Savory Pot Roast Sunday Dinner

This classic Savory Pot Roast combines simplicity with incredible flavor, requiring minimal hands-on time while delivering maximum satisfaction. The rich aromas of slow-cooked beef and vegetables create an atmosphere of comfort perfect for bringing loved ones together around the Sunday dinner table.

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Course: Main Course

Cuisine: American

Keyword: Pot Roast, Sunday Dinner, Beef, Comfort Food, Traditional Roast

Prep Time: 20

Cook Time: 4

Resting Time: 20

Total Time: 4 20

Servings: servings

Calories: 520kcal

Equipment

Dutch Oven
Paper towels
Wooden Spoon

Ingredients

Beef & Seasonings

4-5 pound beef chuck roast look for marbling for better flavor
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary

Vegetables & Aromatics

2 large onions quartered
4 carrots cut into 2-inch pieces
4 russet potatoes peeled and quartered
4 cloves garlic minced

Liquids & Aromatics

2 cups beef broth
1 cup dry red wine can substitute additional beef broth
2 tablespoons tomato paste
2 bay leaves
2 tablespoons fresh parsley chopped, for garnish

Instructions

Preheat your oven to 325°F (165°C). Pat the roast dry with paper towels. Combine salt, pepper, garlic powder, thyme, and rosemary, then rub this mixture all over the meat, pressing gently to adhere.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, approximately 3-4 minutes per side.
Remove the roast temporarily and add onions to the pot. Cook for 2 minutes until slightly translucent, then add minced garlic and cook for 30 seconds until fragrant.
Pour in red wine and use a wooden spoon to scrape up the browned bits from the bottom of the pot. Add beef broth, tomato paste, and bay leaves, stirring to combine. Return the roast to the pot, positioning it in the center of the liquid.
Arrange carrots and potatoes around the roast. The liquid should come about halfway up the sides of the meat. Cover with a tight-fitting lid and transfer to the preheated oven.
Cook for 3-4 hours, until the meat is fork-tender and easily shreds.
Once done, remove the pot from the oven and allow the roast to rest for 15-20 minutes before slicing.
Remove bay leaves, skim excess fat from the surface if desired, and slice or shred the meat. Arrange on a platter with vegetables, spoon the rich gravy over the top, and garnish with fresh parsley.

Notes

For a leaner version, choose eye of round beef and remove visible fat before cooking.
The pot roast can be made in a slow cooker on LOW for 8-10 hours or HIGH for 5-6 hours.
Leftovers keep well for up to 4 days refrigerated or up to 3 months frozen.
For thicker gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering liquid.

Nutrition

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