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Tender Grandma’s Sunday Pot Roast Recipe with Carrots That Melt in Your Mouth

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A slow-cooked, tender beef chuck roast braised with carrots, onions, and herbs, resulting in melt-in-your-mouth meat and soft, flavorful carrots. Perfect for comforting Sunday dinners and cozy gatherings.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast
  • 4 to 5 large carrots, peeled and cut into chunks
  • 2 medium yellow onions, sliced
  • 4 garlic cloves, minced
  • 3 cups beef broth (low-sodium preferred)
  • 1 cup red wine (dry, such as Cabernet Sauvignon or Merlot, optional)
  • 2 tablespoons tomato paste
  • 4 to 5 sprigs fresh thyme
  • 2 bay leaves
  • Salt to taste (about 1 teaspoon)
  • Freshly cracked black pepper to taste (about ½ teaspoon)
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour (optional, for thickening gravy)

Instructions

  1. Pat the beef chuck roast dry with paper towels. Season generously with salt and freshly cracked black pepper on all sides. Let it rest while you prep the vegetables (about 10 minutes).
  2. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When hot, add the roast and sear until deeply browned on all sides, about 4 to 5 minutes per side. Remove and set aside.
  3. Lower heat to medium. Add sliced onions and minced garlic to the pot. Stir occasionally, scraping up browned bits from the bottom. Cook until onions soften and turn golden, about 5 minutes.
  4. Stir in tomato paste and cook for 1 minute. Pour in 1 cup red wine (or extra broth if not using wine). Scrape up any stuck bits with a wooden spoon. Let the liquid simmer until reduced by half, about 5 minutes.
  5. Return the roast to the pot. Pour in 3 cups beef broth, add fresh thyme sprigs and bay leaves. The liquid should come about halfway up the roast; add water if needed. Bring to a gentle simmer.
  6. Cover with a tight-fitting lid and transfer to a 325°F (160°C) oven. Cook for 2½ hours, turning the roast once halfway through.
  7. After 2½ hours, add the carrot chunks around the roast. Return to oven and cook uncovered for another 30 to 40 minutes, or until carrots are tender and starting to fall apart.
  8. Remove the roast and carrots to a serving platter and tent with foil to keep warm. Skim any excess fat from the braising liquid. For thicker gravy, whisk 2 tablespoons flour into a small amount of cold water and stir into the pot. Simmer on stove over medium heat until thickened, about 5 minutes.
  9. Slice or shred the roast against the grain. Spoon carrots and gravy over top and serve warm.

Notes

Searing the meat well is essential to lock in flavor. Keep oven temperature steady at 325°F (160°C) for best results. Add carrots late in cooking to avoid mushiness. Use a meat thermometer to check for an internal temperature of about 190°F (88°C) for fork-tender meat. Rest the meat before slicing to redistribute juices. For gluten-free, skip the flour or use a gluten-free thickener. Slow cooker adaptation: sear roast, cook on low 7-8 hours, add carrots last hour.

Nutrition

Keywords: pot roast, beef chuck roast, slow cooked, Sunday dinner, comfort food, carrots, braised beef, tender meat, family recipe

Find it online: https://eliplate.com/tender-grandmas-sunday-pot-roast-recipe-with-carrots-that-melt-in-your-mouth/