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No. 0183 American Free recipe

Sunday Pot Roast with Carrots and Potatoes

A well-marbled chuck roast braises low and slow with onions, carrots and golden potatoes until it slices into moist, deeply browned slabs. The vegetables soak up the beefy juices as they cook. Hands-off, forgiving and generous, this is the kind of Sunday supper that fills the house with aroma.

4.2 from 884 cooks

Platter of sliced tender pot roast beef with chunky carrots, potatoes and soft roasted onions
Photo: Thiago Reboucas on Pexels
Prep
20 min
Cook
3 hr 30 min
Total
3 hr 50 min
Serves
6
Level
Easy
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Method 6 steps

  1. Heat the oven to 300 F. Pat the roast dry and season all over with 2 tsp salt and plenty of pepper.

  2. Sear the roast in hot oil in a Dutch oven over medium-high heat for 4 to 5 minutes per side, until a dark brown crust forms. Remove.

  3. Add the onions and cook 4 minutes until browned at the edges. Stir in garlic and tomato paste for 1 minute, then add the Worcestershire, broth and thyme, scraping up the browned bits.

  4. Return the roast, cover and braise in the oven for 2 hours.

  5. Add the carrots and potatoes around the meat, cover again and cook 1 to 1 1/2 hours more, until the vegetables are tender and the beef yields easily to a fork.

  6. Rest the roast for 10 minutes, slice thickly across the grain and arrange on a platter with the vegetables and a spoonful of the juices.

Tap a step to mark it done.

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