There’s nothing quite like the aroma of a slow-cooked pot roast filling your home on a Sunday afternoon. This Sunday Comfort Pot Roast is the definition of a cozy, heartwarming meal — tender beef that falls apart at the touch of a fork, rich gravy infused with herbs, and perfectly cooked vegetables. It’s a one-pot classic that brings family and friends together around the table.
Why You’ll Love This Recipe
This pot roast is slow-braised to perfection in a flavorful mix of red wine, broth, tomato paste, and herbs. The result is a melt-in-your-mouth roast with deep, savory flavors — comfort food at its finest.
Ingredients
- 1 (3–4 lb) chuck roast or bottom round roast
- 2 tbsp olive oil
- 1 large yellow onion, cut into large chunks
- 4 large carrots, peeled and cut into 2-inch chunks
- 3 celery stalks, cut into 2-inch chunks
- 4–5 medium Yukon Gold or Russet potatoes, cut into large chunks
- 4 cloves garlic, minced
- 2 cups beef broth (low sodium recommended)
- 1 cup red wine (Cabernet Sauvignon or Merlot), or substitute with 1 extra cup beef broth
- 1 (6 oz) can tomato paste
- 2 tbsp Worcestershire sauce
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 2 bay leaves
- Salt and freshly ground black pepper
Instructions
Step 1: Prepare and Sear the Roast
Remove the roast from the fridge 30–60 minutes before cooking and pat it dry completely with paper towels. Season generously with salt and pepper. Preheat the oven to 325°F (165°C). Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides for 4–5 minutes each, until a deep brown crust forms. Remove the roast and set it aside.
Step 2: Sauté the Aromatics
Reduce the heat to medium. Add onion, carrots, and celery, cooking for 5–7 minutes until softened and lightly browned. Add garlic and cook for another minute until fragrant.
Step 3: Build the Braising Liquid
Push the vegetables aside and add tomato paste. Cook for 1 minute, stirring, to deepen the flavor. Pour in red wine, scraping up browned bits from the bottom of the pot. Let it simmer for 2–3 minutes to reduce slightly. Stir in beef broth and Worcestershire sauce, bringing the mixture to a gentle simmer.
Step 4: Braise to Perfection
Nestle the seared roast back into the pot. Add rosemary, thyme, and bay leaves. Cover tightly with a lid and transfer to the oven. Braise for 3 hours. Remove from oven, add potatoes around the roast, cover again, and cook for another 1–1.5 hours, until both roast and potatoes are fork-tender.
Step 5: Rest and Thicken the Gravy
Remove the pot from the oven. Transfer the roast to a cutting board, tent with foil, and let rest for 15–20 minutes. Remove bay leaves from the pot. For thicker gravy, mix 2 tbsp cornstarch with 2 tbsp cold water, then whisk it into the simmering liquid. Cook for 2–3 minutes until thickened, or lightly mash vegetables into the liquid for a natural thickness.
Step 6: Serve and Enjoy
Slice or shred the roast—it will likely fall apart with ease. Serve in shallow bowls with the vegetables and generous spoonfuls of gravy.
Pro Tips for the Perfect Pot Roast
- Use the Right Cut: Chuck roast is ideal for pot roast because its marbling turns buttery and tender when slow-cooked.
- Don’t Rush the Sear: Let the roast develop a deep brown crust—it builds the flavor base for your gravy.
- Low and Slow: Resist turning up the heat; slow cooking breaks down tough fibers perfectly.
- Add Potatoes Later: This prevents them from becoming mushy. Add them halfway through cooking for ideal texture.
- Make Ahead: Pot roast tastes even better the next day! Cool completely, refrigerate, and reheat gently on the stovetop.
Serving Suggestions
Serve this pot roast with warm dinner rolls, a crisp green salad, or buttered noodles to soak up the gravy. For a touch of brightness, garnish with fresh parsley or a squeeze of lemon juice before serving.
FAQs
Can I make this in a slow cooker?
Yes! After searing the roast and sautéing the vegetables, transfer everything to a slow cooker. Cook on Low for 8–9 hours or High for 4–5 hours.
Can I skip the wine?
Absolutely. Replace it with an equal amount of beef broth or a mix of broth and a splash of balsamic vinegar for depth.
How do I know when the roast is done?
The roast should be so tender that it easily shreds with a fork. If it’s still tough, it just needs more time.
Can I freeze leftovers?
Yes! Cool completely, store in airtight containers with some of the gravy, and freeze for up to 3 months.
Conclusion
This Sunday Comfort Pot Roast is more than just a meal—it’s a family tradition in the making. Each bite brings warmth, tenderness, and a sense of home. Whether it’s a Sunday dinner, holiday feast, or cozy weekend treat, this recipe promises a rich, hearty experience that everyone will remember.