Classic Sunday Pot Roast
This Classic Sunday Pot Roast is a comforting and hearty dish, perfect for family gatherings. Slow-cooked to perfection, the meat becomes tender and flavorful, while vegetables absorb all the delicious juices.
Equipment
- 1 Large Dutch oven or heavy pot with a lid
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Wooden spoon
- 1 Serving platter
Ingredients
- 3 to 4 pounds chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 large carrots, chopped
- 4 large potatoes, chopped
- 2 cups beef broth
- 1 cup red wine optional
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
Instructions
- Preheat your Dutch oven over medium-high heat.
- Season the chuck roast with salt and black pepper. Once the pot is hot, add the olive oil and sear the roast for about 4-5 minutes on each side until browned. Remove the roast from the pot and set aside.
- In the same pot, add chopped onions and sauté for 2-3 minutes until softened. Add minced garlic and cook for an additional minute.
- Add the chopped carrots and potatoes to the pot, stirring to combine with the onions and garlic.
- Return the roast to the pot. Pour in the beef broth, red wine (if using), and stir in the tomato paste, thyme, rosemary, and bay leaves.
- Bring the mixture to a boil, then cover the pot with the lid, lower the heat to simmer, and cook for 3 to 4 hours, or until the meat is tender and easily shreds with a fork.
- Once done, remove the roast from the pot, allow it to rest for a few minutes before slicing. Serve with the vegetables and spoon some of the braising liquid over the top.
Notes
For richer flavor, you can marinate the roast in red wine overnight.
Feel free to add other vegetables like parsnips or turnips according to your liking.
Store leftovers in an airtight container in the refrigerator for up to 3 days.