Save A classic, comforting one-pot meal featuring tender beef roast and a medley of perfectly roasted vegetables. Perfect for family gatherings or a hearty weekend dinner.
I remember the first time I made this pot roast for a family Sunday dinner. The aroma filled the whole house and everyone kept peeking into the kitchen, eager for dinner to be served. Ever since, it’s been a most-requested recipe in our home for chilly weekends.
Ingredients
- Beef: 1 (3 to 4 lb) chuck roast, 2 tsp kosher salt, 1 tsp freshly ground black pepper, 2 tbsp olive oil
- Vegetables: 4 large carrots (peeled and cut into chunks), 3 parsnips (peeled and cut into chunks), 3 medium Yukon gold potatoes (cut into 2-inch pieces), 2 medium onions (quartered), 4 cloves garlic (peeled and smashed), 2 celery stalks (cut into large pieces)
- Braising Liquid & Seasonings: 2 cups beef broth (gluten-free if needed), 1 cup dry red wine (or additional beef broth), 2 tbsp tomato paste, 2 tsp dried thyme, 1 tsp dried rosemary, 2 bay leaves
Instructions
- Preheat Oven:
- Preheat oven to 325°F (165°C)
- Season Beef:
- Pat roast dry and season all sides with salt and pepper
- Sear Roast:
- Heat olive oil in a Dutch oven over medium-high. Sear roast for 3 to 4 minutes per side until deeply browned. Remove and set aside
- Sauté Vegetables:
- Add onions, carrots, parsnips, potatoes, celery and garlic to the pot. Sauté for 5 minutes, stirring occasionally
- Add Tomato Paste:
- Stir in tomato paste and cook for 1 minute
- Deglaze:
- Pour in red wine, scraping up browned bits. Simmer for 2 minutes to reduce slightly
- Combine & Season:
- Return roast to pot. Add beef broth, thyme, rosemary, and bay leaves. Liquid should come halfway up the roast
- Braise:
- Cover and transfer to oven. Roast 2.5 to 3 hours, turning once halfway through, until beef is fork-tender and vegetables cooked through
- Rest & Serve:
- Remove bay leaves. Let rest 10 minutes before slicing. Serve beef with roasted veggies and pan juices
Save Often, we gather around the table and share stories while passing the platter of pot roast and veggies. It’s a meal that brings everyone together and reminds us of cozy family traditions.
Serving Suggestions
This pot roast pairs perfectly with a fresh green salad or some gluten-free dinner rolls for soaking up the flavorful pan juices.
Make It Your Own
Swap in sweet potatoes or rutabaga for a unique flavor twist or try adding mushrooms for extra earthiness.
Nutrition Highlights
Each serving contains approximately 460 calories, 23g fat, 25g carbohydrates, and 38g protein, making it a balanced and filling main dish.
Save Give this Sunday Pot Roast a try for your next family meal––it’s easy, hearty, and sure to become a new tradition.
Kitchen Guide
- → What cut of beef works best for this dish?
Chuck roast is ideal as it becomes tender and flavorful during slow braising.
- → Can I substitute vegetables in this meal?
Yes, sweet potatoes or rutabaga can replace some vegetables for a different flavor.
- → How do I ensure the roast stays moist?
Slow cooking in broth and wine while covered helps keep the meat juicy and tender.
- → What is the purpose of searing the beef before roasting?
Searing develops a rich crust that enhances flavor and locks in juices during cooking.
- → How can I thicken the pan juices for serving?
Simmer the juices on the stovetop and add a cornstarch slurry to thicken the sauce.