Sunday Pot Roast
Total Time
200 min
Prep
20 min
Cook
180 min
Servings
6
Est. Cost
$3.50/serving
Difficulty
easy
The smell of home. Slow-cooked until it falls apart, with root vegetables that soak up every bit of flavor.
Ingredients
Instructions
Season roast generously with salt and pepper. Sear in a Dutch oven until deeply browned, about 4 minutes per side.
Remove roast and sauté onion and garlic until fragrant.
Stir in tomato paste and cook 1 minute. Add broth and bring to a simmer.
Return roast to pot. Add bay leaves. Cover and braise at 325°F for 2 hours.
Add carrots, celery, and potatoes. Continue cooking 1 hour until everything is tender.
Rest 15 minutes before serving. The gravy makes itself.
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Nutrition Facts
Get AI-estimated calorie counts, macros, and allergen warnings for this recipe.
Recommended Tools & Appliances
Dutch Oven
It provides superior heat retention for the initial searing of the roast and is the ideal vessel for long, slow braising in the oven.
Immersion Blender
After the roast is cooked, it can be used to blend the cooking juices with the softened vegetables to create a smooth, thickened gravy.
Crock-Pot 8-Quart Slow Cooker
Crock-Pot
If you prefer not to use the oven, this allows you to cook the pot roast at a low, consistent temperature for several hours with minimal monitoring.
Instant Pot Duo 7-in-1
Instant Pot
This is excellent for significantly reducing the cooking time of a tough chuck roast while still achieving a tender, fall-apart consistency.
Common Substitutions
AI suggestions are for inspiration only. Always check ingredient labels for allergens and dietary restrictions.