Sunday Beef Pot Roast
For generations, beef pot roast has been the heart of Sunday lunch. It’s the kind of recipe that cooks slowly, fills the kitchen with warmth, and brings the family together. Simple ingredients, patience, and time — just the way good food has always been made.
Ingredients
- 3–4 lb (1.5–2 kg) beef chuck roast
- 2 tbsp olive oil
- 1 large onion, sliced
- 4 cloves garlic, smashed
- 4 carrots, cut into chunks
- 4 potatoes, cut into large pieces
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp salt (or to taste)
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme
- 1 bay leaf
How to Make Sunday Beef Pot Roast
1. Season the Meat
Season the beef generously with salt, black pepper, and paprika on all sides.
2. Sear for Flavor
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Sear the beef until well browned on all sides. This step locks in flavor.
3. Build the Base
Add onion and garlic to the pot and sauté until fragrant.
Stir in the tomato paste and cook for 1 minute.
4. Slow Cooking
Return the beef to the pot.
Add beef broth, thyme, and bay leaf.
Cover and cook on low heat for 2½ to 3 hours, until the meat is fork-tender.
5. Add Vegetables
Add carrots and potatoes during the last 45–60 minutes of cooking.
6. Rest and Serve
Remove from heat and let rest for 10 minutes.
Slice or shred the beef and serve with the vegetables and rich gravy.
Serving Suggestions
- White rice or mashed potatoes
- Fresh green salad
- Crusty bread to soak up the sauce
This is the kind of meal that turns Sunday into a memory.