Sunday Beef Pot Roast
Transform your Sunday dinners into a heartwarming tradition with this comforting Sunday Beef Pot Roast recipe. Tender, fall-apart beef chuck roast is seared to perfection and slow-braised in a rich medley of red wine, beef broth, and aromatics like garlic, bay leaves, and fresh thyme. Nestled alongside hearty carrots, celery, and melt-in-your-mouth potatoes, this one-pot classic is packed with bold, savory flavors and nourishing comfort. Perfect for feeding a family, this easy-to-follow recipe balances simplicity with gourmet flair. Serve it straight from the pot with its silky, flavorful juices as a sauce for an unforgettable meal that will have everyone asking for seconds. Keywords: Sunday beef pot roast, tender beef roast, braised pot roast, one-pot dinner, comfort food recipes.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 4 medium carrots
- 2 stalks celery stalks
- 6 small potatoes
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 leaves bay leaves
- 4 sprigs fresh thyme
- 1 tablespoon Worcestershire sauce
Instructions
Season the beef chuck roast with salt and black pepper on all sides.
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the beef roast on all sides until it forms a golden-brown crust, about 4 minutes per side. Remove the beef and set aside.
Peel and roughly chop the yellow onion and garlic. Add them to the pot, stirring frequently, until softened and fragrant, about 3 minutes.
Scrub and peel the carrots and celery, then cut them into 2-inch pieces. Add them to the pot and sauté for another 5 minutes.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom using a wooden spoon. Let the wine simmer for 2 minutes to reduce slightly.
Stir in the tomato paste, beef broth, Worcestershire sauce, bay leaves, and thyme sprigs. Mix well.
Place the seared beef back into the pot, nestling it among the vegetables. Ensure the liquid covers about two-thirds of the roast. Add more broth or water if necessary.
Bring the liquid to a gentle simmer, then cover the pot and transfer it to a preheated oven at 325°F (165°C).
Roast for 2 hours, then add the small potatoes (washed but unpeeled) to the pot. Stir gently to ensure everything is evenly covered with the braising liquid.
Continue roasting for another 2 hours, or until the meat is fork-tender and the vegetables are cooked through.
Remove from the oven and let the pot rest for 10 minutes. Discard the bay leaves and thyme sprigs.
Serve the pot roast hot with the vegetables and juices ladled over the top. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1166 mg | 51% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.1 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1410 mg | 30% | |
*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.
