Here’s a classic Sunday Comfort Pot Roast 🥩🥕 — tender, flavorful, and perfect for a cozy family dinner.

🥘 Sunday Comfort Pot Roast

Servings: 6–8
Prep time: 15 minutes
Cook time: 3–4 hours (low and slow)

🧾 Ingredients

• 3–4 lb (1.4–1.8 kg) beef chuck roast

• Salt and black pepper, to taste

• 2 tbsp olive oil

• 1 large onion, quartered

• 4 cloves garlic, smashed

• 4 carrots, cut into chunks

• 3–4 celery stalks, cut into chunks

• 2 cups beef broth

• 1 cup red wine (optional, can replace with more broth)

• 2 tbsp tomato paste

• 2 tsp dried thyme (or 1 tbsp fresh)

• 2 bay leaves

• 2–3 sprigs fresh rosemary

• Optional: 1 lb baby potatoes

👩‍🍳 Instructions

1️⃣ Preheat & Sear

• Preheat oven to 325°F (160°C).

• Pat roast dry, season generously with salt and pepper.

• Heat olive oil in a large Dutch oven over medium-high heat.

• Sear roast 4–5 minutes per side until browned. Remove and set aside.

2️⃣ Sauté Aromatics

• Add onions, garlic, carrots, and celery to the pot.

• Cook 3–4 minutes until slightly softened.

• Stir in tomato paste for depth of flavor.

3️⃣ Deglaze & Add Roast

• Pour in wine (if using) and scrape up browned bits from the bottom.

• Return roast to the pot. Add beef broth, thyme, bay leaves, and rosemary.

• Add potatoes if using.

4️⃣ Cook Low & Slow

• Cover with lid and bake 3–4 hours until meat is fork-tender.

• Alternatively, cook on low heat in a slow cooker 7–8 hours.

5️⃣ Serve

• Remove bay leaves and rosemary stems.

• Slice or shred roast and serve with vegetables and pan juices.

✨ Tips

• Searing the roast locks in flavor.

• For extra gravy, strain liquid and simmer with a cornstarch slurry to thicken.

• Leftovers are excellent in sandwiches or hash.

If you want, I can also provide:

• A slow cooker version

• A pressure cooker/Instant Pot version for quicker meals

• Or a classic red wine braised version 🍷