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.
I often prepare this pot roast on cold Sundays when everyone's craving something hearty. It's always a hit and brings everyone to the 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
- Prep 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 to 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.
- 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.
- Combine and Add Seasonings:
- 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.
- Braise:
- 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.
- Rest and Serve:
- Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Save This recipe is a staple at our family table, and everyone looks forward to leftovers the next day for sandwiches or a quick lunch.
Serving Suggestions
Pair with crusty gluten-free bread or a green salad to round out the meal. A bold red wine complements the dish wonderfully.
Make Ahead & Storage
This pot roast can be made a day in advance, allowing flavors to meld even more. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutritional Highlights
Each serving offers a satisfying balance of protein, hearty vegetables, and nourishing broth without gluten or major allergens.
Save Savor every bite of this wholesome Sunday pot roast—the ultimate comfort food for bringing loved ones together.
Recipe FAQs
- → What cut of beef is best for this dish?
Chuck roast is ideal due to its marbling and connective tissue, which break down during slow cooking to create tender, flavorful meat.
- → Can I substitute vegetables in the pot?
Yes, root vegetables like sweet potatoes or rutabaga can be used to add a different flavor and texture while maintaining the dish’s hearty profile.
- → How do I achieve a rich braising liquid?
Searing the beef first and deglazing with red wine helps build flavor. Simmering with broth, tomato paste, and herbs deepens the taste of the sauce.
- → What is the recommended oven temperature and cooking time?
Roast covered at 325°F (165°C) for 2.5 to 3 hours until the beef becomes fork-tender and the vegetables are cooked through.
- → How can I thicken the pan juices after cooking?
Simmer the juices on the stove and whisk in a cornstarch slurry until the desired thickness is reached.