15 Vegetables That Go Great in A Pot Roast

I’m always looking for new ways to use vegetables in my pot roast, and I’m sure you are too.

I’ve made some pretty amazing recipes over the years, but I’ve also had my fair share of failures.

So today, I’m going to tell you everything I know about what vegetables go in pot roast.

See Also:

• What Salad Goes With Pot Roast? 15 Best Salads
• Pot Roast Wine Pairing – The Best Wines for Pot Roast
• The 7 Best Onions for Pot Roast

What Vegetables Go in Pot Roast?

You’re a busy person, and you don’t have time to waste.

So when it comes to cooking, you want to get the job done as quickly as possible.

But there’s one problem: You don’t know what vegetables to use in your pot roast recipe.

So what’s an overworked home cook supposed to do?

Well… I can help!

Below are 15 different types of vegetables that are perfect for pot roasts.

All you have to do is pick one from our list and throw it into your next roast recipe!

1. Carrots

Carrots are a great vegetable to add to a pot roast recipe.

They’re easy to cook and can be added at any point in the cooking process, but they’re also sweet enough that they’ll add some sweetness to the dish.

Here’s how I turn this into a complete meal:

1. I first make sure that I’ve got all my ingredients ready.
2. Then I peel and chop the carrots, put them in a pan with some water, bring it to a boil, reduce heat to medium-high, and then let them simmer for 30-40 minutes until they’re soft.
3. Next, I get out my pot roast and place it on top of the onions in the bottom of my slow cooker.
4. Then I take my carrots out of the pan (saving the leftover water for later), pour them into the slow cooker with the rest of the ingredients, put on the lid and cook for 6 hours on low or 4 hours on high (depending on how much time you have).
5. Once done cooking, remove meat from the slow cooker and set aside until ready to serve (you can even slice it before setting aside).
6. Put carrots back into the original pot with leftover water from the cooking process and turn up the heat until boiling again; wait until the soup has thickened slightly then serve over meat slices!

2. Celery

If you’re looking for a way to make your pot roast even more delicious and nutritious, celery is a great way to do it. It adds a bit of crunch, but it also has a strong flavor that works well with the roast.

Plus, it’s got great health benefits—it’s rich in antioxidants, so it’ll help keep your body strong!

I like to add celery to my pot roast when I’m serving it over rice (I like brown), which makes for a complete meal that’s high in fiber and protein.

If you’re looking for some new twists on this dish, try adding some chopped bell peppers or carrot sticks into the mix—they’ll add color and crunchy texture!

3. Leeks

Leeks are great because they have a mild flavor that doesn’t overpower the pot roast.

They also have lots of vitamins and minerals that are good for your body—which is great if you’re trying to eat healthier!

You can use them in soups or salads or saute them with some onions for an easy side dish.

Some ideas for twists on this dish include adding carrots or potatoes (just cut them into large chunks and cook them separately from the meat) and serving with a side salad or vegetables like broccoli or asparagus.

4. Onions

Pot roast is the perfect dish to make when you’re having people over.

It’s hearty and easy to make in big batches, so everyone can just get up and serve themselves whenever they want.

And since it’s a slow-cooker recipe, you don’t have to worry about paying attention while it’s bubbling away on the stovetop.

The best part is that there are tons of ways you can switch up this dish to make it your own.

It’s basically just meat and vegetables—but what kind?

That’s where things get fun!

Onions add a really nice sweetness to the dish, and they’re also packed with health benefits like vitamins B6 and C, as well as folate.

If you have time, try sautéing your onions in olive oil before adding them to the pot roast mixture.

This will take about 5 minutes total (you’ll need 2 tablespoons of oil).

It’s totally worth it—the onions will be less likely to burn while they’re in the oven, too!

5. Parsnips

When I’m cooking a pot roast, I often like to add parsnips.

They’re a root vegetable that adds a lot of flavor and some texture to the dish.

Parsnips are also great because they’re pretty mild; they don’t overwhelm the rest of the flavors in your pot roast recipe (which can be especially important if you’re making it for someone who isn’t used to eating them).

They can also be eaten raw, so if you don’t have time to cook them up with the rest of your meal, they make a great snack while you wait!

6. Green Beans

If you’re looking for an easy way to make sure that your pot roast is healthy and delicious, look no further than green beans (see also: recipes using canned green beans).

Green beans are a great addition to a pot roast because they offer a crunchy texture and an earthy flavor that will complement the rich, savory flavors of the meat and gravy.

You can add them in at any point during cooking—just remember that they’ll take longer to cook than the meat.

They’ll also be more tender if you add them toward the end of the cooking process.

Some ideas for twists on this dish include adding some garlic or other spices before cooking, or serving it with white rice or potatoes instead of mashed potatoes.

7. Rutabagas

Rutabagas are great for pot roast because they’re hearty and filling, but also have a delicate flavor that doesn’t overpower the rest of your meal.

Because they’re so mild, you can use them in place of potatoes or other root vegetables in any dish.

They’re perfect for making a soup or stew, but they also work really well in pot roast recipes.

To turn this into a complete meal, I recommend adding a cup or two of your favorite veggies to the roasting pan: carrots and celery are always good choices!

You could also add some mushrooms if you wanted to make it vegetarian.

If you want to try something different with your rutabaga recipe, try frying them up instead!

Roast them at 400 degrees Fahrenheit until they’re soft on the inside and crispy on the outside (about 30 minutes).

You can serve them with mashed potatoes or as an alternative side dish alongside chicken or steak dishes.

8. Turnips

Turnips are a great addition to any pot roast recipe, because they’re so versatile—they can be enjoyed raw, boiled, or roasted.

See Also: 50 Best Soups with Turnips

If you’re looking for an easy way to make sure your meal is complete and satisfying, try roasting some turnips alongside your pot roast.

It’ll give your dish a nice earthy flavor that will complement the other ingredients in the sauce.

Here are two ideas for twists on this dish:

• Roast them with olive oil and salt for about 20 minutes at 425 degrees Fahrenheit until they’re soft and browned on all sides.
• Add them to your favorite mashed potato recipe instead of potatoes (or make them into fries!)

9. Sweet Potatoes

I love how versatile sweet potatoes are.

They’re a great addition to any meal, and they go well with so many different types of food.

They’re especially good in pot roast recipes.

To turn this into a complete meal, I like to serve mine with mashed potatoes and carrots on the side.

You could also add a salad or another vegetable if you’d like!

10. Winter Squash (Butternut, Acorn, etc.)

Winter squash is a great ingredient for pot roast because it requires very little preparation and adds lots of nutrients to the dish.

It also has a hearty, sweet taste that pairs well with meat.

I like to use butternut or acorn squash in my pot roast recipes because they hold their shape well when cooked, which means they don’t just get mushy and disappear into your beef.

They also add a beautiful color to the dish!

If you’re not feeling a winter vegetable for dinner tonight, try using some pumpkin instead!

It’s super healthy and tastes great too!

11. Brussel Sprouts

If you’re looking to add some vegetables to your pot roast recipe, brussel sprouts are a great option.

They cook quickly, and they have a bite that’s perfect for a pot roast.

Just trim the ends off of each sprout, cut them in half and add them to your pot roast with the other vegetables.

You’ll find that they’ll cook in just minutes!

For an extra twist on this dish, try adding some bacon or pancetta.

That way you can get the meaty flavor of the bacon without having to eat pork!

12. Cauliflower

Cauliflower is a vegetable that’s often overlooked, but it’s a great addition to pot roast.

It has a mild flavor and a nice texture, so it won’t overpower the other ingredients.

You can use cauliflower in place of potatoes or other starches in the pot roast dish, or you can serve it alongside the dish as a side dish.

You can also turn cauliflower into a complete meal by pairing it with other vegetables like carrots or peas—or even just serving it with a nice salad on the side!

13. Tomatoes (Diced)

Tomatoes are a great addition because they add some acidity and flavor to the dish—not to mention vitamins A and C.

They also help keep you feeling full longer than other vegetables might, which makes them perfect for pairing with a hearty meal like pot roast!

If you’re looking for some other twists on this dish that are both easy and delicious, try adding mushrooms or carrots (or both!) along with the diced tomatoes next time you’re making pot roast!

14. Kale

This leafy green vegetable has a slightly bitter taste that blends perfectly with the rich flavors of a good pot roast recipe.

It also goes great with some garlic, but if you’re not into that idea, try adding some mushrooms instead!

I’m not just saying this because my mom used to make this dish all the time when we were growing up (because she was an awesome cook).

Try it out yourself—you’ll see what I mean!

15. Spinach

Spinach is a great vegetable for a pot roast because it adds color and texture, and also makes the dish more nutritious.

Plus, if you’re having trouble thinking of flavor combinations for this dish (which can be tough!), just think about how you’d normally eat spinach—it goes great with everything from eggs to meat dishes like this one!