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Pot roast, green beans, mushrooms, and potatoes in a brown dutch oven with a spoon serving spoon.
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5 from 6 votes

Pot Roast With Vegetables

This Pot Roast with Green Beans and Mushrooms is a flavorful, tender, and juicy slow-cooked pot roast. A chuck roast nestled in fresh green beans, mushrooms, and baby potatoes, all soaking up that beefy flavor in one pot.
Author: Nikki Lee
Servings: 8 servings
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes

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

To Thicken Gravy - optional

  • 1 packet brown gravy mix (or cornstarch slurry)
  • water

Instructions

Searing 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.

Pot Roast Oven Instructions

  • 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.

Slow Cooker instructions

  • 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.

To Serve

  • 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.

To thicken juices for gravy:

  • 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.

To make a flour gravy:

  • 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

Pressure Cooker / Instant Pot Instructions:
  1. 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.
  2. 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.
  3. 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.
 

Nutrition

Serving: 1 serving | Calories: 428 kcal | Carbohydrates: 7 g | Protein: 43 g | Fat: 27 g | Saturated Fat: 11 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 14 g | Trans Fat: 1 g | Cholesterol: 137 mg | Sodium: 1628 mg | Potassium: 1158 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 419 IU | Vitamin C: 9 mg | Calcium: 62 mg | Iron: 5 mg

Find it online:

www.soulfullymade.com/pot-roast-green-beans-mushrooms/