Sunday Pot Roast Recipe

Let’s be real for a moment—there’s nothing quite like walking into your kitchen and being hit with the aroma of a slowly-braised beef roast that’s been hanging out with red wine and a posse of herbs. If you’re ready to channel some serious Sunday dinner vibes any day of the week, this hearty pot roast recipe is your new best friend.

A Sunday pot roast, sure to please, is one that brings comfort and warmth. When I think about the herbs and spices that infuse the beef chuck pot roast, they are likely what makes the roast so delicious.

I layer flavor into the beef chuck pot roast with olive oil, garlic, and a dash of red wine. The roast simmers in the pot with a mouthwatering mix of carrots, potatoes, and celery.

They’ve got to be in there; that’s how wholesome comes into the pot roast. The broth and sauce take it to another level.

Sunday Pot Roast Recipe Ingredients

• Beef Chuck Roast: Rich in protein and iron; tender when slow-cooked.
• Olive Oil: Heart-healthy fats; adds a rich flavor.
• Garlic: Boosts immunity; adds robust flavor.
• Red Wine: Adds depth; offers antioxidants (optional).
• Tomato Paste: Boosts umami; rich in vitamin C.
• Carrots: High in fiber; adds natural sweetness.
• Potatoes: Rich in carbohydrates; filling and versatile.
• Worcestershire Sauce: Adds tangy, complex flavor.
• Dried Thyme: Aromatic herb; adds earthy taste.
• Celery: Low calorie; adds crunch and flavor.

Sunday Pot Roast Recipe Ingredient Quantities

• 3-4 pounds beef chuck roast
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 3 large carrots, cut into chunks
• 4 medium potatoes, peeled and quartered
• 3 stalks celery, cut into chunks
• 2 tablespoons cornstarch
• 2 tablespoons water
• Fresh parsley, chopped, for garnish (optional)

How to Make this Sunday Pot Roast Recipe

1. Set your oven to 300°F (150°C) to begin the preheating process.

2. Dry the beef chuck roast with paper towels. Then, on all sides, season it very generously with salt and freshly ground black pepper.

3. In a big Dutch oven, warm the olive oil at medium-high heat. Add the beef roast and brown all sides of it, about 3-4 minutes for each side. When the surface has a nice browned look, remove the roast and set it aside.

4. In the same pot, return to medium heat, and add the chopped onion. Sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.

5. Incorporate the tomato paste until it is completely mixed, then add the beef broth and red wine (if using). Combine the Worcestershire sauce, dried thyme, and dried rosemary with the previous ingredients.

6. Reinsert the roast into the pot, snuggling it down into the liquid. Surround it with the carrots, potatoes, and celery.

7. Simmer the mixture, then cover the Dutch oven with its lid and move it to the preheated oven.

8. Prepare for 3 to 4 hours, or until the beef is tender and shreds easily with a fork.

9. Take the pot from the oven. Mix cornstarch with the water in a small bowl to create a slurry. Slightly thicken the cooking liquid by stirring in the slurry.

10. Accompany the pot roast with the vegetables. If desired, garnish with fresh parsley that has been finely chopped.

Sunday Pot Roast Recipe Equipment Needed

1. Oven
2. Dutch oven with lid
3. Paper towels
4. Cutting board
5. Knife
6. Measuring spoons
7. Measuring cups
8. Wooden spoon or spatula
9. Small bowl
10. Tongs
11. Fork

FAQ

• Q: Can I make this pot roast without wine?A: Yes, the wine is optional. You can replace it with more beef broth or take it out altogether.
• Q: How should I store leftovers?A: Store uneaten food in an airtight container and keep it in the fridge. It can stay there for up to 4 days and should be eaten by then—unless you are the sort of person who likes to live on the edge and eat food that is definitely beyond the date where it is at a peak of freshness.
• Q: Can I use a different cut of meat?A: Yes, other cuts like brisket or round roast can also work, though cooking times may vary slightly.
• Q: How do I make the gravy thicker?A: After you have done the cooking, take the cornstarch and mix it with water to create a slurry. Then, stir this slurry into the pot, cooking it a few additional minutes to thicken the gravy. If the gravy still isn’t thick enough, you can repeat the process.
• Q: Is it necessary to brown the meat first?A: The meat can be browned before you add it to the slow cooker, or you can cook everything together without browning the meat if you’re short on time. Either way, it’s a delicious meal. If you want to serve it over rice, for instance, be sure to time it so the rice and the meat are done at the same time.
• Q: Can I use fresh herbs instead of dried?A: Of course! When using fresh herbs, multiply the amount by two, because fresh herbs are much less concentrated than dried herbs.
• Q: Is it possible to cook this in a slow cooker?A: You can certainly transfer all the ingredients to a slow cooker after you have browned the meat. You can set the slow cooker on low and let it cook for 8 hours or on high for 4 to 5 hours. You may want to adjust the seasonings to your taste.

Sunday Pot Roast Recipe Substitutions and Variations

Beef chuck roast: Substitute with beef brisket or pork shoulder for a slightly different flavor and texture.
Olive oil: If you want a neutral-flavored oil, use vegetable or canola oil.
Red wine: Substitute with extra beef broth or grape juice for an alcohol-free alternative.
Dried thyme—Trade with dried oregano or dried basil for subtle-yet-tasty variations.
Dried rosemary: Substitute with fresh rosemary, using about one tablespoon chopped, because fresh herbs are much more potent than dried.

Pro Tips

1. Searing for Flavor Make sure to pat the beef chuck roast dry before searing to achieve a deep, caramelized crust. This step builds a rich flavor foundation for the entire dish.

2. Layered Seasoning Season the roast generously with salt and pepper before browning, and consider adding a pinch of salt to other components, such as the sautéed onions, to enhance overall flavor development.

3. Vegetable Size Consistency Cut the carrots, potatoes, and celery into uniform chunks to ensure they cook evenly and are all tender by the end of the roasting time.

4. Wine Reduction If using red wine, consider briefly simmering it with the sautéed onion and garlic to reduce slightly before adding the broth. This can enhance the depth of flavor and remove the raw alcohol taste.

5. Rest and Skim After removing the pot from the oven, let the roast rest in the liquid for at least 15 minutes. Skim any excess fat from the surface before serving to lighten the dish and improve the mouthfeel.