This Sunday Pot Roast is a classic, comforting dish that transforms a tough cut of beef into tender, melt-in-your-mouth perfection. Simmered low and slow with hearty vegetables and flavorful seasonings, this dish is perfect for family dinners or special occasions.

Ingredients

For the Roast:

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

For the Vegetables:

4 large carrots, peeled and cut into 2″ chunks
1.5 pounds Yukon Gold potatoes, halved or quartered
2-3 sprigs fresh rosemary

For the Gravy:

3 tablespoons cornstarch
3 tablespoons cold water

Instructions

Preheat and Prep:
Preheat your oven to 275°F and position the rack in the middle.
Season and Sear the Roast:
Generously season the chuck roast with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until well browned, then transfer it to a plate.
Sauté the Onions:
Add another tablespoon of olive oil to the Dutch oven if needed. Reduce the heat and sauté the onions for 5-7 minutes, until softened and lightly browned.
Add Garlic and Deglaze:
Stir in the minced garlic and cook for 30 seconds. Add the red wine, beef broth, Worcestershire sauce, and Italian seasoning, scraping up any browned bits from the bottom of the pot.
Simmer and Arrange:
Bring the liquid to a simmer, then return the roast to the pot. Arrange the carrots and potatoes around the roast and place the rosemary sprigs on top.
Roast:
Cover the Dutch oven and transfer it to the oven. Roast for 3-4 hours (3.5 hours for a 3-pound roast) or until the meat is fork-tender. For firmer vegetables, add them an hour later.
Make the Gravy:
Remove the rosemary sprigs. Transfer the roast, potatoes, and carrots to a plate or bowl. Skim excess fat from the liquid in the pot. Make a cornstarch slurry by mixing 3 tablespoons of cold water with the cornstarch. Stir the slurry into the pot and simmer over medium-high heat until the gravy thickens. Adjust seasoning with salt and pepper as needed.
Shred and Serve:
Shred the roast with two forks, then return it to the pot along with the carrots and potatoes. Toss gently in the gravy. Serve hot and enjoy!

Why You’ll Love This Recipe

Tender and Flavorful: Slow roasting ensures the beef is juicy and fall-apart tender.
Complete Meal in One Pot: Protein, vegetables, and a rich gravy all cooked together.
Make-Ahead Friendly: Tastes even better the next day, making it perfect for meal prep.

Tips

Use a Heavy Pot: A Dutch oven retains heat well and ensures even cooking.
Deglaze Thoroughly: Scraping up browned bits adds depth to the flavor.
Adjust Timing for Veggies: For firmer vegetables, add them later during the roasting process.

Variations and Substitutions

Wine-Free: Substitute red wine with extra beef broth if desired.
Different Herbs: Use thyme or bay leaves in place of rosemary for a different flavor profile.
Other Veggies: Add parsnips, turnips, or mushrooms for variety.

FAQs

Can I use a different cut of meat?
Yes, a brisket or bottom round roast also works well but may need slightly adjusted cooking times.

Can I make this in a slow cooker?
Absolutely. Sear the meat and prepare the liquid in a skillet, then transfer everything to a slow cooker. Cook on low for 8 hours or high for 4-5 hours.

Can I skip the cornstarch slurry?
Yes, but the gravy will be thinner. Alternatively, reduce the liquid by simmering it longer.

Serving

Serve the pot roast with crusty bread to mop up the rich gravy, or pair it with a crisp green salad for balance.

Suggestions

For a Crowd: Double the recipe and use a larger pot for gatherings.
Leftovers: Use leftover meat and veggies in sandwiches or as a filling for savory pies.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven.