Sunday Pot Roast

There's nothing better than a classic Pot Roast for Sunday Dinner. It's hearty, wholesome, and filling comfort food that can feed the whole family and then some! This easy to make recipe takes just 15 minutes of actual prep work before ready to cook for a few hours in a traditional oven braise.

After searing your roast, you'll bake it in a rich broth alongside carrots, onions, and potatoes for a cozy Sunday dinner idea. Plus, with this traditional pot roast recipe, you don't need any fancy equipment like a crockpot or instant pot - only a pot that is safe on the stovetop and in the oven.

Why You'll Love this Sunday Pot Roast

• It's easy to make. You'll want to get started early because this pot roast takes 3 hours to cook. Despite the long cook time, you really only need to set aside 15 minutes of actual prep time, while you let the oven do the rest. This classic Sunday dinner takes little effort to reap an incredible reward.
• Beef and potatoes. What more can I say? This classic pot roast is complete with potatoes, carrots, and onions, which cook to perfection alongside your preferred cut of beef. It's hearty, comforting, and cozy. The best kind of dinner to enjoy on Sundays, or any night of the week that you have time to cook it.
• Flavorful ingredients. There are plenty of reasons why this is the best pot roast recipe, like the generous addition of Worchestershire sauce, onions, and a heaping pile of fresh garlic. But red wine is the secret ingredient that makes this pot roast so good.

Ingredient Notes

To make this Sunday Dinner Pot Roast, you will need the following ingredients (full measurements in recipe card below):

• beef chuck roast - we recommend using a beef chuck roast because it is tender and falls apart easily, making it really easy to shred too. You could also use a round roast which is leaner and easy to slice.
• salt and pepper
• vegetable oil
• garlic - freshly minced garlic is always best for fresh flavor, but if you're short on time, you can use pre-minced garlic. Use 1 tablespoon minced garlic for each clove called for in the recipe.
• onion - white or sweet onions work well.
• carrots - slice your carrots into 2-inch pieces. If you slice them too thinly, they will get mushy and essentially disintegrate into the broth.
• all-purpose flour
• red wine - this is optional, but recommended. It adds a rich flavor that brings out the natural flavor of the beef really well.
• beef broth - we used our homemade Slow Cooker Bone Broth, but feel free to use any beef broth you have on hand.
• red potatoes - there is no need to peel the potatoes. Yukon gold or baby potatoes also work well in this pot roast (skin on). You can substitute with russet potatoes as well, but peel the skin off in that case.
• Worcestershire sauce
• parsley - optional, for serving. You can also serve this with other fresh herbs you have on hand such as rosemary, thyme, sage, or oregano.

You will also need measuring cups and spoons and a large Dutch oven (I used my 5.5 quart Dutch oven).

How to Make the Best Pot Roast

1. Season the beef. Use a paper towel to pat the beef roast completely dry. Generously rub salt and pepper evenly over the roast. Set aside for at least 30 minutes or refrigerate overnight. Once ready to cook after refrigerating, it's ideal to bring the marinated beef to room temperature to achieve even cooking and juicier meat, about 20-30 minutes.
2. Sear. Sear the beef roast in a large 5.5 quart Dutch oven over medium-high heat until browned on all sides, about 3-4 minutes per side. Transfer to a plate.

3. Combine ingredients. In the same pot, add garlic, onions, and carrots and sauté for 1 minute. Stir in flour and cook for 1 minute. Add wine and broth. Use a spatula to mix well and deglaze the pan.

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4. Add beef and potatoes. Return the beef roast to the middle of the pot. Arrange the potatoes around the roast. Add Worcestershire sauce over the roast and potatoes and cover the lid.

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5. Bake. Transfer the Dutch oven into a 350F preheated oven and bake for 3 hours until the roast is fork tender and fully cooked through. For a 4 to 5 pound roast, bake for 4 hours. Insert a fork to check doneness. If the fork goes in with no resistance, it's ready.
6. Serve. Garnish with fresh parsley and serve warm.

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How to Serve

This Sunday Pot Roast is delicious served on its own with the veggies that it is cooked with, or paired with some of my favorite sides including:

• Cheddar Mashed Potatoes
• Potato Dinner Rolls
• Steamed Rice
• Roasted Harvest Vegetables
• Sautéed Garlic Mushrooms
• Creamed Spinach
• Sweet Kale Salad

For more, see our 50 Sunday Dinner Ideas.

How to Use Leftover Beef

Use your leftover pot roast in almost any recipe that calls for leftover beef. Some of our most popular recipes are:

• Pot Roast Soup
• Beef Stroganoff
• Beef Noodle Stir Fry
• Shredded Beef Enchiladas
• Beef Wild Rice Soup

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More Beef Recipes

• Roast Beef
• Ribeye Steak
• Beef Wild Rice Soup
• Garlic Butter Steak Bites
• Beef Stroganoff
• Beef and Broccoli Stir Fry

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