Mohamed Shili Joanna Gaines’ Sunday Pot Roast is the ultimate slow-burn comfort food. By using a chuck roast and cooking it at a low 275°F (135°C), the tough connective tissues slowly melt into gelatin, resulting in beef that truly “falls apart” at the touch of a fork.
The standout feature of this recipe is the flavor base: a combination of red wine for acidity and Worelesshire sauce for umami. Unlike standard pot roasts that can sometimes taste “muddy,” the addition of fresh rosemary and Italian seasoning gives this a bright, herb-forward profile that feels sophisticated enough for a formal Sunday dinner but easy enough for a cozy family meal.
If you do nothing else, don’t rush the sear. Getting a deep, dark brown crust on the beef before it hits the oven creates “fond” (those little browned bits) on the bottom of the pot. That is where all your gravy’s deep flavor comes from!
Joanna Gaines Sunday Pot Roast Ingredients
- 3-4 lbs Beef chuck roast
- Salt & pepper (to taste)
- 2-3 tbsp Olive oil (divided)
- 1 large Onion, sliced
- 4 cloves Garlic, minced
- 1 cup Red wine (dry like Cabernet or Merlot)
- 2 cups Beef broth
- 1 tbsp Worcestershire sauce
- 1/2 tsp Italian seasoning
- 4 large Carrots, peeled and cut into 2″ chunks
- 1.5 lbs Yukon Gold potatoes, halved or quartered
- 2-3 sprigs Fresh rosemary
- 3 tbsp Cornstarch (for the slurry)
How To Make Joanna Gaines Sunday Pot Roast
- Heat: Preheat oven to 275°F (135°C).
- Sear: Season the roast heavily with salt and pepper. In a large Dutch oven, heat 2 tbsp oil over medium-high. Sear the roast until deeply browned on all sides (about 3–5 mins per side). Move meat to a plate.
- Aromatics: Lower the heat. Sauté onions for 5–7 minutes. Add garlic for 30 seconds.
- Deglaze: Pour in the wine, broth, Worcestershire, and Italian seasoning. Scrape the bottom of the pot to release the browned bits. Bring to a simmer.
- Assemble: Place the roast back in. Tuck the carrots and potatoes around the meat. Top with rosemary sprigs. Cover with a tight-fitting lid.
- The Slow Roast: Bake for 3 to 4 hours.
- The Gravy: Remove the meat and veggies. Skim the fat off the liquid. Mix cornstarch with 3 tbsp cold water and whisk into the simmering liquid until thickened.
- Shred & Serve: Shred the beef, return everything to the pot to coat in the gravy, and serve.
Recipe Tips for Success
- The Wine Choice: Use a wine you would actually drink. A dry red like a Cabernet Sauvignon or Pinot Noir adds the best depth without making the gravy too sweet.
- Firm Veggies: If you hate mushy carrots, wait until the roast has been in the oven for 1 hour before adding the potatoes and carrots to the pot.
- Yukon Golds vs. Russets: Stick with Yukon Golds. They hold their shape much better during a 4-hour braise, whereas Russets tend to dissolve into the liquid.
What To Serve With Joanna Gaines Sunday Pot Roast
- Something to Soak Up Gravy: A side of crusty French bread, dinner rolls, or even extra mashed potatoes if you want double the comfort.
- Green Vegetables: Roasted green beans, steamed broccoli, or sautéed asparagus to add color and freshness to the plate.
- A Crisp Salad: A simple arugula or wedge salad with a sharp vinaigrette to cut through the richness of the beef.
- Classic Pairing: Horseradish sauce on the side for those who like a little sinus-clearing kick with their roast.
- Drink: A glass of the same dry red wine (like Cabernet) used in the recipe.
Storing & Reheating Tips
- Storage: Store the beef and vegetables in an airtight container, ensuring they are completely submerged in the gravy to prevent the meat from drying out. Refrigerate for up to 4 days.
- Freezing: You can freeze the beef and gravy for up to 3 months, but the potatoes and carrots may become slightly mushy upon thawing.
- The Reheat (Stovetop): Place everything in a pot over low heat. Cover with a lid and simmer gently until the beef is warmed through. This method keeps the meat the most tender.
- The Reheat (Oven): Place in a baking dish, cover tightly with foil, and heat at 325°F (160°C) for 15–20 minutes. The foil is key to trapping steam.
- Microwave Hack: If using a microwave, heat in short intervals and slice the meat thin first so it warms up before it has a chance to become rubbery.
Joanna Gaines Sunday Pot Roast Nutrition Facts (Estimated per serving)
Based on 6 servings:
| Nutrient | Amount |
| Calories | 560 kcal |
| Protein | 48g |
| Fat | 28g |
| Carbohydrates | 26g |
| Fiber | 4g |
| Sodium | 890mg |
FAQs
Can I make this Joanna Gaines Sunday Pot Roast in a Slow Cooker?
Yes! Follow steps 1–4 on the stovetop to sear and deglaze, then transfer everything to your crockpot. Cook on Low for 8–10 hours or High for 5–6 hours.
What if I don’t want to use wine?
You can substitute the 1 cup of red wine with an extra cup of beef broth plus 1 tablespoon of balsamic vinegar to provide that necessary acidity.
Why is my meat tough?
If the meat isn’t shredding easily, it likely just needs more time. Put the lid back on and give it another 30 minutes in the oven; chuck roast only becomes tender once it reaches a certain internal temperature.
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Joanna Gaines Sunday Pot Roast
Description
Joanna Gaines Sunday Pot Roast is a quintessential family comfort meal featuring a well-seasoned beef chuck roast slow-braised to fork-tender perfection. The beef is seared for a deep crust and then simmered in a rich base of dry red wine, beef broth, and aromatics like garlic and rosemary. Hearty Yukon Gold potatoes and carrots are cooked right in the pot, absorbing the savory juices to create a complete, one-pot masterpiece finished with a silky homemade gravy.
Ingredients
Instructions
- Heat: Preheat oven to 275°F (135°C).
- Sear: Season the roast heavily with salt and pepper. In a large Dutch oven, heat 2 tbsp oil over medium-high. Sear the roast until deeply browned on all sides (about 3–5 mins per side). Move meat to a plate.
- Aromatics: Lower the heat. Sauté onions for 5–7 minutes. Add garlic for 30 seconds.
- Deglaze: Pour in the wine, broth, Worcestershire, and Italian seasoning. Scrape the bottom of the pot to release the browned bits. Bring to a simmer.
- Assemble: Place the roast back in. Tuck the carrots and potatoes around the meat. Top with rosemary sprigs. Cover with a tight-fitting lid.
- The Slow Roast: Bake for 3 to 4 hours.
- The Gravy: Remove the meat and veggies. Skim the fat off the liquid. Mix cornstarch with 3 tbsp cold water and whisk into the simmering liquid until thickened.
- Shred & Serve: Shred the beef, return everything to the pot to coat in the gravy, and serve.
Notes
-
The Wine Choice: Use a wine you would actually drink. A dry red like a Cabernet Sauvignon or Pinot Noir adds the best depth without making the gravy too sweet.
Firm Veggies: If you hate mushy carrots, wait until the roast has been in the oven for 1 hour before adding the potatoes and carrots to the pot.
Yukon Golds vs. Russets: Stick with Yukon Golds. They hold their shape much better during a 4-hour braise, whereas Russets tend to dissolve into the liquid.
