American · main

Sunday Pot Roast with Carrots and Potatoes

Sunday Pot Roast with Carrots and Potatoes reads umami 8.6, richness 6.9 and salinity 4.2 on Palate's 0–10 flavor X-ray — a American main, about 5 hr 3 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.2 / 10
• Sweet & Fruity — 4.1 / 10
• Sour & Bright — 3.2 / 10
• Bitter & Earthy — 2.2 / 10
• Rich & Fat — 7.1 / 10
• Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Umami 8.6 · Richness 6.9 · Salinity 4.2 · Allium 3.9 · Sweetness 3.2 · Sourness 3.1 · Fruity 3.0 · Funk & Ferment 2.6 · Earthy 2.0 · Floral 1.9 · Bitterness 1.4 · Herbaceous 1.3 · Warm Spice 1.3 · Heat 0.7 · Nutty 0.6 · Citrus 0.5

What's in it (16)

• boneless beef chuck roast — 1361 g
• salt — 7 g
• black pepper — 3 g
• vegetable oil — 27 g
• yellow onion — 110 g
• celery — 80 g
• garlic — 12 g
• tomato paste — 30 g
• dry red wine — 237 g
• beef broth — 710 g
• thyme — 2 g
• bay — 2 g
• yellow new potatoes — 680 g
• carrots — 454 g
• unsalted butter — 27 g
• all-purpose flour — 15 g

Time & effort: about 5 hr 3 min (4 hr 48 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 161.5 kcal, 12.4 g protein, 9 g fat, 8 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Pat the chuck roast dry and season all over with the salt and pepper; let it sit at room temperature for 30 minutes so it sears evenly.
2. Heat the oil in a Dutch oven over high heat until shimmering. Sear the roast until deeply browned and crusted on the first side, 4-5 minutes, then flip and brown the second side and edges, 4-5 minutes more; transfer to a plate.
3. Reduce the heat to medium and add the onion and celery to the drippings; cook, stirring up the browned bits, until softened and lightly browned, 5-6 minutes.
4. Stir in the garlic and tomato paste; cook until the garlic is fragrant and the paste darkens to brick red, about 1-2 minutes.
5. Pour in the red wine, scraping up any remaining fond, and simmer until reduced by half, 3-4 minutes.
6. Return the roast and any collected juices to the pot; add the broth, thyme, and bay leaves. Bring to a bare simmer, cover, and transfer to a 300F oven; braise until the meat is fork-tender but not yet falling apart, about 3 hours.
7. Nestle the potatoes and carrots around the roast, cover, and continue braising until the vegetables are tender and the roast pulls apart easily, 45-60 minutes more.
8. Transfer the roast and vegetables to a platter and tent loosely with foil; let rest 15 minutes.
9. Strain the braising liquid into a saucepan, skim off the surface fat, and bring to a simmer. Mash the butter and flour into a paste and whisk it in a little at a time; simmer until the gravy coats the back of a spoon, about 5 minutes.
10. Slice or shred the roast against the grain, arrange it with the vegetables, spoon the gravy over the top, and season with salt to taste.

Dishes with a similar flavor shape

• Classic Beef Stew with Potatoes and Carrots — American
• Old-Fashioned Beef Stew with Root Vegetables — American
• Boeuf Bourguignon — French
• Macaroni Beef — American
• Sunday Sauce with Braised Meatballs — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.