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Embrace the warmth and comfort of a home-cooked meal with this Savory Sunday Pot Roast recipe. A quintessential dish that brings families together, pot roast is the perfect centerpiece for any Sunday dinner. This recipe is not just about cooking meat; it’s about creating a delightful experience filled with rich flavors and tender textures. With a blend of hearty vegetables and aromatic herbs, this pot roast is bound to become a favorite in your household.

Classic Pot Roast

Discover the warmth and comfort of a home-cooked meal with this Savory Sunday Pot Roast recipe. Perfect for family gatherings, it blends rich flavors and tender textures with a boneless chuck roast, hearty vegetables, and aromatic herbs. This traditional dish transforms tough cuts of meat into succulent deliciousness through slow cooking. Enjoy shared moments around the table, creating cherished memories with every bite of this timeless favorite. Perfect for any Sunday dinner!
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Ingredients
  

4-5 lbs boneless chuck roast

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

1 large onion, chopped

4 cloves garlic, minced

4 cups beef broth

2 tablespoons Worcestershire sauce

1 tablespoon tomato paste

4 large carrots, peeled and cut into chunks

4 medium potatoes, peeled and quartered

2 sprigs fresh thyme (or 1 teaspoon dried thyme)

2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)

2 bay leaves

1 cup frozen peas (optional, for serving)

Instructions
 

Prep the Roast: Remove the chuck roast from the refrigerator and let it come to room temperature for about 30 minutes. Pat it dry with paper towels and season generously with salt and pepper.

    Sear the Meat: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Once hot, add the seasoned roast and sear for 4-5 minutes on each side until browned. Remove the roast from the pot and set it aside.

      Sauté Vegetables: In the same pot, add chopped onion and sauté until softened (about 3-4 minutes). Stir in the minced garlic and cook for another minute until fragrant.

        Deglaze the Pot: Add beef broth, Worcestershire sauce, and tomato paste. Stir well, scraping the bottom of the pot to release any browned bits.

          Combine Ingredients: Return the seared roast to the pot. Add the carrots, potatoes, thyme, rosemary, and bay leaves. If needed, add more broth or water until the ingredients are just covered.

            Slow Cook: Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 3-4 hours or until the meat is tender and easily shreds with a fork. Alternatively, you can transfer the pot to a preheated oven at 325°F (160°C) and cook for the same amount of time.

              Check Seasoning: Once cooked, taste the broth and adjust the seasoning with salt and pepper as desired. If you like, add frozen peas for the last 10 minutes of cooking for a pop of color and freshness.

                Serve: Carefully remove the roast and vegetables from the pot. Let the roast rest for 10 minutes before slicing. Serve with the vegetables and spoon some of the delicious broth over the top.

                  Prep Time, Total Time, Servings: 30 mins | 4 hours | 6-8 servings