Description
This Classic Sunday Pot Roast recipe features a tender chuck roast slowly braised with aromatic vegetables, fresh herbs, and a rich, flavorful sauce. Perfect for a comforting family dinner, this dish pairs hearty beef with carrots, potatoes, and a savory broth enriched with red wine and Worcestershire sauce. Ideal for a weekend meal, it delivers a melt-in-your-mouth texture and deep, savory flavors.
Ingredients
Scale
Meat
- 3–4 lb chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Vegetables & Aromatics
- 1 large onion, sliced
- 4 cloves garlic, minced
- 4 large carrots, cut into chunks
- 3–4 Yukon gold potatoes, quartered
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
Liquids & Seasonings
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup red wine (optional, can substitute with more broth)
- 1 tablespoon Worcestershire sauce (use gluten-free if needed)
Instructions
- Preheat and Season: Preheat your oven to 300°F (150°C). Pat the chuck roast dry using paper towels, then generously season all sides with salt and black pepper to enhance flavor and create a crust during searing.
- Sear the Roast: In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Once hot, sear the roast on all sides until it’s nicely browned, about 4–5 minutes each side. This step locks in the juices and adds deep flavor. Remove the roast and set it aside.
- Sauté Aromatics: Using the same pot, add the sliced onion and cook for 3–4 minutes until softened and fragrant. Stir in the minced garlic and tomato paste, cooking for about 1 minute to develop the flavors further.
- Add Liquids and Deglaze: Pour in the beef broth, red wine (if using), and Worcestershire sauce. Scrape the bottom of the pot with a wooden spoon to lift any browned bits, which adds richness to the sauce.
- Combine and Add Vegetables: Return the seared roast to the pot. Add the chopped carrots, quartered potatoes, fresh rosemary, and thyme sprigs evenly around the meat. This combination will infuse the roast with herbal and vegetal flavors during cooking.
- Oven Braise: Cover the pot with its lid and transfer it to the preheated oven. Let the roast braise slowly for 3 to 3½ hours or until the meat is fork-tender, falling apart easily when tested.
- Finish and Serve: Once cooked, carefully remove the pot from the oven. Take out the herb sprigs before serving. Slice or shred the roast as desired, and serve alongside the cooked vegetables with the rich pan juices spooned over.
Notes
- For extra depth of flavor, add mushrooms during the last hour of cooking alongside the vegetables.
- You can thicken the pan sauce by removing the roast and veggies, then simmering the liquid on the stovetop until reduced to your preferred consistency.
- Leftover pot roast is excellent for sandwiches or shredded for tacos, providing delicious versatility.
