Description
A Classic Sunday Pot Roast featuring a tender 3–4 pound chuck roast slowly braised with aromatic vegetables, rich beef broth, and herbs for a comforting, flavorful main course perfect for family dinners.
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 & Condiments
- 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
- Preheat and Prepare Roast: Preheat your oven to 300°F (150°C). Pat the chuck roast dry using paper towels, then season it generously on all sides with 2 teaspoons salt and 1 teaspoon black pepper to enhance flavor.
- Sear the Roast: In a large Dutch oven or heavy oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the roast on all sides until it develops a deep brown crust, approximately 4 to 5 minutes per side. This step seals in juices and adds rich flavor. Remove the roast and set it aside.
- Sauté Aromatics: Add the sliced onion and minced garlic to the pot and sauté for 2 to 3 minutes until fragrant and softened, creating a flavorful base for the braise.
- Add Tomato Paste and Deglaze: Stir in 2 tablespoons of tomato paste to the aromatics. Pour in 1 cup dry red wine (or substitute with additional beef broth) to deglaze the pot, scraping up any browned bits stuck to the bottom. This step intensifies the sauce’s flavor.
- Combine Ingredients for Braising: Return the seared roast to the pot. Surround it with the chopped carrots, celery, and baby potatoes. Pour in 2 cups beef broth and 1 tablespoon Worcestershire sauce. Add 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and 2 bay leaves for herbaceous notes.
- Braise in Oven: Cover the pot with its lid and transfer to the preheated oven. Cook for 3 to 3.5 hours until the meat is fork-tender and vegetables are soft, allowing flavors to meld beautifully.
- Finish and Rest: Remove the bay leaves before serving. Let the roast rest for 10 minutes to redistribute juices before slicing or shredding for serving.
Notes
- To thicken the gravy, remove the meat and vegetables, then simmer the cooking liquid on the stovetop until it reduces or whisk in a cornstarch slurry (cornstarch mixed with cold water) until thickened.
- Leftover pot roast makes excellent sandwiches or can be frozen for future meals.
