Sunday pot roast
Deep-braised beef chuck with caramelised veg and glossy braising jus — ideal for a relaxed Sunday lunch.
This is proper Sunday comfort food: a big hunk of beef, slowly braised until meltingly tender with caramelised veg and a sticky, savoury jus. It’s the kind of meal that makes the house smell like you’ve been tending a hearth all afternoon.
Perfect for a family lunch or a relaxed dinner; the oven does most of the work so you can make gravy, tidy up and pour a drink. The recipe is forgiving, but I’ll point out the crucial bits so it doesn’t go wrong.
Ingredients
- 1 1/2 kg beef chuck joint — trimmed of excess fat
- sea salt — to taste
- black pepper — freshly ground, to taste
- 30 g plain flour
- 30 ml olive oil
- 25 g butter
- 2 brown onion — large, peeled and quartered
- 400 g carrots — peeled and cut into large chunks
- 300 g parsnips — peeled and halved lengthways
- 2 celery — sticks, cut into thirds
- 4 cloves garlic — crushed
- 6 sprigs fresh thyme
- 2 bay leaves
- 200 ml red wine — dry
- 700 ml beef stock — hot
- 15 g tomato purée
- 15 ml Worcestershire sauce
- 15 g fresh parsley — chopped, to finish
Equipment
- large lidded casserole (or ovenproof roasting tin and foil)
- frying pan for searing
- fine sieve for straining jus
- meat thermometer (optional)
Instructions
Preheat the oven to 160°C fan / 180°C conventional. Pat the beef chuck dry with kitchen paper, then season liberally all over with sea salt and black pepper.
Lightly dust the joint with plain flour, shaking off any excess — this helps the crust colour and will thicken the braising liquid later.
Heat a large lidded casserole over medium–high heat, add the olive oil and butter. When the butter foams, sear the beef on all sides until deeply browned, about 10 minutes total. Transfer the meat to a plate.
Reduce the heat to medium, add the brown onion, carrots, parsnips and celery to the casserole and cook, stirring occasionally, until beginning to caramelise, 8 minutes.
Stir in the garlic, tomato purée, fresh thyme and bay leaves and cook for 1 minute to release the aromas.
Pour in the red wine, scraping the base of the pan to lift any browned bits. Let the wine reduce by about half, approximately 4 minutes.
Return the beef to the casserole, add the beef stock and Worcestershire sauce — the liquid should come about halfway up the joint. Bring to a gentle simmer on the hob.
Cover with the lid and transfer to the oven. Braise for 3 hours at 160°C fan / 180°C conventional, until the meat is fork-tender and falling apart.
Carefully lift the beef from the casserole and transfer to a board. Tent with foil and leave to rest for 20 minutes to let the juices redistribute.
Meanwhile, strain the braising liquid into a saucepan, pressing the veg to extract flavour. Skim off excess fat, then boil the strained liquid until reduced to a glossy sauce, about 8 minutes. Adjust seasoning with sea salt and black pepper, then stir in the remaining butter for shine.
Carve the beef against the grain into thick slices, arrange with the braised vegetables, spoon over the reduced jus and finish with chopped fresh parsley. Serve immediately.
Tips
- Dry the joint thoroughly before searing — moisture prevents a good crust.
- Sear well: good colour equals flavour. If your pan smokes, briefly lower the heat rather than moving the meat constantly.
- Use a large lidded casserole; if you don’t have a lid, cover the roasting tin tightly with foil to trap steam.
- Make-ahead: the roast is better the next day — chill, then skim fat and reheat gently in the oven; the sauce also improves overnight.
- Leftovers freeze well. Slice the cold meat, pack with sauce and freeze for up to 3 months.
Substitutions
red wine → extra hot beef stock 200 ml
Stays closeplain flour → gluten-free plain flour, same quantity
Stays closebutter → extra olive oil 25 ml
Noticeably differentbeef chuck joint → brisket, same weight — cook time similar but check for tenderness
Stays close
Nutrition
Per serving · estimated
- 468
- Calories
- 42 g
- Protein
- 12 g
- Carbs
- 28 g
- Fat
- 3 g
- Fibre
- 4 g
- Sugar
- 600 mg
- Sodium
FAQ
Can I cook this in a slow cooker?
Yes — brown the meat and vegetables first, then transfer to a slow cooker with the liquids and cook on low for 6–8 hours until tender.
How do I know when the meat is done?
It should be fork-tender and pull apart easily. Check by inserting a fork and twisting gently — if it meets little resistance it’s ready.
Can I add potatoes to the casserole?
You can; add waxy potatoes cut into large chunks for the last 60–75 minutes of cooking so they don’t disintegrate.
How should I store leftovers?
Cool within two hours, refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently in the oven with some sauce to prevent drying.
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