Classic Sunday Pot Roast Recipe

If there’s one dish that can instantly transport you to the heart of a cozy family gathering, it’s the Classic Sunday Pot Roast. This time-honored recipe brings together tender beef, hearty vegetables, and rich pan juices in a single pot, filling your kitchen with the irresistible aromas of comfort and tradition. Whether you’re serving it for a celebratory Sunday dinner or just craving a nourishing meal that feels like a warm hug, this pot roast is a true crowd-pleaser that never goes out of style.

Classic Sunday Pot Roast Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of simple, wholesome ingredients, the Classic Sunday Pot Roast proves that you don’t need anything fancy to create a meal with big, satisfying flavors. Each component plays a special role in making this dish deeply savory, beautifully aromatic, and truly unforgettable.

  • Chuck roast (3–4 lb): The star of the show—well-marbled for maximum tenderness and flavor after hours of slow braising.
  • Salt (2 teaspoons): Essential for seasoning the beef and enhancing all the flavors in the pot.
  • Black pepper (1 teaspoon): Adds just the right amount of warmth and subtle spice to the dish.
  • Olive oil (2 tablespoons): Perfect for getting a beautiful sear on the meat and caramelizing the onions.
  • Large onion, sliced: Brings sweetness and depth to the braising liquid as it cooks down.
  • Garlic cloves, minced (4): Infuses every bite with savory, aromatic goodness.
  • Tomato paste (2 tablespoons): Adds a touch of richness and deepens the flavors in the sauce.
  • Red wine (1 cup, optional): Lends a subtle acidity and complexity; use extra broth if you prefer to skip it.
  • Beef broth (2 cups): Gives the roast its signature savory juiciness—choose a quality broth for best results.
  • Worcestershire sauce (1 tablespoon): A splash of umami magic that ties everything together.
  • Carrots (4 large, cut into chunks): Soak up all the delicious flavors and add sweetness and color to the plate.
  • Yukon gold potatoes (4–5, halved or quartered): Creamy, buttery, and perfect for soaking up those pan juices.
  • Fresh rosemary (2 sprigs): Imparts woodsy, fragrant notes that make the dish sing.
  • Fresh thyme (2 sprigs): Brings earthy balance and brightens the whole pot roast experience.

How to Make Classic Sunday Pot Roast

Step 1: Prep and Season the Chuck Roast

Start by preheating your oven to 300°F (150°C). While it’s warming up, pat your chuck roast dry with paper towels—this helps the seasonings stick and ensures a better sear. Generously sprinkle salt and black pepper on all sides of the roast, pressing them in for maximum flavor.

Step 2: Sear the Meat

Heat the olive oil in a large Dutch oven or heavy, oven-safe pot over medium-high heat. Once the oil is shimmering, add the seasoned roast. Sear each side for 3–4 minutes until it develops a deep, flavorful crust. Don’t rush this step—it locks in juices and builds the foundation of your Classic Sunday Pot Roast.

Step 3: Sauté Aromatics

Remove the roast and set it aside. In the same pot, toss in the sliced onion and sauté for 2–3 minutes until they start to soften and turn golden. Add the minced garlic and tomato paste, stirring for another minute until fragrant. This creates a rich, savory base for your roast.

Step 4: Deglaze and Build the Braising Liquid

Pour in the red wine (if using) to deglaze the pan, scraping up all those tasty browned bits. Let it simmer for a minute or so to mellow out the wine, then stir in the beef broth and Worcestershire sauce. This aromatic liquid will infuse the beef and veggies with incredible flavor.

Step 5: Add Vegetables and Herbs

Return the seared roast to the pot, nestling it into the liquid. Arrange the carrots and potatoes around the beef, then tuck in the rosemary and thyme sprigs. The vegetables will soak up all those delicious juices while the herbs gently perfume the dish as it cooks.

Step 6: Slow Roast to Perfection

Cover the pot tightly with a lid and place it in your preheated oven. Let the Classic Sunday Pot Roast braise for 3–3.5 hours. You’ll know it’s ready when the meat is fork-tender and nearly falling apart, and the vegetables are melt-in-your-mouth soft. Remove the herbs before serving.

Step 7: Serve and Enjoy

Slice or shred the roast and serve it alongside the carrots and potatoes, spooning plenty of the savory pan juices over everything. If you like a thicker gravy, you can simmer the liquid and whisk in a cornstarch slurry until it reaches your desired consistency.

How to Serve Classic Sunday Pot Roast

Classic Sunday Pot Roast Recipe - Recipe Image

Garnishes

A sprinkle of fresh chopped parsley or thyme just before serving adds a burst of color and a fresh, fragrant finish to your Classic Sunday Pot Roast. If you’re feeling indulgent, a little bit of coarse sea salt or freshly cracked pepper on top can really make the flavors pop.

Side Dishes

While the roast and veggies are a meal on their own, you can round things out with a basket of warm dinner rolls, fluffy mashed potatoes for extra comfort, or a crisp green salad to balance out the richness. Don’t forget a glass of red wine if you’re in the mood—it pairs perfectly!

Creative Ways to Present

Try serving the Classic Sunday Pot Roast family-style in the Dutch oven for a rustic, inviting look. For something special, arrange slices of beef over a bed of mashed potatoes with the roasted veggies on the side, then drizzle with extra pan sauce. Leftovers also make fantastic sandwiches on toasted buns with a bit of horseradish cream or grainy mustard.

Make Ahead and Storage

Storing Leftovers

Let any leftover pot roast cool to room temperature, then transfer everything—meat, veggies, and sauce—to an airtight container. It’ll keep well in the refrigerator for up to 4 days, and the flavors often deepen after a day or two.

Freezing

The Classic Sunday Pot Roast freezes beautifully! Place cooled portions in freezer-safe containers or heavy-duty zip-top bags. Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for best texture.

Reheating

For the juiciest results, reheat leftovers gently on the stove or in the oven, adding a splash of broth if needed to keep everything moist. You can also zap individual servings in the microwave, but go low and slow to prevent the beef from drying out.

FAQs

Can I make Classic Sunday Pot Roast in a slow cooker?

Absolutely! After searing the beef and sautéing the aromatics, transfer everything to your slow cooker and cook on low for 8 hours or until the meat is fall-apart tender. It’s a fantastic hands-off option.

What can I use instead of red wine?

If you prefer not to use wine, simply replace it with an additional cup of beef broth. You’ll still get a rich, savory sauce that’s perfect for spooning over the meat and veggies.

Which cut of beef works best?

Chuck roast is the classic choice for pot roast because of its marbling and flavor, but you can also use brisket or bottom round in a pinch. Just make sure to braise long enough for the meat to become tender.

How do I thicken the pan juices for gravy?

After removing the meat and vegetables, bring the liquid to a simmer on the stove. Whisk in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water, cooking until thickened to your liking.

Can I add other vegetables?

Definitely! Feel free to toss in parsnips, turnips, or celery with the carrots and potatoes, or add peas during the last 10 minutes of cooking for a burst of color and sweetness.

Final Thoughts

I truly hope you’ll give this Classic Sunday Pot Roast a try—the melt-in-your-mouth beef, the rich sauce, and those impossibly tender vegetables are pure comfort in every bite. Whether it’s your first time or you’re already a pot roast devotee, this recipe is sure to become a cherished favorite at your table.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Classic Sunday Pot Roast Recipe

Classic Sunday Pot Roast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 17 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Braising
  • Cuisine: American
  • Diet: Non-Vegetarian

Description

This Classic Sunday Pot Roast features a tender, slow-braised chuck roast cooked with aromatic herbs, hearty vegetables, and a rich savory broth. Perfect for a comforting family meal, it delivers deep flavors and melt-in-your-mouth texture with simple ingredients and easy preparation.


Ingredients

Scale

Meat and Seasoning

  • 3–4 lb chuck roast
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil

Vegetables and Aromatics

  • 1 large onion, sliced
  • 4 garlic cloves, minced
  • 4 large carrots, cut into chunks
  • 4–5 Yukon gold potatoes, halved or quartered

Liquids and Flavorings

  • 2 tablespoons tomato paste
  • 1 cup red wine (optional; or use extra broth)
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce

Herbs

  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme


Instructions

  1. Preheat and Prepare: Preheat the oven to 300°F (150°C). Pat the chuck roast dry with paper towels and season all sides evenly with salt and black pepper to enhance flavor and help develop a crust during searing.
  2. Sear the Roast: Heat olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Add the roast and sear it for 3–4 minutes on each side until deeply browned, locking in juices and flavor. Remove and set aside once browned.
  3. Sauté Aromatics: In the same pot, add sliced onions and sauté for 2–3 minutes until softened. Stir in minced garlic and tomato paste, cooking for an additional minute to develop rich flavors.
  4. Deglaze the Pot: Pour in red wine to deglaze the pan, scraping up any browned bits stuck to the bottom to incorporate those savory flavors into the sauce.
  5. Add Broth and Sauce: Stir in the beef broth and Worcestershire sauce to build a flavorful braising liquid.
  6. Combine Ingredients for Braising: Return the seared roast to the pot, nestling it into the liquid. Surround the roast with carrots, potatoes, rosemary, and thyme to infuse the dish with herbal aroma and hearty vegetables.
  7. Braise in Oven: Cover the pot tightly with a lid and transfer to the preheated oven. Roast for 3 to 3.5 hours until the meat is fork-tender and the vegetables are cooked through.
  8. Finish and Serve: Remove the herb sprigs before serving. Slice or shred the roast and plate it with the cooked vegetables. Spoon pan juices over the dish to add moisture and flavor.

Notes

  • For a thicker gravy, after removing the roast and vegetables, simmer the remaining liquid on the stovetop and whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) until the sauce thickens to your liking.
  • If you prefer, omit the red wine and use extra beef broth to keep the recipe alcohol-free.
  • Ensure the beef broth you use is gluten-free if adhering to a strict gluten-free diet.
  • Rest the roast for 10 minutes after removing from the oven before slicing to retain juices.

Nutrition

  • Serving Size: 1 portion
  • Calories: 520
  • Sugar: 5g
  • Sodium: 670mg
  • Fat: 28g
  • Saturated Fat: 11g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 4g
  • Protein: 44g
  • Cholesterol: 125mg

Similar Posts