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A steaming dish of Sunday pot roast with vegetables.

Sunday Pot Roast with Red Wine Gravy

This classic Sunday Pot Roast with Red Wine Gravy features a tender chuck roast, slow-cooked with aromatic vegetables and herbs, resulting in a savory, fall-apart meal perfect for any family gathering.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 40 minutes
Servings: 8 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lb Chuck Roast
  • 2 tbsp Olive Oil
  • 1 large Yellow Onion roughly chopped
  • 3 cloves Garlic minced
  • 4 cups Beef Broth low sodium
  • 1 cup Red Wine Cabernet Sauvignon or Merlot, optional
  • 2 sprigs Fresh Rosemary
  • 3 sprigs Fresh Thyme
  • 1 lb Carrots peeled and cut into 1-2 inch chunks
  • 1.5 lbs Yukon Gold Potatoes quartered or halved
  • 2 tbsp All-Purpose Flour
  • Salt to taste
  • Freshly Ground Black Pepper to taste

Equipment

  • Dutch oven or oven-safe pot
  • Wooden spoon
  • Cutting board
  • Foil
  • Small bowl
  • Whisk

Method
 

Preparation
  1. Pat the chuck roast dry and season generously with salt and pepper.
  2. Sear the roast in a Dutch oven with olive oil over medium-high heat until deeply browned on all sides; then remove and set aside.
  3. Reduce heat to medium, add chopped onion and cook until softened, then add minced garlic and cook for another minute.
  4. Pour in red wine, if using, and scrape up any browned bits; simmer for 2-3 minutes until slightly reduced.
  5. Stir in beef broth, return the seared roast to the pot, add rosemary and thyme, ensuring liquid covers halfway up the roast.
  6. Bring liquid to a simmer, cover, and braise in a preheated oven at 325°F (160°C) for 2.5 to 3 hours.
  7. After cooking for 2.5-3 hours, add carrots and potatoes around the roast, submerging them in liquid, and return to the oven for another 45-60 minutes until tender.
  8. Remove the roast from the pot, transfer to a cutting board, tent with foil, and let rest for 10-15 minutes.
  9. While the meat rests, skim excess fat from the cooking liquid; whisk flour with cold water to form a slurry, then gradually whisk into the simmering liquid until thickened for gravy.
  10. Slice or shred the rested pot roast and serve immediately with the tender vegetables and plenty of gravy.

Notes

For best results, do not rush the searing process as it adds significant flavor to the roast. Adjust thickness of gravy by adding more or less flour slurry. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.