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 pot roast for a Sunday dinner with my family, and everyone couldn&t stop raving about how flavorful and tender the beef was. It quickly became one of our favorite comfort meals to share on chilly evenings.
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
- Prepare 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 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.
- Cook Vegetables:
- 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.
- Return Roast & Add Liquids:
- 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.
- Braise:
- 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 Sharing this roast brings back memories of everyone gathered around the table, plates overflowing and laughter echoing. It&s a dish that truly brings the whole family together for a cozy meal.
Required Tools
Use a Dutch oven or heavy oven-safe pot with lid, along with a sharp knife, cutting board, and tongs to prepare and serve this pot roast with ease.
Allergen Information
This recipe contains none of the major allergens. Always double-check broth and packaged items for gluten if required.
Nutritional Information
Each serving provides about 460 calories with 23 g total fat, 25 g carbohydrates, and 38 g protein.
Save This Sunday pot roast is sure to be the star of your dinner table. Serve it piping hot and watch everyone dig in for seconds.
Recipe Help & FAQs
- → What cut of beef works best for this dish?
A chuck roast, weighing 3 to 4 pounds, is ideal due to its marbling and rich flavor that becomes tender with slow cooking.
- → Can I substitute vegetables in this dish?
Yes, you can swap carrots or parsnips for sweet potatoes or rutabaga for a different flavor profile.
- → How do I achieve a thickened sauce from the pan juices?
Simmer the collected pan juices on the stove and whisk in a cornstarch slurry until the sauce reaches the desired consistency.
- → What type of cookware is recommended?
A heavy, oven-safe Dutch oven is best for even searing and slow braising.
- → Is this dish gluten-free?
Yes, but ensure beef broth and other packaged ingredients are gluten-free if dietary restrictions apply.