Betty Crocker Beef Pot Roast Recipe: Sunday Supper With Root Vegetables

There’s something timeless about a well-made pot roast that brings everyone to the table. This recipe transforms tough cuts of beef into tender, fall-apart meat swimming in a rich, savory gravy.

Root vegetables soak up the deep, meaty flavors as everything cooks low and slow. The secret is searing the beef first to lock in juices, then braising it with aromatics until it reaches perfect doneness.

By the time it comes out of the oven, you’ll have a dish that tastes like it simmered all day—because it did. The beef becomes fork-tender, while the carrots and potatoes turn buttery and sweet.

Serve this for Sunday supper with crusty bread to soak up every last drop. Here’s how to make it right.

Ingredients for Betty Crocker Beef Pot Roast

Pantry staples and fresh root vegetables create a hearty Sunday supper everyone will love.

The beef is non-negotiable here. Chuck roast is ideal for its marbling and connective tissue, which breaks down beautifully during the long braise. Look for a well-marbled piece at Whole Foods or your local butcher—avoid anything labeled ‘lean’ or ’round.’ If you’re short on time, ask the butcher to cube it for you (saves a step). The fat content ensures the meat stays moist and flavorful.

No red wine? Additional beef broth with a splash of balsamic vinegar works in a pinch. Dried thyme and rosemary can replace fresh at one-third the amount. Baby carrots are fine if that’s what you have (just halve them). For the broth, Better Than Bouillon beef base mixed with water is a solid backup. Skip the tomato paste? The dish will lack depth, but won’t be ruined.

This tastes even better the next day. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for 3 months. Reheat gently on the stove with a splash of water or broth to revive the gravy. Always bring chilled leftovers to room temperature before reheating.

Step-by-Step Instructions for Beef Pot Roast With Root Vegetables

This method delivers tender beef and vegetables with rich, savory gravy every time.

Step 1: Season and Sear the Beef Chuck Roast

Pat the 3 lb Beef Chuck Roast dry with paper towels. This ensures a proper sear. Season all sides aggressively with 1.5 tsp Kosher Salt and 1 tsp Black Pepper. I always use freshly ground pepper for the best flavor.

Heat 1 tbsp Olive Oil in a large Dutch oven over medium-high heat until shimmering. Add the beef and sear undisturbed for 4-5 minutes per side until deep brown and a crust forms. Don’t rush this—you want a rich fond on the bottom of the pot. Transfer the beef to a plate.

Step 2: Sauté Aromatics and Build the Braising Liquid

Reduce heat to medium and add the remaining 1 tbsp Olive Oil to the Dutch oven. Add the chopped Yellow Onion and cook for 3-4 minutes until softened and starting to brown. Stir in the minced Garlic Cloves and cook for 30 seconds until fragrant.

Add the 2 tbsp Tomato Paste and cook for 1 minute, stirring constantly, until it darkens slightly. Sprinkle the 2 tbsp All-Purpose Flour over the mixture and stir to coat the vegetables. This creates a roux that will thicken the gravy.

Step 3: Add Liquids and Herbs for Braising

Pour in the 1 cup Red Wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until reduced by half. Add the 2 cups Beef Broth, Fresh Thyme, Fresh Rosemary, and Bay Leaves. Stir to combine.

Return the beef to the pot along with any accumulated juices. Add the Carrots and Yukon Gold Potatoes, ensuring they’re mostly submerged in the liquid. The liquid should come about halfway up the beef.

Step 4: Braise Until Fork-Tender

Cover the Dutch oven and transfer it to a preheated 325°F oven. Braise for 2.5 to 3 hours, turning the beef once halfway through, until the beef is fork-tender and the vegetables are soft. You’ll know it’s done when the beef shreds easily with a fork.

If the liquid reduces too much during cooking, add a splash of water or additional beef broth to keep the beef partially submerged. This ensures even cooking and prevents the top from drying out.

Step 5: Rest and Serve

Carefully transfer the beef and vegetables to a serving platter. Skim any excess fat from the surface of the braising liquid, then taste and adjust seasoning with additional Kosher Salt and Black Pepper if needed. Serve the pot roast with the vegetables and a generous ladle of the rich gravy.

Let the beef rest for 10-15 minutes before slicing to allow the juices to redistribute. This step ensures every bite is moist and flavorful. Serve warm for the best experience.

Health Benefits of This betty crocker beef pot roast

Protein Powerhouse

This dish delivers a substantial 45 grams of protein per serving from the beef, supporting muscle repair and growth. Protein is essential for maintaining healthy tissues and keeping you full longer. I notice I stay satisfied for hours after enjoying this meal. 💪

Iron and Zinc Boost

Beef is one of the best sources of heme iron, which your body absorbs more easily than plant-based iron. A serving provides about 25% of your daily iron needs plus a healthy dose of zinc for immune support.

Rich in B Vitamins

You’ll get a significant amount of vitamin B12, B6, and niacin from the beef, which are crucial for energy metabolism and nervous system health. These nutrients help convert food into usable energy for your body.

Root Vegetable Benefits

The carrots and potatoes add fiber, vitamin A, and potassium to the dish. Carrots provide beta-carotene for eye health, while potatoes offer vitamin C and B vitamins. Together, they create a nutritionally balanced meal.

Collagen from Connective Tissue

The slow cooking process breaks down the beef’s connective tissue, releasing natural collagen into the gravy. This protein supports skin, hair, and joint health. It’s one reason why homemade broths and braised dishes are so nourishing.

Low-Carb Option

If you’re watching carbs, you can reduce the potatoes by half and double the carrots. This adjustment cuts the carb count significantly while maintaining the dish’s hearty nature. The beef and vegetables still provide plenty of nutrients. ✨

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