Description
The Classic Sunday Pot Roast is a quintessential comfort food, featuring a tender, slow-cooked beef roast surrounded by a medley of hearty vegetables, all basted in a rich, savory gravy. This beloved dish is a staple of family gatherings, symbolizing warmth, comfort, and tradition.
Ingredients
▢1 3 to 5 pound beef roast chuck, round, or brisket
▢2 teaspoons salt
▢1 teaspoon black pepper
▢2 tablespoons vegetable oil
▢6 cloves minced garlic
▢1 to 2 cups red wine*
▢2 cups low sodium beef broth
▢1/4 cup Worcestershire sauce
▢2 large white onions cut into 2 inch chunks
▢1 pound baby carrots
▢1 pound red potatoes cut into bite-sized chunks
▢1 sprig fresh rosemary
Instructions
Preheat oven to 350 degrees F. Get a large oven safe dutch oven pot heating over high heat.
Season both sides of chuck roast with salt and pepper. Add vegetable oil to pot and sear roast until browned, about 3 to 4 minutes each side.
Remove roast from pan and set aside briefly on a plate or cutting board. Add garlic to pot and saute 60 seconds. Deglaze pan with red wine and beef broth. Add roast back to the pot.
Pour Worcetershire sauce over roast and place the onion chunks, carrots, and potatoes on top of and around the meat. Place rosemary sprig on top.
Place a lid on the pan and transfer it to the preheated 350 degree oven. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.
Notes
- For a thicker gravy, whisk in a flour or cornstarch slurry and cook until thickened.
- Adjust seasoning according to taste before serving.
- Gluten-Free (with appropriate broth and Worcestershire sauce)
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 600
- Sugar: 5g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 14g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 160mg