Description

This Sunday pot roast beef with veggies is a classic, comforting meal perfect for family gatherings. A tender 3.5-pound chuck roast is seasoned, seared, and slow-roasted in the oven along with hearty vegetables like carrots, parsnips, potatoes, onions, celery, and garlic. The addition of red wine, tomato paste, and aromatic herbs like thyme and rosemary creates a rich, flavorful gravy that enhances the succulent beef and vegetables.

Ingredients

Scale

Beef and Seasoning

3.5-pound chuck roast
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil

Vegetables

4 large carrots, peeled and chunked
3 parsnips, peeled and chunked
3 medium Yukon Gold potatoes, cut into 2-inch pieces
2 medium onions, quartered
4 cloves garlic, peeled and smashed
2 celery stalks, cut into large pieces

Liquids and Flavorings

2 cups gluten-free beef broth
1 cup dry red wine
2 tablespoons tomato paste
2 teaspoons dried thyme
1 teaspoon dried rosemary
2 bay leaves

Instructions

Preheat oven: Set your oven to 325°F to prepare for slow roasting the beef and vegetables evenly.
Season beef: Pat the chuck roast dry with paper towels. Sprinkle kosher salt and freshly ground black pepper evenly over all sides, ensuring full coverage for enhanced flavor.
Sear roast: Heat olive oil in a Dutch oven over medium-high heat. Place the seasoned roast in the pot and brown all sides for about 3 to 4 minutes each until a deep caramelized crust forms. Remove the roast and set aside.
Sauté vegetables: Add onions, carrots, parsnips, potatoes, celery, and garlic to the same pot. Stir and sauté them for 5 minutes occasionally, allowing them to soften and pick up flavors from the fond on the pot’s surface.
Incorporate tomato paste: Stir in the tomato paste with the vegetables and cook for 1 minute, which helps to deepen the overall flavor base.
Deglaze with wine: Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Let it simmer for 2 minutes to reduce slightly and concentrate the flavor.
Combine ingredients: Return the seared roast to the pot. Add gluten-free beef broth, dried thyme, dried rosemary, and bay leaves. The liquid should come about halfway up the sides of the roast to keep it moist during cooking.
Roast in oven: Cover the Dutch oven with its lid and place it in the preheated oven. Roast for 2.5 to 3 hours, turning the meat once halfway through to ensure even cooking. Continue until the beef is tender and vegetables are fully cooked through.
Rest and serve: Carefully remove the bay leaves and take the roast out of the oven. Let it rest for 10 minutes before slicing to retain its juices. Serve sliced roast alongside the roasted vegetables and spoon pan juices over the top for a delicious finish.

Notes

Use a meat thermometer to check the beef’s internal temperature; it should be around 190°F for tender, pull-apart roast.
For extra flavor, you can add a splash of Worcestershire sauce or adjust herbs according to preference.
Leftovers keep well and can be refrigerated up to 3 days or frozen for up to 3 months.
Make sure to brown the roast well to develop deep flavors in the final dish.
This recipe is naturally gluten-free thanks to the gluten-free beef broth.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Course
Method: Roasting
Cuisine: American

Keywords: pot roast, beef roast, Sunday dinner, comfort food, roasted vegetables, gluten-free roast, slow roasted beef, Dutch oven recipe