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 first made this pot roast for a Sunday dinner with my family, and it quickly became everyone's favorite comfort food. The aroma while it cooks fills the house and sets the perfect weekend mood.
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 and Sear Beef:
- Pat the beef roast dry with paper towels. Season all sides with salt and pepper. 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 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.
- Return Beef & Add Liquid:
- 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.
- Finishing:
- Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Save Whenever we serve this pot roast at our family table, it's a true Sunday tradition that brings everyone together for stories and laughter over a delicious meal.
Required Tools
Dutch oven or any heavy oven-safe pot with lid, sharp knife, cutting board, tongs for turning the roast.
Allergen Information
Contains none of the major allergens. Always check processed ingredients like broth for possible gluten content.
Nutritional Information
Per serving: 460 calories, 23 g total fat, 25 g carbohydrates, 38 g protein.
Save This Sunday pot roast is sure to impress and comfort every guest at your table. Enjoy every bite and a warm family meal together!
Recipe Guide
- → What cut of beef works best for this dish?
A chuck roast is ideal due to its marbling and ability to become tender during long, slow cooking.
- → Can I use other vegetables in place of the listed ones?
Yes, root vegetables like sweet potatoes or rutabaga make great alternatives and add unique flavors.
- → Is it necessary to sear the beef before roasting?
Searing the beef develops a rich crust and adds depth of flavor to the finished dish.
- → What is the purpose of braising liquid in this meal?
The braising liquid, combining broth, wine, and tomato paste, helps keep the meat moist and infuses the vegetables with savory essence.
- → How do I thicken the sauce from the pan juices?
Simmer the pan juices on the stove and whisk in a cornstarch slurry to achieve a thicker consistency.