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Beef Pot Roast with Vegetables And Herbs

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  • Prep 15 min
  • Total 2 hr 45 min
  • Ingredients 13
  • Servings 6
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Your family will give this simple two-step recipe two thumbs up! Our hearty beef roast recipe is loaded with savory, comforting flavors and is the perfect, satisfying dinner for a crisp fall day. Try the oven-baked deliciousness tonight to discover a new family-favorite dish for your meal rotation.
Updated Dec 1, 2023
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What is “Beef Pot Roast”?

A beef pot roast refers to cooking a more inexpensive cut of beef slowly with moist heat, into a tender, flavorful dish. Sometimes you’ll see some roasts that are called “pot roast” on the label, to help clue cooks in to how to cook it. Our beef pot roast is a full meal, with the addition of potatoes and the unique addition of green beans with the carrots and onion that cook with the beef. A perfect blend of several savory dried herbs not only makes the prep easy (no chopping here!) but slowly imparts the amazing flavors deep into the beef, for a pot roast that’s bursting with flavor and tenderness.

How Do I Serve Beef Pot Roast?

This complete meal really doesn’t need anything else! If anything, how about whipping up a warm batch of Pillsbury™ crescent rolls or biscuits and set out some butter for slathering? Either would make a wonderful accompaniment to the hearty beef.


  • 1 (2 to 3-lb.) boneless beef chuck roast
  • 9 small red potatoes, halved (about 1 1/4 lb.)
  • 1 1/2 cups fresh baby carrots
  • 8 oz. fresh green beans, trimmed
  • 1 red onion, cut into wedges
  • 1 1/2 teaspoons beef-flavor instant bouillon
  • 1 teaspoon dried marjoram leaves
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarse ground black pepper
  • 1/2 cup water


  • 1
    Heat oven to 350°F. Arrange roast and all vegetables in ungreased 13x9-inch (3-quart) baking dish. Sprinkle with all remaining ingredients except water. Pour water over top. Cover with foil.
  • 2
    Bake at 350°F. for 2 to 2 1/2 hours or until beef and vegetables are tender. Serve with pan juices.

Tips from the Pillsbury Kitchens

  • tip 1
    Pot roast is traditionally prepared with an inexpensive, slightly tougher cut of meat. The slow braising tenderizes the meat for the ultimate comfort food dinner.
  • tip 2
    If some of your potatoes are larger, cut into quarters. Just make sure all your potato pieces are about the same size so they’ll cook evenly.
  • tip 3
    Dried herbs and spices are more concentrated in flavor and work better than fresh for slow-cooking recipes.
  • tip 4
    Chopped fresh parsley, sprinkled atop roast beef with vegetables, makes a lovely garnish.

Frequently Asked Questions

What is the best cut for pot roast?

The beauty of making a pot roast is the slow, moist cooking method transforms less-tender (and less expensive) cuts of meat into a melt-in-your-mouth tender and flavorful beef dinner. We call for boneless chuck roast, which could be several different cuts. We love chuck arm roast, as it’s economical and very flavorful or chuck eye roast, which is also a good value with lots of flavor.

How will I know when the beef is tender enough?

To check tenderness, stick a fork into the thickest part of the beef to see how easily it goes in. You can either cook it just until tender (it will slice beautifully when cooked this way) or, if you like it very tender, cook it longer until it literally falls apart when tested with the fork. (It will be too tender to cut nice slices, at this point, but it will be very tender to eat!)

How can I store leftover beef pot roast?

Divide the beef pot roast into two containers: place the beef and any juices left in the pan or on the serving platter in one covered microwavable food storage container and the vegetables and potatoes in another. Place the containers in the refrigerator and they’ll keep for up to 3 to 4 days. The flavor actually gets even better after refrigerating overnight! Remove the lids (if not microwave safe) and replace them with plastic wrap loosely covering the containers. Reheat the meat and juices on 70% power until hot in the center. Let stand while heating the potatoes and vegetables on 70% power. They will be delicious and a no-effort lunch or dinner!

Nutrition Information

450 Calories, 11g Total Fat, 46g Protein, 42g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1/6 of Recipe
Calories from Fat
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
2 1/2 Starch; 1 Vegetable; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Our beef pot roast recipe is comfort food at its best; hearty flavors, simple ingredients, and plenty of time in the oven fills the whole house with its wonderful aroma. Braised with carrots, potatoes and beans, economical beef chuck roast becomes a fork-tender meal-in-a-dish. This easy dinner is perfect for a leisurely weekend with only fifteen minutes of prep time and then two hours to braise in the oven while you do something else. Check out our collection of quick and easy beef recipes full of classic comfort foods and twists on old favorites.
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