Description

This Sunday Pot Roast Veggies recipe features a tender, flavorful chuck roast slow-cooked with hearty vegetables like carrots, parsnips, potatoes, and onions. Braised in a rich blend of beef broth, red wine, and aromatic herbs, this comforting dish is perfect for a cozy weekend meal.

Ingredients

Scale

Beef and Seasonings

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 and Herbs

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

Preheat the oven: Set your oven to 325°F (163°C) to prepare it for slow roasting the pot roast and vegetables.
Prepare and season beef: Pat the chuck roast dry using paper towels, then evenly season all sides with kosher salt and freshly ground black pepper to enhance flavor.
Sear the roast: Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3 to 4 minutes per side until it develops a deep brown crust. Remove the roast and set it aside temporarily.
Sauté vegetables: In the same pot, add onions, carrots, parsnips, potatoes, celery, and garlic. Cook for about 5 minutes, stirring occasionally, to soften and develop flavors.
Cook tomato paste: Stir in the tomato paste and cook it for one minute to deepen its flavor and caramelize slightly.
Deglaze with wine: Pour in the dry red wine while scraping the bottom of the pot to lift up all the browned bits. Simmer the mixture for 2 minutes to reduce it slightly.
Combine roast and braising liquid: Return the seared roast to the pot and add beef broth, dried thyme, dried rosemary, and bay leaves. Ensure the liquid comes halfway up the sides of the roast for proper braising.
Braise roasting: Cover the Dutch oven and transfer it to the preheated oven. Roast for 2.5 to 3 hours, turning the roast once halfway through cooking, until the beef is fork-tender and the vegetables are cooked through.
Rest and serve: Remove the bay leaves from the pot. Let the roast rest for 10 minutes before slicing to allow juices to redistribute. Serve the meat alongside the tender roasted vegetables and spoon the pan juices over everything.

Notes

Using a Dutch oven is ideal for maintaining even heat and moisture during braising.
For a non-alcoholic version, substitute the red wine with additional beef broth.
You can swap parsnips for turnips or additional carrots if preferred.
Ensure the roast is seared well to develop deeper flavor and color.
Resting the meat before slicing allows it to remain juicy and tender.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Course
Method: Baking
Cuisine: American

Keywords: pot roast, chuck roast, beef roast, braised beef, Sunday dinner, comfort food, slow cooked beef, roasted vegetables