Sunday Pot Roast

106 reviews, 4.7 star(s). 94% would make again

Ready in 5 hours

Pot roast, braised with lots of red wine...comfort food extraordinaire! This is the ultimate one-pot meal. Ideal for a weekend dinner because of its low maintenance as well as its need to cook for more than four hours. While it does, your home slowly fills up with the warmth of the oven and the irresistible rich aromas of beef, potatoes, carrots and onions slowly mellowing into their own savory sauce.


3 tablespoons Olive oil
1 4-pound Rump roast
3 medium Onions
2 tablespoons Hungarian sweet paprika
2 Bay Leaves
1 teaspoon Dried rosemary
1 teaspoon Dried oregano
1 teaspoon Dried thyme
4 cloves Garlic; crushed
2 cups Red wine; (or if you prefer, 1 cup wine and 1 cup water)
2 cups Beef broth
2 pounds New potatoes; scrubbed
8 Carrots; cut into 1-1/2-inch-thick pieces
Coarse salt; to taste
Freshly ground black pepper; to taste

Original recipe makes 8 Servings



Heat oven to 300 degrees F. Liberally season roast with salt and pepper. Heat olive oil over medium-high heat in a 6-quart Dutch oven or other heavy bottomed oven-proof pan. Sear roast until well-browned on all sides. Remove roast from pan and reduce heat to medium. Add onion and cook for 10 minutes, stirring frequently. Add paprika, bay leaf, rosemary, oregano, thyme, and garlic, cook 1 minute. Add wine and 1 1/2 cups of the broth, bring to a boil. Add potatoes and carrots, return roast to pan, season with salt and pepper. If the liquid doesn't cover the roast and vegetables, add more stock until it just does. Continue to heat until it simmers. Place a large piece of foil over the pan and cover tightly with a lid; transfer the pan to the oven and cook for 2 1/2 hours. Uncover, turn the roast over, cover and cook for another 1 1/2 hours or until beef is fully tender and a meat fork or sharp knife easily slips in and out of the meat (fork-tender).

Transfer roast to a carving board; tent with foil to keep warm. Transfer vegetables to a deep serving platter; loosely cover to keep warm. Allow liquid in the pot to settle about 5 minutes, then use a wide spoon to skim the fat off the surface; discard bay leaves. Boil over high heat until reduced to desired consistency. Check and adjust seasoning. Slice the roast (or pull apart with fork) and arrange on the deep serving platter with the vegetables. Drizzle with some of the sauce, and serve the extra sauce on the side.

Makes 6 to 8 servings.


The amount of wine in this recipe may be lowered depending on your taste, simply reduce the amount of wine and replace with an equal amount of stock or water. Don't eliminate the wine completely; wine helps to both tenderize the meat as well as adding extra flavor to the dish.

Pot roasting or "braising" is the way to go with cuts of beef like chuck, shoulder roast, rump or round. In contrast with the fancier, more pricey cuts that roast quickly in dry heat to keep them rare and tender, these tougher but flavorful cuts benefit from the long, moist tenderizing that comes from roasting them slowly with savory liquid, flavorings and vegetables in a tightly closed Dutch oven or casserole.

Verified by stevemur
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I love to use baby red potatoes and add mushrooms!

My Wednesday Pot Roast!




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Calories Per Serving: 942 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Are the onions chopped, cut into wedges? It just says 3 onions.
kneady1 4m ago

The best pot roast I have eaten.
Jclong13 1y ago

I have make this recipe twice before. It is the best tasting, easy to make pot roast I have ever made. It even pleases my two kids that are the pickiest of eaters. Nothing better on a cold winter Sunday in Minnesota!
Tmac123 2y ago

This is the best pot roast I have ever had. I didn't have rosemary or red wine so I'm sure it would be even better with it, but the paprika brings it to a whole new level I have never seen my husband and children gobble it up that fast before. This is my new go to roast recipe.
ccollett12 2y ago

Great recipe.. like others added the veggies with about an hour left to cook and they came out great. Good flavor and it was enjoyed by all who tried it.
AIJ 2y ago

Best recipe in the world on a cold new England freezing day!!!!!
mpau0516 2y ago

Made this yesterday we all liked it.
mariannebonannomeyer 2y ago

Absolutely amazing !! Thanks
purplebeach 2y ago

The meat was so tender it just pulled apart with a fork. I would agree with some other users and add the veg for the last hour or so. I'll def be making this again - such an easy Sunday dinner!
ruthclarke 2y ago

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