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vegetable pot roast with potatoes on a plate with a fork and knife

Double-the-Vegetables Pot Roast Recipe

While pot roast conjures up memories of meat and broth, vegetables can play first fiddle in this flavorful update to a classic comfort food.

By Sarah Copeland

Bring pot roast to this century by adding vegetables galore! They're not only what gives the broth its potent flavor; they also make an irresistible side, so this recipe goes double on the carrots, plus just enough red or white potatoes, which cook to a creamy finish in the pressure cooker.

On the stovetop, this is a long-braised meal (roughly 3 hours), but using a pressure cooker shaves the time to under an hour.

Feel free to load this up with all the veggies you love. Don’t skip the flaky salt and fresh herbs at the finish, which makes the tender brisket truly shine.

Prep Time: 20 minutes
Total Time: 1 1⁄2 hours
Gluten free

Serves: 4-6

Ingredients:

  • 1 (2 1⁄2-to-3-pound) boneless beef brisket or chuck roast, trimmed of excess fat
  • 1 1⁄4 teaspoons fine sea salt, plus more to taste
  • Freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, thinly sliced 3 celery stalks, cut into 1-inch pieces
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon harissa paste or tomato paste
  • 1 bay leaf
  • 1 tablespoon all-purpose flour or gluten-free flour
  • 1/2 cup dry white wine, such as sauvignon blanc
  • 5 large carrots, cut into 1-inch pieces
  • 2 cups beef or chicken broth
  • 6 baby potatoes (white or red), halved
  • 4 whole canned San Marzano tomatoes, drained and cut into 1-inch pieces
  • 1 tablespoon apple cider vinegar (optional)

For Serving:

  • 1 packed cup fresh mint leaves, dill leaves, or a combination, roughly chopped
  • Flaky sea salt
  • Freshly ground black pepper

Instant Pot/Pressure Cooker Directions:

  1. Season the roast on all sides with 1 teaspoon of the salt and some pepper, and leave at room temperature for at least 30 minutes.
  2. Pour the olive oil into the inner pot of the pressure cooker and set it to Sauté. When the oil is hot, add the roast and brown on all sides, about 8 minutes total. Transfer to a plate.
  3. Add the onion and celery to the inner pot and cook, stirring often, until the onion has softened slightly, 5 to 7 minutes. Add the garlic, harissa or tomato paste, and bay leaf and cook until fragrant, 1 minute more. Sprinkle the flour all over and stir briskly for 30 seconds to coat. Add the wine and stir, about 1 minute.
  4. Return the roast to the inner pot and add the carrots, broth, and the remaining 1⁄4 teaspoon salt. Lock on the lid and Pressure Cook on high pressure for 45 minutes. Release the pressure manually.
  5. Open the lid and add the potatoes and tomatoes to the inner pot. Lock on the lid again and Pressure Cook for 4 minutes on high pressure. Release the pressure manually and open the lid. The potatoes and beef should be tender but hold their shape.
  6. Taste and adjust the seasoning, adding more salt and pepper as needed and a splash of vinegar if desired. Transfer the roast to a cutting board and let it rest for 10 to 15 minutes (to keep the roast juicy).
  7. Meanwhile, cook the juices with the vegetables in the inner pot on the Sauté setting until they thicken slightly, about 3 minutes. Leave on the Keep Warm setting until ready to serve.
  8. Thinly slice the roast across the grain. Serve warm with a generous quantity of vegetables, pouring the juices over the top. Garnish with the fresh herbs and sprinkle each portion with flaky sea salt and freshly ground pepper.

Slow Cooker Directions:

  1. No pressure cooker? No problem. Make this pot roast in a slow cooker instead. In a skillet, brown the roast in oil until it is a deep brown on two sides, about 5 minutes each side.
  2. Transfer to a slow cooker, add the remaining ingredients. Cover and cook on High for 4 hours or on Low for 6 to 8 hours. Then continue with the instructions above.

Stovetop Directions:

  1. This dish also works in a Dutch oven or large pot. Cook on the stovetop, cover with a tight-fitting lid, and braise on low for 2 1/2 to 3 hours or until the vegetables are tender and the meat is falling off the bone.

If you make this recipe, let us know what you think and tag us in your photos on social media! Follow us on Facebook and Instagram for more recipes and kitchen tips.
 
Photographer: Christopher Testani; Food Styling: Sarah Copeland and Chris Lanier

Reprinted with permission from Instant Family Meals by Sarah Copeland, copyright © 2020. Photographs by Christopher Testani. Published by Clarkson Potter, a division of Penguin Random House, LLC.

This article was originally published in the winter 2022 issue of Clover Living magazine. Want to see more articles like this? Subscribe to Clover Living magazine for free (if you aren’t already subscribed) here.

Published 2/10/22