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

Scale

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)

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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.