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 love making this Sunday pot roast for my family on chilly weekends. The aroma fills the house and always brings everyone to the table smiling.
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 the Oven:
- Preheat oven to 325°F (165°C).
- Season the Beef:
- Pat the roast dry and season all sides with salt and pepper.
- Sear the Roast:
- Heat olive oil in a Dutch oven over medium-high. Sear roast 3 to 4 minutes per side until deeply browned. Remove and set aside.
- Sauté the Vegetables:
- Add onions, carrots, parsnips, potatoes, celery, and garlic. Sauté 5 minutes, stirring.
- Add Tomato Paste:
- Stir in tomato paste and cook 1 minute.
- Deglaze with Wine:
- Pour in red wine, scrape up browned bits, simmer 2 minutes.
- Braise:
- Return roast. Add broth, thyme, rosemary, and bay leaves. Liquid should come halfway up the roast.
- Roast:
- Cover and bake 2.5 to 3 hours, turning roast once, until beef is fork-tender and veggies are cooked.
- Finish & Serve:
- Remove bay leaves. Rest roast 10 minutes, slice, and serve with veggies and pan juices.
Save to Pinterest Our kids always ask for extra roasted veggies from this pot roast. It's become our go-to comfort meal for Sunday dinners together.
Required Tools
Use a heavy Dutch oven or oven-safe pot with lid. Tongs and a sharp knife make the prep easy.
Allergen Information
This recipe contains none of the major allergens. Always check broth and packaged ingredients for gluten if required.
Nutritional Information
Per serving: 460 calories, 23 g total fat, 25 g carbohydrates, 38 g protein.
Save to Pinterest Enjoy every bite with your loved ones—this recipe is sure to bring warmth and smiles to the table.
Recipe Questions & Answers
- → How do I ensure the beef is tender?
Searing the beef before roasting locks in juices, and slow oven cooking at a low temperature breaks down connective tissues for tenderness.
- → Can I substitute vegetables in this dish?
Yes, swapping carrots or parsnips with sweet potatoes or rutabaga adds a different flavor without altering the technique.
- → What is the purpose of red wine in cooking?
Red wine adds acidity and depth, enhancing the savory flavors while balancing the richness of the beef and vegetables.
- → How should I adjust cooking times for different roast sizes?
Larger roasts require longer slow cooking; maintain low temperatures and check tenderness periodically for best results.
- → Is it necessary to rest the roast after cooking?
Resting for about 10 minutes allows juices to redistribute, resulting in moist, flavorful slices.