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Oven-Baked Pot Roast with Mushrooms and Green Beans is the answer on nights when you want a real dinner without a sink full of pans. Chuck roast, baby potatoes, mushrooms, and green beans all go into the same pan, picking up flavor from the beefy broth as everything simmers together. It’s simple, satisfying, and the kind of dinner where everyone wants seconds!
My friend Julie gave me this recipe years ago, and it earned a permanent spot in my rotation for one simple reason: my family has never been on board with carrots in a pot roast. Julie’s original leaned on a deeply savory, beefy base instead and skipped them completely, so it was an easy win from the very first try. I’ve adapted it since then, adding a packet of au jus mix alongside the seasoning salt to take that flavor up a notch even further.
If your family has their own list of vegetables they’ll quietly push to the side, this one solves that problem without you having to think twice. Just leave them out and add extra of what they will eat. Once it’s in the pot, you can walk away and let it do the work while you get on with the rest of your day.
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, potatoes, and veggies are all cooked together and full of tons of flavor.
❥ Potatoes That Taste Like the Roast: The baby potatoes simmer right in the beef broth the whole time, so they come out soaking up all that savory flavor instead of tasting like a plain side.
❥ Adaptable: The green beans and mushrooms make a wonderful combination, but you can swap in other vegetables your family likes or leave the potatoes out if you want to keep it lower carb.
❥ 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!
NikkiIngredient Notes
- 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.
- Olive oil: For searing, adds flavor and helps create that delicious crust.
- Beef broth: Rich and hearty, it gives the roast a delicious base.
- Soy sauce and Worcestershire sauce: These add depth and umami.
- 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.
- Baby potatoes: I like using baby potatoes here for their size; they cook evenly right alongside the roast without needing to be cut down, and the skin stays on so there’s no extra peeling involved.
- Garlic: Fresh is best here for a robust aroma and taste.
- Kosher salt and black pepper: Don’t skimp. This helps season the meat and brings everything to life.
- Au jus mix: This is purely a flavor booster; it deepens that savory, beefy taste in the broth as everything cooks.
- Brown gravy mix (optional): This is my easy route to gravy. It thickens the cooking liquid fast and adds another layer of flavor without any extra measuring or whisking together a roux.
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How to Make Pot Roast With Vegetables
✱ Below shows step-by-step photos and instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.
Dutch Oven Pot Roast
Step 1 | Sear the Chuck Roast
Preheat the Oven to 300℉.
Heat a Dutch oven or large skillet over medium-high heat and add the olive oil. Season the roast all over with the seasoning salt, then sear on all sides until you get a deep, dark brown crust. Don’t rush this part; that crust is where a lot of the flavor comes from.
Step 2 | Build the Braising Liquid
Pour the beef broth, soy sauce, and Worcestershire sauce around the roast. Scrape the bottom of the pan with a wooden or silicone spatula to lift up all those browned bits; just move the roast to the side while you do it. That’s the good stuff; don’t leave it behind.
Step 3 | Add the Vegetables and Seasoning
Tuck the green beans, baby potatoes, and mushrooms in around the roast. Sprinkle everything with the minced garlic, kosher salt, black pepper, and the au jus mix.
Step 4 | Cover and Bake
Cover with a lid and place in a 300°F oven for 60 to 70 minutes per pound. A 3 pound roast lands around 3 to 3.5 hours, a 4 pound roast closer to 4 to 4.5 hours.
Check halfway through and spoon a little of the liquid from the bottom back over the roast and vegetables. If most of the juices have cooked out, add more beef broth so the roast and vegetables don’t dry out and burn. This tends to happen more in the oven than in the slow cooker version, and it often comes down to your Dutch oven’s size and shape. A flat, wide bottom with more room around the roast evaporates liquid faster than a deeper, narrower pot.
Start checking for doneness at the low end of the cooking time range. The roast is ready when a fork slides in with almost no resistance and the meat shreds or slices easily. If it’s still tough at the 3 hour mark, give it another 30 to 60 minutes. It’s better to give it the extra time than to serve it tough.
You can also bake low and slow at 200°F if you want to set it and forget it (this makes your oven a slow cooker).
Making An Easy Gravy for the Pot Roast
After the roast has finished cooking, move the roast and vegetables to a platter and allow it to rest while you thicken the juices or make a gravy. If you want gravy, this is the moment.
Whisk in a packet of brown gravy mix as directed on the package or whisk right into the cooking liquid. I love this method it give you extra flavor and easy thickening.
If you prefer, use a cornstarch slurry (2 to 3 tablespoons cornstarch with ¼ cup cold water) and pour it in until it thickens. You can also add this in addition to the gravy if you want it thicker.
Prefer a flour gravy instead? Melt 3 tablespoons of butter in a skillet, whisk in ⅓ cup flour, then slowly whisk in ½ cup of the broth from the roast followed by 2 cups of milk, adding more liquid as needed to get the consistency you want.
Then shred or slice the roast and return the roast and the potatoes to the pot if you like them sitting in the gravy, or serve them on the side.
Slow Cooker Method
Step 1 | Sear the Roast (optional but recommended): Sear the roast as directed above, then add it and any drippings straight into the slow cooker. Skipping this step is fine on a busy day, but that crust adds real flavor if you have five extra minutes.
Step 2 | Add the Broth and Vegetables: Pour the beef broth, soy sauce, and Worcestershire sauce around the roast. Add the green beans, baby potatoes, and mushrooms, then sprinkle with the garlic, kosher salt, black pepper, and au jus mix.
Step 3 | Cook Low and Slow: Cover and cook on low for 7 to 8 hours, until the roast is fork-tender and shreds easily. Resist the urge to lift the lid and check on it too often; every peek lets heat escape and slows things down.
Step 4 | Make the Gravy: Once the roast and vegetables are out, whisk the gravy right into the slow cooker using the same brown gravy mix and/or cornstarch slurry method from above, no need to dirty a separate pan.
Instant Pot Method
Step 1 | Sear the Roast: Set your Instant Pot to sauté and let it get hot. Add the oil and sear the roast on all sides until it’s deep brown and crusty, just like you would in a Dutch oven. Remove the roast, then pour in the broth and scrape up all those browned bits stuck to the bottom. Don’t skip this part, the Instant Pot will throw a burn warning if those bits are still stuck down there when it comes to pressure.
Step 2 | Pressure Cook the Roast: Return the roast to the pot along with the soy sauce, Worcestershire sauce, garlic, salt, pepper, and au jus mix, but hold off on the green beans, potatoes, and mushrooms for now. Seal the lid and set to pressure cook on high for 60 to 80 minutes: 60 minutes for a 3-pound roast, 80 minutes for a roast closer to 5 pounds.
Step 3 | Release, Add the Vegetables, and Finish: Once the timer goes off, let the pressure release naturally for 10 minutes before opening the lid. Add the green beans, potatoes, and mushrooms right on top of the roast, seal it back up, and cook on high pressure for 3 to 5 minutes depending on how tender you like your vegetables. Release the pressure manually when they’re done.
Step 4 | Make the Gravy Right in the Pot: Once the roast and vegetables are out, switch the Instant Pot back to sauté and use the cooking liquid left behind to make your gravy, the same brown gravy mix or cornstarch slurry method from above works right in the pot, no need to dirty a separate pan.
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.
- Skip the potatoes: If you’d rather keep this lower carb, leave the potatoes out and add an extra half pound of green beans or mushrooms in their place.
- Swap the vegetables: Carrots or pearl onions all work well here if you want to change things up from the green beans and mushrooms.
- Try a different cut of meat: I usually go with a chuck roast, but any oven roast works too; round and rump roasts are all great cuts to use.
- Add fresh herbs: Rosemary, thyme, or oregano are great additions if you have them on hand.
- Swap the broth: Replace a cup of broth with red or white wine for extra depth of flavor.
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
- Keep the potatoes whole: Baby potatoes hold up well over a long cook time because of their size, but if you cut them smaller, they can break down and turn mushy by the time the roast is done. Leave them whole for the best texture.
What Internal Temperature Is a Chuck Roast Done?
- For slicing: pull around 185–195°F. The collagen has broken down enough to be tender, but the meat still holds its shape well enough to cut into clean slices after a rest.
- For shredding or fall-apart chunks: go to 195–205°F. That extra 10 degrees is what pushes the collagen fully into gelatin, so the fibers separate on their own instead of holding together.
- Temperature and time work together, not separately. Hitting 200°F doesn’t mean the roast is automatically done if it still feels tight. It just means the collagen hasn’t finished melting yet at that temperature. Give it another 20 to 30 minutes and check again.
- The thermometer gets you close, but your fork and your taste buds have the final say. Twist a fork in the thickest part and see how easily it gives, then pull off a small piece and taste it. If it’s tender and pulls the way you want, it’s ready no matter what the number says.
What to Serve with Pot Roast with Beans
Since this pot roast already comes with the sides built in, you really don’t need many extra sides.
This roast is also delicious when served over rice, rice pilaf, or creamy mashed potatoes. A batch of warm buttermilk biscuits or dinner rolls rounds out the table nicely too
If you want to keep this as a lower-carb meal, make it without the potatoes, double up on the green beans, and maybe add a nice leafy green salad.
Storing Pot Roast With Vegetables
Storage: Cover tightly with foil or plastic wrap or place in an airtight container and store in the refrigerator for 3 days.
Freezing: Roasts freeze quite well uncooked and will last for 6 months. An already-cooked roast will freeze for 2 to 3 months in a freezer-safe container or zip bag, though the potatoes may turn a bit grainy after thawing. If you plan to freeze leftovers, you can leave the potatoes out, or, if they’re whole, they’ll hold up better when frozen.
Frequently Asked Questions
Chuck roast is the classic choice for pot roast. Look for good marbling, those white streaks of fat running through the meat, since that’s what melts in during the long cook and keeps the roast from drying out. I have also made with with a rump roast and a sirloin tip roast (oven roast).
By searing the meat to a nice, crusty brown first, you add 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.
Not at all. If you’d rather keep this lower carb, leave them out and add an extra half pound to a pound of green beans or mushrooms in their place.
If you’re slicing it, yes. A short rest lets the juices reabsorb instead of running out onto the cutting board. If you’re shredding it straight from the pot, the meat is already tender enough that resting matters far less, especially when in the slow cooking in a broth or gravy. I usually pull the roast and let it rest while I am thickening my juices or making the gravy.
Yes, and they hold up well to the long cook time. Fresh green beans go in raw alongside the roast and slowly absorb the beefy broth as everything cooks, coming out tender without turning mushy the way canned or frozen beans can. If you want to use canned green beans I recommend adding them after cooking at least half of the time in the oven and slow cooker method and during that last 3-5 minute cook time in the Instant Pot.
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
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Ingredients
- 3 to 4 pound chuck roast
- 2 tablespoons olive oil
- 1 tablespoon seasoned salt
- 2 cups beef broth
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 pound fresh green beans - washed and ends snipped (I have used up to 2 pounds)
- 16 ounces mushrooms - sliced bella or white
- 24 ounces baby potatoes
- 3 cloves garlic - minced
- 1 teaspoon kosher salt - (or to taste)
- 1 teaspoon black pepper - coarse ground (or to taste)
- 1 packet au jus mix
- 1 packet brown gravy mix - (or cornstarch slurry)
- water
Instructions
- Heat a Dutch oven or large skillet over medium-high heat, and add oil. Season beef with seasoning salt. Sear all sides until nicely browned.
- Preheat oven to 300℉.
- To the Dutch oven, add broth, soy sauce, and Worcestershire sauce around the roast. 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 fresh green beans, baby potatoes, and mushrooms. Sprinkle with minced garlic, salt, black pepper, and au jus mix.
- Cover with a lid and place in a 300°F oven for 60 to 70 minutes per pound. Start checking for doneness at the low end of that range. The roast is ready when a fork slides in with almost no resistance, not just when the timer goes off.You can also cook at 200℉ in the oven as if you were using a slow cooker.
- Check halfway through and spoon a little of the liquid from the bottom back over the roast and vegetables. If most of the juices have cooked out, add more beef broth so the roast and vegetables don't dry out and burn. This tends to happen more in the oven than in the slow cooker version, and it often comes down to your Dutch oven's size and shape. A flat, wide bottom with more room around the roast evaporates liquid faster than a deeper, narrower pot.
- Sear the roast as directed above (optional but recommended). Then add the roast and any drippings to the slow cooker.
- Then pour the beef broth, soy sauce, and Worcestershire sauce around the roast. Add in fresh green beans, baby potatoes, and mushrooms. Sprinkle with minced garlic, salt, black pepper, and au jus dry mix.
- Cover with a lid. Cook on low for 6 – 8 hours or until the roast is tender.
- Remove the roast and vegetables from the Dutch oven or slow cooker to a platter. Allow the roast to rest while you make the gravy or thicken the juices, if desired. Then shred or slice the roast.
- Return the roast (potatoes if you like them in the gravy) to the slow cooker or Dutch oven. You can also serve it on the side if you prefer.
- Whisk a brown gravy packet mix as directed on the package and whisk into the cooking liquids. Or use a cornstarch slurry. In a measuring cup or bowl, mix 2 to 3 tablespoons of cornstarch with ¼ cup cold water. Pour into the cooking liquid from the roast and stir until thickened. You can also add this in addition to the gravy packet if you want it thicker.
- In a skillet, melt 3 tablespoons of butter and add ⅓ cup all-purpose flour. Whisk in ½ cup of broth from the roast. Slowly whisk in 2 cups of milk until smooth. Add in additional broth, water, or milk as needed for desired consistency.
Notes
- Season meat. Set the pressure cooker to sauté and let it get hot. Add oil and sear beef on each side. Remove the roast and add broth to deglaze the pan, scraping up the bits stuck to the bottom.
- Add the 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, add the green beans, potatoes, and mushrooms, and cook for 3 to 5 minutes (depending on how you like your vegetables). Release pressure manually and enjoy.
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Nutrition
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
My daughter said this was the BEST pot roast she’s ever had, and I have to agree with her! Easy to make, full of flavor, and I love that it’s a complete meal in one pot. The incredible aroma filled my home and made us all hungry about halfway through cooking time. We could hardly wait for it to finish so we could dig in!
Thank you so much, Brittany! And send my thanks to your daughter, too! I agree- I love a complete meal in one pot, too! Easier clean up!
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