How to Make Classic Sunday Pot Roast



1 3 to 5 pound beef roast chuck, round, or brisket

2 teaspoons salt

1 teaspoon black pepper

2 tablespoons vegetable oil

6 cloves minced garlic

2 cups red wine*

2 cups low sodium beef broth

1/4 cup Worcestershire sauce

2 large white onions cut into 2 inch chunks

1 pound baby carrots

1 pound red potatoes cut into bite-sized chunks

1 sprig fresh rosemary




  1. Preheat oven to 350 degrees F. Get a large oven safe dutch oven pot heating over high heat.
  2. Season both sides of chuck roast with salt and pepper. Add vegetable oil to pot and sear roast until browned, about 3 to 4 minutes each side.
  3. Remove roast from pan and set aside briefly on a plate or cutting board. Add garlic to pot and saute 60 seconds. Deglaze  pan with red wine and beef broth. Add roast back to the pot.
  4. Pour Worcetershire sauce over roast and place the onion chunks, carrots, and potatoes on top of and around the meat. Place rosemary sprig on top.
  5. Place a lid on the pan and transfer it to the preheated 350 degree oven. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.