Old Fashioned Sunday Pot Roast with Vegetables and Brown Gravy
Experience the comforting flavors of a classic *Old Fashioned Sunday Pot Roast with Vegetables and Brown Gravy*, a true homestyle favorite that's perfect for family gatherings or cozy weekends. This recipe features a tender, fall-apart chuck roast, slow-cooked to perfection with a medley of hearty vegetables like carrots, potatoes, and celery. Infused with savory garlic, fresh thyme, and a rich beef broth, every bite bursts with nostalgia and warmth. The crowning glory? A luxuriously smooth brown gravy made from the pan drippings, thickened with a butter-flour paste for irresistible depth of flavor. Ready in just 20 minutes of prep and a few lazy hours of roasting, this one-pot dish not only fills your home with mouthwatering aromas but also delivers a complete, satisfying meal. Serve it up with the gravy generously drizzled over everything, and watch as this timeless comfort food becomes a cherished household tradition. Perfect for any Sunday dinner and keyword-rich for search terms like "classic pot roast," "tender chuck roast recipes," and "one-pot comfort food."
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 large Yellow onion, sliced
- 4 medium Carrots, peeled and cut into chunks
- 6 medium Yukon gold potatoes, quartered
- 2 Celery stalks, chopped
- 3 cups Beef broth
- 2 tablespoons Tomato paste
- 4 sprigs Fresh thyme
- 1 Bay leaf
- 2 tablespoons All-purpose flour
- 2 tablespoons Butter, unsalted
Instructions
Preheat your oven to 325°F (163°C).
Pat the chuck roast dry with paper towels. Season generously with 2 teaspoons of salt, 1 teaspoon of black pepper, and 1 teaspoon of garlic powder on all sides.
In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the roast for 4-5 minutes on each side until it is deeply browned. Remove the roast and set it aside.
In the same Dutch oven, add the sliced onions and sauté for 2-3 minutes until softened. Add the carrots, potatoes, and celery, and cook for another 3 minutes, stirring occasionally.
Push the vegetables to the sides of the Dutch oven and return the seared roast to the center.
Pour in 3 cups of beef broth and stir in 2 tablespoons of tomato paste until well blended. Add the fresh thyme sprigs and bay leaf to the pot.
Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the roast is tender and easily shreds with a fork. Check after 2 hours and add more broth if needed.
Once the roast is done, remove it and the vegetables from the pot and transfer them to a serving platter. Tent with aluminum foil to keep warm.
Place the Dutch oven over medium heat on the stovetop. Discard the thyme sprigs and bay leaf. In a small bowl, mix 2 tablespoons of all-purpose flour with 2 tablespoons of butter to form a paste.
Whisk the flour-butter paste into the liquid left in the pot to thicken it into a rich brown gravy. Simmer for 3-4 minutes, stirring constantly, until the gravy reaches your desired consistency. Adjust seasoning with salt and pepper as needed.
Serve the pot roast alongside the vegetables, drizzled generously with the brown gravy. Enjoy!
Nutrition Facts
Calories |
774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 2029 mg | 88% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 5.8 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 106 mg | 8% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1814 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
