Sunday Pot Roast

This melt-in-your-mouth pot roast is everything your Sunday dinner dreams are made of – tender, juicy meat that falls apart with just a fork, surrounded by vegetables that have soaked up all those amazing flavors.

What makes this recipe truly special is the rich, velvety gravy that develops as the meat slowly roasts. The combination of red wine, beef broth, and fresh rosemary creates layers of flavor that will have everyone at the table asking for seconds.

Ingredients

For the Roast:

• 3-4 pounds beef chuck roast
• Salt & pepper to taste
• 2-3 tablespoons olive oil, divided

For the Base:

• 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

Vegetables & Herbs:

• 4 large carrots, peeled & cut into 2″ chunks
• 1.5 pounds Yukon Gold potatoes, cut into halves or quarters
• 2-3 sprigs fresh rosemary

For the Gravy:

• 3 tablespoons cornstarch

Steps

1. Preheat oven to 275°F. Pat roast dry and season generously with salt and pepper.
2. Heat 2 tablespoons oil in Dutch oven over medium-high heat. Sear roast 4-5 minutes per side until deeply browned.
3. Remove roast, add remaining oil and onions. Reduce heat, sauté 5-7 minutes until softened.
4. Add garlic, cook 30 seconds. Pour in wine, broth, Worcestershire sauce, and seasonings, scraping bottom.
5. Return roast to pot. Arrange vegetables and rosemary around meat. Cover and roast 3.5 hours.
6. Remove rosemary and skim fat. Transfer meat and vegetables to bowl.
7. Make cornstarch slurry, add to liquid, simmer until thickened.
8. Shred meat, return everything to pot, toss with gravy.

Smart Swaps

• Use sweet potatoes instead of regular potatoes for extra nutrients
• Substitute mushroom broth for red wine to make it alcohol-free
• Try parsnips in place of some carrots for variety

Make It Diabetes-Friendly

• Replace potatoes with cauliflower florets (reduces carbs by 22g per serving)
• Use low-sodium beef broth (reduces sodium by 40%)
• Add more non-starchy vegetables like celery and mushrooms
• Serve with a side of steamed green beans for extra fiber
• Portion size: stick to 4oz meat + 1 cup vegetables (30g carbs total)

Pro Tips

• Let meat come to room temperature before searing
• Don’t skip the searing step – it develops crucial flavor
• Check tenderness at 3 hours – cooking time varies by meat size
• For firmer vegetables, add them halfway through cooking time