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Cozy Dad’s Sunday Pot Roast Recipe Easy Homemade Potatoes Carrots Gravy

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A comforting and easy pot roast recipe featuring tender beef chuck, roasted potatoes, carrots, and rich homemade gravy. Perfect for family dinners and cozy Sundays.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast, trimmed
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil or canola oil
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup red wine or additional beef broth (optional)
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 4 medium carrots, peeled and cut into chunks
  • 5 to 6 medium Yukon Gold potatoes, peeled and quartered
  • Optional: 2 stalks celery, sliced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (or gluten-free flour as needed)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper on all sides.
  3. Heat 2 tablespoons of vegetable oil in your Dutch oven over medium-high heat. When shimmering hot, carefully place the roast in. Sear each side for about 4-5 minutes until deeply browned.
  4. Remove the roast and set aside. Lower the heat to medium, add sliced onions, and sauté for about 3 minutes until softened and slightly caramelized. Stir in minced garlic and cook for another 30 seconds until fragrant.
  5. Add tomato paste, stirring to coat the onions and garlic. Cook for about 1 minute.
  6. Pour in the red wine (if using) and let it simmer for 2-3 minutes to deglaze the pot.
  7. Return the roast to the pot, nestling it among the onions. Pour in beef broth until it reaches halfway up the roast (about 2 cups). Add Worcestershire sauce, rosemary, and thyme.
  8. Cover the pot with a tight-fitting lid and place it in the oven. Braise for about 2 hours.
  9. After 2 hours, add the carrots, potatoes, and celery (if using) around the roast. Cover and continue cooking for another 1 to 1.5 hours, or until the meat is fork-tender and vegetables are soft.
  10. Carefully remove the pot from the oven. Transfer the roast and vegetables to a warm serving platter and tent with foil.
  11. Make the gravy: Place the Dutch oven with cooking liquid over medium heat on the stove. Melt 2 tablespoons butter. Whisk in the flour and cook for 2 minutes until golden and bubbly, stirring constantly.
  12. Gradually whisk in the cooking liquid. Simmer for 3-5 minutes until thickened. Season with salt and pepper to taste.
  13. Serve the roast sliced with the carrots, potatoes, and plenty of rich gravy poured over.

Notes

Searing the roast is crucial for flavor. Use a heavy pot with a lid to trap steam and heat for perfect braising. Rest the meat after cooking to redistribute juices. Adjust gravy thickness by adding broth or flour slurry as needed. For dairy-free gravy, substitute butter with olive oil or vegan margarine.

Nutrition

Keywords: pot roast, beef chuck roast, Sunday dinner, comfort food, slow braised, homemade gravy, carrots, potatoes

Find it online: https://shimmersnack.com/cozy-dads-sunday-pot-roast-recipe-easy-homemade-potatoes-carrots-gravy/