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 for a Sunday dinner with my family, and it quickly became the star of our weekend meals. There's something truly special about sharing this classic with loved ones, especially when everyone gathers around the table for seconds.
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 Oven:
- Preheat oven to 325°F (165°C).
- Season Beef:
- Pat the beef roast dry with paper towels. Season all sides with salt and pepper.
- Sear Roast:
- 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 Vegetables:
- Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot. Sauté for 5 minutes, stirring occasionally.
- Tomato Paste:
- Stir in tomato paste and cook for 1 minute.
- Deglaze:
- 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.
- Roasting:
- 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.
Pin It 
Every time I serve this, my dad asks for extra potatoes and the youngest kids compete for the last carrot. It's a meal that truly brings everyone together at the table.
Serving Suggestions
Pair this comforting pot roast with a simple garden salad or crusty gluten-free bread for a complete meal. A glass of bold Cabernet Sauvignon makes the experience even better.
Variations
Try swapping Yukon gold potatoes for sweet potatoes, or add rutabaga for a different flavor profile. Adjust the vegetable mix depending on what's in season.
Storage and Reheating
Leftovers keep well refrigerated for up to 3 days. Reheat gently in a covered pan with a splash of broth to prevent drying out.
Pin It 
Make this Sunday Pot Roast for a truly memorable family dinner. The leftovers are nearly as good as the first night.
Recipe Questions & Answers
- → What cut of beef is best for this dish?
A chuck roast works best due to its marbling and ability to become tender during slow cooking.
- → Can I substitute the vegetables used?
Yes, sweet potatoes or rutabaga can replace some root vegetables for variation in flavor and texture.
- → How do I achieve a thicker sauce from the cooking liquid?
Simmer the pan juices on the stove and whisk in a cornstarch slurry until desired thickness is reached.
- → What cooking vessel is recommended?
A Dutch oven or a heavy, oven-safe pot with a lid is ideal for even heat distribution and braising.
- → How long should I let the roast rest before slicing?
Allow the roast to rest for about 10 minutes to let the juices redistribute, resulting in a moist and tender texture.