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
Units
Scale
- 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
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.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 110mg