Comfort Food

Classic Sunday Pot Roast with Vegetables

A tender, slow-cooked beef roast with hearty carrots, potatoes, and a rich savory gravy.

Prep Time3.5 hrs

Skill LevelMedium

Servings6 People

Ingredients

3-4 lb Beef Chuck Roast
2 lbs Yukon Gold potatoes, halved
1 lb carrots, cut into 2-inch chunks
2 large yellow onions, quartered
4 cloves garlic, smashed
2 cups beef broth (low sodium)
1 cup red wine (optional)
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 tbsp olive oil
Salt and pepper to taste

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Instructions

Sear the Meat

Pat dry the roast and season generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat and sear meat on all sides until browned.

Add Aromatics

Remove meat. Add onions and garlic to the pot, sautéing for 3-4 minutes until fragrant. Deglaze with red wine or a splash of broth.

Slow Cook

Return meat to pot. Add broth, rosemary, and thyme. Cover and bake at 300°F (150°C) for 2 hours.

Add Vegetables

Add potatoes and carrots. Cover and cook for another 1-1.5 hours until meat and vegetables are tender.

Classic Sunday Pot Roast with Vegetables

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Nutritional Info

450Calories

35gProtein

15gCarbs

22gTotal Fat

Traditional Favorite

Chef's Tip

"Sear the meat deeply! The brown crust is where all the deep, savory flavor comes from for the gravy."