By The foodoodle kitchen · Published September 21, 2026

Sunday Pot Roast

Name: Sunday Pot Roast
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 lb beef chuck roast, trimmed and tied; 2 tbsp vegetable oil; 2 each onion, quartered; 4 each carrots, peeled and cut into chunks; 4 each potatoes, peeled and cut into quarters; 3 cups beef broth; 2 tsp dried thyme; 2 tsp salt; 1 tsp black pepper; 2 tbsp parsley, chopped, for garnish (optional)

Beef chuck braised slowly with carrots, potatoes, and onions; a weekend dinner with leftovers.

Serves 4 · Prep 20 min · Cook 3 h · 3 h 20 min total · Medium

Beef Gluten-free Dairy-free Nut-free Slow Medium Dinner American Weekend Kid-approved One pot Leftovers

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Ingredients

4 lb beef chuck roast, trimmed and tied
2 tbsp vegetable oil
2 each onion, quartered
4 each carrots, peeled and cut into chunks
4 each potatoes, peeled and cut into quarters
3 cups beef broth
2 tsp dried thyme
2 tsp salt
1 tsp black pepper
2 tbsp parsley, chopped, for garnish (optional) (optional)

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Method

Preheat oven to 325°F (160°C). 5 min
Heat vegetable oil in a large Dutch oven over medium-high heat. 5 min
Sear beef chuck roast on all sides until browned, about 10 min. 10 min
Remove roast and set aside. 1 min
Add onions, carrots, and potatoes to the pot; sauté for 5 min. 5 min
Return the roast to the pot; add beef broth, thyme, salt, and black pepper. 2 min
Cover and transfer to the oven; roast for about 3 hours or until tender. 3 h
Garnish with chopped parsley before serving if desired. 0 min