Save Pin 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 for a chilly winter family dinner and was amazed at how the tender beef and caramelized veggies had everyone reaching for seconds. The leftovers are just as good the next day too.
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
- Prepare Oven and Beef:
- Preheat oven to 325°F (165°C). 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 and 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:
- Return the roast to the pot. Add beef broth, thyme, rosemary, and bay leaves. Liquid should come halfway up the sides of the roast. Cover and transfer to the oven.
- Roast:
- 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 Pin Our whole family gathers around the table for this classic dinner almost every Sunday. The kids always ask for extra potatoes and the whole meal just feels like home.
Required Tools
Use a Dutch oven or any heavy oven-safe pot with a lid for best results. You'll also need a sharp knife, cutting board, and tongs for moving the roast and veggies.
Allergen & Nutrition Info
This recipe is gluten-free as written. Contains: None of the major allergens. Calories: 460. Total Fat: 23 g. Carbohydrates: 25 g. Protein: 38 g per serving. Always check your broth and packaged ingredients to ensure they're gluten-free if required.
Serving Ideas
Pair this pot roast with a bold red wine such as Cabernet Sauvignon and a simple green salad to round out the meal. Leftovers work great for sandwiches or reheated the next day.
Save Pin Try this Sunday pot roast for dinner and enjoy amazing aromas and even better leftovers. It's a timeless comfort food your family will ask for again and again.
Recipe FAQs
- → What cut of beef works best for pot roast?
Chuck roast is ideal due to its marbling and connective tissue, which break down during slow cooking for tender, flavorful meat.
- → Can I substitute vegetables in this dish?
Yes, sweet potatoes or rutabaga can replace traditional root vegetables to add a slightly different flavor and texture.
- → How do I achieve a thicker sauce from the pan juices?
Simmer the pan juices on the stovetop and whisk in a cornstarch slurry to thicken the sauce to your desired consistency.
- → Is it necessary to sear the beef before roasting?
Searing the beef locks in juices and creates complex flavors through the Maillard reaction, enhancing the final dish.
- → What wine pairs well with this dish?
A bold red wine such as Cabernet Sauvignon complements the rich flavors of the beef and braising liquid.