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.
My deepest satisfaction comes from seeing my family gather around the table, enjoying a meal I've lovingly prepared. This Pot Roast always brings smiles and shared stories, making our Sundays truly special.
Ingredients
- 1 (3 to 4 lb) chuck roast:
- 2 tsp kosher salt:
- 1 tsp freshly ground black pepper:
- 2 tbsp olive oil:
- 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
- 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 oven:
- to 325°F (165°C).
- Pat the beef roast dry:
- with paper towels. Season all sides with salt and pepper.
- 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.
- Add onions, carrots, parsnips, potatoes, celery, and garlic:
- to the pot. Sauté for 5 minutes, stirring occasionally.
- 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.
- 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.
- 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.
- Remove bay leaves:
- Let the roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Save My grandmother taught me that the secret ingredient is always love. This recipe, passed down through generations, embodies that sentiment, bringing warmth and joy to our dining table every time.
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 This Sunday Pot Roast is more than just a meal; it&s a tradition, a comforting embrace that nourishes both body and soul. Enjoy every tender bite with loved ones.