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Sunday Pot Roast with Carrots pinterest

Sunday Pot Roast with Carrots

This classic Sunday Pot Roast with Carrots combines simplicity with rich flavor that will have everyone asking for seconds. The aroma of this dish slowly cooking to tender perfection brings families together around hearty, satisfying meals that create lasting memories.
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Course: Main Course, Sunday Dinner
Cuisine: American, Comfort Food
Keyword: Pot Roast, Sunday Dinner, Beef Roast, Slow Cooked, Comfort Food
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8 servings
Calories: 420kcal

Equipment

  • Dutch Oven or Slow Cooker
  • Paper towels
  • Saucepan
  • Slotted Spoon
  • Serving Platter

Ingredients

For the Roast

  • 3-4 pound chuck roast marbled with fat for the most tender result
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder

Vegetables and Aromatics

  • 1 large yellow onion quartered
  • 6 medium carrots peeled and cut into 2-inch chunks
  • 3 celery stalks chopped into 1-inch pieces
  • 4 cloves garlic minced

Braising Liquid

  • 2 cups beef broth homemade or store-bought
  • 1 cup dry red wine substitute with additional beef broth if preferred
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 tablespoons Worcestershire sauce

For the Gravy

  • 2 tablespoons all-purpose flour for thickening
  • 1/4 cup cold water for making flour slurry

Instructions

  • Pat the chuck roast dry with paper towels. Season generously with salt, pepper, and garlic powder, pressing the seasonings into the meat.
  • Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Add the roast and sear each side for 4-5 minutes until a deep golden-brown crust forms.
  • Remove the seared roast and set aside temporarily. To the same pot, add onions, celery, and garlic, stirring to scrape up those flavorful browned bits from the bottom. Cook for 2-3 minutes until the vegetables begin to soften.
  • Pour in the beef broth and red wine, then add tomato paste, stirring until completely incorporated. Add Worcestershire sauce, bay leaves, rosemary, and thyme.
  • Return the seared roast to the pot, nestling it among the vegetables and liquid. Add the carrots around the meat, ensuring they're partially submerged in the liquid.
  • For oven method: Cover the Dutch oven with a tight-fitting lid and place in a preheated 325°F (165°C) oven. Cook for 3-4 hours until the meat is fall-apart tender when tested with a fork.
  • For slow cooker method: Transfer everything to a slow cooker, cover, and cook on low for 8 hours or on high for 5-6 hours.
  • Once the meat is tender, carefully transfer the roast and vegetables to a serving platter and cover with foil to keep warm.
  • Strain the cooking liquid into a saucepan and bring to a simmer over medium heat. Create a slurry by mixing flour with 1/4 cup cold water, then whisk this into the simmering liquid. Cook for 5-7 minutes until the gravy reaches your desired thickness.
  • Slice the roast against the grain, arrange on a platter surrounded by the carrots and vegetables, and serve with the warm gravy.

Notes

For a gluten-free version, replace all-purpose flour with cornstarch (1 tablespoon) mixed with cold water.
The flavors actually improve after 24 hours as the ingredients continue to meld, making leftovers even better.
For the best results, choose a chuck roast with good marbling as this will break down during cooking to create the most tender result.
If your roast seems tough after the recommended cooking time, continue cooking in 30-minute increments until fork-tender.

Nutrition

Calories: 420kcal | Carbohydrates: 11g | Protein: 38g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 115mg | Sodium: 580mg | Potassium: 820mg | Fiber: 3g | Vitamin A: 210IU | Iron: 25mg
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