Classic Sunday Pot Roast Delight
This Classic Sunday Pot Roast Delight echoes the warmth and nostalgia of family gatherings around the dinner table. Inspired by a beloved recipe, this dish features a tender boneless chuck roast braised slowly in a savory blend of aromatic vegetables, herbs, and robust broths. Just like the cherished memories of enjoying hot rolls and a crisp salad after returning from church, this hearty pot roast promises to deliver rich flavors and comfort in every bite. Perfect for Sunday dinners or any special occasion, it's sure to become a favorite in your household.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
boneless chuck roast
3 1/2 lbs (whole)
salt
to taste
pepper
to taste
vegetable oil
2 tablespoons
medium onion
1 (chopped)
small carrot
1 (chopped)
small celery rib
1 (chopped)
garlic cloves
2 (minced)
sugar
2 teaspoons
canned low sodium beef broth
1 cup
low sodium chicken broth
1 cup
fresh thyme
1 sprig
water
1 - 1 1/2 cups
dry red wine
1/4 cup
Instructions
1
Adjust the oven rack to the middle position and preheat the oven to 300°F (150°C).
2
Using paper towels, thoroughly pat the chuck roast dry and season it generously with salt and pepper on all sides.
3
In a large, heavy-bottomed Dutch oven, heat the vegetable oil over medium-high heat until shimmering but not smoking.
4
Carefully add the roast to the pot and brown it on all sides, reducing heat if necessary to avoid smoking, for about 8-10 minutes. Transfer the browned roast to a large plate and set aside.
5
Lower the heat to medium. In the same pot, add the chopped onion, carrot, and celery. Cook, stirring occasionally, until the vegetables begin to brown, approximately 6-8 minutes.
6
Add the minced garlic and sugar, cooking until fragrant, about 30 seconds.
7
Pour in the beef and chicken broths, and add the sprig of thyme. Use a wooden spoon to scrape the bottom of the pot and release any browned bits.
8
Return the browned roast back to the pot along with any accumulated juices. Add enough water to cover the roast halfway.
9
Bring the liquid to a gentle simmer over medium heat. Once simmering, cover the pot tightly and transfer it to the preheated oven.
10
Cook the roast in the oven, turning it every 30 minutes until the meat is fork-tender and easily pulls apart, approximately 3 1/2 to 4 hours.
11
Once done, transfer the roast to a carving board and tent it with foil to keep warm.
12
Let the cooking liquid in the pot settle for about 5 minutes, then skim off any excess fat with a large spoon and discard the thyme sprig.
13
Bring the cooking liquid to a boil over high heat and reduce it to about 1 1/2 cups, approximately 8 minutes.
14
Stir in the dry red wine and reduce again to about 1 1/2 cups, about 2 minutes. Season to taste with salt and pepper.
15
Slice the roast into 1/2-inch thick slices or pull it apart into large pieces. Arrange the meat on a heated serving platter and drizzle about 1/2 cup of the sauce over it.
16
Serve with the remaining sauce on the side for drizzling.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary cut of meat used in the Classic Sunday Pot Roast Delight?
The recipe calls for a 3 1/2 pound boneless chuck roast, which is ideal for slow-cooking until tender.
What temperature should the oven be set to for this recipe?
The oven should be preheated to 300°F (150°C) for a slow and steady braising process.
Why is it important to pat the roast dry before seasoning?
Using paper towels to pat the roast dry ensures a better sear and more effective browning when it hits the hot oil.
What kind of pot is recommended for cooking the pot roast?
A large, heavy-bottomed Dutch oven is recommended for even heat distribution and better moisture retention.
How long does it take to brown the roast?
The roast should be browned on all sides for approximately 8 to 10 minutes over medium-high heat.
What vegetables are used in the aromatic base?
The recipe includes a chopped medium onion, one small carrot, and one small celery rib.
When should I add the garlic?
Minced garlic should be added after the onions, carrots, and celery have started to brown, cooking for about 30 seconds.
Why is sugar included in the recipe?
Two teaspoons of sugar are added along with the garlic to help balance the savory flavors of the roast.
What types of broth are used for the braising liquid?
The recipe uses a combination of one cup of low sodium beef broth and one cup of low sodium chicken broth.
What fresh herb is recommended for seasoning?
A single sprig of fresh thyme is added to the pot to provide a subtle herbal aroma.
How much water should be added to the pot?
You should add enough water (typically 1 to 1 1/2 cups) to cover the roast exactly halfway.
How often should the roast be turned during the cooking process?
The roast should be turned every 30 minutes while in the oven to ensure even cooking and moisture distribution.
What is the total cooking time in the oven?
The roast typically takes between 3 1/2 to 4 hours to become fork-tender.
How do I know when the pot roast is ready?
The roast is done when the meat is fork-tender and pulls apart easily.
Should I rest the meat after it comes out of the oven?
Yes, transfer the roast to a carving board and tent it with foil to keep it warm while you finish the sauce.
How do I remove excess fat from the cooking liquid?
Let the liquid settle for 5 minutes, then use a large spoon to skim the excess fat from the surface.
What should I do with the thyme sprig after cooking?
The thyme sprig should be discarded before reducing the sauce.
How much should the cooking liquid be reduced?
Boil the liquid over high heat until it reduces to about 1 1/2 cups, which takes about 8 minutes.
When should I add the red wine?
Stir in 1/4 cup of dry red wine after the initial reduction of the cooking liquid.
How long do I cook the sauce after adding the wine?
Reduce the sauce for another 2 minutes after adding the wine until it reaches 1 1/2 cups again.
How should the roast be sliced for serving?
You can slice the roast into 1/2-inch thick slices or pull it apart into large, rustic pieces.
How much sauce should be applied to the meat initially?
Drizzle about 1/2 cup of the prepared sauce over the meat on the serving platter.
Can I serve the remaining sauce separately?
Yes, the remaining sauce should be served on the side for guests to drizzle over their portions.
What type of oil is best for searing the beef?
Vegetable oil is used because it has a high smoke point suitable for browning meat.
Is this recipe considered comfort food?
Yes, it is tagged as a comfort food classic, perfect for family gatherings and Sunday dinners.
What are some recommended side dishes based on the description?
The description suggests serving it with hot rolls and a crisp salad for a traditional experience.
What makes the chuck roast 'boneless' important?
Using a boneless cut makes it easier to slice and serve once the meat becomes extremely tender.
Does the recipe require a specific type of red wine?
The recipe specifies a dry red wine, which adds a robust depth to the finished sauce.
How do I ensure the sauce isn't too salty?
Using low sodium beef and chicken broths allows you to control the final salt level to your taste.
What is the inspiration behind this recipe?
This dish is inspired by nostalgic family memories of shared meals and traditional Sunday gatherings.