Sunday Pot Roast

Ingredients

• 1.36–1.81 kg (3–4 pounds)beef chuck roast
• to tastesalt and pepper
• 30–45 ml (2–3 tablespoons), dividedolive oil
• 1 largeonion, sliced
• 4 cloves, mincedgarlic
• 240 ml (1 cup)red wine
• 480 ml (2 cups)beef broth
• 15 ml (1 tablespoon)Worcestershire sauce
• 2.5 ml (½ teaspoon)Italian seasoning
• 4 large, peeled and cut into 5 cm (2-inch) chunkscarrots
• 680 g (1.5 pounds), cut into halves or quartersYukon Gold potatoes
• 2–3 sprigsfresh rosemary
• 24 g (3 tablespoons)cornstarch
• 45 ml (3 tablespoons), coldwater

Instructions

1. 1

   Preheat the oven

   Heat the oven to 135°C (275°F) and position a rack in the middle.

2. 2

   Season and sear

   Season the roast with salt and pepper. Heat 30 ml (2 tablespoons) of olive oil in a Dutch oven over medium-high heat, then brown the meat on every side. Transfer it to a plate.

3. 3

   Soften the onions

   If the pot looks dry, add up to 15 ml (1 tablespoon) more olive oil. Reduce the heat to keep the onions from burning in the hot pot, then cook them for 5–7 minutes, until softened and lightly browned.

4. 4

   Build the braising liquid

   Stir in the garlic and cook for 30 seconds. Add the wine, beef broth, Worcestershire sauce and Italian seasoning, scraping the browned bits from the bottom of the pot.

5. 5

   Braise until tender

   When the liquid begins to simmer, return the roast to the pot and turn off the heat. Arrange the carrots and potatoes around the meat and lay the rosemary on top. Cover and roast for 3–4 hours, until the beef is fall-apart tender; a 1.36 kg (3-pound) roast takes about 3½ hours. For firmer vegetables, add them an hour into the cooking time; timing can vary with the size of the pieces.

6. 6

   Skim the fat

   Remove the rosemary sprigs. Spoon some fat from the surface of the liquid and discard it; it is fine if a little remains.

7. 7

   Thicken the gravy

   Transfer the beef, potatoes and carrots to a large bowl or plates. In a small bowl, mix the cornstarch with 45 ml (3 tablespoons) of cold water. Pour the mixture into the pot and simmer over medium-high heat until the sauce thickens. Add more cornstarch if you want a thicker gravy, then taste and adjust the salt and pepper.

8. 8

   Shred and serve

   Return the beef to the pot and shred it with two forks. Put the carrots and potatoes back in and toss everything with the gravy.

What is Sunday pot roast?

Pot roast is an American home-style dish in which a large cut of beef is browned and then cooked slowly in a covered pot with liquid. The long, gentle braise turns a firm chuck roast tender and creates a savoury cooking broth.

This version makes a complete meal in one Dutch oven, with carrots and Yukon Gold potatoes cooked alongside the beef. Red wine, beef broth and rosemary give the gravy depth without making the method complicated.

Nutrition and macros by portion

The nutrition label shows one serving as written: 627 calories, 48g protein, 33g carbs, 31g fat.

The potatoes and carrots provide much of the carbohydrates, while the chuck roast supplies most of the protein and a substantial share of the fat. The olive oil and gravy also contribute fat. Balance the plate with a side of green vegetables or salad, especially if you want a lighter accompaniment.

Why chuck roast works

Chuck: This well-marbled cut suits a long braise; it becomes tender as it cooks slowly in the covered pot. Choose a roast that fits comfortably in your Dutch oven.

Searing: Brown the meat on all sides before braising. Those browned surfaces and the bits left in the pot form the savoury base for the liquid.

Build flavour in the pot

Onions and garlic: Soften the sliced onion after searing, then cook the garlic briefly so it becomes fragrant without burning. Lower the heat for the onions because the empty pot will still be very hot.

Wine and broth: Scrape the base of the pot as you add the liquids to lift up the browned bits. Worcestershire sauce and Italian seasoning round out the braising liquid.

Choose your vegetable texture

Cook them from the start: Adding the carrots and potatoes before the long oven braise makes them very tender and lets them take on the flavour of the cooking liquid.

Add them later: For firmer vegetables, put them in an hour after the roast begins cooking. Their final texture depends partly on how large the pieces are cut.

Check tenderness, not just time

The roast is ready when it can be pulled apart easily with a fork. The recipe allows 3–4 hours at 135°C (275°F), with about 3½ hours for a 1.36 kg (3-pound) roast.

Keep the pot covered during the braise to retain moisture. If the meat still resists when tested, return it to the oven and continue cooking until tender.

Make a smooth gravy

Skimming: Spoon some fat from the surface before thickening the cooking liquid. There is no need to remove every trace.

Cornstarch slurry: Mix the cornstarch with cold water before stirring it into the pot. Simmer the gravy until it thickens, then adjust the seasoning; add more cornstarch if you prefer a thicker consistency.

Serving ideas

Serve the shredded beef with the potatoes and carrots, spooning plenty of gravy over the top. The vegetables already make this a substantial meal.

For a fresh contrast, serve with a simple green salad or steamed greens. Crusty bread is handy for mopping up any gravy left on the plate.

Recipe notes & tips

• Pat the roast dry before seasoning so it browns more effectively.
• Brown the meat in batches if the pot is too small to sear it without crowding.
• Lower the heat before adding the onion, since the pot will be very hot after searing.
• Cut the carrots and potatoes into similarly sized pieces so they cook at a similar rate.
• Mix the cornstarch with cold water until smooth before adding it to the hot liquid.
• Taste the gravy after thickening and adjust the salt and pepper before serving.

Variations

• Use stock instead of wine: Replace the red wine with an equal amount of beef broth for a wine-free version.
• Add mushrooms: Put them in with the carrots and potatoes for extra savoury flavour.
• Try thyme: Use a few fresh thyme sprigs in place of the rosemary.
• Make it peppery: Add extra black pepper to the roast and gravy to taste.
• Keep vegetables firmer: Add the carrots and potatoes an hour after the roast goes into the oven.

Common mistakes to avoid

• Skipping the sear: The roast misses out on browned flavour; take time to brown all sides before braising.
• Burning the onions: The pot stays very hot after searing; reduce the heat before adding them.
• Leaving browned bits behind: They add flavour to the liquid; scrape the bottom of the pot as you add the wine and broth.
• Adding vegetables too early for a firm bite: They may become very soft during the long braise; add them an hour later instead.
• Adding dry cornstarch directly: It can clump in the gravy; mix it with cold water first.
• Expecting the roast to be tender on the clock alone: Cooking time varies with the roast; continue until it pulls apart easily.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat the beef, vegetables and gravy gently in a covered pan over low heat, adding a splash of broth or water if the gravy has thickened too much.

Frequently asked questions