Classic Sunday Pot Roast
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
8 servings
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Calories
680 kcal
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Course
Main Course
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Cuisine
American
Classic Sunday Pot Roast
Description
This recipe begins by seasoning a beef roast and browning it in oil to develop a flavorful crust. Garlic is sautéed briefly, and the pan is deglazed with red wine and beef broth. The roast is returned to the pot with Worcestershire sauce and vegetables placed around it. Fresh rosemary adds a fragrant herbal note during cooking.
The dish braises in the oven at 350°F for about three hours or until the meat reaches a tender, shreddable doneness around 202°F internal temperature. This slow cooking breaks down connective tissue, yielding moist and flavorful beef with softened vegetables. The combination of wine, broth, and Worcestershire sauce enhances the savory depth of the dish.
Alternatives for cooking include using a slow cooker on low for eight hours or an electric pressure cooker with adjusted timing for convenience. The vegetables can be seasoned separately to taste before serving.
Substitution tips include replacing red wine with more broth or grape juice if preferred. The searing step for slow cookers is optional but adds flavor. Monitoring internal temperature is ideal for desired tenderness.
Ingredients
- 3 to 5 pounds beef roast chuck, round, or brisket
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 6 cloves garlic minced
- 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 carrot baby
- 1 pound potato cut into bite-sized chunks, red
- 1 prig rosemary fresh
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
- Red wine can be replaced with up to 2 cups beef broth or grape juice for a milder flavor.
- Slow cooker method: cook on low for 8 hours; searing first is optional but adds flavor.
- Pressure cooker: sear on high pressure setting, then cook with vegetables for 60 minutes plus 15-minute natural release.
- Check roast tenderness at 202°F internal temperature for shreddable beef.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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