Juicy Home Style Pot Roast with Roasted Vegetables


3 to 4 pound boneless beef bottom round roast
2 tbs canola oil
Kosher salt and fresh cracked black pepper to taste
2 medium onions
2 cloves garlic, minced
2 carrots, sliced into 3 inch pieces
2 ribs of celery with leaves, sliced into 3 inch pieces
2 cups of beef stock. (check for recipe in our search engine)
2 tbs chopped parsley
2 sprigs fresh rosemary
This is a must have for your recipe file. The beef is melt in your mouth tender with a deep rich flavor. Serves 6 to 8.


  • Bring beef to room temperature and dry with a paper towel.
  • Season beef all over with salt and pepper.
  • In a heavy pot or dutch oven add the canola, and over medium heat, brown the roast on all sides.
  • Add onions, garlic, carrots, celery, beef stock and cover.
  • Turn heat down to low and cook slowly for 3 to 4 hours, checking periodically to make sure there is enough liquid in pot. If you need more liquid add more beef stock.
  • Remove beef from pot and let rest for 15 or 20 minutes, so that the juices redistribute in the meat. Dis
  • Boil the pan juices over moderate heat until they are reduced to about half.
  • Slice the roast and return to the pot with the juices and let simmer for about 10 minutes.
  • Serve hot.





20 min


4 min


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