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A photo of a steaming platter of beef pot roast on a rustic wooden table. The roast is surrounded by vibrant orange carrots, golden potatoes, and thick slices of beef swimming in a glossy brown gravy. Fresh rosemary sprigs garnish the dish, adding a touch of green. In the background, a basket of freshly baked rolls and a bowl of crisp green beans complete the scene. The title text "Classic Sunday Pot Roast with Veggies" is overlaid in a soft feminine country font.

Classic Sunday Pot Roast with Veggies

Tender beef pot roast with carrots, potatoes, and rich gravy. Perfect for slow cookers or the oven—a family favorite!
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Ingredients
  

For the Pot Roast:

  • 3 to 4 pounds chuck roast or another budget-friendly cut like brisket or round
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 medium onion quartered
  • 4 carrots peeled and cut into chunks
  • 4 medium potatoes peeled and halved (or quartered if large)
  • 3 cups beef broth
  • 1/4 cup red wine optional, for depth of flavor
  • 2 tablespoons tomato paste
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

For the Gravy:

  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1 cup reserved cooking liquid

Instructions
 

Prepare the Roast:

  • Season the chuck roast generously with salt, pepper, garlic powder, and onion powder.
  • Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. This step locks in flavor.

Cook the Roast (Choose Your Method):

    Oven Pot Roast:

    • Preheat your oven to 325°F.
    • Place the seared roast in a large Dutch oven. Add the onions, carrots, potatoes, beef broth, red wine (if using), tomato paste, rosemary, and thyme.
    • Cover tightly with a lid and cook in the oven for 3-4 hours, or until the beef is fork-tender.

    Pot Roast Slow Cooker Version:

    • Transfer the seared roast to a slow cooker. Add the onions, carrots, potatoes, beef broth, red wine (if using), tomato paste, rosemary, and thyme.
    • Cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender and easily pulls apart.

    Instant Pot Pot Roast:

    • Place the seared roast in the Instant Pot. Add the onions, carrots, potatoes, beef broth, red wine (if using), tomato paste, rosemary, and thyme.
    • Seal the lid and cook on high pressure for 60 minutes. Allow a natural pressure release for 15 minutes before quick releasing the remaining pressure.

    Make the Gravy:

    • Remove the roast and vegetables from the cooking liquid and set aside, keeping them warm.
    • In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes.
    • Gradually add 1 cup of the reserved cooking liquid, whisking constantly, until the gravy thickens. Season with salt and pepper to taste.

    Serve:

    • Slice or shred the roast as desired. Arrange the beef, carrots, and potatoes on a serving platter. Drizzle with gravy and garnish with fresh parsley or thyme.
    Keyword Best Pot Roast, Pot Roast Slow Cooker, Sunday Pot Roast