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.
Growing up, my family always looked forward to Sunday pot roast. The savory aroma would fill the house and bring everyone to the table, ready for a cozy meal together.
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
- Preheat:
- Preheat oven to 325°F (165°C)
- Prep Beef:
- Pat the 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 the roast for 3–4 minutes per side until deeply browned. Remove and set aside.
- Sauté Veggies:
- Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot. Sauté for 5 minutes, stirring occasionally.
- Add Tomato Paste:
- Stir in tomato paste and cook for 1 minute.
- Deglaze:
- Pour in red wine, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
- Braise:
- Return the roast to the pot. Add beef broth, thyme, rosemary, and bay leaves. The liquid should come halfway up the sides of the roast.
- Roast:
- Cover and transfer to the oven. Roast for 2.5 to 3 hours, turning the roast once halfway through, until beef is fork-tender and vegetables are cooked through.
- Finish:
- Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Save We often serve this pot roast during Sunday dinners or special occasions, and it sparks conversation and laughter around the dining table each time.
Serving Suggestions
Pair your pot roast with a leafy salad or crusty gluten-free bread to complete the meal. The rich pan juices also taste delicious spooned over the vegetables.
Make Ahead & Storage
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the oven to maintain tenderness.
Nutrition & Allergen Info
This meal contains about 460 calories per serving, with 23 g fat, 25 g carbohydrates, and 38 g protein. It contains none of the major allergens—just double-check packaged ingredients for hidden gluten if needed.
Save This classic pot roast is sure to become a favorite centerpiece for your family table. Enjoy the cozy flavors and make it your own with your choice of veggies.
Recipe FAQ
- → What cut of beef works best?
Chuck roast is ideal due to its marbling and texture, which becomes tender after slow cooking.
- → Can I substitute vegetables?
Yes, sweet potatoes or rutabaga make excellent alternatives and add unique sweetness.
- → How do I thicken the pan juices?
Simmer the pan juices on the stove and whisk in a cornstarch slurry until it reaches desired thickness.
- → Is a Dutch oven necessary?
A heavy oven-safe pot with a lid helps maintain even heat and moisture during cooking.
- → What wine pairs well with this dish?
A bold red wine such as Cabernet Sauvignon complements the rich flavors perfectly.