Enjoy this hearty Giada Sunday Pot Roast in just 2 hours and 30 minutes! Made with chuck roast, carrots, onions, celery, and red wine, it’s a comforting dinner that’s sure to impress. Serve it with a twist, topped with crusty bread for that extra flair.

Recipe Ingredients

• 3 garlic cloves, peeled and finely chopped
• 1½ teaspoons chopped fresh thyme leaves
• 2 teaspoons chopped fresh rosemary leaves
• 2 teaspoons kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 (5-pound) beef chuck roast
• 1 tablespoon extra-virgin olive oil
• 1 onion, cut into 8 wedges
• 1 medium fennel bulb, trimmed, cored, and cut into 8 wedges
• 1 cup dry red wine
• ½ cup low-sodium beef broth
• 1 cup marinara sauce, homemade or store-bought
• ½ pound small Yukon Gold potatoes (about 8)

How To Make Giada Sunday Pot Roast

Prepare Pot Roast Seasoning

1. Mix Herbs and Spices: Combine chopped garlic, thyme, rosemary, salt, and pepper in a small bowl.

Brown the Pot Roast

1. Rub the Roast: Rub the herb mixture evenly all over the beef chuck roast.
2. Sear the Roast: Heat oil in a large Dutch oven over medium-high heat; sear the roast, 4 minutes per side.

Cook the Vegetables

1. Add Aromatics: Add the onion and fennel to the pot; cook, stirring often, for 3 minutes or until fragrant.

Braise the Pot Roast

1. Add Liquid and Roast: Stir in the red wine, beef broth, and marinara sauce; return the roast to the pot, nestling it into the vegetables.
2. Cover and Braise: Cover the pot with the lid and place it in the oven; braise for 2 hours and 30 minutes, turning the meat once.
3. Uncover and Finish: Return the pot to the oven, uncovered, and cook for another 30 minutes or until the potatoes are cooked through and the meat is tender.

Serve

1. Rest and Slice: Allow the pot roast to rest for 30 minutes before slicing and serving with the vegetables and pan juices.

Recipe Tips

• Ingredient Substitution: For a dairy-free version, replace the heavy cream with coconut milk, which adds a subtle sweetness and maintains the creamy texture while making the dish suitable for those with lactose intolerance.
• Make Ahead: Prepare this dish up to 24 hours in advance and store in an airtight container in the refrigerator. When ready to serve, reheat gently on the stovetop, adding a splash of broth if needed to restore the original consistency.
• Pot Roast Variations: Try using different cut of meats like pork shoulder or beef brisket for a unique flavor profile. Experiment with various vegetables such as carrots, celery, or parsnips to add more color and texture to the dish.
• Mouthwatering Gravy: To achieve a richer, more flavorful gravy, deglaze the pot with a mixture of red wine and beef broth, then add a tablespoon of tomato paste to intensify the flavors and thicken the sauce.
• Serving Suggestions: Serve the pot roast with a side of garlic mashed potatoes, roasted root vegetables, or a green salad with a light vinaigrette to round out the meal and add some freshness to the plate.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Ricotta And Chocolate Hazelnut Calzones
• Giada Butternut Squash And Vanilla Risotto
• Giada Lamb Osso Buco