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.
I still remember the first time I made this pot roast for my family on a rainy Sunday. The aroma filled our kitchen and everyone gathered around, eager to savor every bite.
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
- Preheat & Prepare:
- Preheat oven to 325°F (165°C). Pat the beef roast dry with paper towels. Season all sides with salt and pepper.
- Sear the Beef:
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3 to 4 minutes per side until deeply browned. Remove and set aside.
- Sauté Veggies:
- Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot. Sauté for 5 minutes, stirring occasionally.
- Add Tomato Paste & Wine:
- Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
- Braise:
- Return the roast to the pot. Add beef broth, thyme, rosemary, and bay leaves. The liquid should come halfway up the sides of the roast.
- Roast:
- Cover and transfer to the oven. Roast for 2.5 to 3 hours, turning the roast once halfway through, until beef is fork-tender and vegetables are cooked through.
- Serve:
- Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Save My kids love helping me chop the veggies and always ask for extra potatoes. It's become a true tradition in our home.
Required Tools
Dutch oven or heavy oven-safe pot with lid, sharp knife, cutting board, tongs
Allergen Information
Contains none of the major allergens. Double-check broth and other packaged items for gluten if required.
Nutritional Information (per serving)
Calories: 460, Total Fat: 23 g, Carbohydrates: 25 g, Protein: 38 g
Save Serve this Sunday pot roast with your favorite bold red wine and savor every comforting bite!
Recipe Guide
- → What cut of beef works best for this dish?
A chuck roast is ideal due to its marbling and ability to become tender during slow cooking.
- → How long should the pot roast cook for optimal tenderness?
Roast it for 2.5 to 3 hours until the beef is fork-tender and vegetables are fully cooked.
- → Can I substitute the vegetables used in this dish?
Yes, sweet potatoes or rutabaga can replace some root vegetables for a different flavor profile.
- → What type of liquid should be used for braising?
A combination of dry red wine and beef broth enhances depth, but extra broth can be used if preferred.
- → How can I thicken the pan juices for serving?
Simmer the pan juices on the stove and whisk in a cornstarch slurry until desired thickness is reached.
- → Is this dish suitable for gluten-free diets?
Yes, ensure that the beef broth and other packaged ingredients are gluten-free to maintain suitability.