Sunday Dinner Savory Pot Roast Beef
Experience the ultimate comfort food with this Sunday Dinner Savory Pot Roast Beef, a melt-in-your-mouth classic perfect for family gatherings or cozy evenings. This recipe starts with a beautifully seared beef chuck roast, slow-cooked to perfection in a rich broth of beef stock, dry red wine, and aromatic herbs like rosemary and thyme. Tender carrots, celery, and golden potatoes soak up the flavorful juices as they cook alongside the roast, creating a hearty one-pot meal. A velvety homemade gravy, crafted from the pot’s drippings, adds a final luxurious touch. With just 20 minutes of prep and slow roasting that yields fork-tender beef, this dish is as effortless as it is comforting. Whether you're hosting Sunday dinner or warming up a weeknight, this pot roast recipe is the pinnacle of savory satisfaction.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large yellow onion
- 4 medium carrots
- 2 celery stalks
- 4 garlic cloves
- 2 cups beef broth
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 bay leaf
- 4 medium golden potatoes
- 2 tablespoons all-purpose flour
- 1 cup water
Instructions
Preheat your oven to 325°F (163°C).
Season the beef chuck roast generously with kosher salt and black pepper on all sides.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3-4 minutes on each side until deeply browned. Remove it from the pot and set aside.
Dice the yellow onion, and cut the carrots, celery, and potatoes into large chunks. Mince the garlic cloves.
In the same pot, sauté the onions, carrots, and celery for 5-6 minutes until softened. Stir in the minced garlic and cook for another 1 minute.
Add the tomato paste to the vegetables and stir well. Cook for 2 minutes to deepen the flavor.
Pour in the beef broth and red wine, scraping the bottom of the pot to release any brown bits. Bring the mixture to a simmer.
Return the seared roast to the pot, along with the rosemary, thyme, and bay leaf. Make sure the liquid comes halfway up the sides of the roast. Cover with a lid.
Transfer the Dutch oven to the preheated oven and cook for 3 hours, turning the roast halfway through.
After 3 hours, add the potatoes to the pot and cook for an additional 1 hour until the beef and vegetables are tender.
Remove the pot from the oven. Discard the rosemary, thyme, and bay leaf.
To make the gravy, remove the beef and vegetables and set them aside. Skim off excess fat from the liquid in the pot.
In a small bowl, mix the all-purpose flour with water to create a slurry. Gradually whisk the slurry into the liquid in the pot while heating it over medium heat. Cook until the gravy thickens, about 5 minutes.
Slice the beef and serve with the vegetables and gravy. Enjoy your hearty Sunday Dinner Savory Pot Roast Beef!
Nutrition Facts
Calories |
786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 682 mg | 30% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.7 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1376 mg | 29% | |
*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.
