Pin 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.
The first time I made this Sunday pot roast was for a chilly family dinner, and it instantly became a favorite at our table. The deep aromas remind me of cozy weekends spent together, waiting for the roast to finish while laughter filled the kitchen.
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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
- Prep Oven:
- Preheat oven to 325°F (165°C).
- Season Beef:
- Pat roast dry with paper towels. Season all sides with salt and pepper.
- Sear Roast:
- Heat olive oil in 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.
- Tomato Paste:
- Stir in tomato paste and cook for 1 minute.
- Deglaze & Simmer:
- Pour in red wine, scraping up browned bits. Simmer for 2 minutes to reduce.
- Combine & Braise:
- Return roast to pot. Add beef broth, thyme, rosemary, and bay leaves. Liquid should come halfway up roast sides.
- Oven Roast:
- Cover and transfer to oven. Roast 2.5 to 3 hours, turning roast once halfway, until beef is fork-tender and veggies are cooked.
- Rest & Serve:
- Remove bay leaves. Let roast rest 10 minutes before slicing. Serve with roasted veggies and pan juices.
Pin This roast is often the centerpiece of our Sunday dinners, and every bite brings back warm memories of everyone gathered around the table.
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Required Tools
To make this dish, you need a Dutch oven or heavy oven-safe pot with a lid, a sharp knife, a sturdy cutting board, and tongs for easy handling.
Allergen Information
This recipe contains none of the major allergens, but double-check all packaged ingredients for gluten if required.
Nutritional Information
Each serving contains 460 calories, 23 g total fat, 25 g carbohydrates, and 38 g protein.
Pin 
Enjoy this classic roast for cozy weekends or whenever you crave something hearty and satisfying.
Recipe Q&A
- → What cut of beef is best for this dish?
A chuck roast is ideal as it becomes tender and flavorful when slow-cooked with vegetables.
- → Can I substitute any vegetables in the pot?
Yes, sweet potatoes or rutabaga can replace the root vegetables for a different twist.
- → How do I ensure the meat stays moist?
Searing the roast first and braising it covered in liquid helps retain moisture and deepen flavor.
- → Is there a way to thicken the sauce?
Simmer the pan juices and whisk in a cornstarch slurry to achieve a thicker consistency.
- → What wine pairs well with this meal?
A bold red wine such as Cabernet Sauvignon complements the rich flavors of the roast and vegetables.
