Sunday Dinner Pot Roast
Dive into the comfort of a perfectly tender *Sunday Dinner Pot Roast*—the ultimate classic for a cozy family meal. This hearty recipe features a juicy, slow-cooked beef chuck roast infused with the robust flavors of garlic, thyme, rosemary, and a splash of optional red wine for a touch of elegance. Nestled among caramelized onions, perfectly roasted carrots, celery, and creamy Yukon gold or red potatoes, this dish delivers a one-pot feast that's both rustic and refined. A quick sear locks in the roast's juices before it's braised low and slow in a rich beef broth, creating a mouthwatering gravy that's perfect for drizzling over each savory bite. With just 20 minutes of prep and a few hours in the oven, this easy yet impressive recipe makes Sunday dinner a celebration of warmth and tradition.
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Recipe Information
Ingredients
- 4 pounds beef chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 medium carrots
- 3 medium celery stalks
- 6 medium potatoes (Yukon gold or red)
- 4 whole garlic cloves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons parsley (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C).
Season the beef chuck roast on all sides with kosher salt and black pepper.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set it aside.
Peel and quarter the onion. Peel the carrots and cut them into 2-inch pieces. Chop the celery into 1-inch pieces. Cut the potatoes into quarters or halves depending on size, and set all vegetables aside.
In the same pot, add the onions, carrots, and celery. Stir and cook for 5 minutes until slightly softened.
Add the garlic cloves, thyme, rosemary, and tomato paste to the vegetables. Stir for 1 minute until fragrant.
Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly.
Deglaze the pot by adding the red wine (if using), scraping up any browned bits. Let it reduce by half, about 3-4 minutes.
Pour in the beef broth and stir to combine.
Return the seared roast to the pot, nestling it into the vegetables and liquid. Arrange the potatoes around the roast.
Cover the pot with a lid and transfer it to the preheated oven.
Cook the pot roast for 3.5 to 4 hours, or until the beef is fork-tender. Check halfway through to ensure there is enough liquid, and add more broth if needed.
Once cooked, remove the roast and vegetables from the pot onto a serving platter. Let rest for 10 minutes before slicing.
Optional: For a thicker gravy, skim the excess fat from the liquid in the pot, then simmer the remaining liquid on the stovetop until reduced. Adjust seasoning if necessary.
Serve the pot roast sliced with the vegetables and gravy on the side. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 1032 mg | 45% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.3 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1764 mg | 38% | |
*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.
