Classic Sunday Pot Roast
User Reviews
4.9
264 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 15 mins
-
Servings
8 servings
-
Calories
680 kcal
-
Course
Main Course
-
Cuisine
American
Classic Sunday Pot Roast
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Classic Sunday Pot Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family. This recipe will work for a classic oven braise as well as in a slow cooker or Instant Pot.
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Ingredients
- 3 to 5 pounds 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 beef broth
- 1/4 cup Worcestershire sauce
- 2 large white onion cut into 2 inch chunks
- 1 pound baby carrots
- 1 pound red potatoes cut into bite-sized chunks
- 1 prig 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
- *You can replace the wine with either more beef broth OR grape juice. Use up to 2 cups for a larger roast.
- SLOW COOKER INSTRUCTIONS: Season the roast with salt and pepper as directed in step 2 of the recipe. Searing in oil in a skillet is an optional step. Place the seared or un-seared meat directly into a slow cooker. Add in all remaining ingredients and cook on low 8 hours.
- INSTANT POT ELECTRIC PRESSURE COOKER INSTRUCTIONS: Follow this recipe as directed, but instead of searing and baking the roast in a large pot, you'll do all of this in your pressure cooker. Sear the roast as directed in step 2 using the sear setting on your electric pressure cooker. Cook the garlic, and deglaze the pan with liquids, and add in vegetables. Cook on high pressure for 60 minutes, followed by a 15 minute natural release. Then, switch the release valve to the venting position. Remove lid once steam has stopped coming out.
Nutrition Information
Show Details
Serving
1serving
Calories
680kcal
(34%)
Carbohydrates
21g
(7%)
Protein
57g
(114%)
Fat
36g
(55%)
Saturated Fat
17g
(85%)
Cholesterol
195mg
(65%)
Sodium
1063mg
(44%)
Potassium
1662mg
(47%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
7865IU
(157%)
Vitamin C
11mg
(12%)
Calcium
99mg
(10%)
Iron
7.7mg
(43%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 680 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 680kcal | 34% |
| Carbohydrates | 21g | 7% |
| Protein | 57g | 114% |
| Fat | 36g | 55% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 195mg | 65% |
| Sodium | 1063mg | 44% |
| Potassium | 1662mg | 35% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 7865IU | 157% |
| Vitamin C | 11mg | 12% |
| Calcium | 99mg | 10% |
| Iron | 7.7mg | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
264 reviews
Excellent
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