Mohamed Shili This delicious Sunday Pot Roast, inspired by Joanna Gaines, is a hearty, comforting meal perfect for cozy family dinners. With tender beef, flavorful gravy, and perfectly roasted vegetables, it’s easy to prepare using simple, everyday ingredients. Slow-cooked to perfection, this dish is as versatile as it is satisfying—perfect for impressing guests or enjoying on a quiet evening.
Recipe Ingredients:
- 3-4 pounds beef chuck roast see note
- Salt & pepper to taste
- 2-3 tablespoons olive oil divided
- 1 large onion sliced
- 4 cloves garlic minced
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Italian seasoning
- 4 large carrots peeled & cut into 2″ chunks
- 1.5 pounds Yukon Gold potatoes cut into halves or quarters
- 2-3 sprigs fresh rosemary
- 3 tablespoons cornstarch
How To Make Sunday Pot Roast?
- Preheat the oven: Set your oven to 135°C / 275°F and position the rack in the middle.
- Season and sear the roast: Sprinkle the roast with salt and pepper. Heat 30 ml / 2 tablespoons olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until browned, then transfer it to a plate.
- Cook the onions and garlic: If needed, add 15 ml / 1 tablespoon olive oil to the pot. Lower the heat and sauté the onions for 5-7 minutes until softened and lightly browned. Stir in the garlic and cook for 30 seconds.
- Deglaze and add liquids: Pour in the wine, beef broth, Worcestershire sauce, and Italian seasoning. Scrape up any browned bits from the bottom of the pot and bring to a simmer.
- Add roast and vegetables: Place the roast back into the pot. Arrange the carrots and potatoes around the meat, and place the rosemary sprigs on top. Cover the pot with a lid.
- Slow roast: Transfer the pot to the oven and roast for 3-4 hours (3.5 hours for a 1.4 kg / 3-pound roast) until the meat is tender and falls apart. For firmer vegetables, add them after the first hour of cooking.
- Prepare the gravy: Remove the rosemary, beef, potatoes, and carrots from the pot. Skim off excess fat from the surface of the liquid. In a small bowl, mix 45 g / 3 tablespoons cornstarch with 45 ml / 3 tablespoons cold water to create a slurry. Stir it into the pot and simmer over medium-high heat until the sauce thickens. Season with additional salt and pepper if needed.
- Shred and combine: Shred the roast using two forks. Return the beef, carrots, and potatoes to the pot, and toss them in the gravy.
- Serve: Plate up this comforting pot roast with the rich gravy and enjoy!
Recipe Tips
- Sear the meat well: Make sure to brown the roast on all sides before slow cooking. This step locks in flavor and creates a rich, caramelized base for the gravy.
- Use fresh rosemary: Fresh sprigs add a fragrant aroma and depth of flavor. Dried herbs won’t give the same effect in this recipe.
- Don’t rush the cooking: Cook the roast low and slow for tender, fall-apart meat. Rushing this step will make the beef tough.
- Adjust vegetable timing: For firmer carrots and potatoes, add them after the first hour of cooking. This prevents them from getting too soft.
- Thicken gravy properly: Mix the cornstarch with cold water before adding it to the pot. This prevents lumps and ensures a smooth, rich gravy.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Sunday Pot Roast cool to room temperature. Place it in an airtight container and refrigerate for up to 3-4 days.
- Freeze: Allow the Sunday Pot Roast to cool completely before transferring it to a freezer-safe container or bag. Freeze for up to 3 months. To thaw, move it to the refrigerator overnight before reheating
Nutrition Facts
Serving Size: 1 serving (approximately 198g)
- Calories: 190
- Total Fat: 5g
- Saturated Fat: 1.5g
- Cholesterol: 50mg
- Sodium: 810mg
- Potassium: Data not available
- Total Carbohydrate: 18g
- Dietary Fiber: 4g
- Sugars: 4g
- Protein: 20g
Check out More Recipes:
Joanna Gaines Sunday Pot Roast
Description
This delicious Sunday Pot Roast, inspired by Joanna Gaines, is a hearty, comforting meal perfect for cozy family dinners. With tender beef, flavorful gravy, and perfectly roasted vegetables, it’s easy to prepare using simple, everyday ingredients. Slow-cooked to perfection, this dish is as versatile as it is satisfying—perfect for impressing guests or enjoying on a quiet evening.
Ingredients
Instructions
- Preheat the oven: Set your oven to 135°C / 275°F and position the rack in the middle.
- Season and sear the roast: Sprinkle the roast with salt and pepper. Heat 30 ml / 2 tablespoons olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until browned, then transfer it to a plate.
- Cook the onions and garlic: If needed, add 15 ml / 1 tablespoon olive oil to the pot. Lower the heat and sauté the onions for 5-7 minutes until softened and lightly browned. Stir in the garlic and cook for 30 seconds.
- Deglaze and add liquids: Pour in the wine, beef broth, Worcestershire sauce, and Italian seasoning. Scrape up any browned bits from the bottom of the pot and bring to a simmer.
- Add roast and vegetables: Place the roast back into the pot. Arrange the carrots and potatoes around the meat, and place the rosemary sprigs on top. Cover the pot with a lid.
- Slow roast: Transfer the pot to the oven and roast for 3-4 hours (3.5 hours for a 1.4 kg / 3-pound roast) until the meat is tender and falls apart. For firmer vegetables, add them after the first hour of cooking.
- Prepare the gravy: Remove the rosemary, beef, potatoes, and carrots from the pot. Skim off excess fat from the surface of the liquid. In a small bowl, mix 45 g / 3 tablespoons cornstarch with 45 ml / 3 tablespoons cold water to create a slurry. Stir it into the pot and simmer over medium-high heat until the sauce thickens. Season with additional salt and pepper if needed.
- Shred and combine: Shred the roast using two forks. Return the beef, carrots, and potatoes to the pot, and toss them in the gravy.
- Serve: Plate up this comforting pot roast with the rich gravy and enjoy!
Notes
- Sear the meat well: Make sure to brown the roast on all sides before slow cooking. This step locks in flavor and creates a rich, caramelized base for the gravy.
- Use fresh rosemary: Fresh sprigs add a fragrant aroma and depth of flavor. Dried herbs won’t give the same effect in this recipe.
- Don’t rush the cooking: Cook the roast low and slow for tender, fall-apart meat. Rushing this step will make the beef tough.
- Adjust vegetable timing: For firmer carrots and potatoes, add them after the first hour of cooking. This prevents them from getting too soft.
- Thicken gravy properly: Mix the cornstarch with cold water before adding it to the pot. This prevents lumps and ensures a smooth, rich gravy.This delicious Sunday Pot Roast, inspired by Joanna Gaines, is a hearty, comforting meal perfect for cozy family dinners. With tender beef, flavorful gravy, and perfectly roasted vegetables, it’s easy to prepare using simple, everyday ingredients. Slow-cooked to perfection, this dish is as versatile as it is satisfying—perfect for impressing guests or enjoying on a quiet evening.
Joanna Gaines Sunday Pot Roast
