Classic Sunday Pot Roast
This Classic Sunday Pot Roast is a comforting, hearty dish that is perfect for a family gathering or a lazy weekend dinner. Slow-cooked to perfection, the roast becomes tender and flavorful, accompanied by delicious vegetables that soak up all the savory juices.
Equipment
- 1 large dutch oven or heavy pot with lid
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 1 serving platter
Ingredients
- 3 to 4 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 carrots, sliced
- 4 potatoes, cubed
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
- 2 bay leaves
Instructions
- Preheat your oven to 300°F (150°C).
- Season the beef chuck roast generously with salt and black pepper on all sides.
- In a large dutch oven, heat the olive oil over medium-high heat. Once hot, add the roast and sear it for about 3-4 minutes on each side until browned. Remove the roast from the pot and set aside.
- In the same pot, add the chopped onion and garlic. Sauté for about 2-3 minutes until the onion is translucent.
- Add the sliced carrots and cubed potatoes to the pot, stirring to combine. Cook for another 2 minutes.
- Place the roast back into the pot on top of the vegetables. Pour in the beef broth, Worcestershire sauce, and add thyme and bay leaves.
- Cover the pot with a lid and transfer it to the preheated oven.
- Bake for about 4 hours, or until the roast is fork-tender and the vegetables are soft.
- Once done, carefully remove the pot from the oven. Discard the bay leaves before serving.
- Slice the pot roast and serve it on a platter with the vegetables and juices from the pot.
Notes
For added flavor, consider marinating the roast overnight with herbs and spices.
You can substitute root vegetables according to your preference, such as parsnips or turnips.
Leftover roast can be used for sandwiches or added to soups and stews.