Sunday Pot Roast with Potatoes and Carrots
Looking to treat yourself and your family this weekend (or weekday)? Look no further than Sunday Pot Roast with Potatoes and Carrots.
There’s something special about a slow-cooked pot roast on a Sunday. It’s the kind of meal that brings everyone to the table, filling the house with rich, savoury aromas.
Tender beef, soft carrots, and perfectly seasoned potatoes all come together in a flavour-packed dish that tastes like a professional chef made it.
The best part? It’s surprisingly easy to make. With just a bit of prep, your oven or slow cooker does all the heavy lifting.
Whether you’re serving it for a cosy family dinner or meal-prepping leftovers for the week, this pot roast never disappoints.
Grab your favourite cut of beef, some fresh veggies, and let’s get cooking!
Why You’ll Love This Recipe
✔ Ultimate comfort food – A meal that hugs you from the inside.
✔ One-pot wonder – Less mess, more flavour.
✔ Perfect for leftovers – If there are any, that is.
✔ Deep, rich flavours – Thanks to slow roasting, wine, and all those aromatics.
Ingredients You’ll Need
● 3-4 lbs chuck roast
● 4 carrots, chopped
● 4 potatoes, quartered
● 1 onion, chopped
● 4 cloves garlic, minced
● 2 cups beef broth
● 1 cup red wine (optional, but adds amazing depth)
● 2 tablespoons olive oil
● 2 teaspoons thyme
● Salt and pepper, to taste
How to Make Sunday Pot Roast
1. Preheat and Prep
Preheat your oven to 300°F (150°C). (Low and slow is the secret to fall-apart tender meat!)
2. Sear the Roast
In a large Dutch oven, heat olive oil over medium-high heat. Season the chuck roast with salt and pepper, then sear it on all sides until beautifully browned.
This locks in flavour and adds a rich, caramelised crust. Remove the roast and set it aside.
3. Build the Flavour Base
In the same pot, add onions and garlic, cooking until softened and fragrant. These little flavour bombs will infuse the broth with richness.
4. Assemble and Roast
Return the roast to the pot and add carrots, potatoes, beef broth, wine (if using), thyme, salt, and pepper.
Cover with a lid and place in the oven for 3-4 hours, or until the meat is fork-tender.
5. Rest and Serve
Remove the roast from the oven and let it rest for 10-15 minutes before slicing. Serve with the vegetables and a spoonful of that incredible broth.
Serving Suggestions
● Crusty bread – Perfect for soaking up that rich broth.
● Steamed greens – To balance out the meal.
● Mashed potatoes – If you want extra creaminess alongside the roasted ones.
Final Thoughts
This Sunday Pot Roast is the definition of a home-cooked classic.
Whether you’re making it for family dinner or meal prepping for the week, it’s hearty, satisfying, and packed with flavour.
Pour yourself a glass of wine, let the oven do the work, and enjoy the best part of Sunday—comfort food at its finest.
Would you serve this with anything else? Let me know!
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