Classic Sunday Pot Roast – Hearty, Flavorful, and Lightened-Up

Nothing says comfort like a slow-cooked pot roast—and this classic version delivers all the rich, savory flavor you love in a lighter, balanced way. With tender beef, hearty vegetables, and a deeply seasoned broth, this recipe brings Sunday dinner tradition to your table without the heaviness. Whether you’re cooking for a family gathering or prepping meals for the week, this one-pot wonder is sure to satisfy.

Why You’ll Love This Recipe

Classic Comfort, Made Lighter – Slow-roasted flavor without excess fat.
One-Pot Convenience – Everything cooks together for easy cleanup.
Meal Prep Friendly – Makes great leftovers for the week.
Hearty & Balanced – Protein, veggies, and flavor all in one dish.

Ingredients

• 2½ to 3 lb lean beef chuck roast (trimmed of visible fat)
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp tomato paste
• 1 cup chopped onion
• 3 cloves garlic, minced
• 4 medium carrots, peeled and cut into chunks
• 3 medium potatoes, peeled and cut into chunks
• 2 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary

Instructions

1. Preheat Oven
Preheat your oven to 325°F (165°C), or prepare a slow cooker if using that method.

2. Sear the Roast
Pat the roast dry and season with salt, pepper, garlic powder, and onion powder. In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 2–3 minutes per side. Remove and set aside.

3. Build the Flavor Base
In the same pot, reduce heat to medium. Add chopped onion and garlic. Sauté for 2–3 minutes. Stir in tomato paste and cook for 1 minute more.

4. Add Liquid and Veggies
Return the roast to the pot. Add carrots, potatoes, beef broth, Worcestershire sauce, thyme, and rosemary. Cover tightly with a lid.

5. Roast Slowly
Transfer to the oven and cook for 3 to 3½ hours, or until the meat is fork-tender. (If using a slow cooker, cook on low for 8 hours or high for 4–5 hours.)

6. Rest and Serve
Let the roast rest for 10 minutes before slicing or shredding. Serve with the vegetables and pan juices spooned over top.

Nutritional Information (Per Serving, Approximate)

Calories: 310
Protein: 32g
Carbohydrates: 18g
Fat: 12g
Fiber: 3g

Tips for Success

• Trim Visible Fat: Helps reduce unnecessary calories and keeps the broth lighter.
• Go Lean: Look for a lean chuck roast or even bottom round for a leaner cut.
• Add Extra Veggies: Throw in mushrooms, parsnips, or celery for more nutrition and bulk.
• Use the Leftovers: Shred meat for sandwiches or add to soups and stews later in the week.

Why This Recipe Works

The secret lies in the long, slow cook time—letting the flavors develop while turning a tough cut of meat into melt-in-your-mouth goodness. Using simple seasonings, fresh vegetables, and low-sodium broth ensures the dish remains flavorful yet light and nourishing.

Classic Sunday Pot Roast proves you don’t need heavy ingredients to create a deeply satisfying meal. With rich flavor, tender beef, and hearty vegetables, it’s a timeless dish reimagined for everyday balance. Whether it’s a cozy weekend dinner or a weeknight meal prepped in advance, this pot roast is a feel-good favorite the whole family will love.