Pot Roast - The Best Sunday Dinner Meal
About this recipe
Pot roast is the ultimate comfort food, especially when the weather turns chilly. This recipe from Sip and Feast delivers a hearty, flavorful dish that’s perfect for a Sunday dinner with family or friends.
The key to this pot roast is the combination of searing the meat for deep flavor and slow cooking it with vegetables in a rich sauce. This method ensures that the roast is tender and infused with the delicious flavors of garlic, onions, and herbs.
Ingredient notes
- The recipe calls for a 4 lb chuck roast, but a 3.5 lb roast can also work without much difference.
- If you're looking for a gluten-free option, you can eliminate the all-purpose flour used for thickening.
- For the beef stock, the creator recommends using 'Better than Bouillon' beef base if homemade stock isn't available.
Tips from Sip and Feast’s video
- Dry the chuck roast with paper towels before searing to ensure a good crust and prevent steaming.
- Sear the roast in a hot pan for 3-4 minutes on each side to build flavor before adding it to the pot.
- When sautéing the onions, add a pinch of salt to help them soften and release moisture.
Good to know
- What is the cooking time for the pot roast?
- The total cooking time is about 3 hours, including 1.5 hours before adding the vegetables and another 1-1.5 hours after.
- Can I use a different cut of meat?
- While the recipe specifically calls for chuck roast, you can use a different cut if necessary, but it may affect the cooking time and tenderness.
No life story here — the video and the recipe are the whole point. All credit to Sip and Feast: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the chuck roast by tying it together to maintain its shape during cooking.
- 2
Season the roast with salt and pepper, using about 2.5 to 3 teaspoons of salt and 0.5 teaspoon of pepper.
- 3
Heat a 12-inch stainless steel pan over medium heat for about 3 minutes.
- 4
Dry the chuck roast with paper towels to remove excess moisture for better searing.
- 5
Add vegetable oil to the hot pan and sear the roast for about 3-4 minutes on each side until browned.
- 6
Remove the roast from the pan and set aside.
- 7
In the same pan, add olive oil and sauté the onions for 7-10 minutes until they start to soften.
- 8
Add the chopped garlic and cook for an additional 2 minutes until fragrant.
- 9
Stir in the tomato paste and cook for about 3 minutes, adding a little water if it starts to burn.
- 10
Add the flour and cook until the white is gone, about 30 seconds.
- 11
Pour in the dry red wine and scrape the bottom of the pan to deglaze.
- 12
Add the beef stock, Worcestershire sauce, thyme, and bay leaves, and bring to a simmer.
- 13
Return the seared roast to the pot, cover, and place in a preheated oven at 325°F (163°C).
- 14
After 1.5 hours, add the potatoes and carrots to the pot, cover, and continue cooking for another 1-1.5 hours until the vegetables are tender and the meat is fork-tender.
- 15
Remove from the oven, let rest for a few minutes, then garnish with minced parsley before serving.
Heads up — we had to guess a little:
- Estimated cooking time based on typical pot roast recipes.
Credit where it’s due: this recipe was transcribed from Sip and Feast’s original video on YouTube. Follow them there — it’s their dish.
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