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 have fond memories of making this pot roast for Sunday family dinners, where the aroma filled the house and brought everyone to the table with anticipation.
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
- Prep 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 4 minutes per side until deeply browned. Remove and set aside.
- Sauté Veggies:
- 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.
- Deglaze:
- Pour in red wine, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
- Braise:
- 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 & Serve:
- Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Save to Pinterest This meal is always a hit around our dinner table, sparking stories from past gatherings and creating new warm memories each time we serve it.
Required Tools
For best results, use a Dutch oven or a heavy oven-safe pot with lid, along with a sharp knife, cutting board, and tongs for easy handling.
Allergen Information
This pot roast contains none of the major allergens. Always check packaged ingredients to ensure they meet your dietary needs.
Nutritional Information
Each serving provides approximately 460 calories, 23 g fat, 25 g carbohydrates, and 38 g protein for a balanced and filling meal.
Save to Pinterest This classic Sunday pot roast is sure to bring comfort and joy to your home. Make it your own by mixing up the veggies for a delightful twist.
Recipe FAQs
- → What cut of beef is ideal for this dish?
A chuck roast is recommended for its marbling and tenderness after slow cooking.
- → Can I substitute the vegetables?
Yes, sweet potatoes or rutabaga can be used as alternatives to add a different flavor profile.
- → How do I ensure the beef stays tender?
Slow roasting at a low temperature for 2.5 to 3 hours allows the meat to become fork-tender and juicy.
- → What is the purpose of the red wine in the cooking liquid?
Red wine adds depth and complexity to the braising liquid, enhancing overall flavor.
- → How can I thicken the pan juices for serving?
Simmer pan juices on the stove and whisk in a cornstarch slurry to achieve a thicker sauce consistency.
- → What equipment is needed for this meal?
A Dutch oven or heavy oven-safe pot is essential for searing and slow roasting the beef and vegetables.