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 for a cool autumn gathering. The whole house filled with savory aromas, and everyone gathered around the table eager for a serving of the fork-tender beef and sweet, caramelized vegetables.
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
- Prepare 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 3–4 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
- 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
- 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
- Braise:
- Cover and transfer to the oven. Roast for 2.5 to 3 hours, turning once halfway, until beef is fork-tender and vegetables are cooked through
- Finish & Serve:
- Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices
Save This pot roast has become a beloved weekend tradition for my family, especially on chilly Sundays when everyone gathers in the kitchen to help peel and chop veggies.
Required Tools
Gather a Dutch oven or other heavy oven-safe pot with lid, a sharp knife, cutting board, and tongs for easy braising and serving.
Allergen Information
Contains none of the major allergens. Always double-check packaged broth and seasonings for gluten or other sensitivities if needed.
Nutritional Information
Per serving: 460 calories, 23 g fat, 25 g carbohydrates, 38 g protein.
Save Serve this pot roast with a bold red wine and enjoy a meal that feels both rustic and special. Leftovers reheat beautifully for easy lunches.
Recipe Help & Answers
- → What cut of beef works best?
Chuck roast is ideal due to its marbling and tenderness after slow cooking.
- → Can I substitute vegetables?
Yes, sweet potatoes or rutabaga are great alternatives to the traditional root vegetables.
- → How do I know when the meat is done?
The roast is fork-tender and easily pulls apart when fully cooked after 2.5 to 3 hours.
- → Can I make the sauce thicker?
Simmer pan juices and whisk in a cornstarch slurry to thicken the sauce to desired consistency.
- → What wine pairs well with this dish?
A bold red wine like Cabernet Sauvignon complements the rich flavors perfectly.