If you’re looking for a soul-warming, comforting meal that feels like a big, cozy hug on a plate, this Sunday Pot Roast Recipe is exactly what you need. Tender, juicy beef chuck roast slow-cooked to perfection with rich aromatics, hearty vegetables, and a luscious gravy to bring everything together—this dish is a classic for a reason. It’s simple enough to make with straightforward pantry ingredients, yet impressive in flavor and texture, making it my favorite way to gather friends and family around the table.
Ingredients You’ll Need
Each ingredient in this Sunday Pot Roast Recipe plays a crucial role in building layers of flavor and texture, and they’re all easy to find in any grocery store. From the well-marbled beef chuck to the fragrant rosemary, every component contributes something special to the final dish.
- 3-4 pounds beef chuck roast: This cut is perfect for slow cooking because the marbling melts, creating juicy, tender meat.
- Salt & pepper (to taste): The essentials for seasoning that enhance every flavor in the pot.
- 2-3 tablespoons olive oil (divided): Adds richness and helps develop a beautiful crust on the roast when seared.
- 1 large onion (sliced): Adds sweetness and depth when sautéed.
- 4 cloves garlic (minced): Brings a punch of aromatic warmth to the dish.
- 1 cup red wine: Adds acidity and complexity, perfectly balancing the richness of the beef.
- 2 cups beef broth: Builds a savory, comforting base for the roast and veggies to cook in.
- 1 tablespoon Worcestershire sauce: A secret flavor booster that gives the sauce an umami kick.
- 1/2 teaspoon Italian seasoning: A fragrant blend that complements the herbs and enhances the dish’s aroma.
- 4 large carrots (peeled & cut into 2-inch chunks): Add sweetness and vibrant color while holding their shape during cooking.
- 1.5 pounds Yukon Gold potatoes (halved or quartered): Creamy, buttery potatoes that soak up all the delicious braising juices.
- 2-3 sprigs fresh rosemary: Infuse the roast with piney, herbal notes you’ll fall in love with.
- 3 tablespoons cornstarch: Used at the end to thicken the sauce into a silky, luscious gravy.
How to Make Sunday Pot Roast Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 275 degrees Fahrenheit and move the rack to the middle position. This slow and low cooking temperature is key to breaking down the tough fibers in the beef, ensuring it becomes fall-apart tender and bursting with flavor.
Step 2: Season and Sear the Beef
Generously season your chuck roast with salt and pepper on all sides. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat, and sear the roast until it’s beautifully browned on every side. This step locks in flavor and adds a delightful caramelized crust. Once browned, transfer the roast to a plate and set aside.
Step 3: Sauté the Onions
Add the remaining tablespoon of olive oil to the Dutch oven if it looks dry, then toss in the sliced onions. Lower the heat to avoid burning, and sauté the onions for about 5 to 7 minutes until softened and lightly caramelized. The onions create a sweet, fragrant base that melds perfectly with the other ingredients.
Step 4: Add Garlic and Deglaze
Stir in the minced garlic and cook just for 30 seconds to release its aroma without burning. Pour in the red wine, beef broth, Worcestershire sauce, and sprinkle in the Italian seasoning. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. These bits are liquid gold, contributing tons of flavor to the sauce.
Step 5: Assemble and Roast
As soon as the liquid starts to simmer, nestle the roast back into the Dutch oven. Surround it with the carrots and potatoes, then place the rosemary sprigs on top. Cover the pot and put it into the oven for about 3 to 4 hours until the meat is fall-apart tender. For firmer veggies, experiment adding them an hour later to your liking.
Step 6: Remove Herbs and Skim Fat
After the slow roast, take out the rosemary sprigs and skim excess fat off the surface with a spoon. No need to worry about removing every bit—the sauce will still taste rich and balanced.
Step 7: Thicken the Gravy
Carefully remove the meat and vegetables from the pot, setting them aside. In a small bowl, mix the cornstarch with cold water to create a slurry. Pour this into the cooking liquid and simmer over medium-high heat until the sauce thickens to your preferred consistency. Taste and season with more salt and pepper if needed—don’t be shy here!
Step 8: Shred and Toss Everything Together
Return the beef to the pot and shred it gently with two forks. Add the carrots and potatoes back in, tossing everything in the rich gravy. This final step melds the tender meat and veggies with the sauce, turning your dinner into an unforgettable experience you’ll want to savor bite after bite.
How to Serve Sunday Pot Roast Recipe
Garnishes
If you have fresh herbs like rosemary or parsley on hand, sprinkle a little on top just before serving. It adds a fresh burst of color and flavor that makes this rustic dish look as good as it tastes.
Side Dishes
Though the Sunday Pot Roast Recipe is a meal all on its own, some crusty bread is wonderful for mopping up gravy, and a crisp green salad brightens the plate beautifully. Steamed green beans or roasted Brussels sprouts also make perfect partners to round out the meal.
Creative Ways to Present
For a special touch, serve the pot roast family-style in the Dutch oven right at the table. The aroma alone invites everyone to dig in and share stories. Alternatively, plate the shredded beef and vegetables neatly, then drizzle extra gravy over the top with a sprig of fresh rosemary for a bistro-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to four days. The flavors deepen overnight, making next-day servings even better than the initial meal.
Freezing
This Sunday Pot Roast Recipe freezes wonderfully. Portion the meat, vegetables, and sauce separately if possible, then freeze in sealed containers or heavy-duty freezer bags for up to three months. Thaw gently in the fridge before reheating.
Reheating
Reheat leftovers slowly over low heat on the stovetop or in the oven to keep the meat tender and prevent the potatoes from becoming mushy. Adding a splash of beef broth while reheating helps revive the luscious gravy.
FAQs
Can I use a different cut of beef for this Sunday Pot Roast Recipe?
Absolutely! While beef chuck roast is ideal for slow cooking due to its marbling, you can use other cuts like brisket or rump. Just keep in mind that cooking times and texture might vary slightly.
Is it okay to skip the red wine?
Yes, you can omit the red wine if you prefer. Substitute it with an additional cup of beef broth or a splash of balsamic vinegar for some acidity and depth.
How can I make the vegetables firmer?
If you prefer firmer carrots and potatoes, add them to the pot about one hour into the roasting process rather than at the start. This way, they won’t overcook and become mushy.
Can this recipe be made in a slow cooker?
Definitely! After searing the roast and sautéing the onions and garlic, transfer everything into your slow cooker and cook on low for 7-8 hours or on high for 4-5 hours until tender.
What can I do if the gravy is too thin?
If the gravy isn’t as thick as you like, simply mix a bit more cornstarch with cold water and simmer until it reaches your desired consistency. Remember to stir constantly to avoid lumps.
Final Thoughts
This Sunday Pot Roast Recipe is a timeless classic that turns any weekend into a celebration of homecooked goodness. It’s the kind of dish that feeds the soul as much as the body, bringing people together over tender beef, hearty vegetables, and rich gravy. Trust me, once you try this recipe, it’ll become a beloved staple in your rotation—perfect for cozy afternoons and making memories around the table.
Print
Sunday Pot Roast Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 45 minutes
- Total Time: 4 hours 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This classic Sunday Pot Roast recipe features a tender, slow-roasted beef chuck roast cooked to perfection with savory garlic, onions, and a splash of red wine. Accompanied by hearty carrots and creamy Yukon Gold potatoes, the dinner is finished with a rich, homemade gravy made from the roasting liquids, perfect for a comforting family meal.
Ingredients
Meat and Seasoning
- 3–4 pounds beef chuck roast
- Salt & pepper (to taste)
- 2–3 tablespoons olive oil (divided)
Vegetables
- 1 large onion (sliced)
- 4 cloves garlic (minced)
- 4 large carrots (peeled & cut into 2″ chunks)
- 1.5 pounds Yukon Gold potatoes (cut into halves or quarters)
- 2–3 sprigs fresh rosemary
Liquids & Seasonings for Braise
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Italian seasoning
Thickening Agent
- 3 tablespoons cornstarch
- 3 tablespoons cold water (for slurry)
Instructions
- Preheat Oven: Preheat your oven to 275°F and place the oven rack in the middle position to ensure even cooking.
- Season and Sear Roast: Generously season the beef chuck roast with salt and pepper. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until nicely browned, then transfer it to a plate.
- Sauté Onions: Add another tablespoon of olive oil to the Dutch oven if needed. Add the sliced onions, reduce the heat to prevent burning, and sauté them for 5-7 minutes until softened and lightly browned.
- Add Garlic and Deglaze: Stir in the minced garlic and cook for 30 seconds. Pour in the red wine, beef broth, Worcestershire sauce, and sprinkle in the Italian seasoning. Scrape up any browned bits stuck to the bottom of the pot to incorporate them into the sauce.
- Simmer and Prepare for Oven: Once the liquid starts to simmer, place the roast back into the pot. Arrange the carrots and potatoes around the roast and place rosemary sprigs on top. Cover the pot and transfer it to the oven to roast for 3 to 4 hours (about 3.5 hours for a 3 lb roast), or until the meat is fall-apart tender.
- Remove Fat and Herbs: After roasting, remove the rosemary sprigs. Skim off some surface fat with a spoon to reduce greasiness without removing all the flavor.
- Make Gravy: Transfer the meat and vegetables out of the pot. In a small bowl, mix 3 tablespoons of cornstarch with 3 tablespoons of cold water to create a slurry. Pour this slurry into the pot and simmer over medium-high heat, stirring frequently until the sauce thickens. Adjust salt and pepper to taste.
- Combine and Serve: Add the shredded beef back into the pot along with the carrots and potatoes. Toss everything in the thickened gravy to coat evenly. Serve hot and enjoy your comforting Sunday pot roast!
Notes
- If you prefer firmer vegetables, add the carrots and potatoes into the pot about an hour later during roasting.
- Adjust gravy thickness by adding more cornstarch slurry if desired.
- Use a Dutch oven or heavy oven-safe pot with a tight-fitting lid to retain moisture during roasting.
- Let the roast rest briefly before shredding to retain juices.
