Description
This Classic Sunday Pot Roast is a comforting and hearty dish featuring a tender chuck roast slowly braised with aromatic vegetables and rich seasonings. Perfect for a family dinner, the roast is seared to develop deep flavors, then cooked low and slow with carrots, celery, potatoes, and a savory broth enhanced by red wine and herbs. The result is a mouthwatering main course with melt-in-your-mouth beef and a luscious gravy that embodies traditional American home cooking.
Ingredients
Scale
Meat
- 3–4 pound chuck roast
Vegetables
- 1 large yellow onion, sliced
- 4 garlic cloves, minced
- 4 carrots, peeled and cut into chunks
- 3 celery stalks, cut into chunks
- 1 1/2 pounds baby potatoes
Liquids & Sauces
- 2 tablespoons olive oil
- 2 cups beef broth
- 1 cup dry red wine (optional, or substitute with more broth)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
Seasonings & Herbs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
Instructions
- Prepare and Season: Preheat the oven to 300°F (150°C). Pat the chuck roast dry with paper towels to remove excess moisture and then season generously on all sides with salt and black pepper to enhance the flavor of the meat.
- Sear the Roast: Heat olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Once hot, sear the chuck roast on all sides, about 4–5 minutes per side, until a deep golden-brown crust forms. This step locks in the juices and builds flavor.
- Sauté Aromatics: Remove the roast and set aside. Add the sliced onions and minced garlic to the pot and sauté for 2–3 minutes until fragrant and softened, stirring occasionally to prevent burning.
- Deglaze the Pot: Stir in the tomato paste to coat the aromatics, then pour in the red wine (or additional beef broth if not using wine). Scrape up any browned bits stuck to the bottom of the pot with a wooden spoon; these add depth to the sauce.
- Combine Ingredients for Braising: Return the seared roast to the pot. Arrange the carrots, celery, and baby potatoes around the roast. Pour in the beef broth and Worcestershire sauce. Sprinkle in dried thyme, rosemary, and add the bay leaves for herbal fragrance.
- Braise in the Oven: Cover the pot tightly with its lid and transfer it to the preheated oven. Cook the roast for 3 to 3.5 hours, or until the meat is fork-tender and can be easily shredded with a fork.
- Finish and Rest: Carefully remove the pot from the oven. Take out and discard the bay leaves. Let the roast rest for 10 minutes before slicing or shredding to allow the juices to redistribute for optimal moistness.
Notes
- For a thicker gravy, remove the meat and vegetables from the pot and simmer the remaining liquid on the stovetop until it reduces to your desired consistency, or whisk in a slurry made from cornstarch and water and cook until thickened.
- Leftover pot roast makes delicious sandwiches, and you can also freeze portions for easy meals later.
