Any Given Sunday Pot Roast

A slow braised comfort classic built with technique, depth and heart.

Growing up in a Guyanese household, pot roast wasn’t something we cooked regularly. We had stew beef, rich gravies and slow simmered dishes full of bold flavor! But that classic American Sunday roast was something I saw at my friends’ houses. It always felt like that “TV family dinner” moment: everyone gathered, something warm in the oven, the house smelling like comfort.

So this is my version, rooted in technique, layered flavor and the kind of meal that brings people to the table and keeps them there. Low and slow. Rich gravy. Tender beef you can pull apart with a fork. This, is an any given Sunday kind of roast.

Serves 6–8 | About 4–4½ hours total | Intermediate but very doable

 

INGREDIENTS

For the Roast & Braise:

• 4 lb beef chuck roast

• 1 medium onion, sliced

• 3 celery ribs (2 rough chopped, 1 thinly sliced)

• 3 garlic cloves, sliced

• 3 carrots, peeled, oblique cut

• 4–6 oz baby potatoes, halved (optional or use parsnips, turnips, rutabaga)

• 6–8 sprigs fresh thyme

• 1 small sprig rosemary (optional, use lightly)

• 3 bay leaves

• 2 tbsp tomato paste

• 2 tbsp vegetable oil, divided

• ½–¾ cup dry red wine (Cabernet, Merlot or Malbec)

• 6–8 cups stock, warmed (I love a mix of beef + chicken)

• 1 tbsp sugar

• 1–1½ tbsp Dash of Dacy Salt & Pepper Blend (or similar blend, go light if using store stock)

• 1 tbsp Dash of Dacy Garlicky Onion Herb (or similar blend)

• 1 beef bouillon cube (optional, if stock lacks depth)

 

Beurre Manié (For Thickening Gravy):

• 2 tbsp softened salted butter

• 2 tbsp all-purpose flour

(Mash into a smooth paste, freeze extra in small portions for future sauces.)

 

METHOD

1. Prep the roast.

If the roast is large, cut it into two pieces along the marbling for easier searing and deeper flavor. Lightly trim excess hard fat, then pat the beef very dry. Generously season all sides with Dash of Dacy Salt & Pepper Blend and Garlicky Onion Herb. Let sit at room temperature for 45 minutes to 1 hour. Dry meat creates a better crust, which means richer flavor in the final gravy.

2. Sear the beef.

Heat 1 tablespoon of oil in a Dutch oven over high heat. Sear the beef for 3–5 minutes per side until deeply browned on all sides, including the edges. Use tongs to hold the roast upright if needed.You’re looking for a rich brown crust, not burnt. Don’t move the meat while searing so the crust can properly form.

3. Sauté the aromatics.

Lower heat to medium. Add the remaining oil if needed, then sauté the sliced onion for about 1 minute. Add celery and garlic, stirring frequently. The vegetables will pick up the browned bits left behind from the meat (the fond), which builds the base of the gravy’s flavor.

4. Caramelize the tomato paste.

Stir in the sugar, tomato paste, thyme, rosemary and bay leaves. Cook for 2–3 minutes, stirring constantly, until the paste turns a deep burgundy brown and coats the aromatics.This step concentrates flavor and removes the raw tomato taste.

5. Deglaze with wine.

Pour in the red wine and immediately scrape the bottom of the pot with a wooden spoon to loosen all the browned bits. Let the wine simmer briefly to reduce slightly, this creates a deeper, richer gravy.

6. Build the braise.

Add the warmed stock and return the beef to the pot. The liquid should mostly cover the meat. Add the bouillon cube if using. Cover with a lid. Transfer to a 300°F oven and roast for 2½ hours. Low and slow heat allows the chuck roast to break down its collagen and become tender.

7. Add the vegetables.

Remove the pot from the oven and add the potatoes, rough chopped celery and carrots. Cover and return to the oven for another 1½ hours, until the beef is fork tender.Vegetables added later hold their shape instead of turning mushy.

8. Remove roast and skim fat.

Carefully transfer the beef and vegetables to a tray. Skim excess fat from the surface of the braising liquid.This keeps the gravy rich without being greasy.

9. Blend the gravy. 

Using an immersion blender, blend the sauce until smooth. Bring it to a gentle simmer over medium heat. At this stage the gravy will still be thin, thickening comes next.

10. Thicken with beurre manié.

Stir in the beurre manié one tablespoon at a time, simmering 3–5 minutes between additions until the gravy becomes glossy and spoon coating. It thickens more as it sits, so always add gradually.

11. Finish and serve.

Season the gravy to taste with more Dash of Dacy Salt & Pepper Blend and Dash of Dacy Garlicky Onion Herb if needed. Return the beef and vegetables to the pot, or arrange on a serving platter and pour gravy over top. Reserve extra gravy for mashed potatoes or rice.

 

NOTES & PRO TIPS

• Beef chuck is perfect for low and slow rich, beefy and melt tender.

• Use a wine you’d drink (no need for fancy bottles, flavor matters).

• Keep potatoes in water while prepping so they don’t brown.

• Beurre manié thickens more as it sits, always add gradually. 

• Rule of thumb: plan about 1 hour per pound for tender pot roast.

 

This is the kind of roast I used to watch other families make and now it’s one I make for my own. Slow cooked, deeply flavored and meant to be shared. Always, always save extra gravy.