Sunday Pot Roast
A classic, comforting slow-braised beef roast with tender vegetables, perfect for a traditional Sunday dinner. The low and slow cooking method ensures the beef is incredibly tender and flavorful.
🧂 Ingredients
- 4 lbs Beef chuck roast(A well-marbled cut like chuck provides the best flavor and tenderness for braising.)
- 2 tablespoons Vegetable oil or other high-heat oil(For searing the roast.)
- 2 large Yellow onions(Cut into 1-inch chunks.)
- 1 lb Carrots(Peeled and cut into 2-inch chunks.)
- 2 lbs Potatoes(Yukon Gold or red potatoes, scrubbed and cut into 2-inch chunks. Leave skin on for extra flavor and nutrients.)
- 2 cups Beef broth(Low-sodium is recommended to control saltiness.)
- 4 cloves Garlic(Peeled and smashed.)
- 4-6 Fresh thyme sprigs
- 2-3 Fresh rosemary sprigs
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Preheat your oven to 300°F (150°C). Pat the chuck roast completely dry with paper towels. Season generously on all sides with salt and freshly ground black pepper. Heat the vegetable oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Carefully place the seasoned roast in the hot oil and sear for 3-4 minutes per side, until a deep brown crust forms. This step is crucial for developing rich flavor.
⏱️ 10-12 minutes - 2
Remove the seared roast from the pot and set aside. Add the chopped onions to the pot and sauté for 3-4 minutes, scraping up any browned bits from the bottom of the pot, until they begin to soften and turn translucent. Add the smashed garlic cloves and cook for another minute until fragrant.
⏱️ 5 minutes - 3
Return the seared roast to the pot, nestling it amongst the onions and garlic. Pour in the beef broth, ensuring it comes up about one-third of the way up the sides of the roast. Add the fresh thyme and rosemary sprigs. Bring the liquid to a gentle simmer on the stovetop.
⏱️ 3 minutes - 4
Cover the Dutch oven tightly with its lid. Carefully transfer the pot to the preheated oven. Braise for 2.5 hours. The oven temperature should be maintained at 300°F (150°C).
⏱️ 2.5 hours - 5
After 2.5 hours, carefully remove the pot from the oven. Arrange the prepared carrots and potatoes around the roast in the pot. Ensure the vegetables are partially submerged in the braising liquid. If the liquid level seems low, you can add a little more beef broth or water.
⏱️ 5 minutes - 6
Cover the pot again and return it to the oven. Continue braising for another 1 to 1.5 hours, or until the roast is exceptionally tender and can be easily shredded with a fork, and the vegetables are cooked through and tender. The total braising time will be between 3.5 and 4 hours, depending on the thickness of your roast.
⏱️ 1 to 1.5 hours - 7
Once the roast is tender, carefully remove it from the pot and place it on a cutting board or serving platter. Let it rest for 10-15 minutes before shredding or slicing. Skim any excess fat from the surface of the braising liquid. The vegetables should be tender and infused with flavor. Serve the pot roast with the vegetables and the rich braising liquid.
⏱️ 15 minutes (resting)
💡 Pro Tips
- ✓For an even richer flavor, you can add a tablespoon of tomato paste to the onions and garlic in Step 2 and cook for 1 minute before adding the broth.
- ✓Low and slow braising is key to achieving fork-tender beef. Resist the urge to increase the oven temperature.
- ✓Chuck roast is ideal due to its marbling, which breaks down during slow cooking to create a tender and moist result.
- ✓To make a delicious gravy, strain the braising liquid into a saucepan, skim off fat, and thicken with a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) or a roux. Season to taste.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add sliced mushrooms during the last hour of braising for an earthy flavor.
- Incorporate Italian herbs like oregano and basil along with the thyme and rosemary.
- For a touch of sweetness, add a tablespoon of brown sugar or a splash of balsamic vinegar to the braising liquid.