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Mom’s Sunday Pot Roast Recipe Easy Comforting Pot Roast with Carrots and Brown Gravy

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A comforting and easy pot roast recipe featuring tender beef chuck roast slow-cooked with carrots and a rich homemade brown gravy. Perfect for cozy Sunday dinners and family gatherings.

Ingredients

Scale
  • 3–4 lbs beef chuck roast (well-marbled)
  • 4–5 medium carrots, peeled and cut into chunks
  • 1 large yellow onion, sliced
  • 3–4 garlic cloves, minced
  • 2 cups beef broth (low-sodium preferred)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 2–3 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 2 bay leaves

Instructions

  1. Preheat oven to 325°F (160°C). Pat beef chuck roast dry and season generously with salt and black pepper on all sides.
  2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast on all sides for 3-4 minutes each until deeply browned. Remove roast and set aside.
  3. Lower heat to medium. Add sliced onions and minced garlic to the pot and sauté for 4-5 minutes until softened and fragrant, scraping up browned bits.
  4. Stir in tomato paste and flour. Cook for 1-2 minutes, stirring constantly to avoid lumps.
  5. Slowly whisk in beef broth and Worcestershire sauce, scraping the pan to loosen flavor. Bring to a simmer until gravy thickens slightly.
  6. Return the roast to the pot. Tuck in thyme sprigs and bay leaves. Season lightly if needed.
  7. Add carrot chunks around the roast. Cover the pot with a tight-fitting lid.
  8. Transfer the pot to the oven and slow cook for 2.5 to 3 hours until meat is fork-tender and carrots are soft but not mushy. Baste roast with gravy halfway through cooking.
  9. Remove pot from oven. Discard bay leaves and thyme stems. Let roast rest for 10 minutes before slicing or shredding.
  10. If gravy is too thin, simmer uncovered on stovetop for a few minutes to thicken before serving.

Notes

Searing the roast before slow cooking locks in juices and builds flavor. Use low and slow cooking to ensure tender meat. Adjust seasoning after cooking. If gravy is too thin, reduce on stovetop or thicken with cornstarch slurry. For faster cooking, cut roast into smaller pieces but watch for drying out. Slow cooker method: after searing, cook on low for 7-8 hours or high for 4-5 hours, adding carrots halfway through.

Nutrition

Keywords: pot roast, beef chuck roast, slow cooked, brown gravy, carrots, comfort food, Sunday dinner, easy recipe

Find it online: https://coracooks.com/moms-sunday-pot-roast-recipe-easy-comforting-pot-roast-with-carrots-and-brown-gravy/