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 the potatoes and carrots until done.  By the time, we changed out of our Sunday clothes and set the table it's time to eat.



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.

Did I say it's a complete meal?  All you need is a fork and a plate to enjoy the most delectable roast you have ever eaten, It just melts in your mouth!

Hope you get the perfect roast soon and plan on having it for Sunday dinner. Enjoy!



Sunday Pot Roast

Ingredients:
  • 4-5 lbs.chuck roast with bone in (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
Directions:
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.

Pot Roast Gravy

Ingredients:
  • hot drippings from roast
  • 2 tablespoons cornstarch
  • 2-3 cups water
  • salt and pepper to taste
Mix cornstarch and 2 cups water until thoroughly mix.  Add to hot roast drippings.  Stir constantly until creamy and smooth.  Salt and pepper to taste. Add remaining water if gravy is too thick and more if necessary.



Visit Kay | Cooking with K's profile on Pinterest.


13 comments :

  1. Kay...this delicious meal is my all-time, hands-down favorite! And I just made it for us last Sunday...we've been enjoying leftovers this week. =) Please stop by my blog and pick up your "Super Sweet Blogging Award"...thanks for leaving me super sweet comments! http://www.thebetterbaker.blogspot.com/2012/09/super-sweet-blogging-award.html

    ReplyDelete
  2. This sure sounds good! I'd love to make it soon:@)

    ReplyDelete
  3. Hi Kay,
    There is nothing like coming home from Church and smelling that Sunday Pot Roast just ready to take out of the oven, yummy! Hope you are having a fabulous day and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
  4. This is serious comfort food. I love your pins too. Need to spend some time looking through them. I would love it if you would share your recipe on my foodie friday party today.

    ReplyDelete
  5. Making it for lunch tomorrow - Sunday- of course. Thanks for sharing your recipe and linking to Tempt My Tummy.

    ReplyDelete
  6. Congratulations! You had the most viewed recipe from Church Supper last week. Please stop by and grab my "Featured On" Button and be sure to link up again! ~EMM

    ReplyDelete
  7. This looks delish, Kay! Thanks for the yummy recipe and dinner idea! ;)

    ReplyDelete
  8. Hello! A few questions...would it be ok if I use the bone in chuck roast, is it absolutely necessary to sear the roast for this recipe and would it be ok if I add additional vegetables to this recipe? I know you have a similar recipe using the crock pot where you don't have to sear the roast, but unfortunately I don't own a crock pot. Thank you!

    ReplyDelete
    Replies
    1. I use a bone in roast when available and as for the searing no you don't need to sear it but I love all the flavor that comes from searing it.. Other veggies are ok....I would think about ones that take the same amount of cooking time as to not over cook some and under cook others. Hope this helps....

      Delete
  9. Thank you for your quick response! For a family of 10, how many pounds of roast would your recommend?

    ReplyDelete
  10. Thank you so much for your quick response! So I would be using the bone in beef chuck roast for this recipe? How many pounds of meat would I need to feed a family of 10? Thank you!

    ReplyDelete
    Replies
    1. I'm not sure how to answer. Not knowing if the 10 are adults and children...or adults and teenagers? This recipe (5 pounds) will feed a family of 10 guessing if you have mostly adults. Hope this helps...

      Delete
  11. You indicated to cover tightly with heavy foil. I assume you don't do this if you have a Dutch Oven. A Dutch Oven has a tight fitting lid.

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...