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Classic Sunday Pot Roast

This classic Sunday pot roast is a comforting dish perfect for family gatherings. Tender beef chuck is slow-cooked with vegetables and herbs, resulting in a rich and flavorful meal that’s sure to please everyone at the table.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 450 kcal

Equipment

  • 1 Large Dutch oven or heavy pot with lid
  • 1 Cutting board
  • 1 Measuring cups and spoons
  • 1 Wooden spoon or spatula
  • 1 Serving platter

Ingredients
  

  • 3 to 4 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 4 medium carrots, peeled and cut into chunks
  • 4 medium potatoes, peeled and quartered
  • 2 cups beef broth
  • 1 cup red wine optional
  • 2 tablespoons Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf

Instructions
 

  • Preheat your oven to 300°F (150°C).
  • Pat the beef chuck roast dry with paper towels. Season all sides with salt and black pepper.
  • In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, add the roast and sear for about 4-5 minutes per side until browned. Remove the roast from the pot and set aside.
  • In the same pot, add the chopped onion and cook for about 2-3 minutes until softened. Add the minced garlic and cook for an additional minute.
  • Add the carrots and potatoes to the pot, stirring to combine with the onions and garlic.
  • Pour in the beef broth, red wine (if using), and Worcestershire sauce. Stir to combine, scraping up any browned bits from the bottom of the pot.
  • Place the seared roast back into the pot on top of the vegetables. Add the rosemary, thyme, and bay leaf.
  • Cover the pot with a lid and transfer it to the preheated oven. Cook for 3 hours, or until the beef is fork-tender and the vegetables are cooked through.
  • Once done, remove the pot from the oven. Carefully take the roast out and let it rest on a cutting board for about 10 minutes before slicing.
  • Serve the sliced pot roast with the vegetables and spoon some of the cooking liquid over the top. Enjoy!

Notes

You can adjust the vegetables based on your preferences, adding things like parsnips or celery.
If you prefer a thicker gravy, you can remove the meat and vegetables after cooking, and simmer the cooking liquid on the stovetop until it reduces to your desired thickness.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.