Joanna Gaines Sunday Pot Roast Recipe

Joanna Gaines Sunday Pot Roast is made with a marbled beef chuck roast, chunky carrots, and Yukon Gold potatoes, all braised slowly in a rich red wine and beef broth gravy. The result is a melt-in-your-mouth tender meat dish where the vegetables soak up the savory juices, finished with a glossy, thickened sauce. It is the ultimate one-pot comfort meal that fills the house with incredible aromas, perfect for a lazy Sunday afternoon.

Joanna Gaines Sunday Pot Roast Ingredients

• 3-4 pounds Beef Chuck Roast: This cut has the necessary fat and collagen to break down into tenderness.
• 2-3 tablespoons Olive Oil: Divided, for searing the meat and vegetables.
• 1 Large Onion: Sliced.
• 4 cloves Garlic: Minced.
• 1 cup Red Wine: A dry variety like Cabernet Sauvignon or Merlot works best to deglaze the pan.
• 2 cups Beef Broth: Provides the savory liquid foundation.
• 1 tablespoon Worcestershire Sauce: Adds deep umami flavor.
• 1/2 teaspoon Italian Seasoning: For a herbal background note.
• 4 Large Carrots: Peeled and cut into 2-inch chunks.
• 1.5 pounds Yukon Gold Potatoes: Cut into halves or quarters. These hold their shape better than Russets.
• 2-3 sprigs Fresh Rosemary: Adds a piney, fresh aroma.
• 3 tablespoons Cornstarch: To thicken the gravy at the end.
• Salt and Pepper: To taste.

How To Make Joanna Gaines Sunday Pot Roast

1. Preheat the oven: Preheat your oven to 275°F (135°C) and move the rack to the middle position. This low temperature is the secret to fork-tender meat.
2. Sear the meat: Season the roast generously with salt and pepper on all sides. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the roast until deeply browned on all sides. Transfer the meat to a plate.
3. Sauté the aromatics: Add another tablespoon of oil to the pot if dry. Add the sliced onions and reduce the heat slightly to prevent burning. Sauté for 5 to 7 minutes until softened and lightly browned. Stir in the garlic and cook for another 30 seconds.
4. Build the braise: Pour in the red wine, beef broth, Worcestershire sauce, and Italian seasoning. Use a wooden spoon to scrape up the browned bits (“fond”) from the bottom of the pot. Bring the liquid to a simmer.
5. Assemble the pot: Return the roast to the pot and turn off the heat. Arrange the carrots and potatoes around the meat. Place the rosemary sprigs on top.
6. Roast the beef: Cover the Dutch oven with a heavy lid. Roast in the preheated oven for 3 to 4 hours (check at 3.5 hours). The meat is done when it is falling-apart tender.
7. Thicken the gravy: Remove the rosemary sprigs and discard. Transfer the meat and vegetables to a platter to rest. Skim excess fat from the surface of the liquid. In a small bowl, whisk the cornstarch with 3 tablespoons of cold water. Pour this slurry into the pot and simmer over medium-high heat on the stovetop until the gravy thickens.
8. Serve the dish: Shred the beef with two forks. Return the meat and vegetables to the pot and toss with the thickened gravy. Serve hot.

Recipe Tips

• Low and Slow: Do not be tempted to turn up the heat to speed things up. roasting at 275°F allows the connective tissue to break down slowly, resulting in a gelatinous, moist texture rather than dry, stringy meat.
• Vegetable Timing: If you prefer your vegetables to have a bit of “bite,” add them to the pot one hour after the meat has started cooking. Adding them at the beginning results in very soft, melting vegetables.
• Cornstarch Slurry: Always mix cornstarch with cold water before adding it to hot liquid. If you add dry powder directly to the hot gravy, it will clump instantly.
• Meat Selection: Look for a chuck roast with good marbling (white flecks of fat throughout the red meat). A lean roast will dry out during the long cooking time.

What To Serve With Sunday Pot Roast?

This is a complete “meat and potatoes” meal in one pot. However, a slice of crusty baguette or dinner rolls is essential for mopping up that rich red wine gravy. For a fresh contrast to the heavy meat, serve with a simple green salad with vinaigrette or some steamed green beans on the side.

How To Store Leftovers Sunday Pot Roast?

• Refrigerate: Allow the roast to cool completely. Store the meat, vegetables, and gravy together in an airtight container in the refrigerator for up to 3-4 days.
• Reheat: Reheat gently on the stovetop over medium-low heat or in the oven at 350°F until warmed through.
• Freeze: This dish freezes very well. Freeze portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Sunday Pot Roast Nutrition Facts

• Calories: ~550 kcal
• Fat: 30g
• Carbohydrates: 25g
• Protein: 45g
• Nutrition information is estimated per serving based on 6 servings.

FAQs

Try More Recipes:

• Joanna Gaines Sweet Potato and Apple Soup Recipe
• Joanna Gaines Green Bean Casserole Recipe
• Joanna Gaines Dutch Oven Lasagna Recipe