Sunday Pot Roast
8 servings20 min prep180 min cookMedium
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The Tale of Sunday Pot Roast
Story updated
Pot roast likely descends from French pot-au-feu and Jewish sabbath braises, brought to America by immigrants and adapted with available beef cuts. It became linked with Sunday family dinners in the 20th century as a hearty, largely make-ahead centerpiece for the table.
Ingredients
Scale:· 8 servings
- 4 lb beef chuck roast
- Salt and pepper to taste
- 2 tbsp vegetable oil
- 1 onion, quartered
- 4 cloves garlic, smashed
- 4 carrots, cut into large chunks
- 4 potatoes, halved
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 sprigs fresh rosemary
- 2 bay leaves
Instructions
- 1Preheat the oven to 300°F.
- 2Pat the roast dry and season generously on all sides with salt and pepper.
- 3Heat the oil in a large Dutch oven over medium-high heat and sear the roast for 3-4 minutes per side until deeply browned; remove and set aside.
- 4Add the onion and garlic to the pot and cook for 2-3 minutes, then stir in the tomato paste and cook 1 minute more.
- 5Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
- 6Return the roast to the pot, add the rosemary and bay leaves, cover, and transfer to the oven for 2.5 hours.
- 7Add the carrots and potatoes around the roast and continue cooking covered for 30-45 minutes more, until the meat shreds easily with a fork.
- 8Let the roast rest for 10 minutes, then slice or shred and serve with the vegetables and pan juices.
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