Oven Pot Roast with Vegetables and Horseradish Sauce

When the weather starts to cool down, there’s nothing quite like an old-fashioned oven pot roast with vegetables for dinner.

I first made this recipe when it was finally beginning to feel a little like fall in Phoenix. After months of hot weather, I was more than ready to turn on the oven and make something comforting.

Rod has always loved meat-and-potatoes dinners, especially tender, slow-braised beef. He’d enjoyed the Italian-style slow cooker pot roast I’d made earlier, so I was pretty sure this one would be a winner, too.

I found the recipe in Weight Watchers Comfort Classics: 150 Favorite Home-Style Dishes (affiliate link), a cookbook filled with the kinds of simple, satisfying meals my family enjoys.

This time, I followed the recipe almost exactly—which is unusual for me!

The result was tender slices of beef with potatoes, carrots and turnips, served with a simple, tangy horseradish sauce made with Greek yogurt.

Both Rod and Mac loved it and went back for generous seconds.

Why You’ll Love This Recipe

• Classic comfort food. Tender beef, potatoes and vegetables all cooked together in one pot.
• A complete dinner. The roast and vegetables cook in the same Dutch oven.
• Made with lean beef. Bottom round roast is a leaner option for pot roast.
• Simple ingredients. Beef broth, onion, garlic and thyme provide plenty of flavor.
• Delicious horseradish sauce. A quick mixture of Greek yogurt, prepared horseradish and Dijon mustard adds a little tangy zip.
• Perfect for cooler weather. An easy, satisfying Sunday dinner or family meal.

• Reduced-sodium beef broth: Provides moisture and flavor while the roast cooks.
• Onion: Adds savory sweetness to the cooking liquid.
• Garlic: Gives the pot roast extra flavor.
• Fresh thyme: Adds a subtle, earthy flavor. Dried thyme works, too.
• Baby potatoes: Cook alongside the beef for an easy side dish.
• Baby carrots: Add color and natural sweetness.
• Turnips: A slightly earthy root vegetable that works beautifully with pot roast.

For the Horseradish Sauce

• Plain nonfat Greek yogurt: Creates a creamy sauce without needing mayonnaise or sour cream.
• Prepared horseradish: Adds a pleasantly sharp, peppery flavor.
• Dijon mustard: Gives the sauce extra tang and depth.
• Salt: Brings the flavors together.

How to Make Oven Pot Roast with Vegetables

This recipe starts on the stovetop and finishes in the oven, all in one Dutch oven.

Step 1: Preheat the Oven

Preheat your oven to 350°F.

Gather and prepare all your ingredients.

Step 2: Brown the Beef

Sprinkle the roast with salt.

Heat the olive oil in a Dutch oven over medium-high heat.

Add the beef and brown it on all sides, turning as needed, about 8 minutes total.

Browning adds flavor to both the meat and the cooking liquid.

Step 3: Add the Broth and Seasonings

Pour in the beef broth, scraping up any browned bits from the bottom of the pot.

Add the onion, garlic and thyme.

Bring the liquid to a boil.

Step 4: Braise the Roast

Cover the Dutch oven and transfer it to the preheated oven.

Cook for 45 minutes, then turn the roast over.

Cover and return it to the oven for another 45 minutes.

Step 5: Add the Vegetables

Add the baby potatoes, carrots and turnips to the pot.

Cover and return to the oven for about 45 minutes more, or until the beef and vegetables are fork-tender.

Step 6: Make the Horseradish Sauce

While the roast finishes cooking, stir together the Greek yogurt, prepared horseradish, Dijon mustard and salt in a small bowl (affiliate link).

Cover and refrigerate until ready to serve.

Step 7: Slice and Serve

Transfer the beef to a cutting board (affiliate link) and let it rest briefly.

Slice thinly across the grain.

Serve with the cooked vegetables, a little of the pan juices and a spoonful of horseradish sauce.

Tips for Tender Oven Pot Roast

Brown the beef first. This simple step adds flavor and makes the finished dish taste richer.

Keep the pot covered. The lid helps trap moisture while the beef braises.

Add the vegetables later. Potatoes, carrots and turnips need less cooking time than the beef, so adding them toward the end helps prevent them from becoming mushy.

Slice against the grain. Bottom round is a lean cut, so thin slices across the grain make it easier to chew.

Check for tenderness. Cooking times vary with the size and thickness of the roast. If the beef is still tough, it may need additional covered cooking time.

Easy Vegetable Substitutions

One of the nice things about pot roast is that you can use whatever root vegetables you have on hand.

Try substituting:

• Sweet potatoes for a little extra sweetness.
• Butternut squash for a softer, sweeter vegetable.
• Parsnips for a slightly sweet, earthy flavor.
• Rutabaga for another hearty root vegetable.
• Extra carrots or potatoes if your family isn’t fond of turnips.

Just keep in mind that softer vegetables, especially squash and sweet potatoes, may need less cooking time.

Easy Greek Yogurt Horseradish Sauce

This simple sauce is one of my favorite parts of the recipe.

It’s made by stirring together plain nonfat Greek yogurt, prepared horseradish, Dijon mustard and a little salt.

That’s it!

The cool, creamy yogurt balances the richness of the beef, while the horseradish adds a little bite.

I really enjoyed the sauce, although the original recipe made more than we needed. Next time, I’d probably make just half as much.

If you’re not a big horseradish fan, start with a smaller amount and add more to taste.

The sauce is also delicious with leftover roast beef sandwiches.

How Many Servings Does This Pot Roast Make?

The original Weight Watchers recipe says it serves eight.

Technically, that’s possible if you’re sticking to relatively small portions.

But after watching Rod and Mac each enjoy two generous platefuls, I’d say the more realistic yield is 4 to 6 servings for hearty appetites.

If you’re serving the roast as part of a larger meal with plenty of vegetables and other sides, you may be able to stretch it further.

It’s worth keeping that in mind when planning dinner.

How to Store and Reheat Leftovers

Store leftover pot roast and vegetables in an airtight container in the refrigerator for up to 3 to 4 days.

Keep the horseradish sauce in a separate covered container in the refrigerator.

Reheat the beef gently with some of its cooking juices to help keep it moist.

For longer storage, freeze the cooked beef with some of the broth for up to 3 months.

Leftover pot roast is delicious in sandwiches, beef and vegetable soup, or simply reheated with mashed potatoes.

How Many Calories and WW Points in this Oven Pot Roast Dinner?

According to my calculations, each serving has about 287 calories and 1 WW Point.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 PointsPlus (Old plan)

If you’ve made this Oven Pot Roast with Potatoes, Carrots, Turnips and Horseradish Sauce, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

More Easy Pot Roast Recipes

If you enjoy old-fashioned, comforting pot roast dinners, here are a few more recipes to try:

• Easy-Peasy Slow Cooker Pot Roast – A simple, fuss-free slow cooker pot roast.
• Italian-Style Slow Cooker Pot Roast – Tender beef with Italian-inspired flavors.
• Mom’s 3-Packet Slow Cooker Roast Beef – An easy family recipe made with three seasoning packets.
• Easy Slow Cooker Beef and Mushrooms – A comforting combination of beef and mushrooms.

There’s something wonderfully satisfying about an old-fashioned pot roast dinner, especially when the weather turns cooler.

If you try this oven pot roast with vegetables and horseradish sauce, I’d love to hear how you liked it. And tell me—are you a fan of turnips, or would you swap in another vegetable?