Sunday Pot Roast
There’s something about a Sunday pot roast that just feels right. This version is simple, hearty, and wholesome, with all the flavor you want and none of the fuss. The magic starts with caramelized onions and a splash of red wine, then fresh herbs, potatoes, and carrots round out the meal in one pot. As it simmers away, your home fills with the most amazing cozy aroma that makes everyone drift toward the kitchen. By the time it’s ready, the beef is tender, the veggies are perfectly cooked, and you’ve got a balanced meal that feels both comforting and healthy. It’s the kind of dinner that makes Sunday feel like Sunday.
Sunday Pot Roast
Simple Sunday Pot Roast with red wine, caramelized onions, fresh herbs, potatoes and carrots. A wholesome, hearty meal that makes your home smell amazing as it cooks slowly all afternoon.
Equipment
- dutch oven
Ingredients
- 2 tbsp oil
- 2-4 lb beef chuck roast (mine is usually 2.5 lbs)
- salt
- pepper
- garlic powder
- 1 large onion cut into thick slices
- 4 cloves garlic, smashed, peeled and left whole
- 2 cups beef broth
- 1 cup red wine
- 1 bay leaf
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 8 large carrots peeled and chopped into 2 inch pieces
- 1 ½ lb baby potatoes, rinsed and chopped in half
- 2 tbsp butter, salted
Instructions
- Gather ingredients and preheat the oven to 300℉. Preheat the dutch oven on the stovetop over medium heat.
- Drizzle the 2 tablespoons of oil to cover the bottom of the dutch oven. Generously season the chuck roast with salt, pepper and garlic powder. Place the meat in the preheated dutch oven and sear for about 2-4 minutes. Season the side of roast facing up and then flip over to sear the other side.
- Add chopped onions, garlic, beef broth and wine to the pot. Move around the beef to stir the ingredients. Place roast on top of the onions and garlic and add the bay leaf, rosemary and thyme on top of meat. Cover the pot with the lid and place into the preheated oven to cook for 2 hours.
- After the 2 hour braise, carefully remove the pot from oven and take off the lid. Add the chopped carrots and potatoes to the pot. With 2 forks, flip the meat over, so now it is resting on top of the potatoes and carrots. Replace the lid and put back in the oven. Cook for another 1 hour for a 2 lb roast, 1.5 hours for a 3 lb roast and 2 hours for a 4 lb roast.
- At this point, the meat should be tender, the potatoes and carrots soft and full of flavor. Allow to rest for at least 10 minutes, then shred the beef with 2 forks. The meat should fall apart. Remove herb sticks and add some butter on top of the potatoes. Serve up in a nice big bowl with a piece of crusty bread with salted butter.
- Alternatively, you can omit the potatoes and make some mashed potatoes instead.
Notes
Enjoy the smell of your home all afternoon!