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 Sunday pot roast on a chilly weekend when everyone wanted something cozy but not complicated. The slow-cooked beef and vegetables filled the kitchen with the most inviting aroma and quickly became a regular dish in our house.
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
- Preparation:
- Preheat oven to 325°F (165°C).
- Season & Sear:
- Pat the beef roast dry with paper towels. Season all sides with salt and pepper. 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 & 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 & Roast:
- 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. 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.
- Finishing Touches:
- Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Save Gathering around the table for this meal always reminds me of Sunday dinners growing up. Everyone reaches for their favorite veggie and there's always plenty to go around.
Make Ahead & Storage
Leftovers keep well for several days in the fridge. Reheat gently on the stovetop or in the oven, adding a splash of broth to keep everything moist.
Recipe Variations
Swap in sweet potatoes or rutabaga for a new flavor twist or add mushrooms for extra earthiness. Customize your veggies to suit what you have on hand.
Serving Suggestions
Serve with crusty gluten-free bread or atop creamy mashed potatoes for a classic pairing. Pair with a bold red wine like Cabernet Sauvignon to round out the meal.
Save This Sunday pot roast brings everyone together for a flavorful meal that's both nostalgic and hearty. Enjoy every savory bite with your loved ones!
Recipe FAQ
- → What cut of beef works best for this dish?
A chuck roast is ideal for its marbling and tenderness after slow roasting.
- → Can I use different vegetables?
Sweet potatoes or rutabaga make great substitutions for the root vegetables.
- → How do I achieve a thicker sauce?
Simmer pan juices and whisk in a cornstarch slurry until desired thickness is reached.
- → Is it necessary to sear the meat before roasting?
Searing locks in juices and develops a flavorful browned crust on the beef.
- → What wine pairs well with this dish?
A bold red like Cabernet Sauvignon complements the rich flavors perfectly.