Description
This Classic Sunday Pot Roast recipe features a tender, flavorful chuck roast braised with hearty vegetables and fresh herbs. Slow-cooked to perfection in the oven, the roast becomes fork-tender and infused with rich, savory flavors, making it the ultimate comforting main course for family dinners.
Ingredients
Scale
Meat and Seasoning
- 3–4 pound chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Vegetables
- 1 large onion, cut into wedges
- 4 garlic cloves, smashed
- 4 carrots, peeled and cut into large chunks
- 3 celery stalks, cut into chunks
- 1 1/2 pounds baby potatoes, halved if large
Liquids and Flavorings
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup red wine (or additional broth)
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat the oven: Set your oven to 300°F (150°C) to prepare for the slow braising process, which will ensure the meat becomes tender and flavorful.
- Season and sear the roast: Pat the chuck roast dry and generously season with salt and black pepper. Heat olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Sear the roast on all sides until it develops a deep golden-brown crust, about 4-5 minutes per side. This step locks in juices and builds flavor. Remove the roast and set aside.
- Sauté vegetables: Add onions, garlic, carrots, and celery to the pot and cook for 5-6 minutes until fragrant and slightly softened.
- Add tomato paste and deglaze: Stir in the tomato paste and cook for an additional minute to deepen flavor. Pour in the red wine and scrape the bottom of the pot to release all browned bits, creating a rich base for the braising liquid.
- Add broth and return roast: Pour in beef broth, then nestle the roast back into the pot along with the baby potatoes. Tuck fresh rosemary, thyme, and bay leaves around the roast for aromatic seasoning.
- Braise in the oven: Bring the liquid to a simmer on the stovetop, cover the pot with a tight-fitting lid, then transfer to the oven. Cook for 3 to 3.5 hours until the meat is fork-tender and the flavors have melded beautifully.
- Finish and serve: Remove the roast and vegetables from the pot, discard the herbs and bay leaves. Slice or shred the meat as desired and serve alongside the vegetables, spooning pan juices over the top for rich flavor.
Notes
- Allow the roast to rest for 10 minutes before slicing to retain juices.
- For a thicker gravy, remove meat and vegetables at the end and simmer the cooking juices. Whisk in a slurry made of 1 tablespoon cornstarch mixed with 1 tablespoon water until thickened.
- Use beef broth or additional red wine depending on your taste preference and availability.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
