Pin it 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 remember the first time I made this recipe for a Sunday dinner, the aroma filled the whole house and everyone was drawn to the kitchen, eager for a taste.
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 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.
- Prep 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 with Wine:
- 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:
- 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.
Pin it This Sunday pot roast has become a tradition for our family gatherings and always sparks memories of laughter around the dinner table.
Required Tools
Use a Dutch oven or heavy oven-safe pot with lid, a sharp knife, cutting board, and tongs for best results.
Allergen Information
No major allergens are present. 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
Pin it This classic pot roast makes any Sunday special and the leftovers are just as delicious the next day.
Recipe FAQs
- → What cut of beef works best for this dish?
Chuck roast is ideal due to its marbling and flavor, which breaks down beautifully during slow cooking for tender results.
- → Can I substitute the vegetables in the pot?
Yes, sweet potatoes or rutabaga can replace some root vegetables for a different but complementary taste.
- → How do I achieve a thicker sauce from the pan juices?
Simmer the collected pan juices on the stove and whisk in a cornstarch slurry until the sauce reaches desired consistency.
- → Is it necessary to sear the beef before roasting?
Searing locks in flavors and develops a rich crust, enhancing the overall depth of the dish.
- → What type of wine pairs well with this meal?
A bold red wine like Cabernet Sauvignon matches nicely, complementing the roast’s rich flavors.