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A steaming dish of Sunday pot roast with vegetables.

Ultimate Sunday Pot Roast

This classic Sunday pot roast recipe delivers a tender, flavorful beef roast with root vegetables and a rich, savory gravy, perfect for a comforting family meal.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 people
Calories 650 kcal

Equipment

  • Paper towels
  • Large Dutch oven or oven-safe pot
  • Carving board or serving platter
  • Foil
  • Whisk

Ingredients
  

Beef Roast

  • 3-4 pound chuck roast

Basic Ingredients

  • Olive Oil For searing
  • 1 large Yellow Onion roughly chopped
  • 3-4 medium Carrots peeled and cut into large chunks
  • 2 stalks Celery cut into large chunks
  • 4-5 cloves Garlic minced
  • 4 cups Beef Broth low sodium
  • 1/2 cup Red Wine dry red wine (Cabernet Sauvignon or Merlot) (optional)
  • 2 tablespoons Tomato Paste
  • 1 tablespoon Worcestershire Sauce
  • Fresh Rosemary & Thyme Several sprigs of each (or 1 tsp dried each)
  • 2 Bay Leaves
  • Salt and Black Pepper Coarse salt and freshly ground pepper

For the end

  • 1.5 - 2 pounds Potatoes Yukon Gold or small red potatoes, quartered
  • Cornstarch Slurry 2 tablespoons cornstarch mixed with 2 tablespoons cold water

Instructions
 

Cooking

  • Pat the chuck roast dry and season generously with salt and pepper.
  • Sear the roast in olive oil in a Dutch oven until deeply browned on all sides, then remove and set aside.
  • Sauté chopped onion, carrots, and celery in the same pot until softened, then stir in minced garlic and tomato paste.
  • If using, deglaze the pot with red wine, simmering until slightly reduced.
  • Stir in beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves, bringing the liquid to a gentle simmer.
  • Return the seared roast to the pot, ensuring it is mostly submerged, and cover tightly.
  • Braise in a preheated oven at 325°F (160°C) for 2.5 hours.
  • Add quartered potatoes to the pot, re-cover, and return to the oven for another 1 to 1.5 hours, until the meat is tender and potatoes are cooked.
  • Remove the roast and vegetables, tent with foil to rest, and discard herb sprigs and bay leaves.
  • Skim fat from pan drippings, bring to a simmer, then whisk in cornstarch slurry to thicken into gravy; season to taste.
  • Slice or shred the pot roast, arrange with vegetables, and serve with plenty of gravy.

Notes

For an even richer flavor, you can marinate the beef roast overnight in the red wine and some of the herbs. Adjust the cooking time based on the thickness of your chuck roast for optimal tenderness. The gravy can be made smoother by straining it before serving, if desired.