Sunday Game Day Roast Beef Dinner
Treat your taste buds to the ultimate comfort food experience with this Sunday Game Day Roast Beef Dinner—a hearty, slow-cooked classic that's perfect for feeding a hungry crowd. Featuring a tender, perfectly seasoned beef chuck roast nestled alongside caramelized carrots, golden potatoes, and savory onions, this one-pot meal is elevated with a rich, flavorful gravy made from the pan drippings. Ideal for lazy Sundays or game day gatherings, this recipe combines simple, wholesome ingredients and easy preparation for a dish that’s as satisfying as it is impressive. With just 20 minutes of prep and a slow oven roast, the result is melt-in-your-mouth beef paired with vegetables cooked to perfection. Whether served as a highlight on your game day spread or as a cozy family dinner, this beef roast is guaranteed to be an MVP at your table.
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Recipe Information
Ingredients
- 3 lb beef chuck roast
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried rosemary
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 4 medium carrots, peeled and cut into chunks
- 4 medium potatoes, quartered
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp all-purpose flour
- 0.25 cup water
Instructions
Preheat your oven to 300°F (150°C).
Season the beef chuck roast on both sides with salt, black pepper, garlic powder, and dried rosemary.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the roast for 4-5 minutes on each side until browned. Remove the roast and set it aside.
Add diced onion to the pot and sauté for 2-3 minutes until softened.
Place the carrots and potatoes in the pot around the onions, then place the roast on top of the vegetables.
Pour the beef broth and Worcestershire sauce over the roast and vegetables.
Cover the pot with a lid or tightly with foil and transfer it to the preheated oven.
Roast for 3 hours, checking occasionally to ensure there is enough liquid in the pot (add more water or broth if necessary).
After 3 hours, remove the pot from the oven. Transfer the roast and vegetables to a serving platter and cover with foil to keep warm.
Place the pot with the cooking juices on the stovetop over medium heat.
In a small bowl, whisk together the all-purpose flour and water to make a slurry.
Stir the slurry into the pot and cook the gravy, whisking constantly, for 3-5 minutes until thickened.
Slice the roast and serve with the roasted vegetables and gravy.
Nutrition Facts
Calories |
3520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.7 g | 350% | |
| Saturated Fat | 109.0 g | 545% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 1017 mg | 44% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 13.5 g | ||
| Protein | 247.5 g | 495% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 36.2 mg | 201% | |
| Potassium | 4596 mg | 98% | |
*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.
