Pot Roast (Sunday Family Dinner Classic)

A tender and hearty beef dish made with chuck roast slowly braised with vegetables and broth until melt-in-your-mouth soft. A classic centerpiece for Sunday family dinners, pot roast is comforting, flavorful, and a true American tradition.

01 Information

Grade

Serving

Calorie

Prep Time

Cook Time

Total Time

Medium

2 Servings

600 Kcal

5 Mins

10 Mins

15 Mins

02 Ingredients

  • 1.5–2 kg Beef Chuck Roast

  • 2 tbsp Olive Oil

  • 1 Onion (quartered)

  • 3 Carrots (cut into chunks)

  • 3 Potatoes (cut into chunks)

  • 2 Celery Stalks (cut into chunks)

  • 4 cloves Garlic (smashed)

  • 2 cups Beef Broth

  • 1 cup Red Wine (optional, or use more broth)

  • 2 sprigs Fresh Thyme

  • 2 sprigs Fresh Rosemary

  • 2 Bay Leaves

  • Salt (to taste)

  • Black Pepper (to taste)

03 Method

Step 1
Preheat oven to 160°C (325°F). Season the Beef Chuck Roast generously with Salt and Black Pepper.

Step 2
Heat Olive Oil in a large Dutch oven. Sear the Roast on all sides until browned. Remove and set aside.

Step 3
Add Onion, Carrots, Celery, and Garlic. Sauté for 3–4 minutes.

Step 4
Return the Beef to the pot. Pour in Beef Broth and Red Wine. Add Thyme, Rosemary, and Bay Leaves.

Step 5
Cover with lid and place in oven. Cook for 3–3.5 hours until the beef is fork-tender.

Step 6
Add Potatoes during the last 1 hour of cooking.

Step 7
Remove herbs and bay leaves. Slice or shred the beef.

Step 8
Serve hot with vegetables and pan juices as gravy.