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Classic Pot Roast for a Cozy Sunday Dinner

Shredded pot roast served with carrots, potatoes, and celery, ideal for Sunday dinner ideas.
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Make this tender pot roast for a comforting family dinner. This recipe is straightforward and perfect for a weekend meal.

Ingredients

Scale
  • 3 lb beef chuck roast
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 4 carrots, cut into 2-inch pieces
  • 4 celery stalks, cut into 2-inch pieces
  • 2 cups beef broth
  • 1 cup red wine (optional)
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 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. Brown the roast on all sides, about 3-4 minutes per side. Remove the roast and set aside.
  3. Add the chopped onion to the Dutch oven and cook until softened, about 5 minutes.
  4. Return the roast to the pot. Add carrots and celery around the roast.
  5. Pour in the beef broth and red wine, if using. Add the thyme sprigs and bay leaf. The liquid should come about halfway up the side of the roast.
  6. Bring the liquid to a simmer, then cover the Dutch oven tightly.
  7. Transfer the pot to a preheated oven at 325°F (160°C).
  8. Braise for 3 to 4 hours, or until the meat is fork-tender.
  9. Remove the roast and vegetables. Skim any excess fat from the liquid. You can thicken the remaining liquid with a cornstarch slurry if you prefer gravy.
  10. Slice the roast against the grain and serve with the vegetables and pan juices.

Notes

  • You can prepare the vegetables the day before to save time on Sunday.
  • This roast tastes even better when made a day ahead and reheated slowly.
  • For a make-ahead Sunday meal, sear the meat and prepare the vegetables up to 2 days in advance; store separately in the refrigerator.

Nutrition

Find it online: https://cookingbycarla.com/sunday-dinner-ideas-classic-pot-roast/