Grandma's Sunday Pot Roast
A classic Sunday Pot Roast, just like grandma used to make. Tender, fall-apart beef and vegetables in a rich, savory gravy.
About This Roast Recipe
There are few things as comforting and evocative of a loving home as the smell of a pot roast slowly simmering on a Sunday afternoon. It’s a scent that promises a hearty, satisfying meal and a table surrounded by family. This recipe for Grandma's Sunday Pot Roast is a tribute to that tradition—a timeless classic that has been the centerpiece of countless family dinners. This isn't just about cooking; it's about creating memories. The magic of this dish lies in its simplicity and the slow, gentle cooking process that transforms a humble cut of beef into a fork-tender masterpiece. The chuck roast, marbled with fat that melts away during the long braise, becomes incredibly succulent and flavorful. It’s nestled among a rustic medley of potatoes, carrots, and onions, all of which absorb the rich, savory notes of the beefy broth. This is a meal that nourishes both body and soul, a culinary hug in a bowl. It’s the perfect dish for a chilly day, a celebratory meal, or simply a Sunday when you want to gather your loved ones and slow down. It’s a recipe that has been passed down through generations, each family adding their own little touch, but the heart of it remains the same: simple, honest, and full of love.
Grandma's Sunday Pot Roast Ingredients
- 1 (3-4 lb) beef chuck roast
- 2 tablespoons olive oil
- 2 large onions, chopped
- 4 carrots, peeled and chopped
- 4 stalks celery, chopped
- 2 lbs potatoes, peeled and quartered
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup dry red wine (optional)
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
How to Make Grandma's Sunday Pot Roast
- 1
Pat the chuck roast dry and season generously with salt and pepper.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast on all sides until deeply browned. Remove the roast from the pot and set aside.
- 3
Add the onions, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- 4
Pour in the red wine, if using, to deglaze the pot, scraping up any browned bits from the bottom. Cook for a few minutes until the wine has reduced by half.
- 5
Return the roast to the pot and add the beef broth, bay leaves, and thyme. Bring to a simmer, then reduce the heat to low, cover, and cook for 2 hours.
- 6
Add the potatoes to the pot, nestling them around the roast. Cover and continue to cook for another 1-2 hours, or until the meat and potatoes are tender.
- 7
Remove the roast and vegetables from the pot and transfer to a serving platter. If desired, thicken the gravy with a cornstarch slurry. Season with salt and pepper to taste.
- 8
Slice or shred the meat and serve with the vegetables and gravy.
Chef's Tips
- Use a well-marbled chuck roast for the most tender and flavorful results.
- Don't skip the searing step; it's crucial for developing a rich, deep flavor in the roast and gravy.
- Let the roast rest for 10-15 minutes before slicing to allow the juices to redistribute, ensuring a moist and tender result.
Nutrition Facts
550
Calories
45g
Protein
25g
Fat
30g
Carbs
Serving Suggestions
Serve the pot roast and vegetables with a generous ladle of the savory gravy. It's wonderful on its own, or served over egg noodles or with a side of crusty bread to soak up every last drop of the delicious gravy.
Frequently Asked Questions
Recipe card
Grandma's Sunday Pot Roast
A classic Sunday Pot Roast, just like grandma used to make. Tender, fall-apart beef and vegetables in a rich, savory gravy.
Prep
20 min
Cook
240 min
Total
260 min
Servings
6-8 servings
Ingredients
- 1 (3-4 lb) beef chuck roast
- 2 tablespoons olive oil
- 2 large onions, chopped
- 4 carrots, peeled and chopped
- 4 stalks celery, chopped
- 2 lbs potatoes, peeled and quartered
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup dry red wine (optional)
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
Instructions
- Pat the chuck roast dry and season generously with salt and pepper.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast on all sides until deeply browned. Remove the roast from the pot and set aside.
- Add the onions, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Pour in the red wine, if using, to deglaze the pot, scraping up any browned bits from the bottom. Cook for a few minutes until the wine has reduced by half.
- Return the roast to the pot and add the beef broth, bay leaves, and thyme. Bring to a simmer, then reduce the heat to low, cover, and cook for 2 hours.
- Add the potatoes to the pot, nestling them around the roast. Cover and continue to cook for another 1-2 hours, or until the meat and potatoes are tender.
- Remove the roast and vegetables from the pot and transfer to a serving platter. If desired, thicken the gravy with a cornstarch slurry. Season with salt and pepper to taste.
- Slice or shred the meat and serve with the vegetables and gravy.
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