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 remember making this pot roast for Sunday dinner and watching everyone gather around the table eager for that first forkful. The aroma fills the house and it's always requested by my family for special occasions.
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 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.
- Braise:
- 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. 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.
- Serve:
- Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Pin it Gathering my family around this steaming Dutch oven always brings back warm memories. Everyone helps themselves, savoring tender slices and heaping spoons of veggies, making it the highlight of our weekend.
Required Tools
You'll need a Dutch oven or heavy oven-safe pot with lid, a sharp knife for trimming and slicing, a cutting board, and sturdy tongs for turning the roast.
Allergen Information
Contains none of the major allergens. Make sure to check broth and packaged items for gluten if needed.
Nutritional Information
Each serving delivers approximately 460 calories, with 23 g of fat, 25 g of carbohydrates, and 38 g of protein.
Pin it This Sunday pot roast is always a crowd-pleaser and makes great leftovers. Enjoy with your favorite bold red wine!
Frequently Asked Questions
- → What cut of beef works best for this dish?
A chuck roast is ideal for slow roasting, offering tender, flavorful meat when cooked low and slow.
- → Can I substitute vegetables in this dish?
Yes, sweet potatoes or rutabaga can replace some vegetables for a different twist and flavor profile.
- → How do I thicken the sauce or juices?
Simmer the pan juices on the stove and whisk in a cornstarch slurry to achieve a thicker consistency.
- → What is the recommended oven temperature and cooking time?
Roast at 325°F (165°C) for 2.5 to 3 hours until beef is fork-tender and vegetables are cooked through.
- → How should the roast be seasoned before cooking?
Season all sides of the roast with kosher salt and freshly ground black pepper before searing.