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Cozy Grandma’s Sunday Pot Roast Recipe Easy Perfect Comfort Meal with Root Vegetables

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A slow-cooked pot roast with tender beef and root vegetables, infused with fresh herbs and red wine, perfect for cozy Sunday dinners and comforting gatherings.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast, well-marbled
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 large yellow onion, peeled and quartered
  • 4 garlic cloves, smashed
  • 3 large carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and cut into chunks (optional)
  • 1 pound baby Yukon Gold potatoes, halved
  • 2 sprigs fresh rosemary (or 1 teaspoon dried)
  • 3 sprigs fresh thyme (or 1 ½ teaspoons dried)
  • 2 cups beef broth, low sodium
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 1 tablespoon tomato paste
  • 2 teaspoons Worcestershire sauce (optional)

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Pat the beef chuck roast dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
  3. Heat 2 tablespoons olive oil in your Dutch oven over medium-high heat. When the oil shimmers, carefully place the roast in the pot. Sear for 4-5 minutes per side until deeply browned.
  4. Remove the roast and set aside on a plate. Lower the heat to medium. Add the quartered onion and smashed garlic cloves to the pot. Sauté for about 3 minutes until fragrant and starting to soften.
  5. Stir in 1 tablespoon tomato paste and cook for another minute to deepen the flavor.
  6. Pour in 1 cup red wine to deglaze the pot, scraping up browned bits. Let the wine reduce by half, about 5 minutes.
  7. Add 2 cups beef broth, Worcestershire sauce, rosemary, and thyme. Stir to combine.
  8. Return the roast to the pot, nestling it into the liquid. Cover with the lid and transfer to the preheated oven.
  9. Cook low and slow for about 2.5 to 3 hours, turning the roast halfway through.
  10. After 2 hours, add the root vegetables: carrots, parsnips, and baby potatoes around the roast.
  11. Continue cooking uncovered for the last 30 minutes to allow the sauce to thicken slightly and veggies to soften without getting mushy.
  12. Remove the pot from the oven and let the roast rest for 10 minutes before slicing.
  13. Serve hot, spooning the rich pan sauce and vegetables over the slices.

Notes

Never skip searing the meat to develop a golden crust for flavor. Use a well-marbled chuck roast for tenderness. Rest the meat before slicing to keep it juicy. If sauce is too thin, thicken with a cornstarch slurry on the stove. Check roast doneness around 2 hours to avoid drying out. Use tongs, not forks, to flip meat to retain juices.

Nutrition

Keywords: pot roast, Sunday dinner, comfort food, slow-cooked beef, root vegetables, rosemary, thyme, red wine, one-pot meal

Find it online: https://katedishes.com/cozy-grandmas-sunday-pot-roast-recipe-easy-perfect-comfort-meal-with-root-vegetables/