Tulo

Classic Sunday Pot Roast Recipe

A sliced beef pot roast fanned out on a platter surrounded by braised carrots, celery, and baby potatoes, with dark gravy pooling underneath.
Photo by Thiago Rebouças on Pexels

A tough, well-marbled cut like chuck roast breaks down into fork-tender shreds when braised low and slow in liquid, while the collagen it releases thickens the pan juices into a self-made gravy, so there's no separate sauce to build.

Prep
25 min
Cook
210 min
Total
235 min
Servings
8

Ingredients

Servings8
  • 3 lb boneless beef chuck roast
  • 2 tsp kosher salt
  • 1 tsp black pepper, freshly ground
  • 2 tbsp olive oil
  • 2 medium yellow onion, chopped
  • 4 medium carrots, cut into chunks
  • 3 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 3 cups beef broth
  • 4 sprigs fresh thyme sprigs
  • 2 leaves bay leaves
  • 1 1/2 lb baby potatoes, halved

Nutrition per serving

Calories
525
Protein
34g
Carbs
23g
Fat
32g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 325°F (165°C). Pat the chuck roast dry with paper towels and season all over with the salt and pepper.
  2. 2Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4-5 minutes per side, until deeply browned on all sides, then transfer to a plate.
  3. 3Add the onion, carrots, and celery to the same pot and cook for 5-6 minutes, stirring occasionally, until the onion softens. Add the garlic and tomato paste and cook for 1 minute more.
  4. 4Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon, and simmer for 2 minutes to cook off the raw alcohol smell.
  5. 5Return the roast to the pot, add the beef broth, thyme, and bay leaves. The liquid should come about halfway up the sides of the roast.
  6. 6Bring to a simmer, then cover and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is very tender when pierced with a fork.
  7. 7Add the baby potatoes to the pot around the meat, cover, and continue cooking for 45 minutes to 1 hour, until the potatoes are tender.
  8. 8Transfer the roast to a cutting board and let it rest for 10 minutes before slicing or shredding into large pieces.
  9. 9Skim excess fat from the surface of the braising liquid. If a thicker gravy is wanted, simmer the liquid uncovered on the stovetop for 5-10 minutes to reduce it slightly.
  10. 10Discard the bay leaves and thyme stems, then serve the sliced roast with the vegetables and gravy spooned over the top.
How to Use a Meat Thermometer

Tips & variations

  • Chuck roast is the classic choice because of its fat marbling and connective tissue, but a bottom round or brisket flat works with the same braising time.
  • Stir in 8 ounces of sliced mushrooms with the onions for an earthier, more savory pot roast.
  • No red wine on hand? Substitute an equal amount of additional beef broth plus 1 tablespoon of balsamic vinegar for similar depth.
  • For a thicker gravy, whisk 1 tablespoon of cornstarch into 2 tablespoons of cold water and stir it into the simmering braising liquid until it coats a spoon.

Storage & reheating

Refrigerate the cooled roast and vegetables together in their gravy for up to 4 days, or freeze in an airtight container for up to 3 months. Reheat gently in a covered pot on the stovetop over low heat, or in a 300°F oven, adding a splash of broth if the gravy has thickened too much.

Tips from the Tulo kitchen

  • Cutting the vegetables into large, roughly equal chunks keeps them from turning to mush over the long braise, since smaller pieces overcook well before the meat is tender.
  • If the roast came tied with butcher's twine, leave it on through searing and braising and remove it only right before slicing; it keeps the roast from falling apart in the pot.

FAQ

Can I make this pot roast in a slow cooker instead of the oven?

Yes. Sear the roast and sauté the vegetables on the stovetop as directed, then transfer everything to a slow cooker with the broth and herbs and cook on low for 8-9 hours, adding the potatoes for the final 1.5 hours.

Why is my pot roast still tough after hours of cooking?

It likely needs more time, not less; chuck roast can seem tough at the 2-hour mark and turn perfectly tender by hour 3, since the collagen breakdown happens gradually and doesn't reverse if pushed a bit further.

Can I prep this pot roast ahead of a Sunday dinner?

Yes, and it actually improves overnight in the refrigerator. Braise it a day ahead, cool completely, then reheat covered in a 300°F oven for about 45 minutes before serving.

What should I serve alongside a pot roast for Sunday dinner?

The potatoes and carrots in the pot are enough for a full plate, but crusty bread or buttered egg noodles are good for soaking up the extra gravy.

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