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.
This recipe has been a staple in my family for years we love how the flavors meld together after slow roasting making every bite rich and satisfying
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
- Pour wine:
- Pour in red wine scraping up any browned bits Simmer for 2 minutes to reduce slightly
- Combine roast and liquids:
- 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:
- Remove bay leaves Let the roast rest for 10 minutes before slicing Serve with roasted veggies and pan juices
Pin This dish always brings the family together especially on chilly weekends when we share stories over a warm hearty meal
Notes
Pair with a bold red wine such as Cabernet Sauvignon for the best flavor experience
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
Pin This Sunday Pot Roast is sure to become a family favorite adding warmth and comfort to your table
Recipe FAQ
- → What cut of beef is best for this dish?
A chuck roast weighing 3 to 4 pounds is ideal for slow braising, as it becomes tender and flavorful.
- → Can I substitute the vegetables in this dish?
Yes, root vegetables like sweet potatoes or rutabaga can replace or complement carrots and parsnips.
- → What is the purpose of searing the beef first?
Searing creates a browned crust, enhancing flavor and locking in juices before braising.
- → How long should the roast rest before slicing?
Allow the meat to rest for about 10 minutes to redistribute juices and improve tenderness.
- → How can I thicken the pan juices for serving?
Simmer pan juices on the stove and whisk in a cornstarch slurry until desired thickness is reached.