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 still remember the first time I made this pot roast for a Sunday dinner. Everyone gathered around the table and it instantly became a family favorite.
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 & Season:
- Preheat oven to 325°F (165°C). Pat the beef roast dry with paper towels. Season all sides with salt and pepper.
- Sear:
- 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.
- Vegetable Base:
- Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot. Sauté for 5 minutes, stirring occasionally.
- Tomato Paste & Deglaze:
- Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
- Combine & 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. Cover and transfer to the oven.
- Roast:
- Roast for 2.5 to 3 hours, turning the roast once halfway through, 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 dish always brings back memories of cozy weekends with everyone gathered around the dinner table, sharing stories and laughter.
Required Tools
Dutch oven or heavy oven-safe pot with lid, sharp knife, cutting board, and tongs are all you need for this recipe.
Allergen Information
Contains none of the major allergens. Double-check broth and packaged items for gluten if required.
Nutritional Information
Per serving: 460 calories, 23 g total fat, 25 g carbohydrates, 38 g protein.
Save Enjoy this wholesome Sunday pot roast with loved ones. Every bite serves up true comfort and tradition.
Recipe FAQ
- → What cut of beef works best for this dish?
A chuck roast, around 3 to 4 pounds, is ideal as it becomes tender during slow braising.
- → Can I substitute the vegetables?
Yes, sweet potatoes or rutabaga can replace some root vegetables for different flavors.
- → How do I achieve a thicker sauce?
Simmer the pan juices on the stove and whisk in a cornstarch slurry until thickened.
- → Is red wine necessary for the braising liquid?
Red wine adds depth, but you can substitute with extra beef broth if preferred.
- → How long should the roast rest before slicing?
Allow the roast to rest for 10 minutes to retain its juices and ensure tender slices.