The Ultimate Sunday Pot Roast: A Timeless Recipe For Modern Tables

Pot roast has been warming American homes and hearts for over a century, and this beloved comfort food shows no signs of slowing down. According to recent culinary trends, slow-cooked beef dishes have experienced a resurgence as families rediscover the joy of gathering around the dinner table for a hearty meal.

Today, pot roast remains the quintessential Sunday dinner centerpiece. This classic recipe delivers tender, fall-apart beef with rich, savory gravy and perfectly cooked vegetables, using techniques that guarantee success every time.

How to Make It Healthier

Want to lighten up this comfort food classic without sacrificing flavor? Start by trimming all visible fat from the chuck roast before cooking. The slow cooking process will still yield incredibly tender meat without the extra calories.

You can also increase the vegetable-to-meat ratio by adding extra carrots, celery, and turnips. These hearty vegetables absorb all the delicious flavors while adding fiber and nutrients to your meal.

For a lower-sodium option, use low-sodium beef broth and reduce or eliminate added salt. The natural flavors from the herbs, vegetables, and beef will still create a deeply satisfying dish. You can always add salt to taste at the table if needed.

Slow Cooker and Instant Pot Variations

This pot roast adapts beautifully to modern cooking methods:

For Slow Cooker:

• Sear the meat in a skillet first for better flavor and color
• Place vegetables in the bottom of the slow cooker, then add the seared roast on top
• Pour liquid over everything and cook on low for 8-10 hours or high for 5-6 hours
• The roast is done when it shreds easily with a fork

For Instant Pot:

• Use the sauté function to brown the meat directly in the pot
• Add vegetables and liquid, then pressure cook on high for 60-75 minutes depending on roast size
• Allow natural pressure release for 15 minutes, then quick release remaining pressure
• This method cuts cooking time dramatically while producing equally tender results

Serving Suggestions

Pot roast is incredibly versatile when it comes to sides. Here are some delicious pairings:

• Creamy mashed potatoes or garlic mashed potatoes
• Buttered egg noodles or spätzle
• Crusty bread or dinner rolls for soaking up gravy
• Simple green salad with vinaigrette
• Roasted asparagus or green beans
• Glazed carrots (in addition to those cooked with the roast)
• Yorkshire pudding for a classic British touch
• Polenta or risotto

Leftover pot roast is a gift that keeps on giving. Shred the meat and pile it high on toasted buns with melted provolone for incredible French dip sandwiches. Or chop it up and add to beef barley soup, shepherd’s pie, or hash with crispy potatoes for breakfast.

Classic Sunday Pot Roast

Ingredients

For the Roast

• 3-4 lbs beef chuck roast
• 2 tbsp olive oil or vegetable oil
• 1 large onion, cut into wedges
• 4 cloves garlic, minced
• 4 large carrots, cut into 2-inch pieces
• 3 celery ribs, cut into 2-inch pieces
• 1 lb baby potatoes, halved (or regular potatoes cut into chunks)
• 2 cups beef broth
• 1 cup red wine (or additional beef broth)
• 3 tbsp tomato paste
• 3 sprigs fresh thyme
• 2 bay leaves
• 2 sprigs fresh rosemary
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 tsp paprika

For the Gravy

• 3 tbsp butter
• 3 tbsp all-purpose flour
• Pan juices from the roast
• Salt and pepper to taste

Instructions

1. Preheat oven to 325°F (165°C). Pat the chuck roast dry with paper towels and season generously on all sides with salt, pepper, and paprika.
2. Heat oil in a large Dutch oven over medium-high heat. Sear the roast until deeply browned on all sides, about 4-5 minutes per side. Remove and set aside.
3. Reduce heat to medium. Add onion and celery to the pot and cook for 3-4 minutes until starting to soften. Add garlic and cook for another minute until fragrant.
4. Stir in tomato paste and cook for 1 minute. Pour in wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
5. Return the roast to the pot. Add beef broth, thyme, rosemary, and bay leaves. The liquid should come about halfway up the sides of the roast.
6. Bring to a simmer, then cover with a tight-fitting lid and transfer to the oven. Cook for 2 hours.
7. Remove from oven and add carrots and potatoes around the roast. Cover and return to oven for another 1-1.5 hours, until the meat is fork-tender and vegetables are cooked through.
8. Transfer roast and vegetables to a serving platter and tent with foil. Remove herbs and bay leaves from the cooking liquid.
9. To make gravy, melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually whisk in 2 cups of the pan juices. Simmer, stirring frequently, until thickened to your desired consistency, about 5-7 minutes. Season with salt and pepper.
10. Slice or shred the pot roast, arrange with vegetables, and serve with plenty of gravy. Enjoy!

Nutrition

Serves 6-8