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 pot roast recipe for a chilly Sunday family dinner and it instantly became a favorite at our table. There&s something truly satisfying about the aroma that fills the house as it roasts away.
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 use additional beef broth), 2 tbsp tomato paste, 2 tsp dried thyme, 1 tsp dried rosemary, 2 bay leaves
Instructions
- Preheat and Prepare:
- Preheat oven to 325°F (165°C).
- Season Beef:
- 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 Vegetables:
- Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot. Sauté for 5 minutes, stirring occasionally.
- Add Tomato Paste and Wine:
- 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:
- 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 and Serve:
- Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Save Gathering everyone around the table for this hearty pot roast truly brings back warm memories of laughter and sharing stories over a delicious homemade meal.
Required Tools
Dutch oven or heavy oven-safe pot with lid, sharp knife, cutting board, tongs
Allergen Information
Contains none of the major allergens. Always double check broth and packaged ingredients for gluten if required.
Nutritional Information (per serving)
Calories: 460, Total Fat: 23 g, Carbohydrates: 25 g, Protein: 38 g
Save This Sunday Pot Roast will bring comfort and joy to your kitchen. Serve with extra pan juices for an effortless finishing touch.
Recipe FAQ
- → What cut of beef is best for pot roast?
A chuck roast is ideal due to its marbling and connective tissue, which breaks down during slow cooking, resulting in tender, flavorful meat.
- → Can I use other vegetables with this dish?
Yes, root vegetables like sweet potatoes or rutabaga can be great substitutes or additions to the classic carrots, parsnips, and potatoes.
- → How do I ensure the roast stays moist while cooking?
Slow braising in a covered pot with broth and wine keeps the beef moist and juicy while allowing flavors to develop fully.
- → Is it necessary to sear the beef before roasting?
Searing creates a browned crust that adds depth of flavor and helps lock in juices, enhancing the overall taste of the dish.
- → How can I thicken the pan juices into a sauce?
After cooking, simmer the pan juices and whisk in a cornstarch slurry to reach your desired sauce consistency.