Print

Easy Tender Sunday Pot Roast Dinner Recipe with Carrots and Potatoes

easy tender sunday pot roast dinner - featured image
Print Recipe

A comforting and tender pot roast slow-cooked with carrots and potatoes, perfect for family dinners and easy weekend meals. This recipe is forgiving, flavorful, and uses simple ingredients.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast, well-marbled
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or vegetable oil
  • 2 medium yellow onions, peeled and quartered
  • 4 to 5 garlic cloves, smashed
  • 4 large carrots, peeled and cut into chunks
  • 4 medium russet or Yukon Gold potatoes, peeled and quartered
  • 2 cups beef broth or stock
  • 1 cup red wine (optional)
  • 2 tablespoons tomato paste
  • 3 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons flour (optional, for thickening gravy)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Pat the beef chuck roast dry with paper towels.
  3. Season the roast generously with salt and black pepper on all sides.
  4. Heat 2 tablespoons of olive oil in your Dutch oven over medium-high heat.
  5. When shimmering, carefully add the roast. Sear each side for about 4 to 5 minutes until a deep brown crust forms.
  6. Remove the roast and set aside on a plate.
  7. Lower heat to medium and add the quartered onions and smashed garlic cloves. Sauté for 3 to 4 minutes until softened and fragrant.
  8. Stir in 2 tablespoons of tomato paste and cook for 1 minute.
  9. Pour in 1 cup (240 ml) of red wine (optional) and 2 cups (480 ml) beef broth. Scrape the bottom of the pot with a wooden spoon to loosen browned bits.
  10. Add the Worcestershire sauce, thyme sprigs, and bay leaves. Stir and bring the liquid to a simmer.
  11. Return the roast to the pot, nestling it into the liquid. Cover with a tight-fitting lid.
  12. Transfer the pot to the preheated oven and braise for 2 hours.
  13. After 2 hours, add the carrot chunks and quartered potatoes around the roast.
  14. Continue cooking, covered, for another 1 to 1.5 hours until the roast is fork-tender and vegetables are soft but not mushy.
  15. Remove the roast and vegetables to a serving platter, cover with foil to rest. Discard thyme sprigs and bay leaves.
  16. To thicken the gravy, place the pot on the stove over medium heat.
  17. Mix 2 tablespoons flour with a bit of cold water to make a slurry, then whisk into the simmering liquid. Cook until thickened, about 3-5 minutes.
  18. Serve the sliced pot roast with the carrots, potatoes, and a generous ladle of the rich gravy.

Notes

Pat the meat dry before searing to get a good crust. Add vegetables halfway through cooking to avoid mushiness. If you don’t have red wine, substitute with extra beef broth. Let the meat rest before slicing to keep it juicy. For gluten-free, skip flour or use cornstarch slurry to thicken gravy. Slow cooker option: after searing and sautéing, transfer to slow cooker and cook on low for 8 hours or high for 4-5 hours.

Nutrition

Keywords: pot roast, beef chuck roast, slow cooked, carrots, potatoes, Sunday dinner, comfort food, easy recipe, family meal

Find it online: https://clunkcook.com/easy-tender-sunday-pot-roast-dinner-recipe-with-carrots-and-potatoes/