Classic Sunday Pot Roast
This ultimate pot roast recipe features fall-apart tender chuck roast slow-braised with hearty vegetables in a rich red wine and beef broth gravy — the perfect comforting Sunday dinner at around 420 calories per serving.
20m
6
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Ingredients
- 3.5 lbs boneless beef chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 large yellow onion, cut into wedges
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 cup dry red wine (such as Cabernet Sauvignon)
- 2 cups low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 sprigs fresh rosemary
- 1 lb baby Yukon Gold potatoes, halved
- 4 large carrots, peeled and cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening gravy)
- Fresh parsley, chopped, for garnish
Instructions
- 1
Season and Sear the Roast
Preheat your oven to 325°F (165°C). Pat the chuck roast completely dry with paper towels — this is essential for a good sear. Combine the salt, pepper, and garlic powder, then rub the mixture all over the roast on all sides. Heat olive oil in a large Dutch oven or heavy-bottomed oven-safe pot over medium-high heat until shimmering. Add the roast and sear without moving it for 4–5 minutes per side until a deep brown crust forms on all sides, including the ends. Transfer the seared roast to a plate and set aside.
- 2
Sauté the Aromatics
Reduce the heat to medium. Add the onion wedges to the same pot and cook, stirring occasionally, for 3–4 minutes until softened and lightly golden. Add the minced garlic and tomato paste, stirring constantly for 1–2 minutes until the tomato paste deepens in color and becomes fragrant. This step builds a deep savory base for the braising liquid.
- 3
Deglaze and Build the Braising Liquid
Pour in the red wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pot — these bits are packed with flavor. Let the wine simmer for 2–3 minutes to cook off the alcohol. Add the beef broth and Worcestershire sauce, then stir to combine. Nestle the thyme and rosemary sprigs into the liquid.
- 4
Braise the Roast
Return the seared chuck roast to the pot, placing it in the center of the braising liquid. The liquid should come about halfway up the sides of the roast — add a little more broth if needed. Bring the liquid to a gentle simmer, then cover the Dutch oven tightly with its lid and transfer to the preheated oven. Braise for 2 hours undisturbed.
- 5
Add the Vegetables
After 2 hours, carefully remove the pot from the oven. Add the halved baby potatoes, carrot pieces, and celery around the roast, submerging them partially into the braising liquid. Re-cover the pot and return it to the oven for an additional 1 hour to 1 hour 30 minutes, or until the roast is fork-tender and the vegetables are completely cooked through.
- 6
Check for Doneness
The pot roast is done when it is so tender that it pulls apart easily with two forks. If it still feels firm, cover and continue braising in 20-minute increments, checking each time. Total braising time can range from 3 to 4 hours depending on the size and thickness of your roast. Remove and discard the rosemary sprigs before serving.
- 7
Make the Gravy
Carefully transfer the roast and vegetables to a large serving platter and tent loosely with foil to keep warm. Place the Dutch oven over medium heat on the stovetop and bring the braising liquid to a simmer. If you prefer a thicker gravy, whisk in the cornstarch slurry a little at a time while stirring, and simmer for 2–3 minutes until the gravy reaches your desired consistency. Taste and adjust seasoning with salt and pepper as needed.
- 8
Serve
Use two forks to pull and shred the pot roast into large chunks directly on the serving platter, or serve it sliced. Arrange the roasted vegetables around the meat. Ladle the rich gravy generously over the top and finish with a handful of freshly chopped parsley. Serve immediately with crusty bread or dinner rolls on the side to soak up the gravy.
Chef's Tips
For the most flavorful pot roast, don't skip the searing step — that browned crust is the foundation of your gravy's depth. Chuck roast is the best cut for pot roast because its high collagen content melts during the long braise, making the meat incredibly juicy and tender. If you have time, sear the roast the night before and refrigerate everything together; the flavors develop even more overnight. Leftovers are exceptional — the pot roast reheats beautifully and makes incredible sandwiches the next day.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this classic sunday pot roast
How long does it take to make Classic Sunday Pot Roast?
This recipe takes 3H50 minutes total time, including 20 minutes prep time and 3H30 minutes cooking time.
How many servings does this Classic Sunday Pot Roast recipe make?
This recipe yields 6 servings.
What is the difficulty level of this Classic Sunday Pot Roast recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Classic Sunday Pot Roast recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this classic sunday pot roast ahead of time?
Yes! You can prepare this classic sunday pot roast up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover classic sunday pot roast?
Store leftover classic sunday pot roast covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with classic sunday pot roast?
This classic sunday pot roast pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze classic sunday pot roast?
Yes, this classic sunday pot roast freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.