Sunday Pot Roast

Slow-cooked beef chuck roast made tender in a rich gravy with potatoes, carrots, and celery, embodying classic fall comfort food.

• Prep: 15 min
• Cook: 3 hr
• Total: 3 hr 15 min
• Servings: 4
• Cuisine: American
• Difficulty: Medium
• Cost: $7.03/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• roast
• slow cooker
• savory
• classic

Ingredients

• 2 pound beef chuck roast (boneless)
• 1 tablespoon olive oil
• 1.5 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 yellow onion (medium, roughly chopped)
• 2 carrots (peeled and roughly chopped)
• 2 celery stalks (roughly chopped)
• 2 clove garlic (minced)
• 3 cup beef broth
• 0.5 cup dry red wine
• 2 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• 1.5 pound Yukon Gold potatoes (peeled and quartered)

Instructions

1. Preheat oven to 325°F (160°C). Season the beef chuck roast liberally with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until nicely browned, about 3-4 minutes per side. Remove roast and set aside.
3. Add chopped yellow onion, carrots, and celery to the Dutch oven. Sauté for 5-7 minutes until softened. Stir in minced garlic and cook for 1 minute more until fragrant.
4. Stir in tomato paste, dried thyme, and the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook for 1 minute.
5. Pour in beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Bring to a simmer.
6. Return the seared roast to the pot, nestling it into the vegetables. Add the bay leaf. Cover the Dutch oven and transfer to the preheated oven. Braise for 2.5 hours.
7. After 2.5 hours, add the quartered Yukon Gold potatoes to the pot. Stir gently, ensuring potatoes are submerged in the liquid. Cover and return to the oven for another 30-45 minutes, or until the potatoes are tender and the beef is fork-tender.
8. Remove the bay leaf before serving. Carefully remove the roast and vegetables to a serving platter. If desired, skim fat from the gravy and thicken with a cornstarch slurry. Serve hot.

Notes

Braising low and slow is key for a tender pot roast. For an even richer flavor, you can sear the roast a day ahead and store it with the vegetables and liquids in the fridge before the final braising.

Nutrition (per serving)

• Calories: 710
• Protein: 62 g
• Carbohydrates: 40 g
• Fat: 33 g
• Fiber: 7 g
• Sodium: 1200 mg
• Saturated Fat: 12 g
• Sugar: 7 g
• Cholesterol: 190 mg