Sunday Pot Roast

Sunday Pot Roast

Prep Time: 20 minutes

Cook Time: 2- 2 ½ hours

Serves: 8 - 10


  • 4 cups beef broth
  • 4 ½ cups water
  • 1 Tbsp. Worcestershire sauce
  • 2 bay leaves
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 2 Tbsp. vegetable oil
  • 1 (2 ½ to 3 lb.) Goodstock boneless chuck roast, trimmed on all sides
  • 4 ounces Yukon Gold potatoes
  • 1 lb. carrots, peeled and cut into 2-inch pieces
  • 2 medium white onions, cut into wedges
  • 1 celery rib, bias-cut into 1-inch pieces
  • 2 Tbsp. unsalted butter, at room temperature
  • 2 Tbsp. all-purpose flour


Preheat the oven to 300˚F.

In a medium bowl, combine the beef broth, 1 cup of the water, the Worcestershire sauce, bay leaves, salt and pepper.  Set the sauce aside.

Coat the bottom of a heavy roasting pan with the oil, add the meat and place the pan over medium-high heat to sear the beef.  Brown on all sides.

Pour the sauce into the pan.  Place a sheet of parchment paper over the meat, cover the pan with foil and roast the meat in the oven for 1 hour.

Meanwhile, peel the potatoes and cut into quarters.  Rinse the potatoes in cold water for 5-10 minutes.

After the roast has been cooking for 1 hour, add the potatoes, carrots, onions and celery to the pan; pour in the remaining 3 ½ cups water.

Cover and cook until the meat is tender, about 1 hour more.

Transfer the vegetables to a serving bowl and the meat to a cutting board to rest while you make the gravy.

In a deep saucepan set over medium-high heat, stir the butter and flour together to make a roux.  Add the liquids from the roasting pan to the saucepan, bring it to a boil and then reduce the heat and simmer for 10 minutes.

Thick-slice the roast and serve with the vegetables and gravy.