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 has become a staple in our household, bringing everyone together with its rich flavors and tender meat.
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 Roast:
- Pat the beef roast dry with paper towels. Season all sides with salt and pepper.
- Sear Beef:
- Heat olive oil in a large Dutch oven over medium high heat. Sear the 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 any browned bits. Simmer for 2 minutes to reduce slightly.
- Combine Roast and Liquid:
- 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:
- 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.
- Rest and Serve:
- Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Save Family dinners are extra special with this pot roast recipe, often shared around the table with stories and laughter.
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.
Nutritional Information
Calories: 460, Total Fat: 23 g, Carbohydrates: 25 g, Protein: 38 g per serving
Save This pot roast offers comforting flavors with minimal prep time, making it perfect for any occasion.
Recipe Questions & Answers
- → What cut of beef works best for this dish?
A chuck roast is ideal due to its marbling and toughness that becomes tender through slow cooking, resulting in juicy, flavorful meat.
- → Can I substitute the vegetables used in the dish?
Yes, root vegetables like sweet potatoes or rutabaga can be swapped in to add different flavors and textures while maintaining the comforting essence.
- → How do I ensure the meat stays tender?
Searing the roast before slow braising locks in juices, while cooking at a low oven temperature for several hours breaks down connective tissues making meat tender.
- → What is the purpose of the red wine in the cooking liquid?
Red wine adds acidity and depth to the braising liquid, enhancing the overall flavor and balancing the richness of the beef and vegetables.
- → How can I thicken the pan juices for serving?
Simmer the collected pan juices on the stovetop and whisk in a cornstarch slurry until it reaches desired consistency for a rich sauce.
- → Is a Dutch oven necessary for cooking?
While a heavy oven-safe pot with a tight-fitting lid is preferred to retain moisture during roasting, other similar cookware can be used effectively.