A Sunday Tradition: Claire’s Classic Pot Roast

By Chef Amanda (DeLaura) Hedgecoke

If you grew up in the same part of the world as I did, Sunday afternoons likely meant a comforting roast, stew, or crockpot dinner. Thanks to my brilliant mother (or perhaps your father—or whoever does the cooking in your home!), this was a simple yet effective way to have a hearty meal ready with minimal effort. No whining babies, no impatient children, and no frazzled partners hovering in the kitchen after church—just a delicious meal waiting for us.

In our home, my father did most of the cooking. But on the rare occasions my mother, Claire, stepped into the kitchen, it was often on a Sunday morning while my father meticulously prepared his sermon for church. She would toss a whole chicken and two cups of barley into the crockpot—along with a few other essentials, of course—and by the time we arrived at church, the chicken would already be well on its way to becoming tender and flavorful.

Walking through the front door after church, we were always greeted by the mouthwatering aroma of a perfectly cooked meal. The same was true whenever she made pot roast—a dish that quickly became a family favorite. This is Claire’s recipe, with a few of my own small adjustments. Let’s get cooking—bon appétit!

Serves: 6

Ingredients:

• 1 large chuck roast (2 to 3 lbs)
• Salt and pepper, to taste
• ¼ cup olive oil (or as needed)
• 2 celery stalks, cut into large pieces
• 1 bag baby carrots
• 1 large onion, cut into 8 wedges
• 2 bay leaves
• 3 sprigs fresh thyme
• 1 ¼ cups red wine, divided (an affordable Rhône or similar works well)
• 1 cup beef broth (or any stock you have on hand)

Directions:

1. Preheat the oven to 275ºF.

2. Prepare the roast: Pat the chuck roast dry with paper towels, then generously season all sides with salt and pepper. Since the roast is quite thick, this step ensures the seasoning penetrates for maximum flavor.

3. Sear the meat: Heat a generous amount of olive oil in a large Dutch oven over medium heat. Once hot, sear the roast on all sides until deeply browned, about 2 to 3 minutes per side. Be sure to turn on your kitchen vent or fan! Remove the roast and set it aside on a plate or cutting board.

4. Sauté the vegetables: Add the celery, carrots, and onion to the same pot. Lightly season with salt, then stir with a wooden spoon. Pour in ¼ cup of wine to deglaze the pan, scraping up the flavorful browned bits. Let the vegetables cook for about 5 minutes, reducing the heat slightly, until the onions begin to soften.

5. Assemble and cook: Return the roast to the Dutch oven, pouring in the remaining 1 cup of wine and 1 cup of beef broth. Lay the bay leaves and thyme sprigs on top. Cover the pot, place it in the oven, and bake for 5 to 6 hours, or until the meat is fork-tender and easily pulls apart.

Serving Suggestions:

I love serving pot roast with my British Roast Potatoes—I highly recommend giving them a try! However, if you're short on time (like my mom often was), you can simply add 1 lb of baby golden potatoes to the Dutch oven along with the other vegetables before returning the roast to the pot.

Enjoy your Sunday feast!