Sunday Pot Roast
There’s something magical about walking into a home filled with the aroma of a slowly roasting beef, mingling with herbs and vegetables. This classic Sunday Pot Roast isn’t just dinner – it’s a tradition that brings families together and creates memories around the table.
The secret to this melt-in-your-mouth pot roast lies in the perfect sear and low-and-slow cooking method. Tender chunks of beef that practically fall apart with your fork, surrounded by perfectly cooked potatoes and carrots that have soaked up all those amazing meat juices – this is comfort food at its finest.
Equipment Needed
- 12-inch cast iron skillet or Dutch oven
- Aluminum foil
- Meat thermometer
- Small saucepan (for gravy)
Ingredients
For the Pot Roast:
- 2 tablespoons olive oil
- 4 pounds boneless beef chuck roast
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1½ pounds baby yellow potatoes
- ½ pound baby carrots
- ½ large yellow onion
- 1 packet dry onion soup mix
- ½ cup beef stock or broth
For the Optional Gravy:
- 2 tablespoons unsalted butter or fat from drippings
- 2 tablespoons all-purpose flour
- 2 cups meat drippings, stock or broth
- Salt and pepper to taste
Instructions
- Preheat your oven to 300°F (150°C). Heat a large cast iron skillet over medium-high heat with 2 tablespoons olive oil until shimmering.
- Season the chuck roast thoroughly on all sides with 2 teaspoons kosher salt and ½ teaspoon black pepper. Don’t skimp on seasoning – this is what builds your flavor base.
- Sear the roast for 2-3 minutes per side until deeply browned. You’re looking for a rich mahogany color – this is the Maillard reaction creating flavor.
- Remove pan from heat. Arrange potatoes, carrots, and chopped onions around the roast. Pro tip: Try to keep vegetables in a single layer for even cooking.
- Sprinkle onion soup mix evenly over the beef and pour ½ cup beef stock over the vegetables. The liquid should come about ¼ way up the sides of the meat.
- Cover tightly with foil (double-layer if needed) and transfer to preheated oven. Cook for 3-4 hours until internal temperature reaches 195-210°F (90-99°C). The meat should easily shred with a fork.
- Rest meat for 10-20 minutes, loosely tented with foil, before slicing.
For the Gravy (Optional):
- Heat 2 tablespoons butter in saucepan over medium heat until melted and not foaming.
- Whisk in 2 tablespoons flour and cook for 1-2 minutes until light brown. This prevents raw flour taste.
- Gradually whisk in 2 cups drippings until smooth. Simmer 2-3 minutes until thickened. Season to taste.
