Save Sunday Pot Roast with Roasted Veggies is the ultimate comfort food, combining a tender beef chuck roast with a colorful medley of hearty vegetables. This classic American dish simmers slowly to perfection, filling your home with the rich aroma and warmth that make family gatherings and weekend dinners truly special.
Save With just a handful of accessible ingredients and straightforward steps, this pot roast invites you to gather around the table for a warm, hearty meal. Its enticing glaze and savory aroma will become a Sunday tradition in no time.
Ingredients
- Beef
- 1 (3 to 4 lb) chuck roast
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
- Vegetables
- 4 large carrots, peeled and cut into chunks
- 3 parsnips, peeled and cut into chunks
- 3 medium Yukon gold potatoes, cut into 2-inch pieces
- 2 medium onions, quartered
- 4 cloves garlic, peeled and smashed
- 2 celery stalks, cut into large pieces
- Braising Liquid & Seasonings
- 2 cups beef broth (gluten-free if needed)
- 1 cup dry red wine (or additional beef broth)
- 2 tbsp tomato paste
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
Instructions
- 1. Preheat oven to 325°F (165°C).
- 2. Pat the beef roast dry with paper towels. Season all sides with salt and pepper.
- 3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until deeply browned. Remove and set aside.
- 4. Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot. Sauté for 5 minutes, stirring occasionally.
- 5. Stir in tomato paste and cook for 1 minute.
- 6. Pour in red wine, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
- 7. Return the roast to the pot. Add beef broth, thyme, rosemary, and bay leaves. The liquid should come halfway up the sides of the roast.
- 8. Cover and transfer to the oven. Roast for 2.5 to 3 hours, turning the roast once halfway through, until beef is fork-tender and vegetables are cooked through.
- 9. Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.
Zusatztipps für die Zubereitung
To enhance the flavor profile, make sure to sear the roast until it develops a deep brown crust—this adds richness to the final dish. When adding the tomato paste, cook it out briefly to reduce acidity and amplify its sweetness. Use a heavy Dutch oven to maintain even heat during roasting.
Varianten und Anpassungen
Feel free to substitute sweet potatoes or rutabaga for the potatoes or parsnips for a different flavor twist. You can also increase vegetables to make it more plant-forward. For a non-alcoholic version, replace wine with extra beef broth.
Serviervorschläge
Serve slices of the tender pot roast alongside the roasted vegetables, spooning the flavorful pan juices over everything. Pair this dish with a bold red wine like Cabernet Sauvignon for an elevated dining experience.
Save This Sunday pot roast recipe offers a comforting, timeless meal that brings warmth and satisfaction to any table. Its ease and depth of flavor make it an enduring favorite you'll return to again and again.
Recipe Guide
- → What cut of beef works best?
A chuck roast is ideal for slow cooking, providing rich flavor and tender texture after braising.
- → Can I substitute the vegetables?
Yes, sweet potatoes or rutabaga can replace some root vegetables for a subtle twist in flavor and texture.
- → How do I achieve a thicker sauce?
Simmer the pan juices on the stove and whisk in a cornstarch slurry until the sauce reaches your desired consistency.
- → Is it necessary to sear the beef first?
Searing the beef develops a deep, caramelized crust that enhances the overall richness of the dish.
- → What wine pairs well with this dish?
A bold red wine like Cabernet Sauvignon complements the robust flavors of beef and roasted vegetables.
- → Can this be made gluten-free?
Yes, ensure the beef broth and other ingredients are gluten-free to maintain dietary requirements.