Print

Comforting Sunday Pot Roast Recipe with Easy Rich Gravy Guide

comforting sunday pot roast - featured image
Print Recipe

A slow-cooked beef chuck roast braised to tender perfection with a rich, flavorful gravy made from pan drippings, vegetables, and broth. This comforting dish is perfect for cozy family gatherings and easy to prepare with simple ingredients.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast (well-marbled)
  • 2 tablespoons olive oil or vegetable oil
  • Salt and freshly ground black pepper, to taste
  • 1 large yellow onion, sliced
  • 3 medium carrots, peeled and cut into chunks
  • 2 celery stalks, chopped
  • 4 garlic cloves, smashed
  • 2 cups beef broth (475 ml)
  • 1/2 cup red wine (optional, 120 ml)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 tablespoons all-purpose flour (or cornstarch/gluten-free flour for gluten-free option)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Pat the beef chuck roast dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
  3. Heat 2 tablespoons of olive oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking.
  4. Carefully place the roast in the pot and sear each side for 4-5 minutes until a deep golden brown crust forms. Use tongs to turn gently without poking holes.
  5. Remove the roast and set aside on a plate. Lower heat to medium.
  6. Add sliced onion, carrots, celery, and smashed garlic cloves to the pot. Stir and cook for 5-7 minutes until softened and fragrant, scraping up browned bits from the bottom.
  7. Stir in 2 tablespoons of tomato paste and cook for another 2 minutes.
  8. Add 2 cups beef broth and optional 1/2 cup red wine, scraping the bottom again to lift all tasty bits.
  9. Add dried thyme and bay leaves, stirring to combine.
  10. Return the roast to the pot, nestling it into the veggies and liquid. Cover with the lid and transfer to the preheated oven.
  11. Braise for 3 to 3.5 hours, turning the roast halfway through, until meat is fork-tender and vegetables are softened.
  12. Remove the roast and vegetables onto a serving platter and tent with foil to keep warm.
  13. Make the gravy: Place the Dutch oven back on the stove over medium heat. Mix 2 tablespoons of flour with a little cold water to form a smooth slurry.
  14. Slowly whisk the slurry into the cooking liquid. Stir continuously until the gravy thickens and becomes glossy, about 5 minutes. Taste and adjust salt and pepper as needed.
  15. Slice the pot roast against the grain and serve with the rich gravy poured generously over the top. Garnish with chopped fresh parsley if desired.

Notes

Searing the beef before braising is essential for deep flavor. Use low and slow cooking to achieve tender meat. For gluten-free gravy, substitute flour with cornstarch or arrowroot powder. If gravy is too thick, whisk in more beef broth to loosen. Turning the roast halfway ensures even cooking. Leftovers keep well refrigerated for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: pot roast, beef chuck roast, slow cooked, comfort food, rich gravy, Sunday dinner, easy pot roast, braised beef

Find it online: https://zoeplate.com/comforting-sunday-pot-roast-recipe-with-easy-rich-gravy-guide/