Braised Sunday Pot Roast with Root Vegetables

Name: Braised Sunday Pot Roast with Root Vegetables
Prep time: 20 min
Cook time: 195 min
Total time: 215 min
Cuisine: Comfort food
Ingredients: 3 lb beef chuck roast; 2 tbsp extra-virgin olive oil; 1 large yellow onion, diced; 4 cloves garlic cloves, minced; 2 tbsp tomato paste; 1 cup dry red wine; 2 cup beef stock; 4 sprigs fresh thyme sprigs; 2 sprigs fresh rosemary sprigs; 2 leaves bay leaves; 4 medium carrots, cut in chunks; 1,5 lb baby potatoes, halved

A fork-tender chuck roast braised low and slow in red wine and beef stock, surrounded by buttery potatoes and sweet carrots. The ultimate one-pot Sunday dinner.

Time: 215 min
Servings: 6
Level: Intermediate

Plan it Plan it

Original Olivi recipe · nutrition calculated per serving

Ingredients

0 of 12

6servings

Tick what you already have: only the rest gets copied.

Automatic grocery list

In the app, these ingredients join your list, sorted by aisle.

Try it Try it

Instructions

8 steps · tick them off as you cook

Pat a 3 lb (1.4 kg) chuck roast dry and season generously with salt and pepper. Let it sit at room temperature for 20 minutes.
20 minutes
Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until it shimmers without smoking. Sear the roast 4 minutes per side until deeply browned, then transfer to a plate.
4 minutes
Reduce heat to medium. Add the diced onion and cook 5 minutes until translucent, then add garlic and tomato paste, stirring for 1 minute until the paste darkens.
5 minutes
Deglaze with 1 cup red wine, scraping the fond from the bottom, and reduce by half, about 3 minutes.
3 minutes
Add 2 cups beef stock, thyme, rosemary, and bay leaves. Return the roast to the pot along with any juices.
Cover and braise at 325°F (160°C) for 2 hours.
2 hours
Add carrots and potatoes, nestling them in the liquid. Cover and continue braising 1 hour, until vegetables are tender and beef shreds easily with a fork.
1 hour
Transfer meat and vegetables to a platter. Simmer the braising liquid on the stovetop 5-8 minutes to reduce into a glossy gravy. Discard herb stems and bay leaves before serving.
5-8 minutes

Chef's tip

Sear the roast until it's deeply mahogany, not just tan — that Maillard crust is where 80% of the gravy's flavour comes from. Don't crowd the pot or the meat will steam instead of brown.

Suggested pairing

Serve with crusty sourdough to mop up the gravy, alongside a glass of the same red wine used for braising.

About this recipe

A fork-tender chuck roast braised low and slow in red wine and beef stock, surrounded by buttery potatoes and sweet carrots. The ultimate one-pot Sunday dinner.

Comfort foodIntermediateslow-cookedcomfortingsunday-dinnerwinter

The Olivi app · free