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Cozy Grandma’s Sunday Pot Roast Recipe with Easy Roasted Root Vegetables

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A slow-cooked, tender beef chuck roast paired with caramelized roasted root vegetables, perfect for cozy family gatherings and comforting Sunday dinners.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 medium yellow onions, peeled and quartered
  • 4 garlic cloves, smashed
  • 4 large carrots, peeled and cut into chunks
  • 3 medium parsnips, peeled and cut (optional)
  • 6 small red potatoes, halved
  • 3 fresh rosemary sprigs
  • 3 fresh thyme sprigs
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon maple syrup (optional)

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Season the beef chuck roast generously with salt and freshly ground black pepper on all sides.
  3. Heat olive oil in your Dutch oven over medium-high heat until shimmering but not smoking.
  4. Sear the roast on all sides, about 4 minutes per side, until a deep brown crust forms.
  5. Remove the roast and set aside on a plate. In the same pot, add quartered onions and smashed garlic cloves. Sauté for 3-4 minutes until fragrant and slightly softened.
  6. Stir in tomato paste and cook for 1 minute to deepen its flavor.
  7. Add beef broth and Worcestershire sauce, stirring to combine. Scrape up any browned bits from the pot bottom.
  8. Return the roast to the pot along with fresh rosemary and thyme sprigs.
  9. Cover the Dutch oven tightly and place it in the oven. Let it cook undisturbed for about 2 ½ hours.
  10. Prepare the root vegetables: toss carrots, parsnips, and red potatoes with olive oil, salt, pepper, and maple syrup (if using) on a roasting pan.
  11. After 2 ½ hours, add the vegetables to the pot around the roast for the last 30-40 minutes of cooking.
  12. Test for doneness by poking the meat with a fork; it should slide in easily and feel tender enough to pull apart.
  13. Remove from oven and let the roast rest for 10 minutes before slicing.
  14. Skim any excess fat from the cooking liquid and spoon over the sliced roast and vegetables. Serve hot.

Notes

Do not skip searing the meat to develop flavor. Use fresh herbs for best aroma. Add vegetables halfway through cooking to avoid mushiness. If the cooking liquid is too thin, reduce it on the stove to thicken into gravy. Let the roast rest before slicing to redistribute juices. For gluten-free, use tamari instead of Worcestershire sauce. Vegetarians can skip beef and use hearty root vegetables with mushrooms in vegetable broth.

Nutrition

Keywords: pot roast, Sunday dinner, slow-cooked beef, roasted root vegetables, comfort food, family meal, easy pot roast

Find it online: https://zorbmeal.com/cozy-grandmas-sunday-pot-roast-recipe-with-easy-roasted-root-vegetables/