Save A classic, comforting one-pot meal featuring tender beef roast and a medley of perfectly roasted vegetables. Perfect for family gatherings or a hearty weekend dinner.
My first Sunday pot roast was such a hit that it quickly became a go-to comfort meal for my family. The aroma as it slowly cooks fills the house with anticipation.
Ingredients
- Beef: 1 (3 to 4 lb) chuck roast, 2 tsp kosher salt, 1 tsp freshly ground black pepper, 2 tbsp olive oil
- Vegetables: 4 large carrots (peeled and cut into chunks), 3 parsnips (peeled and cut into chunks), 3 medium Yukon gold potatoes (cut into 2-inch pieces), 2 medium onions (quartered), 4 cloves garlic (peeled and smashed), 2 celery stalks (cut into large pieces)
- Braising Liquid & Seasonings: 2 cups beef broth (gluten-free if needed), 1 cup dry red wine (or additional beef broth), 2 tbsp tomato paste, 2 tsp dried thyme, 1 tsp dried rosemary, 2 bay leaves
Instructions
- Prep Oven:
- Preheat oven to 325°F (165°C).
- Season Beef:
- Pat beef roast dry. Season all sides with salt and pepper.
- Sear Roast:
- Heat olive oil in Dutch oven over medium-high. Sear roast 3 to 4 minutes per side until deeply browned. Remove and set aside.
- Sauté Veggies:
- Add onions, carrots, parsnips, potatoes, celery, and garlic to pot. Sauté 5 minutes, stirring occasionally.
- Add Tomato Paste:
- Stir in tomato paste and cook 1 minute.
- Deglaze:
- Pour in red wine, scraping up browned bits. Simmer 2 minutes to reduce slightly.
- Add Liquid & Seasonings:
- Return roast. Add beef broth, thyme, rosemary, bay leaves. Liquid should come halfway up side of roast.
- Roast:
- Cover and transfer to oven. Roast 2.5 to 3 hours, turning once halfway, until beef is fork-tender and veggies are cooked.
- Finish & Serve:
- Remove bay leaves. Rest roast 10 minutes before slicing. Serve with veggies and pan juices.
Save Serving this pot roast reminds me of cozy Sunday dinners with everyone around the table, sharing stories and laughter while savoring the flavors.
Required Tools
Use a sturdy Dutch oven with a tight-fitting lid for the best braise, along with a sharp knife, cutting board, and reliable tongs for easy prep and serving.
Allergen Information
This recipe contains none of the major allergens. Verify packaged broths for potential gluten if strict gluten-free is needed.
Nutritional Information
Each serving delivers about 460 calories, 23 g fat, 25 g carbohydrates, and 38 g protein, making it a satisfying main dish for most diets.
Save Enjoy the comforting flavors of this Sunday pot roast and savor homemade goodness all week long.
Recipe FAQ Section
- → What cut of beef is best for this dish?
A chuck roast of 3 to 4 pounds is ideal, providing tender meat with good marbling that becomes juicy and flavorful when slow-cooked.
- → Can I substitute any vegetables?
Yes, sweet potatoes or rutabaga can replace some root vegetables for added variety and a twist on flavor.
- → How do I ensure the beef is tender?
Slow roasting at a low temperature and turning the roast halfway helps break down connective tissue, resulting in tender meat.
- → What is a good wine pairing?
A bold red wine like Cabernet Sauvignon complements the rich flavors of the braised beef and vegetables perfectly.
- → Can I thicken the pan juices into a sauce?
Simmer the collected pan juices on the stove and whisk in a cornstarch slurry to thicken for a flavorful gravy.