Sunday Pot Roast

Name: Sunday Pot Roast
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 7 servings
Cuisine: American
Ingredients: 3.5 pound beef chuck roast; 1.5 teaspoon salt; 1 teaspoon black pepper; 2 tablespoon olive oil; 2 yellow onions (large, roughly chopped); 4 carrots (peeled, cut into 2-inch chunks); 4 celery stalks (cut into 1-inch pieces); 4 clove garlic (minced); 6 cup beef broth; 1 tablespoon dried thyme; 1 tablespoon dried rosemary; 2 tablespoon Worcestershire sauce; 2 bay leaves; 2 pound russet potatoes (peeled, cut into large chunks); 2 tablespoon cornstarch; 2 tablespoon cold water; 0.25 cup fresh parsley (chopped, for garnish)

A classic, comforting pot roast featuring tender beef, potatoes, carrots, and onions slow-cooked in a rich gravy, perfect for a cozy Sunday meal.

Prep: 30 min
Cook: 4 hr
Total: 4 hr 30 min
Servings: 7
Cuisine: American
Difficulty: Medium
Cost: $7.13/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

3.5 pound beef chuck roast
1.5 teaspoon salt
1 teaspoon black pepper
2 tablespoon olive oil
2 yellow onions (large, roughly chopped)
4 carrots (peeled, cut into 2-inch chunks)
4 celery stalks (cut into 1-inch pieces)
4 clove garlic (minced)
6 cup beef broth
1 tablespoon dried thyme
1 tablespoon dried rosemary
2 tablespoon Worcestershire sauce
2 bay leaves
2 pound russet potatoes (peeled, cut into large chunks)
2 tablespoon cornstarch
2 tablespoon cold water
0.25 cup fresh parsley (chopped, for garnish)

Instructions

Preheat your oven to 325°F (160°C). Pat the beef chuck roast dry with paper towels. Season generously all over with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef roast on all sides until well browned, about 3-5 minutes per side. Remove beef and set aside.
Add the roughly chopped yellow onions, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes.
Stir in the minced garlic, dried thyme, and dried rosemary. Cook for 1 minute until fragrant.
Pour in the beef broth and Worcestershire sauce. Add the bay leaves and the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Return the seared beef roast to the Dutch oven.
Bring the liquid to a simmer, then cover the Dutch oven tightly with a lid and transfer to the preheated oven. Cook for 2.5 hours.
Remove the Dutch oven from the oven. Add the chunks of russet potatoes to the pot, nestling them around the beef and vegetables. Cover again and return to the oven for another 1-1.5 hours, or until the beef and potatoes are fork-tender.
Carefully remove the roast, potatoes, and vegetables from the Dutch oven and transfer them to a large platter. Tent with foil to keep warm. Discard the bay leaves.
To thicken the gravy, make a slurry by whisking together the cornstarch and cold water in a small bowl. Bring the remaining liquid in the Dutch oven to a simmer over medium heat. Slowly whisk in the cornstarch slurry and cook, stirring constantly, until the gravy has thickened to your desired consistency, about 2-3 minutes.
Slice or shred the beef and serve with the potatoes, carrots, and gravy. Garnish with fresh parsley, if desired.

Notes

For a richer gravy, you can add 1/2 cup of dry red wine when you add the beef broth. This dish is excellent for feeding a crowd and tastes even better the next day.

Nutrition (per serving)

Calories: 750
Protein: 70 g
Carbohydrates: 55 g
Fat: 26.5 g
Fiber: 8 g
Sodium: 1400 mg
Saturated Fat: 9.5 g
Sugar: 7 g
Cholesterol: 160 mg