Classic American Diner-Style Pot Roast with Vegetables Recipe
This is slow-simmered comfort at its finest—tender chuck roast, melt-in-your-mouth carrots and potatoes and that rich, savory gravy that begs to be sopped up with a hunk of diner white bread. All just like Mom—and your favorite diner waitress—used to serve. Make our Classic American Diner-Style Pot Roast with Vegetables Recipe at home. With our Secret Restaurant Recipe your Pot Roast with Vegetables will taste just like Classic American Diner-Style.
Ingredients
- 3 pounds Beef Chuck Roast
- 2 tablespoons Vegetable Oil
- 1 large Yellow Onion sliced
- 4 cloves Garlic smashed
- 4 large Carrots peeled and cut into 2-inch pieces
- 4 medium Russet Potatoes peeled and halved
- 3 cups Beef Broth
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 Bay Leaf
- 1 tablespoon Cornstarch optional, for thickening
- 2 tablespoons Cold Water optional
Instructions
- In a Dutch oven, heat oil over medium-high.
- Sear the chuck roast on all sides until browned, about 3 minutes per side. Remove and set aside.
- In the same pot, sauté sliced onion and garlic for 2 - 3 minutes. Return roast to pot.
- Add carrots, potatoes, broth, Worcestershire, salt, pepper and bay leaf. Cover tightly. Roast in oven for 3 to 3 1/2 hours, until meat is tender and vegetables are soft.
- To thicken gravy, remove roast and veggies. Mix cornstarch and water in a small bowl. Whisk into simmering liquid on the stovetop until thickened.
- Slice roast and serve with vegetables, spooning gravy generously over the top.