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 first made this Sunday pot roast as the centerpiece for a fall family dinner. Everyone loved how tender the beef turned out, and the vegetables soaked up all the savory flavors. It became our favorite Sunday tradition.
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
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Instructions
- Prep Oven & Beef:
- Preheat oven to 325°F (165°C). Pat the beef roast dry with paper towels. Season all sides with salt and pepper.
- Sear Roast:
- 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.
- Sauté Veggies:
- Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot. Sauté for 5 minutes, stirring occasionally.
- Add Tomato Paste & Deglaze:
- Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
- Braise the Roast:
- 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.
- Roast in Oven:
- 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.
- Finish & Serve:
- Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Save Gathering at the table for this pot roast always sparks laughter and stories. It's warmed us through many cold nights and remains a nostalgic favorite among our kids.
Pairings
Pair this pot roast with a bold red wine such as Cabernet Sauvignon, or serve alongside gluten-free bread for a complete meal.
Required Tools
Use a Dutch oven or heavy oven-safe pot with lid for best results. A sharp knife and sturdy cutting board are essential for prepping the meat and veggies.
Nutrition Information
Each serving provides approximately 460 calories, 23 g total fat, 25 g carbohydrates, and 38 g protein.
Save With each slice, you'll enjoy unbelievably tender beef alongside flavorful veggies. A truly comforting classic to share with loved ones.
Recipe FAQs
- → What cut of beef is best for the pot roast?
Chuck roast is ideal as it becomes tender and flavorful when slow-cooked, making it perfect for this dish.
- → Can I substitute the vegetables used in this dish?
Yes, you can use sweet potatoes or rutabaga instead of standard root vegetables for a unique twist.
- → How can I thicken the sauce or pan juices?
Simmer the pan juices on the stove and whisk in a cornstarch slurry to achieve a thicker consistency.
- → Is it necessary to sear the meat before braising?
Searing the roast develops a deep brown crust that enhances the flavor and seals in juices during cooking.
- → What wine pairs well with this dish?
A bold red wine such as Cabernet Sauvignon complements the rich flavors of the beef and vegetables.
- → Can this dish be made gluten-free?
Yes, by ensuring the beef broth and other packaged ingredients are gluten-free, this dish suits gluten-sensitive diets.
