Save A classic, comforting one-pot meal featuring tender beef roast and a medley of perfectly roasted vegetables. Perfect for family gatherings or a hearty weekend dinner.
This pot roast recipe became a Sunday staple at our house after my kids begged for something warm and satisfying during a chilly weekend. The aroma of the beef roasting mingled with herbs makes everyone eager to gather at the table.
Ingredients
- Beef: 1 (3 to 4 lb) chuck roast, 2 tsp kosher salt, 1 tsp freshly ground black pepper, 2 tbsp olive oil
- Vegetables: 4 large carrots (peeled and cut into chunks), 3 parsnips (peeled and cut into chunks), 3 medium Yukon gold potatoes (cut into 2-inch pieces), 2 medium onions (quartered), 4 cloves garlic (peeled and smashed), 2 celery stalks (cut into large pieces)
- Braising Liquid & Seasonings: 2 cups beef broth (gluten-free if needed), 1 cup dry red wine (or additional beef broth), 2 tbsp tomato paste, 2 tsp dried thyme, 1 tsp dried rosemary, 2 bay leaves
Instructions
- Prepare Beef:
- Pat the beef roast dry with paper towels, then season all sides with salt and pepper.
- Sear Roast:
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until deeply browned. Remove and set aside.
- Sauté Vegetables:
- Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot. Sauté for 5 minutes, stirring occasionally.
- Add Tomato Paste & Deglaze:
- Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up browned bits. Simmer for 2 minutes to reduce slightly.
- Combine & Braise:
- Return roast to the pot. Add beef broth, thyme, rosemary, and bay leaves. Liquid should come halfway up the sides of the roast.
- Bake:
- Cover and transfer to oven. Roast for 2.5 to 3 hours, turning roast once halfway through, until beef is fork-tender and vegetables are cooked through.
- Rest & Serve:
- Remove bay leaves. Let roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Save Sharing this with my family has always led to lively conversation and empty plates. It is our comfort meal after a busy week.
Substitutions & Variations
Try swapping the potatoes for sweet potatoes or rutabaga for a subtle sweetness. Add fresh herbs like thyme or parsley before serving for extra aroma.
Serving Suggestions
This roast pairs beautifully with crusty bread or a side of steamed green beans. For a festive meal, pour a glass of bold red wine such as Cabernet Sauvignon.
Make Ahead & Storage
Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or on the stovetop for best flavor.
Save This Sunday pot roast is sure to become a family favorite. Gather everyone and savor each bite together.
Recipe Help & Answers
- → What cut of beef works best for pot roast?
Chuck roast is preferred for its marbling, which breaks down during slow cooking to create tender and flavorful meat.
- → Can I substitute vegetables in this dish?
Yes, sweet potatoes or rutabaga can be excellent alternatives to add variety and complementary flavors.
- → How do I thicken the sauce after cooking?
Simmer the pan juices on the stove and whisk in a cornstarch slurry until it reaches your desired consistency.
- → What is the best wine to pair with this dish?
A bold red wine such as Cabernet Sauvignon enhances the rich flavors of the beef and roasted vegetables.
- → Is searing the beef necessary before roasting?
Searing develops a deep, caramelized crust that adds complexity and depth to the overall dish.