Sunday Pot Roast Supper

A classic American meal that brings families together, this Sunday Pot Roast features tender beef slowly cooked with hearty vegetables for a complete meal that nourishes both body and soul.

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Course: Main Course, Sunday Dinner

Cuisine: American, Traditional

Keyword: Pot Roast, Sunday Dinner, Beef Roast, Comfort Food, Family Meal

Prep Time: 25

Cook Time: 3 30

Active Time: 45

Total Time: 3 55

Servings: servings

Calories: 485kcal

Equipment

Dutch Oven
Sharp Knife
Cutting Board

Ingredients

For the Roast

4-5 pound chuck roast substitute: bottom round or brisket
2 tablespoons olive oil substitute: avocado oil
2 large onions quartered
6 medium carrots cut into 2-inch pieces
4 celery stalks cut into 2-inch pieces
1.5 pounds baby potatoes halved
4 cloves garlic minced

Liquids and Seasonings

2 cups beef broth
1 cup dry red wine substitute: beef broth with 1 tbsp red wine vinegar
2 tablespoons tomato paste
2 bay leaves
1 tablespoon fresh rosemary chopped
1 tablespoon fresh thyme leaves
salt and freshly ground black pepper to taste

For the Gravy

2 tablespoons all-purpose flour substitute: cornstarch for gluten-free option
1/4 cup cold water

Instructions

Season the chuck roast generously 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 4-5 minutes per side.
Remove the roast and set aside. Reduce heat to medium and add onions to the pot, cooking for 3-4 minutes until they begin to soften.
Add garlic and cook until fragrant, about 30 seconds.
Return the roast to the pot and arrange vegetables (carrots, celery, and potatoes) around it.
Pour in beef broth and wine, then add tomato paste, bay leaves, rosemary, and thyme.
Bring to a simmer, then reduce heat to low. Cover and cook for 3 hours, turning the roast halfway through cooking time.
Once the meat is fork-tender, carefully transfer it and vegetables to a serving platter.
Strain the cooking liquid if desired for a smoother sauce.
Whisk flour with 1/4 cup cold water until smooth, then gradually whisk into the simmering liquid.
Cook for 5-7 minutes until the sauce thickens to coat the back of a spoon.
Allow meat to rest for 15 minutes before slicing against the grain.
Serve the sliced pot roast with vegetables and pour the gravy over the top.

Notes

For best results, allow the pot roast to rest for 15 minutes before slicing to retain juices.

This recipe can be made in a slow cooker - brown the meat as directed, then cook on low for 8-9 hours or high for 5-6 hours. Reduce liquids by about 25%.

Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.

Nutrition

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