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Victoria’s Sunday Pot Roast

5 from 1 review

  • Author: Victoria
  • 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

Scale
  • 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

  1. Heavily salt and pepper chuck roast an hour before cooking. Even better, do it the night before, and let sit in the fridge. 
  2. Preheat oven to 325 degrees. 
  3. 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.)
  4. Remove vegetables and set aside in a bowl.
  5. Add other 1/2 of olive oil to the dutch oven. 
  6. Sear chuck on high heat on all sides.
  7. Add in wine. Let reduce on medium-high heat for about 2 minutes. 
  8. Add in beef broth, garlic, tomato, herbs, 1/2 packet of Dry Lipton Onion Soup, and Worcestershire.
  9. Cover, and let simmer on medium heat for about 5 minutes.
  10.  Move to oven, covered. 
  11. 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. 
  12. 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

Find it online: https://foodandarchitecture.com/victorias-sunday-pot-roast/