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Oven-Baked Pot Roast with Mushrooms and Green Beans is a game-changer when you’re over the usual potatoes-and-carrots routine. This one-pan wonder delivers a juicy, flavorful roast with veggies that actually taste like they belong—soaked in all that rich, savory goodness. It’s simple, satisfying, and just different enough to make everyone at the table take notice.
Some nights just call for simple—no overthinking, no extra dishes, just a solid, satisfying dinner that gets the job done. This roast checks all the boxes: meat, veggies, rich flavor, and all in one pot. I love meals like this because once it’s in the oven, I can move on to everything else the day throws at me. It’s the kind of recipe that helps take a little weight off your shoulders—while still bringing everyone to the table.
What makes this one a little extra special is the swap from the usual carrots and potatoes to green beans and mushrooms. They soak up all that savory goodness and hold their own next to that tender, juicy roast. Of course, if your family’s anything like mine and needs their potatoes with roast, feel free to toss in some baby ones. And because I know every kitchen and schedule looks different, I’ve included slow cooker and Instant Pot directions too—so you’ve got options no matter what kind of day you’re having.
Why You’ll Love This Oven Baked Chuck Roast Recipe
- Simple One-Pot Meal: Busy days call for one-pot easy recipes. This one is just that. Your meat and veggies are all cooked together and full of tons of flavor.
- Adaptable: You really can add in any veggies you want. Put in ones your family likes. However, the green beans and mushrooms make a wonderful combination.
- 3 Easy Cook Methods: My favorite is the oven method, but slow cooker and pressure cooker/Instant Pot methods are also included. Pick what works for you!
Pot Roast Oven Recipe Ingredients
- Chuck Roast: My go-to cut for pot roast—marbled and perfect for tender, juicy bites.
- Seasoning Salt: Adds great base flavor to your meat.
- Kosher Salt & Black Pepper: Don’t skimp! This helps season the meat and brings everything to life.
- Olive Oil: For searing—adds flavor and helps create that delicious crust.
- Garlic: Fresh is best here for a robust aroma and taste.
- Green Beans: They hold up beautifully while soaking in all that flavor.
- Mushrooms: I like white or baby bella mushrooms—they bring a lovely earthy note.
- Soy Sauce & Worcestershire Sauce: These add depth and umami.
- Beef Broth: Rich and hearty, it gives the roast a delicious base.
How to Make Pot Roast With Vegetables
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Dutch Oven Pot Roast
I love making this in the dutch oven. Cast iron cooks evenly and really does produce such a tender roast.
Step 1 | Sear and Season the Chuck Roast
Using a nice heavy bottom pan or dutch oven works great for this recipe. Get the pan nice and hot, and then season and sear the outsides of the chuck roast. This will lock in the juices and create so much delicious flavor.
Step 2 | Add in Ingredients
Once you sear your roast it is just a matter of adding your ingredients and putting on the lid. Then into the oven, it goes.
Step 3 | Bake in Oven
There are two ways to bake this roast.
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- Low and Slow: Put in the oven at 200° and cook all day for 6 or more hours.
- The quicker version: Place in a 425° oven for 1 hour and then reduce to 350° and bake another 1.5 to 2 hours.
- See the recipe card for slow cooker and pressure cooker instructions.
Oven Pot Roast Recipe Tips
- Brown or sear the meat before cooking. You don’t want to skip this if at all possible. The crust is so delicious, and you will love it.
- Don’t underseason your meat. It may seem like a lot of salt, but you have 3 to 4 pounds of beef and then veggies, too!
- Cooking low and slow produces a very tender beef and the best results.
Chuck Roast Oven Recipe Variations and Substitutions
The combination of green beans and mushrooms makes this recipe unique from the traditional pot roast with potatoes and carrots. I really recommend you try this original version before you add another spin to it.
What to Serve With Pot Roast With Mushrooms and Green Beans
If you want to keep this as more of a lower-carb meal, eat as is and maybe add a nice leafy green salad.
This roast is delicious when served over rice, rice pilaf, or creamy mashed potatoes. Macaroni and Cheese of the creamy or baked variety go nicely with this as well.
Storing Pot Roast With Vegetables
Storage: Cover tightly with foil or plastic wrap or place in an air-tight container and store in the refrigerator for 3 days.
Freeze: Roasts freeze quite well uncooked and will last for 6 months. An already-cooked roast will freeze for 2 to 3 months when stored in a freezer-safe container or zip bag.
Remove frozen roast from freezer and thaw in refrigerator overnight.
Reheat: To reheat individual servings, place the desired amount on a microwave-safe dish and reheat. Start with 1 minute. Then, add 30-second intervals until heated to your liking. It all will depend on the serving amount.
To reheat in the oven: Place leftover roast in a pan covered with lid or foil in a 300° oven and heat for 20 to 30 minutes, depending on the size.
Frequently Asked Questions
By searing the meat to that nice crusty brown first, you add in a more complex flavor. It adds a nice richness while locking in all the juices and making the pot roast moist and tender.
It’s worth a little more time and effort. If you absolutely can’t, it will still be good. I recommend trying it if you can, though! It’s worth it!
Sure, sear the roast as instructed, and then place the roast and all the drippings into a crockpot. Add in remaining ingredients and cook on low for 8 hours.
More delicious dinner ideas
- Slow Cooker Mississippi Chicken
- 3- Packet Pot Roast
- Slow Cooker Salisbury Steak
- Slow Cooker BBQ Beef Brisket
- Cuban Mojo Pork
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Pot Roast With Vegetables
Ingredients
- 3.5 to 4 pound chuck roast
- 2 tablespoons olive oil
- 1 tablespoon seasoning salt
- 1 teaspoon kosher salt, (or to taste)
- 1 teaspoon black pepper, coarse ground (or to taste)
- 3 cloves garlic, minced
- 3 cups chicken or beef broth
- 1 tablespoon soy sauce, low sodium
- 1 teaspoon Worcestershire sauce
- 1 pound fresh green beans, washed and ends snipped
- 16 ounces mushrooms, sliced white or bella
Instructions
Pot Roast Instructions
- Preheat oven to 425 ° for quicker cook (2.5 to 3 hour) version or 200° for low and slow cook version (6 hours).
- Heat a dutch oven or large skillet, over medium-high heat, and add oil. Season beef with seasoning salt, salt, and black pepper. Sear all sides until nice a browned.
- Add in broth, soy sauce, and Worcestershire sauce. Remove browned bits from the bottom of the pan by scraping with a wooden or silicone spatula (move roast over to the side as you do this). Add in fresh green beans, mushrooms, and minced garlic. Cover with a lid.
- Quicker Cook Version: Place in a 425° oven for 1 hour and then reduce to 350° and bake another 1.5 to 2 hours.To Cook Low and Slow: Place in the oven at 200° and cook all day for 6 or more hours.
- Remove roast and vegetables from the dutch oven to serve.
- To thicken juices for gravy, in a measuring cup or bowl, take 2 to 3 tablespoons of cornstarch and mix with ¼ cup cold water. Pour into cooking liquid from roast and stir until thickened.
To make a flour gravy:
- In a skillet melt 3 tablespoons of butter and add ⅓ cup of all-purpose flour. Whisk in ½ cup of broth from roast. Slowly whisk in 2 cups of milk until smooth. Add in additional broth, water, or milk as needed for desired consistency.
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Notes
- Season meat. Set Pressure cooker to saute and let get hot. Add oil and sear beef on each side. Remove roast and add in broth to deglaze the pan by scraping off bits stuck to the bottom.
- Add in remaining ingredients minus the vegetables and set to pressure cook on high for 60-80 minutes. 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast.
- Once done, naturally release for 10 minutes and put in green beans and mushrooms, and cook for 3 to 5 minutes (depending on doneness you like for vegetables. Release pressure manually and enjoy.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
This turned out perfectly! I followed your recipe exactly with the exception of my roast only being 2.3 lbs. I cooked it in the Instant Pot for 40 minutes ( I think I could have gone a little less) The roast cut up nicely, falling apart in spots. Green beans are the perfect consistency for us at 5 minutes in the IP. They are cooked through but not mooshy. I quartered the mushrooms and really like their consistency as well.
Thanks for a yummy recipe! Definitely will make again!
So glad you enjoyed it KT. Yes, if its a smaller less time is requires! I’m happy this one is going one your must make again list!
Super yummy!! And so easy! This roast is so tender!
Make it you won’t be disappointed