Go Back
easy beef pot roast with vegetable gravy

Easy Beef Pot Roast with Vegetable Gravy

Adapted from Chef Michael Smith's Beef Pot Roast with Aromatic Vegetable Gravy from Back to Basics Cookbook
Course Main
Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours
Servings 4 - 6
Author Chef Michael Smith


  • 3 tbsp butter
  • 1 large onion diced
  • 2 large carrots diced
  • 2 celery stalks diced
  • 1 large can of diced tomatoes
  • 1 cup red wine
  • 2 bay leaves
  • 2 tbsp dried rosemary
  • 3 large potatoes cut into cubes


  1. Preheat oven to 350F
  2. Heart a large Dutch oven over medium heat.
  3. Add butter, onion, carrot and celery cooking until celery and onion are translucent.
  4. Add tomatoes, red wine, bay leaves and rosemary stirring to coat.
  5. Add roast and bring to a simmer, once simmering add potatoes and cover with a lid that fits tightly.
  6. Place covered pot in the oven and reduce oven temperature to 300F cooking for 4 hours.
  7. Once cooked, place potatoes and roast on a platter, cover with tented foil.
  8. Transfer the remaining vegetables and juice to a blender, blending until smooth.
  9. Serve sliced beef and potatoes with a vegetable gravy.