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Creamy Tomato Pot Roast 1

Creamy Tomato Pot Roast

This Creamy Tomato Pot Roast transforms the traditional Sunday dinner into something extraordinary—tender beef slowly simmered in a rich, velvety tomato gravy that combines nostalgia with exciting new flavors. Perfect for feeding a crowd or enjoying as leftovers.
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Course: Main Course
Cuisine: American
Keyword: Pot Roast, Beef Roast, Tomato Gravy, Comfort Food, Sunday Dinner
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 8 servings
Calories: 485kcal

Equipment

  • Dutch Oven or Large Pot
  • Slow Cooker (alternative)

Ingredients

For the Roast

  • 3-4 pound chuck roast or bottom round roast
  • 2 tablespoons olive oil
  • 1 large onion sliced into thick rings
  • 4 cloves garlic minced
  • 2 cups beef broth
  • 1 can crushed tomatoes 14.5 oz (411g)
  • 1 can tomato paste 6 oz (170g)
  • 1/2 cup heavy cream substitute: half-and-half or evaporated milk for lighter options
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons Italian seasoning
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 pound carrots cut into 2-inch chunks
  • 1 pound baby potatoes or larger potatoes quartered
  • 1/4 cup fresh parsley chopped
  • salt and freshly ground black pepper to taste
  • 2 tablespoons cornstarch optional, for thickening

Instructions

  • Pat the roast dry with paper towels and generously season with salt and pepper on all sides. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast on all sides until deeply browned, about 3-4 minutes per side.
  • Remove the roast and set aside. In the same pot, reduce heat to medium and add onions. Cook until they begin to soften and turn translucent, about 3-4 minutes. Add minced garlic and continue cooking for 30 seconds until fragrant.
  • Pour in beef broth, using a wooden spoon to scrape up all the flavorful brown bits from the bottom of the pot. Add crushed tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, thyme, and bay leaves. Stir to combine, bringing the mixture to a gentle simmer.
  • Return the seared roast to the pot, nestling it into the tomato mixture. Cover with a tight-fitting lid and transfer to a preheated 325°F oven. Cook for 2 hours, then add the carrots and potatoes around the roast. Continue cooking for another hour or until the meat is fork-tender and vegetables are cooked through.
  • Remove the pot from the oven. Transfer the roast and vegetables to a serving platter and tent with foil to keep warm. Remove bay leaves and thyme stems from the sauce.
  • Return the pot to the stovetop over medium-low heat and whisk in the heavy cream. For a thicker gravy, mix cornstarch with 2 tablespoons cold water and stir into the sauce. Simmer until it reaches your desired consistency.
  • Slice or shred the roast and arrange with vegetables on a platter. Ladle the creamy tomato gravy over the top and garnish with fresh parsley.

Notes

Slow cooker alternative: After creating the tomato base, transfer everything to a slow cooker, add the vegetables, and cook on low for 8 hours or high for 5 hours.
The meat should easily pull apart with a fork when done. If you meet resistance, continue cooking in 30-minute increments until it reaches perfect tenderness.
This dish actually improves with time as flavors meld, making it perfect for making a day ahead for special occasions.

Nutrition

Calories: 485kcal | Carbohydrates: 24g | Protein: 38g | Fat: 27g | Saturated Fat: 12g | Sodium: 620mg | Fiber: 5g
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