Description

A classic Sunday Pot Roast that is hearty, comforting, and perfect for a family dinner. Slow-cooked with vegetables and flavorful herbs, this dish delivers tender, juicy beef in a rich gravy.

Ingredients

3-4 lb chuck roast
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 onion, chopped
4 cloves garlic, minced
4 carrots, peeled and cut into chunks
4 potatoes, peeled and cut into chunks
2 cups beef broth
1 cup red wine (optional, can substitute with more broth)
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves

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Instructions

Preheat the oven to 300°F (150°C).
Season the chuck roast with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned. Remove and set aside.
Add chopped onion and garlic to the pot. Sauté until softened.
Stir in tomato paste, then pour in beef broth and red wine. Scrape up browned bits from the bottom.
Return the roast to the pot. Add carrots, potatoes, thyme, rosemary, and bay leaves.
Cover and transfer the pot to the oven. Cook for 3-4 hours, until the meat is fork-tender.
Remove the roast and vegetables. Discard bay leaves.
Optional: Simmer the remaining liquid on the stove to reduce into a thicker gravy.
Serve pot roast sliced with vegetables and gravy.

Notes

You can use a slow cooker instead of the oven; cook on low for 8 hours.
Parsnips or turnips can be added for extra flavor and variety.
For a thicker gravy, mix 1 tbsp cornstarch with 2 tbsp water and stir into the simmering sauce.