Sunday Pot Roast with Root Vegetables

A classic, slow-cooked pot roast with fork-tender beef and hearty root vegetables simmered in a rich gravy, perfect for a cozy Sunday dinner.

• Prep: 20 min
• Cook: 3 hr
• Total: 3 hr 20 min
• Servings: 5
• Cuisine: American
• Difficulty: Medium
• Cost: $6.08/serving

Dietary

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

Tags

• comfort food
• roast
• slow cooker
• savory

Ingredients

• 2 pound beef chuck roast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 yellow onion (large, chopped)
• 3 clove garlic (minced)
• 1 cup beef broth
• 0.5 cup red wine
• 2 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 pound red potatoes (small, halved or quartered)
• 3 carrots (large, peeled and cut into 1-inch chunks)
• 2 celeries (cut into 1-inch pieces)
• 0.25 cup fresh parsley (chopped)

Instructions

1. Preheat oven to 325°F (160°C). Pat the beef chuck roast dry with paper towels and season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
2. Heat 1 tablespoon of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until well browned, about 3-4 minutes per side. Remove roast and set aside.
3. Add the chopped yellow onion to the Dutch oven and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
4. Stir in the beef broth, red wine (if using), tomato paste, Worcestershire sauce, bay leaf, and dried thyme. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
5. Return the seared beef roast to the Dutch oven. Cover tightly and transfer to the preheated oven. Braise for 2 hours.
6. After 2 hours, add the halved red potatoes, carrots, and celery around the roast. Cover again and continue to braise for another 1 hour, or until the beef and vegetables are fork-tender.
7. Remove from oven, discard the bay leaf, and let the pot roast rest for 10 minutes before serving. Shred the beef with two forks and serve with the vegetables and plenty of the rich gravy. Garnish with chopped fresh parsley, if desired.

Notes

If you don't have a Dutch oven, you can use a large roasting pan tightly covered with foil. For extra flavor, a tablespoon of balsamic vinegar can be added to the liquid mixture. Leftovers are excellent the next day and can be refrigerated for up to 4 days.

Nutrition (per serving)

• Calories: 590
• Protein: 45.2 g
• Carbohydrates: 42.1 g
• Fat: 28.5 g
• Fiber: 7.3 g
• Sodium: 750 mg
• Saturated Fat: 10.5 g
• Sugar: 7 g
• Cholesterol: 130 mg