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.
I remember making this Sunday pot roast for the first time. The aroma filled the whole house, and the sight of everyone gathered around the table made it truly special.
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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, chunks), 3 parsnips (peeled, chunks), 3 medium Yukon gold potatoes (2-inch pieces), 2 medium onions (quartered), 4 cloves garlic (peeled, smashed), 2 celery stalks (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
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Instructions
- Prep Oven & Roast:
- Preheat oven to 325°F (165°C). Pat beef roast dry with paper towels. Season all sides with salt and pepper.
- Sear Beef:
- Heat olive oil in a large Dutch oven over medium-high heat. Sear roast for 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 for 5 minutes, stirring occasionally.
- Add Tomato Paste:
- Stir in tomato paste and cook for 1 minute.
- Deglaze & Reduce:
- Pour in red wine, scraping up browned bits. Simmer for 2 minutes to reduce slightly.
- Braise:
- Return roast to pot. Add beef broth, thyme, rosemary, and bay leaves. Liquid should come halfway up roast. Cover and transfer to oven.
- Cook:
- Roast for 2.5 to 3 hours, turning roast once halfway through, until beef is fork-tender and vegetables are cooked through.
- Finish & Serve:
- Remove bay leaves. Let roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Save This pot roast is a favorite at our table, often the highlight of a family Sunday together.
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Required Tools
Dutch oven or heavy oven-safe pot with lid, sharp knife, cutting board, tongs
Allergen Information
Contains: None of the major allergens. Double-check all packaged ingredients for gluten if needed.
Nutritional Information (per serving)
Calories: 460, Total Fat: 23 g, Carbohydrates: 25 g, Protein: 38 g
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Enjoy this classic Sunday pot roast with friends for a cozy and satisfying meal. Leftovers make tasty sandwiches the next day!
Recipe FAQ
- → What cut of beef works best for this dish?
Chuck roast is ideal due to its marbling and toughness that breaks down during slow cooking, resulting in tender, flavorful meat.
- → Can I substitute the vegetables?
Yes, root vegetables like sweet potatoes or rutabaga make excellent alternatives to carrots and parsnips.
- → How do I achieve a thicker sauce?
After cooking, simmer the pan juices on the stove and whisk in a cornstarch slurry until the sauce reaches your desired consistency.
- → Is red wine necessary for the braising liquid?
Red wine adds depth and richness, but you can substitute with additional beef broth if preferred.
- → How should I rest the meat before serving?
Allow the roast to rest for about 10 minutes after cooking to let the juices redistribute, ensuring moist and tender slices.
