Pot Roast with Fall Vegetables and Gravy

Long, slow cooking creates beef with layered flavors and fall-apart tenderness. Thorough browning and a generous dollop of tomato paste give the satin gravy its ruddy hue. Brussels sprouts, mushrooms and baby carrots share plaudits with the succulent beef.

Makes 8 servings


  • 3 pounds boneless beef chuck pot roast
  • Salt and black pepper
  • ¼ cup vegetable oil, divided
  • ¼ cup tomato paste
  • 2 ½ 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


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.

Note: If your schedule is tight, do most of the cooking the day before and refrigerate the roast in strained juices overnight. An hour or so before serving, thicken gravy and add the vegetables.

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