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See 5 recipes Download free cookbookSunday Pot Roast with Silky Onion Gravy
Sunday Pot Roast
A fork-tender chuck roast braised with carrots and sweet onions, then served with a smooth, savory onion gravy made from the pan juices.
Prep Time:30 minCook Time:210 minTotal Time:240 minServings:8Difficulty:Medium
A slow-braised pot roast has a way of bringing everyone to the table before it is even carved. This version pairs well-marbled chuck roast with carrots and plenty of onions, which soften into the cooking liquid and give the gravy its gentle sweetness.
The dependable method is built around a thorough sear and a covered oven braise. Low, steady heat melts the roast's connective tissue while keeping the vegetables intact. There is no need for elaborate technique; the important cues are deep browning at the start and meat that yields easily to a fork at the end.
Pot roast is especially useful for a relaxed multigenerational dinner because it waits well. Cook it a day ahead, chill the meat in its liquid, and remove the solidified fat before reheating. The flavor deepens overnight, and the final gravy comes together in minutes.
Bring the whole roast to the table on a warm platter, surrounded by carrots and spooned with glossy onion gravy. Cloverleaf rolls and green beans make natural partners, while a nostalgic apple or butterscotch dessert completes the familiar Sunday-supper feeling.
Nutrition (per serving)
Calories:525 kcal
Protein:43 g
Carbs:16 g
Fat:31 g
Directions
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1
Heat the oven to 325°F. Pat the roast dry, then season it all over with the salt and pepper. Dust the meat with 1 tablespoon of the flour and shake off any excess.
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2
Heat the oil in a large Dutch oven over medium-high heat. Sear the roast until deeply browned, 4 to 5 minutes per broad side and about 2 minutes on the edges. Transfer it to a plate.
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3
Reduce the heat to medium. Add the onions and cook, stirring occasionally, until softened and golden at the edges, 10 to 12 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute.
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4
Pour in the wine and scrape up the browned bits from the bottom of the pot. Simmer until the wine is reduced by about half, 4 to 5 minutes, then stir in the broth and Worcestershire sauce.
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5
Return the roast and any collected juices to the pot. Add the thyme and bay leaves, bring the liquid to a gentle simmer, then cover and braise in the oven for 2 hours.
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6
Nestle the carrots around the roast, cover again, and continue braising until the carrots are tender and a fork twists easily in the beef, 45 to 60 minutes. Transfer the roast and carrots to a warm platter and tent loosely with foil.
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7
Discard the thyme stems and bay leaves. Skim excess fat from the braising liquid, then blend the onions and liquid with an immersion blender until smooth. Mix the butter with the remaining 2 tablespoons flour, whisk the paste into the simmering gravy a little at a time, and cook until glossy and thickened, 3 to 5 minutes.
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8
Slice the roast across the grain or pull it into large serving pieces. Taste the gravy and adjust the seasoning, then spoon some over the beef and carrots and serve the rest at the table.
Ingredients
- Boneless Beef Chuck Roast:4 lb
- Kosher Salt:2 tsp
- Black Pepper:1 tsp
- All-Purpose Flour:3 tbsp
- Vegetable Oil:2 tbsp
- Yellow Onions cut into thin wedges:3 large
- Garlic minced:4 cloves
- Tomato Paste:1 tbsp
- Dry Red Wine:1 cup
- Low-Sodium Beef Broth:3 cups
- Worcestershire Sauce:1 tbsp
- Fresh Thyme:6 sprigs
- Bay Leaves:2
- Carrots peeled and cut into 2-inch pieces:1 1/2 lb
- Unsalted Butter softened:2 tbsp
Tips & Notes
- For make-ahead service, cool and refrigerate the roast in its braising liquid for up to 2 days. Lift off the chilled fat, then reheat gently before finishing the gravy.
- If you prefer not to use wine, replace it with an equal amount of additional beef broth and add 1 tablespoon red wine vinegar with the Worcestershire sauce.
- Keep the braising liquid at a gentle simmer rather than a boil so the beef becomes tender without turning dry.
