Victoria’s Sunday Pot Roast
Yesterday I made a Sunday Pot Roast for the first time in a very long while. In the summer, it’s usually too hot to have something like this. However, yesterday I braved the slightly hotter kitchen. This is a classic pot roast recipe. It’s nothing fancy, and maybe takes ten minutes to put together at the most. I always make pot roast in my Le Creuset. The result is spectacular. Here, I used a 3-pound chuck roast.
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Victoria’s Sunday Pot Roast
- Total Time: 3 hours and 45 minutes
Description
This is a classic Sunday Pot Roast recipe. It takes ten minutes to assemble. You set it and forget it. I usually enjoy it with a fresh, buttered baguette from the local market. Delicious! Pre-warning: I usually add in a half a packet of Lipton’s Dry Onion Soup Mix. My mother always did this. I personally love the flavor. I know that some chefs have their hesitations about this. If you don’t want it in there⏤no worries! It will be just as delicious without it.
Ingredients
- 3 lb. chuck roast
- Salt and Pepper (I salt the chuck heavily about an hour before I get things going)
- 1/4 cup olive oil (Use 1/2 for vegetables and 1/2 for searing meat)
- 2 Vidalia Onions, cut in half
- 6 carrots, peeled and chopped into 2-inch sections
- 1 cup red wine
- 4 cups of reduced sodium beef broth
- 1 whole head of garlic, halved crosswise
- 1 cup roughly chopped, fresh tomato
- 8–10 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1/2 packet of Lipton’s Dry Onion Soup Mix (optional)
- 1 Tbsp. Worcestershire Sauce
Instructions
- Heavily salt and pepper chuck roast an hour before cooking. Even better, do it the night before, and let sit in the fridge.
- Preheat oven to 325 degrees.
- Sear onions and carrots on high heat in 1/2 of the olive oil until slightly browned on the outside. (Just to get a little char.)
- Remove vegetables and set aside in a bowl.
- Add other 1/2 of olive oil to the dutch oven.
- Sear chuck on high heat on all sides.
- Add in wine. Let reduce on medium-high heat for about 2 minutes.
- Add in beef broth, garlic, tomato, herbs, 1/2 packet of Dry Lipton Onion Soup, and Worcestershire.
- Cover, and let simmer on medium heat for about 5 minutes.
- Move to oven, covered.
- Cook for 3-3 1/2 hours. I usually use an hour and fifteen minutes per pound for a rule of thumb. But if I have 3 pounds, I will usually cook it for 3 1/2 hours.
- Take out, and enjoy! (I usually serve it with fresh buttered baguette or creamy, garlic mashed potatoes).
- Prep Time: 10 minutes, tops
- Cook Time: 3-3 1/2 hours
Nutrition
- Serving Size: Serves 4
I have a degree in culinary arts and I have never tasted a Roast Beef so devine before. My husband doesn’t like RB and he loved this recipe and asked me to make it for him again. Trust me that’s a great recipe!!! I’ve added this delectable goody my must have recipe book and you should do the same! 😋
Dear Tania,
Thank you so much for sharing your experience! It means a lot! I’m so elated that you and your husband enjoyed this recipe! 🙂 🙂
Sincerely,
Victoria