Pot Roast - The Best Sunday Dinner Meal

Today we're making pot roast. It's hard to think of a better dish for when it gets cold out and you want something that really sticks to your ribs! SUPPORT ON PATREON (FULL MEAL VIDEOS!): https://www.patreon.com/sipandfeast FOLLOW US ON INSTAGRAM: https://www.instagram.com/sipandfeast/ PRODUCTS USED (This is an affiliate link) Stainless Steel 12" Fry Pan: https://amzn.to/3kFMTD7 Lodge 7.5qt Dutch oven: https://amzn.to/3Zu0tNc KITCHENAID CORDLESS MIXER: https://amzn.to/3rYFyGQ Faay Flat Edge Wooden Spoon: https://amzn.to/3UW5oaE Mac Chef's Knife: https://amzn.to/48xkbvt Workhorse Cutting Board: https://amzn.to/3kIgyvC Better than Boullion Reduced Sodium Beef Base: https://amzn.to/3sVLDEu MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast ****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS**** https://www.sipandfeast.com/classic-pot-roast/ INGREDIENTS WITH GRAM AMOUNTS 4 pounds (1800g) chuck roast - tied 2 1/2 (12g) teaspoons salt 1/2 teaspoon pepper 2 tablespoons (28g) vegetable oil 1/4 cup (56g) olive oil 2 large yellow onions - cut into large pieces 8 cloves garlic - chopped 3 tablespoons (42g) tomato paste 1/4 cup (30g) all-purpose flour 1 1/2 cups (360g) dry red wine 2 cups (480g) low-sodium beef stock - divided 2 large bay leaves 2 tablespoons (28g) Worcestershire sauce 10 sprigs thyme - tied 1 1/2 pounds (680g) red or small yellow potatoes - cut into large chunks 2 pounds (908g) carrots - cut into 3-inch chunks 3 tablespoons flat-leaf parsley - minced, garnish salt and pepper - to taste Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.