Classic Sunday Pot Roast (for Dan)

Dan from Ohio asked for help recreating his mom’s Sunday pot roast. This classic recipe aims to bring those childhood dinners back to life for him. You’ll love how this tender, flavorful roast comes together with just a few simple steps.

Get ready to fill your home with the mouthwatering aroma of a hearty pot roast. It’s the perfect comfort food for a cozy Sunday dinner with family and friends.

Exact Ingredients List

Here’s what you’ll need for your Classic Sunday Pot Roast:

• 3 to 5 pounds beef roast (chuck, round, or brisket)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 6 cloves garlic, minced
• 1 to 2 cups red wine
• 2 cups reduced-sodium beef broth
• 1/4 cup Worcestershire sauce
• 2 large white onions, cut into 2-inch chunks
• 1 pound baby carrots
• 1 pound red potatoes, cut into bite-sized chunks
• 1 sprig fresh rosemary

You can adjust the amount of meat based on how many people you’re feeding. The wine is optional, but it adds great flavor. If you don’t want to use wine, just add extra beef broth instead.

Remember to have salt and pepper on hand for seasoning the veggies at the end. With these ingredients, you’ll be all set to make a pot roast that’ll remind you of those cozy Sunday dinners!

Instructions

Preheat your oven to 350°F (175°C). Heat a large Dutch oven over high heat.

Season the chuck roast with salt and pepper. Add oil to the pot and sear the roast for 3-4 minutes per side until browned.

Take the roast out and set it aside. Sauté the garlic in the pot for 1 minute. Pour in wine and broth to deglaze the pan. Put the roast back in.

Add Worcestershire sauce over the meat. Place onions, carrots, and potatoes around it. Top with a rosemary sprig.

Cover the pot and put it in the oven. Cook for about 3 hours or until the meat reaches 202°F (94°C) inside and shreds easily.

Taste and adjust seasoning of the vegetables if needed. Serve your delicious pot roast hot and enjoy!

Possible Substitutes List & Recipe Variations

Can’t find chuck roast? No worries! You can use brisket or round roast instead. They’ll give you that classic pot roast flavor too.

Don’t have red wine? Try using grape juice or extra beef broth. It’ll still taste great!

Swap out the veggies if you like. Sweet potatoes, parsnips, or turnips work well in place of regular potatoes. Celery is a tasty addition too.

For herbs, thyme or bay leaves can replace rosemary. They’ll add a nice flavor to your roast.

Want a twist? Try adding mushrooms or bell peppers. They’ll give your pot roast extra depth.

Here’s a quick list of easy swaps:

• Meat: Chuck, brisket, or round roast
• Liquid: Red wine, grape juice, or extra broth
• Veggies: Potatoes, carrots, onions, celery, parsnips
• Herbs: Rosemary, thyme, or bay leaves

Feel free to play around with the recipe. Your pot roast will be delicious no matter what!

Tips, Tricks & Storing

For the best pot roast, choose a well-marbled cut of beef. Chuck roast works great and becomes tender when cooked low and slow.

Sear the meat before slow cooking. This step adds rich flavor to your dish.

Don’t rush the cooking process. Low and slow is key for a tender, flavorful pot roast.

Add vegetables later in the cooking time to prevent them from getting mushy.

Let the roast rest for 10-15 minutes before slicing. This helps keep the juices in the meat.

Store leftovers in an airtight container in the fridge for up to 3 days.

You can freeze pot roast for up to 3 months. Thaw in the fridge overnight before reheating.

To reheat, warm in a covered dish in the oven at 350°F for about 20 minutes.

For a thicker gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water. Stir this into the hot liquid and simmer until thickened.

Try using different herbs like thyme or bay leaves for variety in flavor.