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A tender Sunday Pot Roast with carrots and potatoes in a rich gravy.

Sunday Pot Roast

A classic, comforting one-pot meal featuring a deeply seared chuck roast braised low and slow in a rich red wine and beef broth gravy with aromatic vegetables and herbs. The result is fall-apart tender meat and vegetables infused with incredible flavor, perfect for a family dinner.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons high-heat oil such as avocado or grapeseed
  • 2 large yellow onions, chopped
  • 4 large carrots, peeled and cut into 2-inch chunks divided
  • 3 celery ribs, chopped
  • 6 cloves garlic, smashed
  • 2 tablespoons tomato paste
  • 1 cup dry red wine such as Cabernet or Merlot
  • 3 cups low-sodium beef broth
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1.5 lbs Yukon Gold potatoes, cut into large chunks

Equipment

  • Large Dutch oven with tight-fitting lid
  • Paper towels
  • Tongs
  • Wooden spoon
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Platter
  • Aluminum foil
  • Fine mesh skimmer (optional, for fat)

Method
 

  1. Preheat oven to 325°F (163°C).
  2. Pat the chuck roast completely dry with paper towels. Generously season all over with salt and pepper.
  3. Heat oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast for 4-5 minutes per side, including the edges, until a deep brown crust forms. Transfer roast to a plate.
  4. Reduce heat to medium. Add the chopped onions, carrots, and celery to the pot with a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until softened and starting to brown.
  5. Add the smashed garlic and tomato paste. Cook for 1 minute, stirring, until the paste darkens slightly and becomes fragrant.
  6. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release all the browned bits. Simmer for 2-3 minutes to cook off the raw alcohol.
  7. Add the beef broth, thyme sprigs, and bay leaves. Bring to a simmer.
  8. Carefully place the seared roast back into the pot along with any accumulated juices. Cover with the lid.
  9. Transfer the covered pot to the preheated oven. Braise undisturbed for 2 hours.
  10. Carefully remove the pot from the oven. Nestle the potato chunks and remaining carrot chunks around the roast, submerging them in the liquid as much as possible.
  11. Cover and return to the oven for another 1 to 1.5 hours, until the meat and vegetables are fork-tender.
  12. Transfer the meat and vegetables to a platter and tent loosely with foil to rest.
  13. For the gravy, skim excess fat from the surface of the braising liquid. For a thicker gravy, simmer the liquid on the stovetop for 10-15 minutes to reduce, or whisk in a slurry of 2 tablespoons cornstarch mixed with 2 tablespoons cold water and simmer until thickened.
  14. Shred or slice the roast. Serve with the vegetables and gravy.

Notes

For best results, do not skip the searing step. Use a chuck roast for its ideal fat content. If you don't have red wine, substitute with 1 cup beef broth mixed with 1 tablespoon balsamic vinegar. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavor often improves the next day. For a slow cooker version, complete steps 2-7 on the stovetop, then transfer everything to a slow cooker and cook on LOW for 8-10 hours.