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.
This Sunday pot roast became our family favorite after a chilly weekend dinner. The flavors and tender meat bring everyone to the table.
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
- Step 1:
- Preheat oven to 325°F (165°C).
- Step 2:
- Pat the beef roast dry with paper towels. Season all sides with salt and pepper.
- Step 3:
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until deeply browned. Remove and set aside.
- Step 4:
- Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot. Sauté for 5 minutes, stirring occasionally.
- Step 5:
- Stir in tomato paste and cook for 1 minute.
- Step 6:
- Pour in red wine, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
- Step 7:
- Return the roast to the pot. Add beef broth, thyme, rosemary, and bay leaves. The liquid should come halfway up the sides of the roast.
- Step 8:
- Cover and transfer to the oven. Roast for 2.5 to 3 hours, turning the roast once halfway through, until beef is fork-tender and vegetables are cooked through.
- Step 9:
- Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Save Our family looks forward to this meal every Sunday evening. It’s a tradition that fills the home with warmth and delicious aromas.
Notes
Pair with a bold red wine such as Cabernet Sauvignon for an enhanced dining experience.
Required Tools
Dutch oven or heavy oven-safe pot with lid, sharp knife, cutting board, tongs
Allergen Information
Contains none of the major allergens. Double-check broth and other packaged items for gluten if required.
Save This Sunday pot roast is sure to become a beloved family recipe for years to come.
Recipe FAQs
- → What cut of beef is best for this dish?
Chuck roast is ideal due to its marbling, which breaks down during slow cooking to create tender, flavorful meat.
- → Can I use other vegetables in this dish?
Yes, sweet potatoes or rutabaga can replace the root vegetables for a different flavor profile and texture.
- → How do I achieve a rich sauce from the cooking liquid?
After roasting, simmer the pan juices on the stove and whisk in a cornstarch slurry to thicken the sauce.
- → Is it necessary to sear the roast before cooking?
Searing locks in flavors and creates a deep brown crust, enhancing the overall taste of the dish.
- → What wine pairs well with this beef and vegetable dish?
A bold red wine like Cabernet Sauvignon complements the richness of the roast and roasted vegetables.