Sunday Pot Roast with Onions, Carrots, and Potatoes

Why You’ll Love This Recipe

• Classic Sunday comfort: fall-apart beef, sweet onions, tender carrots, and creamy potatoes in a glossy thyme-scented jus.
• Low-and-slow technique guarantees deep flavor and a silky sauce without fuss.
• Everything cooks in one pot, then you finish with warm, buttery rolls to soak up every drop.
• Make-ahead friendly and even better the next day.

Grocery List

• Produce: 2 yellow onions, 5 garlic cloves, 1 lb carrots, 1.5 lb baby gold potatoes, fresh thyme, fresh parsley (optional)
• Dairy: Unsalted butter (for rolls)
• Pantry: Boneless beef chuck roast (about 3.5 lb), neutral oil, kosher salt, black pepper, tomato paste, low-sodium beef broth, Worcestershire sauce, dry red wine (optional), bay leaf, cornstarch, dinner rolls, flaky salt

Full Ingredients

Pot Roast & Thyme-Rich Jus

• 1 boneless beef chuck roast (about 3.5 lb)
• 2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 2 tbsp neutral oil (canola, avocado, or vegetable)
• 2 large yellow onions, cut into 1-inch wedges (root end left intact)
• 5 garlic cloves, smashed
• 2 tbsp tomato paste
• 1 cup dry red wine (or substitute with 1 cup additional beef broth)
• 3 cups low-sodium beef broth
• 2 tbsp Worcestershire sauce
• 6–8 fresh thyme sprigs
• 1 bay leaf

Vegetables

• 1 lb carrots, peeled and cut into 2-inch chunks (thicker ends halved lengthwise)
• 1.5 lb baby gold potatoes, halved (large ones quartered)

To Finish

• 1 tbsp cornstarch + 1 tbsp cold water (optional, for thicker jus)
• 2 tbsp chopped fresh parsley (optional garnish)

Buttery Rolls

• 8 soft dinner rolls
• 2 tbsp unsalted butter, melted
• Flaky salt, to finish (optional)

Step-by-Step Instructions

Step 1: Preheat and season the roast

Heat the oven to 300°F (150°C). Pat the chuck roast very dry with paper towels to help it sear well. Season all over with 2 teaspoons kosher salt and 1 teaspoon black pepper, pressing the seasoning into the meat.

Step 2: Sear for deep flavor

Heat a large, heavy Dutch oven (5–7 qt) over medium-high heat. Add the oil. When shimmering, sear the roast until deeply browned, 4–5 minutes per side, including the edges. Transfer the browned roast to a plate. Do not wipe out the pot.

Step 3: Build the braising base

Add the onions and garlic to the pot and sauté, stirring, for 3 minutes until lightly browned. Stir in the tomato paste and cook 1 minute to caramelize. Pour in the red wine, scraping up browned bits, and simmer 2–3 minutes to reduce by about half. Add the beef broth, Worcestershire sauce, thyme sprigs, and bay leaf. Return the roast to the pot, nestling it in so the liquid comes about halfway up the sides. Bring just to a simmer.

Step 4: Braise low and slow

Cover the pot with a tight-fitting lid and transfer to the oven. Braise for 1 hour 30 minutes. This first stretch tenderizes the meat without overcooking the vegetables.

Step 5: Add carrots and potatoes

Carefully remove the pot and add the carrots and potatoes around the roast, submerging them partially in the liquid. Re-cover and return to the oven for another 1 hour 30 minutes, until the beef is fork-tender (an internal temperature of 195–205°F) and the vegetables are just tender.

Step 6: Rest, reduce, and season the jus

Transfer the roast to a cutting board and let rest 10 minutes. Use a ladle or fat separator to skim excess fat from the surface of the cooking liquid. Set the pot over medium heat and simmer 5–10 minutes to slightly reduce and concentrate flavors. For a thicker jus, whisk the cornstarch with cold water and stir into the simmering liquid; cook 1–2 minutes until glossy. Taste and season with additional salt and pepper as needed. Slice or gently pull the roast into large chunks, discarding any large bits of fat. Return the meat to the pot to glaze with the jus, or serve with jus on the side.

Step 7: Warm buttery rolls and serve

Warm the rolls on a baking sheet at 350°F (175°C) for 5–7 minutes. Brush with melted butter and a pinch of flaky salt. Serve the pot roast with the carrots and potatoes, spooning the thyme-rich beef jus over the top. Garnish with chopped parsley if you like, and pass extra jus and warm buttery rolls at the table.

Pro Tips

• Pat the roast dry and sear thoroughly; deep browning is your flavor foundation.
• Cut carrots into large pieces so they cook to tender, not mushy; add vegetables halfway through the braise.
• Keep liquid level about halfway up the roast—too much liquid dilutes flavor.
• Use a fat separator for a clean, glossy jus; you can enrich with a knob of butter off heat.
• For extra herb aroma, add a few fresh thyme sprigs to the jus right before serving and steep 2 minutes, then remove.

Variations

• Slow Cooker: Sear the roast and build the sauce on the stovetop as written. Transfer everything to a slow cooker, cook on Low for 8–9 hours (or High for 5–6). Add carrots and potatoes for the final 2–3 hours. Finish the jus on the stovetop if you want it thicker.
• Instant Pot/Pressure Cooker: Sear on Sauté. Build the sauce, then pressure cook roast alone for 60 minutes, natural release 15 minutes. Add carrots and potatoes, pressure cook 8–10 minutes more, quick release. Reduce sauce on Sauté and thicken if desired.
• Mushroom-Thyme: Add 8 oz sliced cremini mushrooms with the onions and swap 1 cup broth for 1 cup mushroom stock. Finish with 1 tsp Dijon mustard whisked into the jus.

Storage & Make-Ahead

Refrigerate leftovers (meat, vegetables, and jus) in airtight containers for up to 4 days, or freeze for up to 3 months. The flavors deepen overnight, so this is ideal to make a day ahead. Reheat gently on the stovetop over low heat with a splash of broth or water until hot. Warm rolls fresh before serving; brush with a little more melted butter if reheating.

Nutrition (per serving)

Approx. 720 calories; 38g protein; 38g fat; 56g carbohydrates; 6g fiber; 1420mg sodium. Nutrition will vary based on roll size, trimming of fat, and added salt.