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Rosa’s Classic Pot Roast for Sunday Dinner

A tender pot roast served with roasted potatoes and carrots, perfect for Sunday dinner ideas.
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A reliable, comforting pot roast recipe perfect for your family’s Sunday dinner. This recipe uses simple ingredients for a crowd-pleasing main dish.

Ingredients

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  • 3 lb beef chuck roast
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 carrots, cut into 1-inch pieces
  • 3 celery stalks, cut into 1-inch pieces
  • 4 medium potatoes, quartered
  • 1 cup beef broth
  • 1/2 cup dry red wine (optional)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions

  1. Pat the beef roast dry and season generously with salt and pepper.
  2. Heat the 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 it aside.
  3. Add the chopped onion to the Dutch oven and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Bring the liquid to a simmer.
  5. Return the roast to the pot. Add the thyme and bay leaf. The liquid should come about halfway up the side of the roast.
  6. Cover the Dutch oven and transfer it to a preheated oven at 325 degrees Fahrenheit. Roast for 2 hours.
  7. Add the carrots, celery, and potatoes around the roast. Season the vegetables lightly with salt and pepper.
  8. Cover and continue roasting for another 45 to 60 minutes, or until the beef is fork-tender and the vegetables are cooked through.
  9. Remove the bay leaf before serving. Slice the roast or serve whole with the vegetables and pan juices.

Notes

  • You can prepare the vegetables and broth mixture the day before and store it in the refrigerator. Add the roast and cook as directed for a make-ahead Sunday meal.
  • For a thicker sauce, remove the roast and vegetables, then simmer the remaining liquid on the stovetop until reduced, or mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering liquid until thickened.
  • This recipe works well as a make-ahead Sunday meal; reheat slowly in the oven covered with extra broth.

Nutrition

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