Save A classic, comforting one-pot meal featuring tender beef roast and a medley of perfectly roasted vegetables. Perfect for family gatherings or a hearty weekend dinner.
Sunday pot roast was always a tradition in my family and the smell of it slow-roasting in the oven brings back cozy memories of togetherness around the dinner table.
Ingredients
- Beef: 1 (3 to 4 lb) chuck roast, 2 tsp kosher salt, 1 tsp freshly ground black pepper, 2 tbsp olive oil
- Vegetables: 4 large carrots (peeled and cut into chunks), 3 parsnips (peeled and cut into chunks), 3 medium Yukon gold potatoes (cut into 2-inch pieces), 2 medium onions (quartered), 4 cloves garlic (peeled and smashed), 2 celery stalks (cut into large pieces)
- Braising Liquid & Seasonings: 2 cups beef broth (gluten-free if needed), 1 cup dry red wine (or additional beef broth), 2 tbsp tomato paste, 2 tsp dried thyme, 1 tsp dried rosemary, 2 bay leaves
Instructions
- Prepare Oven:
- Preheat oven to 325°F (165°C)
- Season Beef:
- Pat the beef roast dry with paper towels. Season all sides with salt and pepper
- Sear Roast:
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until deeply browned. Remove and set aside
- Sauté Vegetables:
- Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot. Sauté for 5 minutes, stirring occasionally
- Add Tomato Paste:
- Stir in tomato paste and cook for 1 minute
- Deglaze:
- Pour in red wine, scraping up any browned bits. Simmer for 2 minutes to reduce slightly
- Add Braising Liquid & Spices:
- Return the roast to the pot. Add beef broth, thyme, rosemary, and bay leaves. The liquid should come halfway up the sides of the roast
- Roast:
- Cover and transfer to the oven. Roast for 2.5 to 3 hours, turning the roast once halfway through, until beef is fork-tender and vegetables are cooked through
- Finish & Serve:
- Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices
Save Nothing makes my family come running to the table like the aroma of beef and veggies roasting together on a Sunday afternoon.
Required Tools
Use a Dutch oven or heavy oven-safe pot with lid, sharp knife, cutting board, and tongs for best results.
Allergen Information
Contains none of the major allergens. Always check beef broth and packaged items for gluten if you're cooking gluten-free.
Nutritional Information
Each serving contains 460 calories, 23 g total fat, 25 g carbohydrates, and 38 g protein.
Save Savor every tender bite and make new comforting memories with this classic pot roast at your next family dinner.
Recipe Guide
- → What cut of beef works best for this dish?
Chuck roast is ideal due to its marbling and tenderness when slow-cooked, making it juicy and flavorful.
- → Can I substitute the vegetables?
Yes, sweet potatoes or rutabaga can replace some root vegetables for a different flavor profile.
- → How do I ensure the roast is tender?
Slow roasting at a low temperature and turning the meat halfway helps break down the fibers for tender results.
- → What is the purpose of searing the meat first?
Searing creates a caramelized crust that enhances flavor and seals in juices during cooking.
- → Can I thicken the pan juices?
Yes, simmer the juices on the stove and whisk in a cornstarch slurry to achieve desired thickness.