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 Sunday Pot Roast last fall when family came to visit. The rich aroma filled our kitchen while we played board games and waited for dinner to be ready.
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 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.
- Cook 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 Our family loves to gather around the table for this Sunday dinner. Everyone always comes back for seconds, especially for the veggies soaking in the flavorful juices.
Required Tools
For best results, use a heavy Dutch oven or oven-safe pot with a tight fitting lid. A sharp knife, cutting board, and sturdy tongs are handy for prepping and serving.
Allergen Information
This dish contains none of the major allergens, though you should always double-check for hidden gluten in broth or packaged ingredients.
Nutritional Information
Per serving: Calories 460, Total Fat 23 g, Carbohydrates 25 g, Protein 38 g.
Save This Sunday Pot Roast makes every meal feel special. The leftovers are amazing in sandwiches or served alongside eggs for breakfast.
Kitchen Questions
- → What cut of beef works best for this dish?
A chuck roast is ideal due to its marbling and connective tissue, which become tender and flavorful during slow cooking.
- → Can I substitute the vegetables used?
Yes, sweet potatoes or rutabaga can replace carrots or parsnips for a different flavor profile.
- → How do I achieve a thicker sauce from the pan juices?
Simmer the pan juices on the stove and whisk in a cornstarch slurry until the desired thickness is reached.
- → What cooking vessel should I use?
A heavy oven-safe pot like a Dutch oven with a lid ensures even heat and moisture retention for tender results.
- → Is red wine necessary for the braising liquid?
Red wine adds depth, but you can substitute extra beef broth to maintain richness if preferred.