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 pot roast became a staple at our Sunday table after discovering how effortlessly the beef becomes fall-apart tender while the vegetables roast to perfection alongside.
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
- Prep Oven:
- Preheat oven to 325°F (165°C).
- Season Beef:
- Pat roast dry. Season all sides evenly with salt and pepper.
- Sear Meat:
- Heat olive oil in large Dutch oven over medium-high. Sear roast 3 to 4 minutes per side until well browned. Remove and set aside.
- Sauté Vegetables:
- Add onions, carrots, parsnips, potatoes, celery, and garlic to pot. Sauté for 5 minutes, stirring occasionally.
- Add Tomato Paste:
- Stir in tomato paste and cook for 1 minute.
- Add Wine & Deglaze:
- Pour in red wine, scrape up browned bits, and simmer 2 minutes.
- Return Roast & Add Liquids:
- Return roast to pot. Add beef broth, thyme, rosemary, and bay leaves. Liquid should come halfway up the roast.
- Braise:
- Cover and roast in oven 2.5 to 3 hours, turning roast halfway through, until beef is fork-tender and vegetables are cooked.
- Finish & Serve:
- Remove bay leaves. Let roast rest 10 minutes before slicing. Serve with roasted veggies and pan juices.
Save Watching everyone gather around the table for seconds always reminds me why slow-cooked recipes like this feel so special in our home.
Required Tools
You'll need a Dutch oven or heavy oven-safe pot with a lid, a sharp knife, a cutting board, and a sturdy pair of tongs for easy preparation.
Allergen Information
This recipe contains none of the major allergens. Always double-check broth and packaged items for gluten if needed.
Nutritional Information
Per serving: Calories: 460, Total Fat: 23 g, Carbohydrates: 25 g, Protein: 38 g
Save Make this Sunday Pot Roast and enjoy warm memories with each comforting bite. Leftovers are just as delicious the next day!
Recipe FAQ
- → What cut of beef works best for this pot roast?
A chuck roast of 3 to 4 pounds is ideal for tender, slow-cooked results that break down beautifully over long cooking.
- → Can I substitute any of the vegetables?
Yes, sweet potatoes or rutabaga make excellent alternatives for the root vegetable medley.
- → How do I thicken the pan juices for serving?
Simmer the pan juices on the stove and whisk in a cornstarch slurry until the sauce reaches your desired consistency.
- → Is red wine necessary in the braising liquid?
Red wine adds depth and acidity, but you can replace it with additional beef broth if preferred.
- → What kitchen tools are essential for this dish?
A heavy oven-safe pot like a Dutch oven, a sharp knife, cutting board, and tongs are key for preparation and cooking.