Save to Pinterest 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 family get-together. The kitchen filled with warm, savory aromas as it slow-roasted, and everyone gathered eagerly around the table. Since then, it has become a weekend favorite we look forward to making together.
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, cut into chunks), 3 parsnips (peeled, cut into chunks), 3 medium Yukon gold potatoes (cut into 2-inch pieces), 2 medium onions (quartered), 4 cloves garlic (peeled, 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)
- Prepare Beef:
- Pat beef roast dry. Season all sides with kosher salt and pepper.
- Sear Beef:
- Heat olive oil in a large Dutch oven over medium-high heat. Sear 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.
- Tomato Paste:
- Stir in tomato paste and cook for 1 minute.
- Deglaze:
- Pour in red wine, scraping up browned bits. Simmer for 2 minutes to reduce slightly.
- Add Liquids & Herbs:
- Return roast to pot. Add beef broth, thyme, rosemary, and bay leaves. Liquid should come halfway up sides of roast.
- Roast Covered:
- Cover and transfer to oven. Roast for 2.5 to 3 hours, turning roast halfway through, until beef is fork-tender and vegetables are cooked through.
- Finishing:
- Remove bay leaves. Rest roast for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Save to Pinterest This pot roast recipe brings everyone together at the dinner table. It is the centerpiece for many family Sunday meals and makes for delicious leftovers everyone enjoys.
Required Tools
Essential tools include a Dutch oven or heavy oven-safe pot with lid, sharp knife, cutting board, and tongs. These ensure safe handling and best roasting results.
Allergen Information
Contains none of the major allergens. Double-check broth and other packaged items for gluten if needed to keep the dish gluten-free.
Nutritional Information
Each serving provides approximately 460 calories, 23 g total fat, 25 g carbohydrates, and 38 g protein, making it a balanced meal option for any occasion.
Save to Pinterest This Sunday pot roast is sure to bring comfort and joy to your table. Enjoy every warm and savory bite with loved ones.
Common Recipe Questions
- → How do I achieve tender beef?
Sear the beef first, then slow-cook it covered at a low oven temperature until fork-tender.
- → Can I use other root vegetables?
Yes, try rutabaga or sweet potatoes for variation while maintaining the heartiness of the meal.
- → Is this dish gluten-free?
It is naturally gluten-free. Confirm store-bought broth to ensure no hidden gluten ingredients.
- → Do I need red wine?
Red wine adds flavor, but you can substitute more beef broth if preferred for an alcohol-free version.
- → Which wine pairs best?
A bold Cabernet Sauvignon complements the rich flavors and robust textures of this beef dish.
- → How do I thicken the sauce?
Simmer pan juices on the stove and whisk in a cornstarch slurry until desired consistency is reached.