Tender Sunday Pot Roast: Grandma's Classic Recipe

Grandma's Sunday Pot Roast with Root Vegetables

Sundays always held a special place in my heart, largely thanks to my Grandma Rose's legendary pot roast. The aroma alone, a symphony of slow-cooked beef and earthy root vegetables, would fill our home with a comforting warmth, promising a feast that transcended mere sustenance. It was a ritual, a tradition, a taste of pure, unadulterated love, meticulously crafted in her trusty Dutch oven. This recipe, passed down through generations, isn't just about cooking a meal; it's about creating a cherished memory, one tender bite at a time.

A Sunday Classic: Grandma's Pot Roast Recipe

This recipe is perfect for a cozy Sunday dinner. It's the epitome of American comfort food – hearty, flavorful, and guaranteed to please even the pickiest eaters. The slow cooking process allows the beef to become incredibly tender, practically falling apart, while the root vegetables absorb the rich gravy, creating a symphony of textures and tastes.

Yields:

6-8 servings

Prep time:

20 minutes

Cook time:

3-4 hours

Ingredients:

• 3-4 lb chuck roast
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 4 cups beef broth
• 2 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 lb baby potatoes
• 1 lb carrots, peeled and chopped
• 1 lb parsnips, peeled and chopped
• Salt and pepper to taste
• 2 tbsp cornstarch (optional, for thickening gravy)
• 2 tbsp cold water (optional, for thickening gravy)

Instructions:

1. Generously season the chuck roast with salt and pepper.
2. Heat olive oil in a large Dutch oven or pot over medium-high heat. Sear the roast on all sides until browned. Remove from pot and set aside.
3. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and tomato paste and cook for another minute.
4. Pour in beef broth, Worcestershire sauce, thyme, and rosemary. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
5. Return the roast to the pot. Add potatoes, carrots, and parsnips. Ensure the roast is mostly submerged in the liquid.
6. Bring to a simmer, then cover and reduce heat to low. Simmer for 3-4 hours, or until the roast is very tender and easily shredded with a fork.
7. Remove the roast and vegetables from the pot. If desired, thicken the gravy by whisking together cornstarch and cold water, then stirring into the simmering gravy until thickened.
8. Shred the roast and serve with the vegetables and gravy.

Tips and Tricks:

• For an even richer flavor, consider using bone-in chuck roast.
• Don't be afraid to experiment with other root vegetables like turnips or sweet potatoes.
• If your gravy is too thin, you can always simmer it uncovered for a few minutes to reduce the liquid.

Serving Suggestions:

This pot roast is delicious on its own, but it pairs wonderfully with mashed potatoes, crusty bread, or a simple green salad. A full-bodied red wine, such as Cabernet Sauvignon or Merlot, complements the rich flavors perfectly.

Hashtags:

#potroast #comfortfood #sundaydinner #slowcooked

Labels:

American Comfort Food