Description
A classic Sunday pot roast is a hearty and comforting dish perfect for family gatherings.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 1 tablespoon olive oil
- 2 cups carrots, chopped
- 2 cups potatoes, cubed
- 1 onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 300°F (150°C).
- Season the roast with salt and pepper.
- In a large pot, heat olive oil over medium-high heat.
- Sear the roast on all sides until browned.
- Add onions and garlic; sauté for 2-3 minutes.
- Pour in the red wine and scrape the bottom of the pot.
- Add broth, tomato paste, thyme, and rosemary.
- Bring to a simmer, then add carrots and potatoes.
- Cover the pot and transfer it to the oven.
- Cook for 3 to 4 hours until the meat is tender.
- Remove from the oven and let it rest before serving.
Notes
- Serve with crusty bread for dipping.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Adjust vegetables based on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg
Keywords: classic sunday pot roast, beef roast, comfort food