Grandma's Sunday Pot Roast

Name: Grandma's Sunday Pot Roast
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 pound beef chuck roast (boneless, trimmed); 2 tablespoon vegetable oil; 1 yellow onion (roughly chopped); 3 carrots (peeled and cut into large chunks); 2 celeries (cut into large chunks); 4 cup beef broth; 1 can diced tomatoes (undrained, 14.5 ounce); 2 tablespoon Worcestershire sauce; 1 tablespoon dried Italian seasoning; 1 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground); 2 pound russet potatoes (peeled and quartered); 0.5 cup milk (warm); 0.25 cup unsalted butter; 1 pound fresh green beans (trimmed)

A classic, melt-in-your-mouth pot roast, slow-cooked with tender root vegetables in a rich, savory gravy, perfect for a cozy Sunday dinner.

Prep: 20 min
Cook: 3 hr
Total: 3 hr 20 min
Servings: 4
Cuisine: American
Difficulty: Medium
Cost: $8.45/serving

Dietary

Nut-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

2 pound beef chuck roast (boneless, trimmed)
2 tablespoon vegetable oil
1 yellow onion (roughly chopped)
3 carrots (peeled and cut into large chunks)
2 celeries (cut into large chunks)
4 cup beef broth
1 can diced tomatoes (undrained, 14.5 ounce)
2 tablespoon Worcestershire sauce
1 tablespoon dried Italian seasoning
1 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)
2 pound russet potatoes (peeled and quartered)
0.5 cup milk (warm)
0.25 cup unsalted butter
1 pound fresh green beans (trimmed)

Instructions

Pat the beef chuck roast dry with paper towels. Season generously with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.
Add the remaining 1 tablespoon of vegetable oil, chopped large yellow onion, carrots, and celery to the Dutch oven. Sauté until the vegetables begin to soften, about 5-7 minutes.
Stir in the beef broth, undrained diced tomatoes, Worcestershire sauce, dried Italian seasoning, and remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
Return the seared roast to the pot. Cover and transfer to a preheated oven at 300°F. Braise for 2.5 to 3 hours, or until the beef is fork-tender. While the roast braises, prepare the mashed potatoes and green beans.
For the mashed potatoes: Boil the peeled and quartered russet potatoes in a large pot of salted water until very tender, about 15-20 minutes. Drain well. Return potatoes to the hot pot. Add the warm milk and unsalted butter. Mash until smooth and creamy. Season with salt and pepper to taste.
For the green beans: Steam the trimmed fresh green beans until tender-crisp, about 5-7 minutes. Season lightly with salt.
Once the roast is tender, remove it from the oven. Carefully remove the beef and vegetables to a platter. Skim any excess fat from the pan juices, then thicken the gravy if desired using a cornstarch slurry. Shred the beef or cut into large chunks. Serve the pot roast with the mashed potatoes and steamed green beans, drizzled with the pan gravy.

Notes

For a richer gravy, remove the roast and vegetables, then simmer the pan juices over medium heat until slightly reduced. A cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) can be added to thicken the gravy if desired.

Nutrition (per serving)

Calories: 915
Protein: 59.8 g
Carbohydrates: 83.1 g
Fat: 37.5 g
Fiber: 15.3 g
Sodium: 1450 mg
Saturated Fat: 14.5 g
Sugar: 13.2 g
Cholesterol: 155 mg