Sunday Pot Roast
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs 45 mins
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Total Time
4 hrs 5 mins
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Servings
6
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Calories
627 kcal
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Course
Main Course
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Cuisine
American
Sunday Pot Roast
Description
This recipe begins by seasoning a 3–4 pound beef chuck roast with salt and pepper, then searing it in olive oil for caramelized crust. Onions are sautéed until softened before garlic is briefly cooked. Red wine, beef broth, Worcestershire sauce, and Italian seasoning form the braising liquid, into which the roast is returned along with chopped carrots, potatoes, and fresh rosemary.
The pot roast cooks slowly in a 275°F oven for 3–4 hours until the meat is tender enough to fall apart. The cooking method breaks down connective tissue, yielding moist, flavorful beef. The included vegetables absorb the savory broth and soften. After roasting, a cornstarch slurry thickens the sauce to a glossy finish.
This dish suits a comforting main course served hot, paired with bread or simple sides. Carrots and potatoes provide classic accompaniments that benefit from the long cooking time. Adjust vegetable addition timing for firmer texture if preferred.
For crockpot adaptation, sear first, then cook on low for 8–9 hours. Add the cornstarch slurry and use high heat at the end to thicken sauce. Choosing a roast near 3 pounds balances meat and vegetable doneness. The recipe appears in Salt & Lavender's Everyday Essentials cookbook.
Ingredients
- 3-4 pounds beef chuck roast see note
- salt to taste
- black pepper to taste
- 2-3 tablespoons olive oil divided
- 1 large onion sliced
- 4 cloves garlic minced
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Italian seasoning
- 4 large carrot peeled & cut into 2" chunks
- 1.5 pounds potato cut into halves or quarters, Yukon gold variety
- 2-3 prigs rosemary fresh
- 3 tablespoons cornstarch
Instructions
- Preheat your oven to 275F and move the rack to the middle position.
- Season your roast with salt & pepper. Add 2 tablespoons of olive oil to your Dutch oven over medium-high heat and sear the roast on all sides until browned. Transfer the roast to a plate.
- Add another tablespoon of olive oil to the Dutch oven if it's looking a bit dry, and then add the onions. Turn down the heat so they don't burn (the pot will be very hot), and sauté for 5-7 minutes or until softened and lightly browned.
- Stir in the garlic and cook for 30 seconds, then add in the wine, broth, Worcestershire sauce, and Italian seasoning. Scrape up any browned bits from the bottom of the pot.
- Once it starts to simmer, add the roast back in and turn off the heat. Place the carrots and potatoes around the roast, then add the rosemary on top. Cover and roast for 3-4 hours (I do 3.5 hours for a 3 lb. roast) or until the meat is fall apart tender. Note: If you prefer firmer vegetables, add them in an hour later (you may need to experiment for exact timing depending on how big everything is cut etc.).
- Remove the rosemary sprigs, then skim some of the fat off the surface (I just use a spoon) and discard it. Don't worry about getting all the fat!
- Take the meat, potatoes, and carrots out of the pot (you may want to use a large bowl or a couple of plates). In a small bowl, make a cornstarch slurry by adding 3 tablespoons of cold water to the cornstarch and mixing it together. Pour it into the pot and then simmer over medium-high heat until the sauce thickens a bit (add more cornstarch if you want a super thick gravy). Give it a taste and add more salt & pepper as needed (I am generous with both).
- Add the beef back in and shred it with two forks, then add the carrots and potatoes back in and toss with the gravy. Enjoy!
Notes
- Select a roast around 3 pounds to prevent overcooking carrots and potatoes while maintaining tenderness.
- For slow cooker preparation, sear the roast first, then cook on low for 8–9 hours; thicken sauce by adding cornstarch slurry at the end and switching to high.
- Adjust vegetable cooking times by adding them later if you prefer firmer carrots and potatoes.
- The included variant uses fresh rosemary and a red wine braising liquid for flavor depth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 627 kcal
% Daily Value*
| Calories | 627kcal | 31% |
| Carbohydrates | 33g | 11% |
| Protein | 48g | 96% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 562mg | 23% |
| Potassium | 1548mg | 33% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 8058IU | 161% |
| Vitamin C | 28mg | 31% |
| Calcium | 91mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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