Easy Pot Roast recipe, using top round beef roast and delicious root vegetables, all cooked in the dutch oven (or slow cooker!).
An Easy Pot Roast Recipe!
There’s nothing like a good old-fashioned slow-cooked roast. I swear, it’s like one of my all time favorites! I remember when I was a young girl, my mother would make roast, and sometimes she’d smother it in a creamy gravy. Once that the roast was done, she’d serve it with mashed potatoes and vegetables. OMG, I swear it was the best. If we had any leftovers, she’d make hot roast beef sandwiches the following day, and serve it with soup. I actually do the same thing!
Last year I shared my recipe for roast beef with carrots and potatoes, and you all liked it so much, that I’ve been asked to do another beef roast recipe. This time around I’m going to make a smothered roast with a homemade brown gravy and lots vegetables, just like my mom used to make.
If you enjoyed my easy pot roast, check out my other roast recipes!
Below, I will explain how to make the top round roast recipe in a dutch oven, and I will also explain how to make the roast in the slow cooker. Both top round roast recipes have different cooking times, but once done, the outcome is the same. Check it out!
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Easy Pot Roast with Root Vegetables
Ingredients
- 2 lbs top beef round roast
- 3 tbsp olive oil
- 1/2 cup vegetable oil
- 3/4 cup all purpose flour
- 64 ounces beef or chicken broth
- 2 large turnips peeled & chopped
- 3 large carrots peeled & chopped
- 3-4 stalks of celery peeled & chopped
- 1 large yellow onion peeled & chopped
- 8 oz sliced mushrooms
- 5 cloves of garlic chopped
- 2 tsp salt can adjust to your taste
- 1 tsp black pepper can adjust for your taste
- 1 package of beef melody herbs
Instructions
- Drizzle the olive oil into a large dutch oven.
- Turn the heat to medium high.
- Once the oil is nice and hot, add in the roast.
- Sear all surfaces of the roast, then remove from the dutch oven.
- Next pour in 1/2 cup of vegetable oil, and let it heat up.
- Once the oil is hot, sprinkle in the all purpose flour.
- Mix the flour and oil until it’s well combined, and cook until it turns into a rich brown color.
- Next slowly pour in the broth, and stir continuously.
- Add the meat back into the dutch oven, followed by the garlic, herbs, and chopped vegetables.
- Stir the ingredients, then season with the salt & pepper.
- Cover the dutch oven with the lid, then place in the oven.
- Let bake on 325 F for 2 – 2 1/2 hours.
- Remove from the oven.
- Stir the ingredients.
- Taste to see if you need to add more salt & pepper.
- Serve over mashed potatoes or rice.
- Enjoy!
Video
Notes
Drizzle the olive oil into a large dutch oven.
Turn the heat to medium high.
Once the oil is nice and hot, add in the roast.
Sear all surfaces of the roast, then remove from the dutch oven.
Next pour in 1/2 cup of vegetable oil, and let it heat up.
Once the oil is hot, sprinkle in the all purpose flour.
Mix the flour and oil until it’s well combined, and cook until it turns into a rich brown color.
Next slowly pour in the broth, and stir continuously.
Add the meat back into the dutch oven, followed by the garlic, herbs, and chopped vegetables.
Stir the ingredients, then season with the salt & pepper.
Add all of the ingredients into a slow cooker, and place the lid on top.
Set the slow cooker on high, and cook for 6 hours.
Once done, shred the meat, then stir the ingredients.
Serve & enjoy!
What are beef melody herbs, and where can I buy them?
Hi Kim. It can be found in the produce section.
Mashed potatoes or buttered noodles
This roast looks delicious! I would definitely have mashed potatoes with this dish. Pinned. Thanks for sharing.
Thanks Mary! XOXO
My daughters love mashed potatoes, but my husband loves rice! So am stuck making both! I will give this recipe a try slow cooker version!
Hi Cintia! My son and hubby are the same way. I end up making both as well!
Rosie, I’ve now made this for the third time and I don’t know how, but it just seems to get more delicious. This one is a real winner and is a personal favorite that is always in my monthly rotation. Amazingly good. Try it people! Your friends and family will be super impressed:)
Glad that you like the recipe! XOXO
I am making a pot roast now, using your recipe. I don’t have the packet of herbs though. I believe the herbs to use are basil, parsley, sage, rosemary, and thyme. How much of each herb should I use? Thank you.
If I don’t have the packet, I usually freestyle it. Try one of each to start.
Hey Rosie,
Why do you use chicken broth instead of beef broth for this recipe?
It’s simply my preference. I love the chicken broth, and vegetables. You can certainly use beef broth.
Song yummy, have to try it.
I definitely want to make this recipe … thing is, I come from a small Mennonite town and have no idea which herbs to use … would you kindly let me know? thank you 🙂
Fresh thyme will do the trick.
Absolutely delicious!!