Slow-Braised Sunday Pot Roast with Savory Herb Gravy

There’s nothing quite like a comforting pot roast that’s been slow-cooked until it’s melt-in-your-mouth tender. This classic Sunday favorite combines a well-seared chuck roast with hearty vegetables, fragrant herbs, and a rich homemade gravy for a meal that’s perfect for family gatherings or cozy dinners.

Ingredients

• 3 pounds chuck roast
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 4 carrots, peeled and sliced
• 4 potatoes, cut into cubes
• 2 celery stalks, sliced
• 2 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat your oven to 325°F (165°C).
2. Pat the chuck roast dry with paper towels, then season it evenly with the salt and black pepper.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast on every side for 4–5 minutes, creating a deep golden-brown crust. Transfer the roast to a plate.
4. Using the same pot, sauté the onion, garlic, celery, and carrots for about 5 minutes, stirring occasionally until they begin to soften.
5. Stir in the tomato paste and cook for another minute to enhance its flavor.
6. Pour in the red wine, scraping the bottom of the pot to loosen all the flavorful browned bits.
7. Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves, stirring everything together.
8. Return the roast to the Dutch oven and arrange the cubed potatoes around it.
9. Cover the pot tightly with its lid and bake for 3½ to 4 hours, or until the beef is incredibly tender and easily pulls apart with a fork.
10. Carefully remove the roast and vegetables and keep them warm.
11. In a small bowl, whisk together the cornstarch and cold water until smooth. Stir the mixture into the cooking liquid over medium heat and cook until the gravy thickens.
12. Slice or shred the roast, serve it alongside the vegetables, and generously spoon the rich herb gravy over the top. Finish with a sprinkle of fresh parsley.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 20 minutes
• Servings: 8
• Calories: Approximately 620 kcal per serving