Tender Sunday Pot Roast with Autumn Vegetables

Grandma's Sunday Pot Roast with Root Vegetables

Keywords: Pot Roast, Beef, Root Vegetables, Comfort Food, Slow Cooker, Sunday Dinner, Family Meal

There's nothing quite like the comforting aroma of a slow-cooked pot roast filling your home on a Sunday afternoon. This recipe, passed down through generations, is the epitome of a family meal, a warm hug in edible form. The tender beef, meltingly soft root vegetables, and rich, savory gravy create a dish that embodies the very essence of American comfort food. It’s a celebration of simple ingredients elevated to culinary perfection, a testament to the enduring power of tradition and the love shared around a table laden with delicious food.

A Culinary Tapestry of Flavor

This pot roast isn't just a meal; it's an experience. Imagine the deep, rich brown of the perfectly seared beef, the vibrant orange of the carrots, the creamy ivory of the parsnips, and the earthy tones of the potatoes. Each bite is a symphony of textures – the tender, pull-apart beef, the melt-in-your-mouth root vegetables, and the luscious gravy that binds them all together. The aroma alone is enough to transport you to a place of warmth, family, and cherished memories.

Ingredients: A Symphony of Savory and Sweet

To create this masterpiece of comfort food, you'll need these simple, yet essential ingredients:

Ingredient	Quantity
3-4 lb chuck roast	1
Olive Oil	2 tbsp
Large Onion, chopped	1
Carrots, peeled and chopped	2
Celery stalks, chopped	2
Garlic, minced	4 cloves
Beef Broth	32 oz
Tomato Paste	1 tbsp
Dried Thyme	1 tsp
Dried Rosemary	1 tsp
Bay Leaf	1
Potatoes, peeled and quartered	1.5 lbs
Carrots, peeled and cut into 1-inch pieces	1 lb
Parsnips, peeled and cut into 1-inch pieces	1 lb
Salt and Pepper	To taste
Cornstarch (optional, for thickening gravy)	2 tbsp
Cold Water (optional, for thickening gravy)	2 tbsp

Preparation: A Journey of Culinary Creation

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 beautifully browned. Remove the roast and set aside.
3. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
4. Stir in tomato paste, thyme, and rosemary. Cook for 1 minute.
5. Pour in beef broth, scraping up any browned bits from the bottom of the pot. Add the bay leaf.
6. Return the roast to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until the roast is incredibly tender.
7. Add potatoes, carrots, and parsnips to the pot. Cook for another 45 minutes to 1 hour, or until vegetables are tender.
8. Remove the roast and vegetables from the pot. Let the roast rest for 10-15 minutes before shredding or slicing.
9. If desired, thicken the gravy: In a small bowl, whisk together cornstarch and cold water. Stir into the pot juices. Bring to a simmer and cook until thickened, about 2-3 minutes.
10. Serve the pot roast with the vegetables and gravy. A perfect Sunday dinner is served!

Serving Suggestions: Elevating the Experience

• Serve with fluffy mashed potatoes for extra creaminess.
• Pair with crusty bread to soak up the delicious gravy.
• A simple green salad adds a refreshing counterpoint to the richness of the roast.

Hashtags: #potroast #comfortfood #sundaydinner #homecooking #beef #rootvegetables #familymeal #slowcooker

Labels: American Comfort Food, Sunday Dinner, Family Recipe, Slow Cooker Recipe