Bring back Sunday dinner with this one-pot pot roast recipe, complete with roasted vegetables. This recipes is surprisingly healthy and always delicious.
Sunday dinner at my grandmother's house was always comprised of four essential elements: pot roast (or standing rib roast), roasted vegetables, Yorkshire pudding and gravy. While I enjoyed the pot roast (with a huge dollop of horseradish, please), it was really all about the Yorkshire pudding with a very generous portion of gravy ladled into the middle. If you've never had Yorkshire pudding, the best way I can describe it is the English version of a popover, with a splash meat drippings. All good.
While this one-pot pot roast (say that five times fast!) meal may not include Yorkshire pudding and gravy, it has all of the comforting flavors of roasted meat and vegetables. And besides whisking together the marinade ingredients and chopping some vegetables, there's very little work to be done. Most of the preparation and cooking time is inactive, either while the meat is marinating or while the pot roast and vegetables are cooking in the oven.
I used a boneless beef chuck roast for this one-pot pot roast, trimming off as much of the fat as possible. (If you are referencing the nutritional information in the recipe below, please note that I used the nutritional data for a select cut of beef shoulder pot roast, trimmed of fat, as noted in this USDA nutritional data.)
Once the pot roast is cooked, let it rest on a carving board or a rimmed baking sheet so you can capture all of the juices. While you're waiting for the vegetables to finish cooking, pour the accumulated juices into a bowl or measuring cup and allow the fat to rise to the top before skimming and discarding it. To speed up this process, place the measuring cup in the fridge or freezer. Drizzle the juices over each portion of pot roast when you serve it.
One-Pot Pot Roast Recipe with Roasted Vegetables
- 2 pounds boneless beef chuck roast trimmed
- ½ cup fresh orange juice about 2 oranges
- 5 tablespoon + 2 teaspoons olive oil
- ¼ cup red wine
- 4 garlic cloves smashed
- 2 teaspoons orange zest
- 2 ¼ teaspoons crushed dried rosemary
- 1 ¼ teaspoons salt
- 1 ¼ teaspoons ground pepper
- 1 pounds fingerling potatoes cut in half lengthwise
- 4 medium carrots peeled & cut into 1-inch pieces
- 3 large shallots peeled & cut into wedges
- ¼ cup water
- Place the beef chuck roast into a large, resealable plastic bag.
- In a medium bowl, whisk together the orange juice, 4 tablespoons olive oil, red wine, garlic, orange zest, ¾ teaspoon salt and ¾ teaspoons ground pepper.
- Pour the orange juice mixture into the bag with the roast. Massage to coat the roast with the marinade. Refrigerate for at least 2 hours and up to overnight. Remove the meat from the refrigerator 30 minutes prior to cooking.
- Preheat the oven to 350 degrees F.
- Heat 2 teaspoon olive oil in a large nonstick ovenproof skillet set over medium-high heat. Add the roast and sear until browned, about 2 minutes per side. Discard the marinade.
- Place the potatoes, carrots and shallots in a bowl, and toss to coat with 1 tablespoon olive oil, 1 14/ teaspoon rosemary, ½ teaspoon salt and ½ teaspoon ground pepper.
- Remove from the heat and arrange the potatoes, carrots and shallots around the meat. Pour the water into the pan.
- Cover the pan and place in the oven until the internal temperature of the meat reaches 135 degrees F for medium rare, about 40 minutes. Adjust cooking time if you prefer medium (145 degrees F).
- Remove the meat from the pan and place it on a rimmed carving board or baking sheet (to capture the juices) and tent with foil to keep warm.
- Increase the oven temperature to 425 degrees F.
- Place the skillet with the vegetable in the oven, uncovered, and roast, stirring occasionally, until the vegetables are tender and turning golden brown, about 35 minutes.
- Pour any accumulated juices from the meat into a bowl or measuring cup. Skim off any fat from the top.
- Thinly slice the meat and serve with the roast vegetables and accumulated juices.
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