Sunday Pot Roast

I’m not sure how I made it nearly 30 years on this planet without ever making a pot roast, but that all changed a few weeks ago when I got an idea in my head to make it for one Sunday dinner! To be honest, this dish was intimidating to me because my family didn’t make this growing up and it isn’t the cheapest dish to make so there was the fear of messing something up and throwing away the $20 I spent on the roast.

Thankfully I was able to cast that apprehensive mindset to the side and off to the grocery store I went! Let me put your worries at ease right away — this ended up being a really easy meal to make and it was SO. Stinkin. Delicious. Please add this to your menu this week! While you’re probably thinking, “Liz, it’s like $20 to get a roast and I could get ground beef for like, $5.” I’d argue that this recipe will give you plenty of leftovers to get your money’s worth. AND also consider that a meal of this kind would probably cost you close to $50 if you were dining out at a nice restaurant.

To make this pot roast, I used my Lodge Dutch Oven (Insert heart eyes here). Picked up a nicely marbled chuck roast from the store, and used the potatoes and carrots I already had on hand. Easy! It’s important that you brown the meat before it goes into the oven. This will help give the exterior that delicious “crust” and somehow helps the insides be even more tender.

Sunday Pot Roast

Print Recipe

A meal the whole family can enjoy or savor this over a few days via leftovers galore!

• CourseMain Dish
• CuisineAmerican

Servings	Prep Time
8 people	20 minutes

Cook Time

3.5-4 hours

Servings Prep Time 8 people 20 minutes

Cook Time 3.5-4 hours

Sunday Pot Roast Print Recipe A meal the whole family can enjoy or savor this over a few days via leftovers galore! CourseMain Dish CuisineAmerican Servings Prep Time 8 people 20 minutes Cook Time 3.5-4 hours Servings Prep Time 8 people 20 minutes Cook Time 3.5-4 hours

Ingredients

• 4 lbs boneless chuck roast
• 2 Tbs olive oil
• 1 large yellow onion coarsely chopped
• 4 cloves garlic minced
• 2 cups beef broth
• 3/4 cups dry red wine optional but SO recommended
• 3 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 2 bay leaves
• 2 pounds potatoes of your choice cleaned and cut into 1.5" pieces
• 6 carrotes peeled, chopped into 1.5" pieces
• salt and pepper

Servings: people

Instructions

1. Preheat oven to 275 degrees. Heat olive oil in a large dutch oven over medium-high heat. Season roast all over with salt and pepper then add roast to pot and brown on all sides, about 3 minutes per side.
2. Remove roast and set aside, add onions to pan and sauté until they begin to brown, about 6-7 minutes, adding in garlic during last minute.
3. Add the roast back to the dutch oven then add the beef broth and optional red wine over roast. Add thyme, rosemary and bay leaf to broth. Bring to a simmer, then cover pot with lid and transfer to the oven to cook for 2.5 hours.
4. After the 2 hour mark, remove from oven and add the carrots and potatoes. Feel free to add more salt and pepper if you'd like. Recover and return roast to cook for another 1-1.5 hours or until the interior temperature reaches 145 or so degrees.
5. Once at the desired temperature, remove from oven and let sit for 10 minutes or until the internal temperature is around 160 degrees. This is for a medium-done pot roast. Let it sit for less time for a rarer doneness. Plate the meal on a nice platter, shredding or cutting the meat as desired. Serve warm and enjoy!

Recipe Notes

I used baby carrots as that sped up some of the prep time. You could also use small whole potatoes if you prefer that method.

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