Saucy Sunday Pot Roast
Transform your Sunday dinner into a comforting feast with this Saucy Sunday Pot Roast, a classic one-pot recipe brimming with hearty flavors. Tender, fall-apart beef chuck roast is slow-braised to perfection in a rich, savory blend of red wine, beef broth, and aromatic herbs, accompanied by melt-in-your-mouth potatoes, carrots, celery, and onions. A touch of tomato paste and Worcestershire sauce adds depth, while the caramelized veggies and silky sauce create the ultimate cozy meal. Perfect for gatherings or meal prepping, this dish offers a warm and satisfying meal that pairs beautifully with crusty bread or a fresh side salad. Simple, flavorful, and irresistibly saucy, this recipe is your go-to for an unforgettable Sunday dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 medium Carrots
- 3 medium Celery stalks
- 4 cloves Garlic cloves
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 3 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 4 sprigs Thyme
- 2 leaves Bay leaves
- 5 medium Potatoes
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 300°F (150°C).
Pat the beef chuck roast dry with paper towels and season all over with salt and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until richly browned, about 4-5 minutes per side. Remove the roast and set aside.
Peel and slice the onion into wedges, peel and trim carrots into large chunks, and chop the celery stalks into 2-inch pieces.
Add the onion, carrots, and celery to the Dutch oven and sauté for 5 minutes, stirring occasionally, until they begin to soften.
Mince the garlic cloves and add them to the pot, cooking for an additional minute until fragrant.
Push the vegetables to the side and add the tomato paste, stirring it into the bottom of the pot. Cook for 2 minutes to caramelize slightly.
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the beef broth, Worcestershire sauce, thyme sprigs, and bay leaves.
Return the seared roast to the Dutch oven, nestling it into the liquid and vegetables.
Peel and quarter the potatoes, then add them to the pot around the roast.
Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 3 1/2 to 4 hours, or until the meat is fork-tender.
Remove the pot from the oven and discard the thyme sprigs and bay leaves. Carefully transfer the roast to a platter and shred or slice as desired.
Optionally, thicken the sauce by simmering it on the stovetop for a few minutes if it’s too thin.
Serve the pot roast with the sauce and vegetables, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
6240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 395.3 g | 507% | |
| Saturated Fat | 151.0 g | 755% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 9120 mg | 397% | |
| Total Carbohydrate | 279.8 g | 102% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 40.0 g | ||
| Protein | 368.0 g | 736% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 790 mg | 61% | |
| Iron | 69.8 mg | 388% | |
| Potassium | 12966 mg | 276% | |
*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.
