Pot Roast with Root Vegetables

Serves: 8Hands-on: 15 minutesTotal: 3 hours 45 minutesDifficulty: Easy

Serves: 8


  • 2 Tbsp. vegetable oil
  • 1 beef chuck roast (4 lbs.)
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 1½ cups tomato juice
  • 1 Tbsp. Worcestershire sauce
  • 4 medium sweet potatoes, peeled and diced
  • 8 medium carrots, peeled and chopped
  • 2 medium onions, peeled and sliced


  • In a Dutch oven, heat oil over medium heat. Add the beef and brown well on all sides. Season the meat with salt and pepper.
  • Mix together the juice and Worcestershire sauce and pour over the meat. Bring to a boil, then reduce the heat to low. Cover and simmer for 2 hours.
  • Add sweet potatoes, carrots, and onions to the Dutch oven. Cover and simmer an additional 1½ hours, or until meat is fork-tender and vegetables are done.
  • Remove the meat and vegetables to a platter and serve with natural braising juices on the side.