Pin It 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.
I first made this pot roast on a chilly Sunday for my family, and the aroma of slow-roasted beef and vegetables filled the house with warmth. It quickly became our favorite go-to for weekends when we all craved comfort food.
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, cut into chunks), 3 parsnips (peeled, cut into chunks), 3 medium Yukon gold potatoes (cut into 2-inch pieces), 2 medium onions (quartered), 4 cloves garlic (peeled, 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 broth), 2 tbsp tomato paste, 2 tsp dried thyme, 1 tsp dried rosemary, 2 bay leaves
Instructions
- Prep:
- Preheat oven to 325°F (165°C). Pat beef roast dry and season all sides with salt and pepper.
- Sear:
- Heat olive oil in a Dutch oven over medium-high heat. Sear roast for 3–4 minutes per side until deeply browned, then remove and set aside.
- Sauté:
- Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot. Sauté for 5 minutes, stirring occasionally.
- Build Flavor:
- Stir in tomato paste and cook for 1 minute. Pour in wine, scrape up browned bits, and simmer for 2 minutes.
- Braise:
- Return roast to pot. Add beef broth, thyme, rosemary, and bay leaves. Liquid should reach halfway up roast. Cover and roast for 2.5 to 3 hours, turning roast once halfway.
- Finish:
- Remove bay leaves. Rest roast for 10 minutes, then slice and serve with veggies and pan juices.
Pin It On those slow weekends, my kids love gathering around the pot as I lift the lid and the rich aroma escapes. We all spoon hearty servings onto our plates and settle in for a comforting family dinner.
Required Tools
Dutch oven or oven-safe pot, sharp knife, cutting board, and tongs are the only equipment you need for this satisfying meal.
Allergen Information
This recipe contains none of the major allergens and can be easily adapted for gluten-free diets by verifying packaged products.
Nutritional Information
Each serving offers about 460 calories, 23 g fat, 25 g carbohydrates, and 38 g protein, making it a hearty and balanced choice.
Pin It Slice up your Sunday pot roast and serve it over roasted veggies for a meal that brings everyone together. Enjoy every fork-tender bite!
Recipe Questions & Answers
- → What cut of beef is best for pot roast?
Chuck roast is ideal due to its marbling and tenderness after slow cooking. It becomes succulent and flavorful.
- → Can I substitute vegetables in this dish?
Yes, sweet potatoes or rutabaga can replace some root vegetables for a different twist while maintaining texture.
- → How do I achieve a rich sauce with the pot roast?
Simmer the pan juices after roasting and whisk in a cornstarch slurry to thicken for a luscious sauce.
- → What is the recommended cooking temperature and time?
Roast covered at 325°F (165°C) for 2.5 to 3 hours until the beef is fork-tender and vegetables are cooked through.
- → Which herbs complement the flavors best?
Dried thyme, rosemary, and bay leaves add aromatic depth that enhances the savory profile of the dish.