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.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
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
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
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.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
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.
