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Classic Pot Roast for a Cozy Sunday Dinner

Slices of tender pot roast served with roasted potatoes and carrots, perfect for Sunday dinner ideas.

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Make this tender pot roast for a satisfying family dinner. It requires minimal hands-on time and is perfect for a comforting weekend meal.

Ingredients

Scale
  • 3 lb beef chuck roast
  • 2 tbsp olive oil
  • 1 large onion, roughly chopped
  • 4 carrots, cut into 2-inch pieces
  • 4 celery stalks, cut into 2-inch pieces
  • 1 lb small potatoes, halved
  • 2 cups beef broth
  • 1 cup dry red wine (optional)
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Pat the beef roast dry and season all sides with salt and pepper.
  2. Heat olive oil in a large Dutch oven 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.
  3. Add the onion, carrots, and celery to the Dutch oven. Cook until the onions soften, about 5 minutes.
  4. Return the roast to the pot. Pour in the beef broth and red wine, if using. The liquid should come about halfway up the side of the roast.
  5. Add the rosemary, thyme, and bay leaves. Bring the liquid to a simmer.
  6. Cover the Dutch oven tightly and transfer it to a preheated oven at 325°F (160°C).
  7. Roast for 2.5 hours.
  8. Add the potatoes around the roast. Cover and continue roasting for another 45 minutes, or until the beef is fork-tender and the potatoes are cooked through.
  9. Remove the roast and vegetables. Let the roast rest for 10 minutes before slicing. Skim any excess fat from the liquid and serve the pan juices over the meat and vegetables.

Notes

  • You can prepare the vegetables (chopping carrots, celery, and potatoes) the day before to save time on Sunday.
  • For make-ahead convenience, cook the entire roast the day before. Cool completely, then refrigerate in the cooking liquid. Reheat slowly on the stovetop or in the oven until hot before serving.
  • Use high-CPC phrases like ‘classic Sunday roast’ and ‘family dinner recipes’ when sharing this meal.

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