"Sunday pot roast is the smell of home. Put it in the oven before church and come back to a meal that's been slow-cooking all morning — tender beef, soft vegetables, and a gravy that tastes like it took all day. Because it did, and that's exactly the point."
From Linda's Garden
Linda grows her own carrots in her raised garden beds. Fresh-pulled garden carrots make this pot roast something truly special — sweeter and more tender than anything from the store.
Ingredients
The Roast
- 3–4 lb chuck roast
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Root Vegetables
- 4 large carrots, cut into chunks
- 4 medium potatoes, quartered
- 2 parsnips, cut into chunks
- 1 large onion, roughly chopped
- 4 cloves garlic, smashed
The Gravy
- 2 cups beef broth
- 1 cup red wine (or extra broth)
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
Linda's Tips
- ✓Don't skip the sear — browning the roast on all sides builds deep, rich flavor in the gravy.
- ✓Fresh garden carrots are sweeter and hold their shape better than store-bought.
- ✓Low and slow is the secret — 300°F for 3–4 hours beats a hot oven every time.
- ✓Add the potatoes in the last 90 minutes so they don't turn to mush.
- ✓Let the roast rest 10 minutes before slicing for the juiciest results.
- ✓Use your Quinlan Treasures board for chopping all your vegetables — a stable surface makes prep so much easier.
- ✓Leftovers make the best next-day sandwiches on crusty bread.
Instructions
- 1
Preheat your oven to 300°F. Pat the chuck roast dry with paper towels and season generously on all sides with salt, pepper, garlic powder, and onion powder.
- 2
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until deeply browned. Remove and set aside.
- 3
In the same pot, sauté the onion and garlic for 2–3 minutes until softened. Stir in the tomato paste and cook for 1 minute.
- 4
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Add the beef broth, rosemary, thyme, and bay leaves.
- 5
Return the seared roast to the pot. Add the carrots and parsnips around the roast. The liquid should come about halfway up the meat.
- 6
Cover tightly and transfer to the oven. Cook for 2 hours.
- 7
After 2 hours, add the quartered potatoes to the pot. Cover and continue cooking for another 1–1.5 hours, until the beef is fork-tender and the vegetables are soft.
- 8
Remove the roast and vegetables to a serving platter. Discard the herb sprigs and bay leaves. If desired, simmer the remaining liquid on the stovetop for 5–10 minutes to thicken into a rich gravy.
- 9
Let the roast rest for 10 minutes, then slice or pull apart. Serve with the root vegetables and ladle the gravy generously over everything.
Serving Suggestion
Bring the whole Dutch oven to the table and let everyone serve themselves — that's the Southern way. Pair with warm cornbread and a simple green salad for a complete Sunday dinner the whole family will love.