5.0 from 30 votes
Sunday Pot Roast
This pot roast recipe is fall-apart tender and juicy, and the potatoes and carrots are irresistibly comforting! It's a homestyle treat you crave for a special weekend family dinner.
Prep Time
20 mins
Cook Time
3 hrs 20 mins
Total Time
4 hrs 5 mins
Servings: 6
Calories: 627 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3-4 pounds beef chuck roast see note
- salt & 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 carrots peeled & cut into 2" chunks
- 1.5 pounds Yukon gold potatoes cut into halves or quarters
- 2-3 prigs fresh Rosemary
- 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!
Cup of Yum
Notes
- I like to get a roast closer to 3 pounds because then the carrots and potatoes are less likely to be way overcooked (but they are still nice and soft).
- Crockpot: Try 8-9 hours on low. I would still do the searing steps for extra flavor and then transfer to a slow cooker. Add the cornstarch slurry after everything is cooked and use the "high" setting to activate it.
- This recipe is also on page 182 of the Salt & Lavender: Everyday Essentials hardcover cookbook.
Nutrition Information
Calories
627kcal
(31%)
Carbohydrates
33g
(11%)
Protein
48g
(96%)
Fat
31g
(48%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
17g
Trans Fat
2g
Cholesterol
156mg
(52%)
Sodium
562mg
(23%)
Potassium
1548mg
(44%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
8058IU
(161%)
Vitamin C
28mg
(31%)
Calcium
91mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 627
% 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.