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.
I first made this Sunday pot roast for a cold weekend when my whole family was craving something warm and satisfying. The aroma while it cooks always fills the house and brings everyone together at the table.
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
- Prep & Season Beef:
- Pat beef roast dry with paper towels. Season all sides with salt and pepper.
- Sear:
- 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 Veggies:
- Add onions, carrots, parsnips, potatoes, celery, garlic to the pot. Sauté for 5 minutes, stirring occasionally.
- Tomato Paste:
- Stir in tomato paste and cook for 1 minute.
- Deglaze & Simmer:
- Pour in red wine, scraping up browned bits. Simmer for 2 minutes to reduce slightly.
- Add Liquid & Roast:
- Return roast to pot. Add beef broth, thyme, rosemary, bay leaves. Liquid should come halfway up sides of roast.
- Oven Roasting:
- Cover and roast in oven at 325°F for 2.5 to 3 hours, turning roast halfway through, until beef is fork-tender and veggies are cooked.
- Serve:
- Remove bay leaves. Let rest 10 minutes before slicing. Serve with roasted veggies and pan juices.
Pin Whenever I make this, my kids love helping chop the veggies and waiting for that perfect moment when we open the oven to find everything caramelized and tender. It has truly become a Sunday tradition in our home.
Required Tools
Dutch oven or heavy oven-safe pot with lid, sharp knife, cutting board, tongs
Allergen Information
This dish contains none of the major allergens, but always double-check broth and packaged items for hidden gluten if needed.
Nutritional Information (per serving)
Calories: 460, Total Fat: 23 g, Carbohydrates: 25 g, Protein: 38 g
Pin This pot roast makes an impressive centerpiece for Sunday dinners. The leftovers are just as delicious and perfect for sandwiches the next day.
Recipe Q&A
- → What cut of beef works best for this dish?
A chuck roast is ideal due to its marbling, which breaks down during slow cooking to yield tender, flavorful meat.
- → Can other vegetables be used in place of the listed ones?
Yes, root vegetables like sweet potatoes or rutabaga can substitute the traditional carrots and parsnips for varied flavors.
- → How should the beef be prepared before roasting?
Pat the beef dry and season with salt and pepper before searing it on all sides in olive oil to develop a flavorful crust.
- → What is the purpose of the braising liquid?
The braising liquid, made from beef broth, red wine, and tomato paste, keeps the meat moist and infuses the roast and vegetables with rich flavor during cooking.
- → How can the finishing sauce be thickened?
Reduce the pan juices on the stovetop and whisk in a cornstarch slurry to achieve a thicker, glossy sauce.