Go Back
A steaming dish of Sunday pot roast with vegetables.

Classic Sunday Pot Roast

This classic Sunday pot roast recipe features a succulent chuck roast, slow-cooked with aromatic vegetables and a rich gravy. Perfect for a comforting family meal, this dish yields tender meat and flavorful vegetables with minimal effort.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • Dutch oven
  • Carving board
  • Whisk

Ingredients
  

Main Ingredients

  • 3-4 lb Chuck Roast
  • 2 tbsp Olive Oil
  • 1 large Yellow Onion roughly chopped
  • 3-4 Carrots peeled and cut into 1-2 inch chunks
  • 3-4 Celery Stalks cut into 1-2 inch chunks
  • 2 cloves Garlic minced
  • 3 cups Beef Broth
  • 1 cup Red Wine optional but recommended, like Cabernet Sauvignon or Merlot
  • 2 tbsp Tomato Paste
  • 2 Bay Leaves
  • 1 tsp Dried Thyme
  • Salt and Freshly Ground Black Pepper to taste
  • 1.5 lbs Small Red Potatoes halved or quartered depending on size
  • 2 tbsp Cornstarch mixed with 2 tbsp cold water (for gravy)

Instructions
 

Preparation

  • Pat the chuck roast dry with paper towels, then season generously with salt and pepper.
  • Heat olive oil in a Dutch oven over medium-high heat, then sear the seasoned roast for 4-5 minutes per side until deeply browned. Remove the roast and set aside.

Cooking

  • Reduce heat to medium; sauté onion, carrots, and celery for 5-7 minutes until softened, then add minced garlic and cook for 1 minute.
  • Stir in tomato paste and cook for 1 minute, then pour in red wine (if using) and scrape up browned bits, cooking for 2-3 minutes until slightly reduced.
  • Return the seared roast to the pot, add beef broth, bay leaves, and dried thyme, then bring the liquid to a gentle simmer.
  • Cover the Dutch oven tightly and braise in a preheated 325°F (160°C) oven for 2.5 hours.
  • Carefully remove the pot, add potatoes around the roast, re-cover, and return to the oven for 1-1.5 hours, or until beef is fork-tender and potatoes are cooked.

Finishing

  • Remove the roast and potatoes from the pot, tent with foil, and let rest for at least 15 minutes.
  • Skim excess fat from the braising liquid, bring to a simmer, and whisk in a cornstarch slurry until the gravy thickens to your desired consistency.
  • Slice or shred the pot roast, then serve with the tender vegetables and gravy.

Notes

For best results, use a good quality chuck roast with adequate marbling. The red wine adds depth of flavor, but you can omit it and add more beef broth if preferred. Ensure the lid on your Dutch oven is tight to prevent moisture loss during braising.