Sunday Pot Roast with Potatoes and Carrots {Granny's Recipe}

There is nothing better than to walk into your house after church on Sunday, and smell the rich aroma of pot roast cooking.  There is a certain warm, nostalgic memory I feel every time I make my Mother's Sunday Pot Roast with Potatoes and Carrots.

A chuck roast is my favorite roast to cook.  When purchasing a roast, like any meat, you still have to pick out the one that has the best ratio of fat to meat.  The selection of the roast is the deciding factor on how delicious this one dish meal is going to be.  So pick out the best!

I remember before church; Mother would sear the roast on both sides in a hot Dutch oven or iron skillet to get that intense yummy brown juices for gravy later.  Then she would put the roast in a large, deep sided pan, slice onions on top, and cover it tight with foil.  Bake for several hours or until we came in from church.  Take it out and add the potatoes and carrots.  Lightly, cover and bake until the potatoes and carrots are done.

Pot roast is a favorite one dish meal around our dinner table, and no matter what day it is or what season it is, we always enjoy Mother's Sunday Pot Roast as a complete meal.  All you need is a fork and a plate, and you are set, because the roast just melts in your mouth!

Sunday Pot Roast

4-5 lbs.chuck roast (or arm roast)
2 tablespoons vegetable oil (I used olive oil)
2 medium onions, sliced 1/4 inch thick
3-4 tablespoon McCormick Grill Mate Steak Seasoning (my addition...this adds a lot of flavor)
8-10 whole carrots, peeled and cut into 2 inch chunks
8-10 whole medium potatoes, cut in half crosswise
Salt and pepper to taste

Preheat oven 350 degrees F.  On high heat, heat olive oil in a large Dutch oven, or an iron skillet until hot, but not smoking.

Salt and pepper each side of the roast and place in the hot oil.  Sear until a dark crust forms on the roast.  Turn the roast over and sear the other side.

Arrange sliced onions on top of the roast.  Sprinkle with Grill Mate Steak Seasoning over the onions.  Add enough water to come up to just the top of the roast.  Cover tightly with heavy foil.

Bake for three to four hours.  An hour before the roast is done add the potatoes and carrots.  Lightly cover and bake until the vegetables are done.