Sunday Pot Roast Roasted Veggies

Sunday Pot Roast with Roasted Veggies is a timeless American classic that brings warmth and comfort to any table. This one-pot meal features a succulent chuck roast paired with a vibrant medley of roasted carrots, parsnips, potatoes, onions, garlic, and celery. The slow braising process infuses deep flavors into the beef and vegetables, making it a perfect choice for family gatherings or a hearty weekend dinner that everyone will love.

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With just the right balance of seasoning and slow-cooked tenderness, this pot roast delivers a satisfying aroma and taste that will fill your kitchen with warmth. The recipe’s layered flavors—from the seared crust of the meat to the fragrant herbs simmered in the braising liquid—make it a timeless favorite any day of the year.

Ingredients

• Beef
  • 1 (3 to 4 lb) chuck roast
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp olive oil
• Vegetables
  • 4 large carrots, peeled and cut into chunks
  • 3 parsnips, peeled and cut into chunks
  • 3 medium Yukon gold potatoes, cut into 2-inch pieces
  • 2 medium onions, quartered
  • 4 cloves garlic, peeled and smashed
  • 2 celery stalks, cut into large pieces
• Braising Liquid & Seasonings
  • 2 cups beef broth (gluten-free if needed)
  • 1 cup dry red wine (or additional beef broth)
  • 2 tbsp tomato paste
  • 2 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves

Instructions

1. Preheat oven to 325°F (165°C).

2. Pat the beef roast dry with paper towels. Season all sides with salt and pepper.

3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until deeply browned. Remove and set aside.

4. Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot. Sauté for 5 minutes, stirring occasionally.

5. Stir in tomato paste and cook for 1 minute.

6. Pour in red wine, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.

7. Return the roast to the pot. Add beef broth, thyme, rosemary, and bay leaves. The liquid should come halfway up the sides of the roast.

8. Cover and transfer to the oven. Roast for 2.5 to 3 hours, turning the roast once halfway through, until beef is fork-tender and vegetables are cooked through.

9. Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve with roasted veggies and pan juices.

Zusatztipps für die Zubereitung

For best results, make sure to dry the roast completely before seasoning and searing; this helps develop a rich crust. Maintain a gentle simmer when reducing the wine to concentrate flavors. Turning the roast halfway through cooking ensures even tenderness. Letting the meat rest after roasting allows juices to redistribute for a moist bite.

Varianten und Anpassungen

Feel free to substitute sweet potatoes or rutabaga in place of the standard root vegetables for a unique twist. Adjust herbs like thyme and rosemary based on personal preference or what you have on hand. Using a non-alcoholic beef broth instead of wine will still yield a delicious meal.

Serviervorschläge

Serve this Sunday Pot Roast alongside crusty gluten-free bread to soak up the savory pan juices. Pair with a bold red wine such as Cabernet Sauvignon to complement the deep flavors of the beef and braised vegetables. A simple green salad on the side balances the richness of the dish.

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This Sunday Pot Roast with Roasted Veggies is more than just a meal; it’s a celebration of home-style cooking that shines with simple, quality ingredients and thoughtful preparation. Whether enjoyed during a special occasion or a comforting weekend feast, it’s bound to become a beloved staple in your recipe collection.

Recipe Q&A

→ How do I ensure beef stays tender?

Sear the roast first, then slow-braise at a low oven temperature. This helps break down connective tissue for juicy, tender meat.

→ Can I use other vegetables?

Absolutely! Swap in sweet potatoes, rutabaga, or add turnips for variety and extra flavor.

→ What can I use instead of red wine?

Replace wine with additional beef broth for similar depth without the alcohol.

→ How can I thicken the pan sauce?

Simmer pan juices with a cornstarch slurry after roasting to reach your desired consistency.

→ Is this suitable for gluten-free diets?

Yes, as long as you choose gluten-free broth and double-check packaged ingredients.

→ Can leftovers be stored?

Keep leftovers in an airtight container in the fridge up to 3 days, or freeze for longer storage.