Sunday Pot Roast with Herby Beef Gravy

Why You’ll Love This Recipe

• Classic Sunday comfort: fall-apart chuck roast in a rich, herb-scented beef gravy.
• Vegetables braise to perfection—creamy potatoes, sweet carrots, and silky pearl onions.
• Smart timing keeps veggies intact and the gravy glossy, not stodgy.
• Hands-off oven braise makes your home smell incredible for hours.

Grocery List

• Produce: 1 large yellow onion, 4 garlic cloves, 1 lb carrots, 2 lb small Yukon Gold potatoes, 10 oz pearl onions, fresh thyme, rosemary, parsley
• Dairy: Unsalted butter
• Pantry: Boneless beef chuck roast (about 3.5 lb), kosher salt, black pepper, neutral oil, tomato paste, low-sodium beef broth, dry red wine (optional), Worcestershire sauce, bay leaves, all-purpose flour, Dijon mustard or red wine vinegar (optional)

Full Ingredients

Beef and Aromatics

• 3.5 lb boneless beef chuck roast
• 2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 2 tbsp neutral oil (canola or avocado)
• 1 large yellow onion, diced
• 4 garlic cloves, smashed
• 2 tbsp tomato paste

Braising Liquid and Herbs

• 1 cup dry red wine (or substitute 1 cup beef broth)
• 3 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 6 sprigs fresh thyme
• 1 sprig fresh rosemary

Vegetables

• 1 lb carrots, peeled and cut into 2-inch chunks on a bias
• 2 lb small Yukon Gold potatoes, halved (or quartered if larger)
• 10 oz pearl onions, peeled (use frozen, thawed, for ease)

To Finish

• 2 tbsp unsalted butter, room temperature
• 2 tbsp all-purpose flour
• 2 tbsp fresh parsley, finely chopped
• Optional: 1 tsp Dijon mustard or 1 tsp red wine vinegar for brightness

Step-by-Step Instructions

Step 1: Preheat and season

Heat the oven to 325°F (163°C). Pat the chuck roast very dry with paper towels—this helps it brown well. Season all over with 2 tsp kosher salt and 1 tsp black pepper. If the roast is irregular, tie it with kitchen twine in 2–3 places to help it cook evenly (optional but helpful).

Step 2: Sear for deep flavor

Heat a heavy 6–7 quart Dutch oven over medium-high heat. Add 2 tbsp neutral oil. When shimmering, add the roast and sear until a deep brown crust forms, 3–4 minutes per side. Use tongs to brown the edges, too. Transfer the roast to a plate.

Step 3: Build the braising base

Reduce heat to medium. Add the diced onion and cook, stirring, until softened and lightly golden, about 3 minutes. Add the smashed garlic; cook 30 seconds. Stir in 2 tbsp tomato paste and cook until it darkens slightly, 1 minute. Pour in 1 cup red wine, scraping up browned bits. Simmer 1–2 minutes to reduce slightly. Add 3 cups beef broth, 1 tbsp Worcestershire, bay leaves, thyme, and rosemary. Return the roast (and any juices) to the pot; liquid should come halfway up the sides—add a splash more broth if needed.

Step 4: Braise the beef, covered

Bring to a gentle simmer, cover tightly, and transfer to the oven. Braise for 2 hours without peeking. This jump-starts tenderness while keeping the vegetables out so they do not overcook.

Step 5: Add the vegetables

Carefully remove the pot from the oven. Nestle in the potatoes, carrots, and pearl onions around the roast. Re-cover and return to the oven for 60–90 minutes more, until the beef is fork-tender (it should shred easily and register about 195–205°F/90–96°C) and the vegetables are tender.

Step 6: Rest and separate the juices

Transfer the roast to a cutting board and tent loosely with foil for 10–15 minutes. Scoop the vegetables to a warm serving bowl and cover. Skim excess fat from the braising liquid with a spoon. Discard bay leaves and herb stems.

Step 7: Make the glossy herby gravy

Bring the braising liquid to a brisk simmer on the stovetop. In a small bowl, mash 2 tbsp softened butter with 2 tbsp flour to form a smooth paste (beurre manié). Whisk it into the simmering liquid a little at a time until the gravy thickens and turns glossy, 3–5 minutes. Season to taste with salt and pepper; stir in 1 tsp Dijon or 1 tsp red wine vinegar if you like a touch of brightness.

Step 8: Slice thick and serve

Slice the roast thickly across the grain or pull into large chunks if you prefer. Return the beef to the pot to bathe in the gravy. Arrange on a warm platter with the potatoes, carrots, and pearl onions. Spoon over plenty of herby pan juices and finish with chopped parsley. Serve hot.

Pro Tips

• Dry meat browns better—do not skip patting the roast dry before searing.
• Add the vegetables later so they turn tender, not mushy.
• For the most succulent texture, aim for 195–205°F internal temperature; pot roast should be fork-tender, not slice-like steak.
• Using low-sodium broth lets you season precisely at the end.
• Fresh pearl onions are easiest to peel if blanched 60 seconds, shocked in ice water, then squeezed from their skins; frozen, pre-peeled onions work great too.

Variations

• Slow Cooker: Sear roast and build the base in a skillet. Transfer to slow cooker with broth, wine (or more broth), Worcestershire, and herbs. Cook on Low 8–9 hours or High 4–5 hours. Add potatoes, carrots, and pearl onions for the last 3 hours on Low or 1.5–2 hours on High. Thicken juices on the stovetop with the butter-flour paste.
• Pressure Cooker/Instant Pot: Use Sauté to sear and build the base. Pressure cook roast and liquids on High for 65 minutes; natural release 15 minutes. Remove roast; add vegetables and cook on High for 6 minutes; quick release. Thicken with beurre manié on Sauté.
• Mushroom & Balsamic: Add 8 oz sliced cremini mushrooms with the onions in Step 3 and finish the gravy with 1 tbsp balsamic vinegar instead of Dijon.

Storage & Make-Ahead

Refrigerate leftovers (meat submerged in gravy) up to 4 days. Reheat gently on the stovetop over low heat or covered in a 300°F (149°C) oven for 20–25 minutes, adding a splash of broth if needed. Freeze in airtight containers, with gravy, for up to 3 months; thaw overnight in the fridge. Make-ahead tip: Salt the roast 12–24 hours in advance and refrigerate uncovered for deeper seasoning and better browning.

Nutrition (per serving)

Approximate values: 800 calories; 45 g protein; 41 g carbohydrates; 44 g fat; 16 g saturated fat; 5 g fiber; 6 g sugars; 980 mg sodium. Values will vary with exact ingredients and portion sizes.