Here’s how we like to make a traditional Sunday Pot Roast in the Dutch oven. It may take a little more work to make a pot roast in the oven rather than using a slow cooker or instant pot, but we love the rich flavor you get from the sauce developing in the Dutch oven, and the seared outside of the beef. Start this recipe Sunday afternoon, and by Sunday night, your entire family will be excited to get together at the dinner table and enjoy this recipe. What are your pot roast secrets? We’d love to hear them in the comments below!
- 1 Leahy’s Angus Beef Boneless Chuck Roast (about 3 – 4 lbs.)
- LGCM Ultimate Steak & Roast Rub (or your favorite beef seasoning)
- 2 Tbsp Butter
- 2 Tbsp Flour (all purpose)
- 2 Tbsp Tomato Paste
- 3 cup Beef Broth
- 1 cup Red Wine (optional – use 4 cups broth if omitted)
- 1 lb Red Potatoes (cut in half)
- 1 lb Carrot (peeled and cut into 1.5″ pieces)
- 2 Onion (cut into wedges)
Liberally season chuck roast with Steak & Roast rub on all sides. Melt butter in a large Dutch oven over medium high heat. Once the butter is melted, add the chuck roast, and sear on all sides, about 3 minutes per side. Once seared, remove chuck roast and set aside.
Add flour, tomato paste, beef broth, and red wine to the Dutch oven. Whisk the mixture together, scraping up all the browned beef bits from the bottom of the pan into the mixture, and bring to a boil. Add the roast back into the pot, then surround with potatoes, carrots, and onion. Reduce heat to a simmer, and place the cover on the Dutch oven.
Simmer for approximately 2 – 3 hours, until the roast and vegetables are fork-tender. Once tender, cut the roast into chunks, and serve with the cooked vegetables and gravy from the pan. Enjoy!