Vegetables and Pot Roast Recipe

This is a great pot roast recipe, the vegetables really enhance the flavor of the meat.


  • 1 3 lb. Beef Bottom Round Roast;
  • 1/2 to 1 tsp. Cracked Black Pepper;
  • 1/4 tsp. salt;
  • 1 Tbsp. cooking Oil;
  • 1 cup Beef Broth;
  • 2 Tbsp. Tomato Paste;
  • 1/2 cup Onion, coarsely chopped;
  • 2 Cloves Garlic, minced;
  • 1/2 tsp. Dried Marjoram, crushed;
  • 1/2 tsp. Dried Thyme, crushed;
  • 1/3 cup Golden Raisins;
  • 3 cups vegetables (ex. whole green beans, peeled and cut-up winter squash, parsnips, celery, broccoli, and/or cauliflower);
  • 1 cup Sugar Snap Peas;
  • 1 Tbsp. Cornstarch.


Start by trimming the fat from the meat.  Sprinkle with cracked pepper and salt. In a 4 to 6 qt.

Dutch Oven heat the oil.  Brown the meat on all sides in hot oil about 5 minutes.  Drain off the fat.

Combine broth and tomato paste.  Carefully pour over meat. Add onion, garlic, marjoram, and thyme.  Bring to boiling; reduce heat. Simmer, covered, for 2 hours or until meat is tender.

Add raisins and (if using) your vegetable of choice (green beans, squash, parsnips).  Return to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes more or until vegetables are just tender.

Stir in sugar snap peas and (if using) your vegetable of choice (celery, broccoli, or cauliflower).  Cook 3 to 4 minutes more or until vegetables are crisp-tender.

Transfer meat and vegetables to a serving platter; reserve cooking liquid in pan.  Cover platter with foil to keep warm.

For gravy, strain juices into a glass measuring cup.  Skim fat from juices; return 1 1/4 cups juices to Dutch oven (discard remaining juices).  In a small bowl stir cornstarch into 2 Tbsp. of cold water until smooth (or shake together in a screw-top jar).  Stir into juices in Dutch oven.

Cook and stir until thickened and bubbly.  Cook and stir 2 minutes more. Spoon some of the gravy over meat and vegetables.  Pass remaining gravy.

And Enjoy!

Prep time:  30 minutes

Cook time:  2 1/2 hours

Yield:  6 servings (plus leftovers)