Sunday Pot Roast
Fork-tender chuck roast slowly braised in red wine and broth with potatoes and carrots, finished with a rich pan gravy.
By Marisol Vance, Founder & Head of Recipe Development
Published July 16, 2025
- Prep
- 25 min
- Cook
- 4 hrs
- Total
- 4 hrs 25 min
- Servings
- 6
- Level
- Easy
A good pot roast asks very little of you except time. Chuck roast is full of connective tissue, and a low, slow braise turns it silky and spoonable while the kitchen fills with the smell of wine, thyme and rosemary.
Take the time to brown the roast deeply before it goes into the oven. That crust flavors the entire pot. The vegetables go in partway through so the potatoes turn creamy and the carrots stay sweet and intact instead of collapsing into the sauce.
Finish by thickening the braising liquid into a glossy gravy, then carve or pull the beef into chunks and bring the whole pot to the table. Crusty bread for mopping up the gravy is strongly encouraged.
- Fork-tender chuck roast
- One-pot dinner with vegetables
- Rich red wine gravy
Ingredients
Directions
Heat the oven to 300 degrees F. Pat the roast dry and season all over with the salt and pepper.
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