Saucy Sunday Pot Roast

Transform your Sunday dinner into a comforting feast with this Saucy Sunday Pot Roast, a classic one-pot recipe brimming with hearty flavors. Tender, fall-apart beef chuck roast is slow-braised to perfection in a rich, savory blend of red wine, beef broth, and aromatic herbs, accompanied by melt-in-your-mouth potatoes, carrots, celery, and onions. A touch of tomato paste and Worcestershire sauce adds depth, while the caramelized veggies and silky sauce create the ultimate cozy meal. Perfect for gatherings or meal prepping, this dish offers a warm and satisfying meal that pairs beautifully with crusty bread or a fresh side salad. Simple, flavorful, and irresistibly saucy, this recipe is your go-to for an unforgettable Sunday dinner.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 4 pounds Beef chuck roast
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 large Yellow onion
• 4 medium Carrots
• 3 medium Celery stalks
• 4 cloves Garlic cloves
• 2 tablespoons Tomato paste
• 1 cup Red wine
• 3 cups Beef broth
• 1 tablespoon Worcestershire sauce
• 4 sprigs Thyme
• 2 leaves Bay leaves
• 5 medium Potatoes
• 2 tablespoons Fresh parsley

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Pat the beef chuck roast dry with paper towels and season all over with salt and black pepper.

Step 3

Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until richly browned, about 4-5 minutes per side. Remove the roast and set aside.

Step 4

Peel and slice the onion into wedges, peel and trim carrots into large chunks, and chop the celery stalks into 2-inch pieces.

Step 5

Add the onion, carrots, and celery to the Dutch oven and sauté for 5 minutes, stirring occasionally, until they begin to soften.

Step 6

Mince the garlic cloves and add them to the pot, cooking for an additional minute until fragrant.

Step 7

Push the vegetables to the side and add the tomato paste, stirring it into the bottom of the pot. Cook for 2 minutes to caramelize slightly.

Step 8

Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.

Step 9

Stir in the beef broth, Worcestershire sauce, thyme sprigs, and bay leaves.

Step 10

Return the seared roast to the Dutch oven, nestling it into the liquid and vegetables.

Step 11

Peel and quarter the potatoes, then add them to the pot around the roast.

Step 12

Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 3 1/2 to 4 hours, or until the meat is fork-tender.

Step 13

Remove the pot from the oven and discard the thyme sprigs and bay leaves. Carefully transfer the roast to a platter and shred or slice as desired.

Step 14

Optionally, thicken the sauce by simmering it on the stovetop for a few minutes if it’s too thin.

Step 15

Serve the pot roast with the sauce and vegetables, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(4421.6g)

Amount per serving	% Daily Value*
Calories	6239.5

Total Fat 395.3g	0%
Saturated Fat 151.0g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1360.8mg	0%
Sodium 9119.9mg	0%
Total Carbohydrate 279.8g	0%
Dietary Fiber 38.3g	0%
Total Sugars 40.0g
Protein 368.0g	0%

Vitamin D 0IU	0%
Calcium 789.7mg	0%
Iron 69.8mg	0%
Potassium 12966.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.9%

Protein: 23.9%

Carbs: 18.2%