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 recipe has been my go-to for family Sundays. The slow roasting method always results in melt-in-your-mouth beef and veggies that everyone asks for again and again.
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 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 and 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.
- Finish and Serve:
- Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Save We love gathering around the table to enjoy this meal together. The aroma of pot roast in the oven brings everyone into the kitchen for a taste before it is even carved.
Serving Suggestions
Serve your pot roast with crusty bread or over creamy mashed potatoes to make it extra comforting.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a bit of broth to keep it moist.
Nutritional Information
Each serving provides approximately 460 calories, 23 g fat, 25 g carbohydrates, and 38 g protein. Nutrition may vary with ingredient swaps.
Save This Sunday pot roast is a meal everyone will look forward to. Leftovers taste just as amazing the next day!
Kitchen Guide
- → What type of beef is best for pot roast?
Chuck roast is ideal because it becomes tender and flavorful when braised slowly.
- → Can I substitute the vegetables?
Absolutely, try sweet potatoes or rutabaga for a delicious twist and extra color.
- → How do I make the sauce thicker?
Simmer the pan juices on the stove and whisk in a cornstarch slurry to reach desired consistency.
- → Is this dish gluten-free?
Yes, use gluten-free beef broth and double-check all packaged ingredients for added gluten.
- → Can I cook this without wine?
Yes, simply substitute more beef broth for the wine with excellent results.