Of course! This Sunday Comfort Pot Roast is the definition of a cozy, classic meal. It’s a slow-cooked, one-pot wonder that fills your home with an incredible aroma and yields fall-apart tender meat and vegetables in a rich, savory gravy.
Sunday Comfort Pot Roast
This recipe uses a simple, proven method: searing the meat for a flavor foundation, then slow-braising it with aromatics and herbs until it’s impossibly tender. The result is pure, nostalgic comfort.
Ingredients
· 1 (3-4 lb) chuck roast or bottom round roast
· 2 tbsp olive oil
· 1 large yellow onion, cut into large chunks
· 4 large carrots, peeled and cut into 2-inch chunks
· 3 celery stalks, cut into 2-inch chunks
· 4-5 medium Yukon Gold or Russet potatoes, cut into large chunks
· 4 cloves garlic, minced
· 2 cups beef broth (low sodium recommended)
· 1 cup red wine (like Cabernet Sauvignon or Merlot) or substitute with additional 1 cup beef broth
· 1 (6 oz) can tomato paste
· 2 tbsp Worcestershire sauce
· 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
· 1 tbsp fresh thyme leaves (or 1 tsp dried)
· 2 bay leaves
· Salt and freshly ground black pepper
Instructions
Step 1: Prepare and Sear the Roast
Take the roast out of the refrigerator about 30-60 minutes before cooking. Pat it completely dry with paper towels. This is crucial for getting a good sear.
Generously season all sides of the roast with salt and pepper.
Preheat your oven to 325°F (165°C).
In a large Dutch oven or heavy-bottomed oven-safe pot, heat the olive oil over medium-high heat. Once the oil is shimmering, carefully place the roast in the pot. Sear, without moving it, for 4-5 minutes per side, until a deep brown crust forms. Don’t rush this step—it builds the foundation of flavor.
Remove the roast from the pot and set it aside on a plate.
Step 2: Sauté the Aromatics
Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the onions have softened and the vegetables have taken on a little color.
Add the minced garlic and cook for one more minute until fragrant.
Step 3: Build the Braising Liquid
Push the vegetables to the sides of the pot. Add the tomato paste to the center and cook for 1 minute, stirring, to deepen its flavor.
Pour in the red wine (if using), using a wooden spoon to scrape up all the browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until reduced by about half.
Stir in the beef broth and Worcestershire sauce. Bring to a gentle simmer.
Step 4: Braise to Perfection
Place the seared roast back into the pot, nestling it into the vegetables and liquid. The liquid should come about halfway up the sides of the roast. Add the rosemary, thyme, and bay leaves.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Braise for 3 hours. After 3 hours, carefully remove the pot and add the potato chunks, submerging them in the liquid around the roast.
Cover again and return to the oven for another 1 to 1.5 hours, or until the roast and potatoes are fork-tender.
Step 5: Rest and Thicken the Gravy
Once done, carefully remove the pot from the oven. Transfer the roast to a cutting board and tent it loosely with foil. Let it rest for at least 15-20 minutes. This step is essential for a juicy roast!
While the roast rests, you can thicken the gravy. Remove the bay leaves from the pot. For a thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl to create a slurry. Bring the pot liquids to a simmer on the stovetop and whisk in the slurry. Cook for 2-3 minutes until the gravy thickens. Alternatively, you can simply use a potato masher to lightly mash some of the vegetables into the liquid for a naturally thicker gravy.
Step 6: Serve and Enjoy
Slice the roast or shred it with two forks (it will likely be so tender it falls apart).
Serve the meat and vegetables in shallow bowls, generously ladled with the rich gravy.
Pro-Tips for the Perfect Pot Roast
· The Right Cut: Chuck roast is the best choice for pot roast. It’s a well-marbled, tougher cut that becomes incredibly tender and flavorful through slow, moist cooking.
· Don’t Rush the Sear: A proper sear equals a more flavorful final dish. Don’t move the roast until it releases easily from the pot.
· Low and Slow is Key: The low oven temperature is what breaks down the tough connective tissue without drying out the meat. Resist the urge to increase the heat.
· Add Delicate Veggies Later: Adding the potatoes halfway through prevents them from becoming mushy. You could also add peas during the last 10 minutes of cooking for a pop of color and sweetness.
· Make it Ahead: Pot roast often tastes even better the next day! Let it cool completely, store it in the refrigerator, and gently reheat it on the stovetop.
Enjoy your ultimate Sunday comfort meal