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Sunday Night Pot Roast with Root Vegetables

Sunday Night Pot Roast with Root Vegetables

Pot roasts are great Sunday night dinners. You may have some extra time to spend cooking, the dish is warm and filling, plus, you should end up with leftovers to last an extra day or two - perfect for lunches or to revisit the following evening.

This pot roast is delicious and uses winter root vegetables which are perfect right now. After you’ve prepped the veggies, most of your time is spent waiting for the meat and veggies to roast, which will make your home smell amazing and leave you eager to dive into this dish!

Although it can be skipped, searing the meat before roasting gives it nice texture on the outside and a lovely caramel flavor. The longer roasting time dissolves any fat from the meat and results in an exceptionally tender roast with a full, rich flavor.

Recipe from America’s Test Kitchen.


  • 3 lb boneless beef chuck eye roast
  • 3 tablespoons vegetable oil, divided
  • 1 onion, chopped
  • 1-2 celery ribs, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons sugar
  • 1 teaspoon fresh thyme
  • 1 cup chicken broth
  • 1 cup beef broth
  • 1 cup water
  • 1.5 lbs carrots, peeled and cut into 3 inch pieces
  • 1.5 lbs parsnips, peeled and cut into 3 inch pieces
  • 1.5 lbs red potatoes, cut into 1.5 inch cubes (leave the peel on)
  • ⅓ cup red wine


  1. Adjust oven rack to middle-lower position and preheat oven to 300 degrees F. 
  2. Pull chuck eye roast apart into 2 pieces at natural seam and trim off any extra fat. Tie each piece with butcher's twine in 1 inch intervals.
  3. Pat roast pieces dry with paper towels and season with salt and pepper. Add 2 tablespoons of vegetable oil to a Dutch oven over medium-high heat, until oil just begins to smoke. Add beef roasts and sear on all sides until nicely browned, about 5 minutes. Transfer to a large plate and set aside.
  4. Add remaining tablespoon of vegetable oil to pot along with onion and celery. Cook for about 5 minutes until softened. 
  5. Add garlic, sugar and thyme, and cook an additional 30 seconds or so until fragrant. 
  6. Add both broths and water, and stir, scraping up any browned bits at the bottom of the pot. 
  7. Add the two roasts to the pot, along with any of their juices that have accumulated on the plate. Bring to a simmer. Cover the pot and place in the oven. Cook for 2 hours, flipping the roasts about halfway through.
  8. Remove pot from oven. Nestle the carrots around the meat and top with the parsnips and potatoes. Cover pot and return to the oven, cooking for an additional 1 - 1.5 hours, until the meat and vegetables are tender and easily pierced with a fork.
  9. Remove pot from oven. Transfer the roasts to a cutting board and tent with aluminum foil. Transfer the vegetables to a large bowl and cover.
  10. To finish the sauce, skim any fat from the top of the braising liquid. Add red wine and simmer until liquid is reduced to about 2 cups, about 15 minutes. Season with salt and pepper to taste. 
  11. To serve, remove twine from roasts, then cut meat into ¼ inch thick pieces, slicing against the grain. Serve with vegetables and sauce. Enjoy!

Image courtesy of America’s Test Kitchen