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
- 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.
- 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.
- 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.
- 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.
- Add Broth and Sauce: Stir in the beef broth and Worcestershire sauce to build a flavorful braising liquid.
- 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.
- 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.
- 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
