Pot Roast with Root Veggies
Prep time : 20 minutes | Cook time: 4 hours | Makes 3-4 servings
I love this recipe—it’s my idea of the perfect Sunday dinner with family. The beef is so tender it falls apart, and the veggies are packed with flavour, soaking up all the delicious juices. It’s simple to make but feels special enough for a celebration. Add some fresh, steamed beans on the side, and you’ve got a cozy, crowd-pleasing meal to enjoy together—or just make it for yourself and eat like royalty. No judgment here! #YouDeserveIt
WHAT YOU’LL NEED
1 kg beef chunk
1 medium yellow onion, diced
1 whole head of garlic, cloves peeled
Salt and pepper
Olive oil
500 ml beef stock
1 stem off fresh rosemary
2 bay leaves
2 large carrots, sliced
3 cups fingerling potatoes, halved
3 handfuls french beans
INSTRUCTIONS
Sear the Beef: Season the beef with salt and pepper. In a hot pan with olive oil, sear all sides until golden brown.
Roast the Beef: Add onion, garlic, beef stock, rosemary, and bay leaves to the pan. Transfer to a covered pot and bake at 300°F (150°C) for 1.5–2 hours.
Add Root Veggies: Stir in carrots and potatoes, then return to the oven for another 1.5–2 hours until the meat falls apart.
Steam Beans & Serve: Steam French beans while the roast finishes. Serve the tender beef with the veggies and beans on the side, drizzled with pan juices.
