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Comforting Sunday Dinner Pot Roast Recipe with Easy Rustic Roasted Vegetables

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A hearty and tender slow-cooked beef chuck roast paired with rustic roasted vegetables, perfect for cozy Sunday dinners and family gatherings.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast, trimmed of excess fat
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 2 cups beef broth (low sodium preferred)
  • 1/2 cup dry red wine (optional)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
  • 2 bay leaves
  • 4 large carrots, peeled and cut into chunks
  • 3 parsnips, peeled and cut into chunks (optional)
  • 1 pound baby potatoes, halved
  • 1 red onion, cut into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
  • 2 teaspoons fresh thyme leaves

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Season the beef chuck roast generously with salt, pepper, thyme, and rosemary on both sides.
  3. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. When the oil shimmers, sear the roast without moving it for 4-5 minutes until a deep brown crust forms. Flip and repeat on the other side.
  4. Remove the roast and set aside. In the same pot, add sliced onions and cook for 3-4 minutes until softened and slightly caramelized. Stir in minced garlic and cook for 30 seconds until fragrant.
  5. Add tomato paste, stirring it into the onions and garlic. Let it cook for about a minute.
  6. Pour in the beef broth and red wine. Scrape up any browned bits from the bottom of the pot. Add Worcestershire sauce and stir.
  7. Return the roast to the pot, nestle it into the liquid, and add bay leaves. Bring the liquid to a gentle simmer.
  8. Cover with the lid and transfer the pot to the oven. Braise for 3 to 3.5 hours, turning the roast halfway through.
  9. While the roast cooks, toss carrots, parsnips, potatoes, and red onion wedges with olive oil, salt, pepper, rosemary, and thyme on a baking sheet.
  10. When the roast has about 45 minutes left, put the vegetables into the oven. Roast until tender and golden, stirring once halfway through.
  11. Remove the roast and vegetables from the oven. Let the roast rest for 10 minutes before slicing. Skim off any excess fat from the braising liquid and use it as gravy over the meat and vegetables.

Notes

Keep the lid snug during braising to retain moisture. If broth reduces too much, add a splash of water or broth. Turn the roast halfway through cooking for even tenderness. Use parchment paper on baking sheet for easy cleanup. For gluten-free, verify Worcestershire sauce ingredients or substitute with coconut aminos.

Nutrition

Keywords: pot roast, Sunday dinner, slow cooked beef, roasted vegetables, comfort food, beef chuck roast, rustic vegetables

Find it online: https://lyrafeast.com/comforting-sunday-dinner-pot-roast-recipe-with-easy-rustic-roasted-vegetables/