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Braised Pot Roast with Root Vegetables

Braised Pot Roast


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


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

Yield: 6 servings

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

Recipe and photo credit: Certified Angus Beef® Brand

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