Perfect Sunday Pot Roast with Potatoes & Carrots Recipe

Imagine a Sunday afternoon with the heavenly aroma of a Sunday pot roast wafting through your home. The tender meat, bathed in rich gravy, mingles with perfectly roasted potatoes and carrots, creating a symphony of flavors that dance on your taste buds. perfect crunchy nut bars This dish is not just food; it’s a hug in a bowl, beckoning you to gather around the table and share stories over steaming plates.

As you inhale the savory scents, memories rush back to family gatherings where laughter was as abundant as the food. Sunday pot roast with potatoes and carrots has been part of my life for as long as I can remember, bringing warmth and comfort to chilly evenings. healthy crunchy celery sticks It’s the kind of meal that makes even the pickiest eaters swoon, promising an unforgettable flavor experience that makes every bite worthwhile.

I still chuckle at the time I served this Sunday pot roast for the first time. My friend took one bite, paused dramatically, and proclaimed it “life-changing.” Who knew a hunk of meat could evoke such grand declarations?

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Chuck Roast: A well-marbled cut ensures tenderness and flavor; look for one with good fat distribution.
• Potatoes: Choose Yukon Gold or red potatoes for their creamy texture; they hold up well during cooking.
• Carrots: Fresh, vibrant carrots add sweetness; use whole ones instead of baby carrots for better flavor.
• Onions: Sweet onions like Vidalia bring a mild flavor that enhances the overall dish.
• Beef Broth: Opt for low-sodium broth to control saltiness while keeping flavors rich; homemade is always preferred!
• Garlic: Fresh minced garlic adds depth; don’t skimp—go for at least four cloves!
• Herbs (Thyme & Rosemary): Fresh herbs elevate the dish; if using dried herbs, reduce the amount by half.
• Olive Oil: For searing the roast; choose extra virgin for its robust flavor profile.
• Salt & Pepper: Essential seasonings that amplify all other flavors; season generously but taste as you go.

The full ingredients list, including measurements, is provided in the recipe card directly below. fall-inspired apple donuts.

Let’s Make it together

Prepping this pot roast is straightforward—let’s break it down into some fun steps.

Preparation Time!: Start by preheating your oven to 325°F (163°C). While that’s warming up, chop your potatoes and carrots into hearty chunks—think bite-sized pieces that won’t turn mushy.

Sear Away!: Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Season your chuck roast generously with salt and pepper before placing it in the hot oil. Sear on all sides until golden brown—about 3-4 minutes per side will do!

Aromatics Galore!: Once seared, remove the roast and toss in chopped onions and garlic into the same pot. Sauté them until they turn translucent and fragrant—about 2-3 minutes will fill your kitchen with irresistible aromas.

Add Some Liquid Gold!: Pour in beef broth followed by those beautiful herbs (thyme and rosemary). Scrape up any browned bits from the bottom of the pot—it’s where all that flavor hides!

The Roasting Stage!: Return the seared roast to its cozy liquid bath along with your potatoes and carrots. Cover everything tightly with a lid or heavy-duty foil before transferring it to your preheated oven. Let it slow-cook for about 3-4 hours until fork-tender.

Savoring Time!: After roasting, let your masterpiece rest for 15 minutes before slicing into it. This allows those juices to redistribute throughout the meat—trust me; it’s worth waiting just a little longer.

Now you have mastered making Sunday pot roast with potatoes and carrots! Enjoy every delicious bite surrounded by loved ones while sharing stories or planning your next meal adventure together! delicious mini wraps.

Perfecting the Cooking Process

Sear the roast first to lock in flavor, then add veggies and broth for a tasty simmer.

Add Your Touch

Feel free to swap in your favorite root vegetables or herbs to personalize this classic dish.

Storing & Reheating

Store leftovers in an airtight container for up to four days. Reheat gently on low heat to avoid drying out.

Cooking Sunday Pot Roast with Potatoes and Carrots brings back warm memories of family gatherings around the dinner table, where laughter filled the air and everyone enjoyed seconds. For more inspiration, check out this Caramel Carrot Cake recipe.

FAQ

What cut of meat is best for Sunday Pot Roast with Potatoes and Carrots?

Chuck roast is ideal due to its marbling, tenderness, and rich flavor when cooked slowly.

Can I use frozen vegetables in my pot roast?

Yes, but fresh vegetables provide better texture and flavor than frozen ones do.

How long should I cook my pot roast?

Cook at 325°F for about three hours until it’s fork-tender and bursting with flavor.

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Sunday Pot Roast with Potatoes and Carrots

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• Author: Mery Mack
• Total Time: 3 hours 20 minutes
• Yield: Serves 8

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Description

Indulge in the warmth of a classic Sunday pot roast, where tender chuck roast melds perfectly with hearty potatoes and vibrant carrots. This comforting dish is slow-cooked to perfection, allowing rich flavors to develop while filling your home with irresistible aromas. Perfect for family gatherings or cozy dinners, every bite promises a delightful taste that evokes cherished memories around the dinner table.

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Ingredients

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• 3 lb chuck roast
• 4 medium Yukon Gold potatoes, cut into chunks
• 4 large carrots, cut into chunks
• 2 medium sweet onions, chopped
• 4 cups low-sodium beef broth
• 4 cloves garlic, minced
• 2 tsp fresh thyme (or 1 tsp dried)
• 2 tsp fresh rosemary (or 1 tsp dried)
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Preheat oven to 325°F (163°C).
2. Chop potatoes and carrots into bite-sized pieces.
3. Heat olive oil in a large Dutch oven over medium-high heat. Season the chuck roast with salt and pepper, then sear on all sides until golden brown (about 3-4 minutes per side). Remove from pot.
4. Add chopped onions and minced garlic to the pot; sauté until translucent (2-3 minutes).
5. Pour in beef broth and add thyme and rosemary. Scrape up any browned bits from the pot.
6. Return the roast to the pot along with potatoes and carrots. Cover tightly with a lid or foil.
7. Roast in the oven for 3-4 hours until fork-tender.
8. Let rest for 15 minutes before slicing.

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Category: Main
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 plate (approximately 300g)
• Calories: 480
• Sugar: 6g
• Sodium: 650mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 36g
• Cholesterol: 110mg