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 first made this Sunday pot roast for a chilly weekend dinner when family came to visit and it quickly became a favorite at our 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 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
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Instructions
- Prepare Oven and Beef:
- Preheat oven to 325°F (165°C). Pat the beef roast dry with paper towels. Season all sides with salt and pepper.
- Sear the Beef:
- 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 Vegetables:
- Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot. Sauté for 5 minutes, stirring occasionally.
- Build Flavor Base:
- 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.
- Braise and Roast:
- 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.
- Oven Cooking:
- 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.
- Finishing Touches:
- Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Save This roast always brings back memories of everyone gathering in the kitchen, eagerly waiting for that melt-in-your-mouth beef to be served.
Serving Suggestions
Serve the pot roast with its roasted veggies and pan juice, or pair with a simple green salad and crusty gluten-free bread for a complete meal.
Required Tools
You will need a Dutch oven or a heavy oven-safe pot with a lid, a sharp knife, a cutting board, and tongs to prepare this recipe.
Nutritional Information
Each serving supplies approximately 460 calories, 23 g total fat, 25 g carbohydrates, and 38 g protein.
Save This classic pot roast is an invitation to relax and savor Sunday at the table. Enjoy every bite and the company that comes with it.
Recipe FAQs
- → Can I use a different cut of beef?
Yes, brisket or round roast also works, but chuck roast yields the best tenderness and flavor.
- → Are substitutions for root vegetables allowed?
Absolutely. Try sweet potatoes, rutabaga, or other hearty vegetables for customized flavor.
- → How do I thicken the sauce?
Simmer the pan juices and whisk in a cornstarch slurry to achieve the desired consistency.
- → Is this dish gluten-free?
Yes, but verify broth and packaged items for hidden gluten to ensure safety for gluten-sensitive diners.
- → What wine pairs best with this meal?
Bold reds like Cabernet Sauvignon complement the richness of the beef and roasted vegetables.
- → Can this meal be cooked ahead?
Yes. Cook, cool, and store in the refrigerator. Reheat gently before serving for best texture.
