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When it comes to family gatherings and cozy Sunday dinners, few dishes evoke the same sense of warmth and nostalgia as a savory pot roast. This classic meal has been a staple in households for generations, often associated with the comforting aroma that fills the home as it cooks slowly throughout the day. The pot roast is not just food; it’s an experience—a cherished tradition that brings families together around the dining table, sharing stories and creating lasting memories.

Classic Pot Roast

Discover the heartwarming tradition of Savory Sunday Pot Roast, a classic dish perfect for family gatherings and cozy dinners. This article guides you through creating your own pot roast, detailing essential ingredients, cooking methods, and tips for achieving tender, flavorful meat. Learn how to choose the right cut of beef, sauté aromatic vegetables, and create a rich gravy that will elevate your meal. Enjoy the comforting aroma and the joy of gathering around the dinner table with loved ones.
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Ingredients
  

4-5 lbs boneless chuck roast

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

1 large onion, chopped

4 cloves garlic, minced

4 cups beef broth

2 tablespoons Worcestershire sauce

1 tablespoon tomato paste

4 large carrots, peeled and cut into large chunks

4 medium potatoes, peeled and quartered

2 sprigs fresh thyme (or 1 teaspoon dried thyme)

2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)

2 bay leaves

1 cup frozen peas (optional, for serving)

Instructions
 

Prep the Roast: Begin by removing the chuck roast from the refrigerator and allowing it to reach room temperature for approximately 30 minutes. This helps it cook more evenly. Pat the roast dry using paper towels to remove excess moisture, then generously season all sides with salt and freshly ground black pepper.

    Sear the Meat: In a large Dutch oven or a heavy-bottomed pot, heat the olive oil over medium-high heat until shimmering. Carefully add the seasoned roast to the pot, searing it for about 4-5 minutes on each side until a deep brown crust forms. Once browned, transfer the roast to a plate and set it aside.

      Sauté Vegetables: In the same pot, add the chopped onion and sauté over medium heat until it becomes softened and translucent, about 3-4 minutes. Stir in the minced garlic and sauté for an additional minute, or until the aroma of the garlic fills the air.

        Deglaze the Pot: Pour in the beef broth, followed by the Worcestershire sauce and tomato paste. Stir thoroughly, scraping the bottom of the pot to loosen any flavorful brown bits stuck to the bottom, enhancing the overall flavor of the dish.

          Combine Ingredients: Return the seared roast to the pot, nestling it among the vegetables. Add the chunks of carrots, quartered potatoes, thyme, rosemary, and bay leaves. If necessary, add additional broth or water until the contents of the pot are just submerged.

            Slow Cook: Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 3-4 hours. The meat should become tender and easily shred with a fork. Alternatively, for oven cooking, transfer the covered pot to a preheated oven at 325°F (160°C) and let it cook for the same duration.

              Check Seasoning: After the cooking time, taste the flavorful broth and adjust seasoning with additional salt and pepper as you see fit. If desired, stir in the frozen peas and let them cook for the last 10 minutes for a vibrant touch.

                Serve: Carefully lift out the roast and vegetables from the pot using a slotted spoon. Let the roast rest on a cutting board for about 10 minutes before slicing into tender pieces. Serve the succulent meat alongside the hearty vegetables, and drizzle some of the rich broth over everything for an inviting finish.

                  Prep Time, Total Time, Servings: 30 mins | 4 hours | 6-8 servings

                    Presentation Tips: Arrange the sliced roast and vegetables on a large serving platter. Garnish with a few sprigs of fresh herbs for an appealing touch, and consider serving with crusty bread on the side to soak up the delicious broth!