Braised Pot Roast With Root Vegetables recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Braised Pot Roast With Root Vegetables

Serves 8-10


  • 1 (3-pound) Certified Angus Beef ® English roast or Chuck Arm Roast
  • 3 tablespoons canola oil
  • 3 medium Yukon gold potatoes, peeled and quartered
  • 2 parsnips, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 medium onion, peeled and chopped
  • 2 stalks celery, chopped
  • 1/2 butternut squash (1-1 1/2 pounds), seeded and cut into 1-inch chunks
  • 8 ounces crimini mushrooms (baby portabellas)
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh oregano
  • 5 bay leaves
  • 2 teaspoons ground pepper
  • 3 tablespoons honey
  • 1/2 bottle red wine
  • 1 can (11-ounce) condensed cream of chicken and mushroom soup
  • 16 ounces beef broth
  • 1 apple, quartered and cored
  • Kosher salt and pepper to taste


  1. Preheat oven to 250° F.
  2. Season roast generously with salt and pepper. Heat oil in large roasting pan over high heat. Brown roast on all sides, remove from pan and place on a clean plate.
  3. Add potatoes, parsnips, carrots, onion, celery, squash, mushrooms, sage, oregano, bay leaves and pepper; cook over medium heat for 3 minutes. Add honey and wine; reduce liquid by half. Return roast to pan, add soup, beef broth and apple. Bring to a low simmer.
  4. Place in oven and cook for 4 hours, until fork tender. Remove roast and strained vegetables from pan. Cook remaining liquid on stovetop over high heat, stirring occasionally to thicken to a sauce consistency.
  5. Serve sauce over roast and vegetables.

Nutritional information:

Calories: 764
Fat: 22 g
Saturated Fat: 7 g
Cholesterol: 147 mg
Carbohydrate: 64 g
Dietary Fiber: 11 g
Protein: 53 g
Sodium: 1472 mg
Iron: 79% of Daily Value


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