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 my family on chilly weekends. The aroma fills the house and everyone looks forward to gathering around the table 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
- Prep Oven:
- Preheat oven to 325°F (165°C).
- Season Beef:
- Pat the beef roast dry with paper towels. Season all sides with salt and pepper.
- Sear Roast:
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3 to 4 minutes per side until deeply browned. Remove and set aside.
- Sauté Vegetables:
- Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot. Sauté for 5 minutes, stirring occasionally.
- 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.
- Add Liquids & Herbs:
- 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.
- Roasting:
- 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.
- Finishing:
- Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Save Sharing this meal is a tradition in our family. We love passing the serving bowl and seeing everyone enjoy comfort in every bite.
Required Tools
Essential tools include a Dutch oven or heavy oven-safe pot with lid, a sharp knife, cutting board, and tongs.
Allergen Information
This dish contains none of the major allergens. Always verify broth and other packaged items if gluten-free is required.
Nutritional Information
Each serving has approximately 460 calories, 23 g total fat, 25 g carbohydrates, and 38 g protein.
Save This Sunday pot roast is the definition of comfort food and sure to gather your loved ones around the table. Leftovers taste even better the next day.
Recipe Questions & Answers
- → How long should the beef roast cook for?
The beef roast should be cooked in the oven at 325°F for approximately 2.5 to 3 hours until it is fork-tender.
- → Can I substitute the vegetables used?
Yes, sweet potatoes or rutabaga can replace some vegetables for a different flavor profile.
- → What type of pot is best for cooking this dish?
A heavy Dutch oven or oven-safe pot with a lid is ideal for even heat distribution and slow cooking.
- → How do I thicken the pan juices for serving?
Simmer the pan juices on the stove and whisk in a cornstarch slurry to achieve a thicker sauce.
- → What wine pairs well with this meal?
A bold red wine like Cabernet Sauvignon complements the rich flavors of the roast and veggies.