet potatoes, and cook until vegetables are tender, about 1 hour more.
  7. Add the green beans and cook until tender.
  8. Transfer the roast and veggies to a platter.
  9. Mix arrowroot powder and water.
  10. Over medium heat on the stove top, slowly pour the arrowroot/water mixture into the broth while whisking until a nice gravy results.
  11. Cut the roast into thick slices, and serve with the vegetables and gravy on the side.

Nutrition

  • 4
  • 1
  • 768
  • 44g
  • 43g
  • 8g
  • 40g
  • 18g
  • 161mg
  • 13g
  • 927mg

Read Reviews
See what other people are saying about Classic Pot Roast with Root Veggies


  • Needs a lower temperature. My veggies burned but luckily the roast was okay. I think next time I would roast at 300 degrees instead of 350.


  • Something is not right with this. I’m not sure if its the portion calculations messing up, or the temperature was just too high, but after smelling the most amazing aroma, I went into a virtual meeting for an hour and came out to check on it only to find it burnt to a crisp and caked all inside my brand new dutch oven that I was using for the first time. I don’t doubt this makes an amazing roast, but watch it very carefully, and maybe don’t make it for fewer than 4 portions as there isn’t enough liquid in the pot and it burns. I just hope I can salvage my pot without it being permanently discolored after only one use.


  • Not bad! I made this with a portion size of 2 and after 2 hours of roasting, the liquid was all gone. I added another cup of broth when I added in the potatoes and carrots and it turned out beautifully.


  • Simple and Delicious. Very easy and taste was wonderful. It will be a staple on this house.


  • So good!! This was so delicious and easy to make! I did use vegetable broth instead of beef and I don’t eat potatoes so I used parsnips instead. I do want to point out that the cook time is closer to 2 hours and not 1 hour 20 minutes….most of the pressure cooker recipes do not add in the time to get the cooker up to pressure! We will definitely be making this again!!


  • Yum. I did not make the potatoes and carrots- just the meat part of the recipe. it came out great! It was favorful, easy, and tender. My husband loved it too. My kids did not, but that’s nothing new.

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