Sunday Pot Roast
Turn your weekend into a cozy celebration with this tender, flavor-packed Sunday Pot Roast recipe! Perfectly seared chuck roast is slow-simmered to perfection alongside hearty vegetables like baby potatoes, carrots, and celery in a rich broth infused with aromatic thyme, rosemary, and the optional touch of red wine for extra depth. This one-pot comfort food is easy to prepare, with just 20 minutes of prep and a melt-in-your-mouth result after a few hours of hands-off cooking. Whether served as the centerpiece for a family dinner or a satisfying meal prep option, this classic dish is as flavorful as it is heartwarming. Great for gatherings or lazy Sundays, it’s sure to become a beloved staple in your recipe collection!
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 medium Yellow onion
- 4 medium Carrots
- 3 stalks Celery stalks
- 4 cloves Garlic cloves
- 3 cups Beef broth
- 1 cup Red wine (optional)
- 2 tablespoons Tomato paste
- 5 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 1.5 pounds Baby potatoes
Instructions
Season the chuck roast on all sides with salt and black pepper.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the roast in the pot for 3-4 minutes on each side until a golden-brown crust forms. Remove the roast and set it aside.
Peel and chop the onions into large chunks, cut the carrots into 2-inch pieces, and dice the celery stalks.
Add the onions, carrots, and celery to the pot and sauté for 5-6 minutes until softened and aromatic.
Mince the garlic cloves and mix them into the sautéed vegetables. Cook for 1 additional minute.
Stir in the tomato paste and cook for another 2 minutes to deepen the flavor.
Pour in the beef broth and red wine (if using), scraping the bottom of the pot to deglaze and incorporate the browned bits.
Add the thyme and rosemary sprigs to the pot, then return the seared roast to the pot.
Nestle baby potatoes around the roast and ensure the liquid covers most ingredients. If necessary, add a little more broth.
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 2.5-3 hours, or until the roast is fork-tender.
Check the pot occasionally and spoon some cooking liquid over the roast and vegetables to keep them moist.
Once cooked, remove the roast from the pot and let it rest for 10 minutes before shredding or slicing.
Serve the pot roast with the vegetables and potatoes, spooning the rich broth over everything. Garnish with a few fresh thyme leaves if desired.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 2012 mg | 87% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 5.5 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 90 mg | 7% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1588 mg | 34% | |
*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.
