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Cozy Sunday Pot Roast Recipe with Carrots Potatoes and Perfect Brown Gravy

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A comforting pot roast slow-cooked with tender carrots, hearty potatoes, and a rich brown gravy, perfect for cozy family gatherings and easy weekend meals.

Ingredients

Scale
  • 3–4 pounds beef chuck roast
  • 4–5 large carrots, peeled and cut into chunks
  • 4 medium russet potatoes, peeled and quartered
  • 1 large yellow onion, thickly sliced
  • 4 garlic cloves, minced
  • 2 cups beef broth (low sodium preferred)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour (or cornstarch/arrowroot powder for gluten-free)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Pat the beef chuck roast dry with paper towels and season generously with salt and pepper.
  3. Heat olive oil in a Dutch oven over medium-high heat until shimmering. Sear the roast on all sides until browned, about 4-5 minutes per side.
  4. Remove the roast and set aside. Lower heat to medium and add sliced onions. Sauté for 3-4 minutes until softened and translucent.
  5. Add minced garlic and cook for 30 seconds until fragrant. Stir in tomato paste and cook for another minute.
  6. Sprinkle flour over the onion mixture and stir constantly for about 2 minutes to cook out the raw taste and begin thickening.
  7. Slowly pour in beef broth while stirring to avoid lumps. Add Worcestershire sauce, dried thyme, and rosemary. Stir and scrape the bottom of the pot to lift browned bits.
  8. Return the roast to the pot, nestling it into the liquid. Cover with lid and place in the oven.
  9. Braise for 2 to 2.5 hours, turning the roast once halfway through.
  10. Add carrots and potatoes around the roast, recover, and cook for another 45 minutes to 1 hour until vegetables are tender and meat pulls apart easily.
  11. Remove roast and vegetables to a serving platter and tent with foil to keep warm.
  12. Place pot on stovetop over medium heat and stir gravy. Simmer uncovered for 5-10 minutes or whisk in slurry of water and flour/cornstarch to thicken if needed.
  13. Adjust seasoning with salt and pepper. Pour gravy over sliced roast and vegetables before serving.

Notes

Sear the roast before braising to lock in juices and add caramelized flavor. Use low and slow heat to break down connective tissue for tender meat. Whisk slurry of cold water and flour/cornstarch before adding to gravy to avoid lumps. Keep an eye on liquid level during braising and add broth or water if needed to prevent scorching.

Nutrition

Keywords: pot roast, beef chuck roast, carrots, potatoes, brown gravy, comfort food, slow cooked, Sunday dinner

Find it online: https://tessierecipes.com/cozy-sunday-pot-roast-recipe-with-carrots-potatoes-and-perfect-brown-gravy/