Sunday Pot Roast

There is nothing better than walking into your house after church on Sunday and smelling the rich aroma of Pot Roast cooking.

Sunday Pot Roast with Potatoes and Carrots

Sunday Dinner Pot Roast is my mother's recipe that has stood the test of time, being the most flavorful and rich in comfort food.  It is fall-apart tender and juicy, with irresistible potatoes and carrots cooked right alongside.

There is a certain warm, nostalgic memory I feel every time I make my Mother's Sunday Pot Roast with Potatoes and Carrots.

When I'm cooking a pot roast, a chuck roast is my favorite cut of meat to cook.  

When purchasing a roast, like any other meat, you still need to select one with the best ratio of fat to meat.  

The selection of the roast is the deciding factor in how delicious this one pot 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, delicious brown juices for gravy later.

Then she would put the roast in a large, deep-sided pan, slice onions on top, and cover it tightly with foil.  Bake for several hours, or until we return from church.

Take it out and add the potatoes and carrots.

Lightly cover the potatoes and carrots with foil and bake until done.  By the time we changed out of our Sunday clothes and set the table, it was time to eat.

Pot roast is a favorite one pot 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!

WHERE CAN I FIND THE RECIPE?  TAKE ME TO THE RECIPE FOR SUNDAY POT ROAST

Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Sunday Pot Roast, as well as similar recipe ideas you can try.

Alternatively, you can scroll down to the bottom, where you will find a full printable recipe card with ingredient amounts and complete instructions, including helpful notes.

TIPS AND TIDBITS FOR THE BEST SUNDAY POT ROAST

Roast.  Choose a chuck roast for its rich marbling and deep flavor.  Bring the roast to room temperature about 1-2 hours before cooking to help it cook more evenly.  Pat dry before seasoning.

Sear for flavor.  Generously season the dry meat with salt and pepper before searing it on all sides in a bit of oil.  Heat the oil and place the roast in it, and brown on both sides.   This browning process creates a caramelized crust and develops deep, complex flavor.  In the same pot you sear the roast, add a little water, and scrape up the flavorful browned bits from the bottom of the pot.

Use the right pot.  A heavy-bottomed pot with a tight-fitting lid, such as a Dutch oven, retains and distributes the heat evenly.

Cook in liquid.  Cook the roast in water and cover the pot tightly.  This helps break down the meat and deliver a tender roast.

Cook until fork-tender.  For a fall-apart texture, cook at a low temperature for several hours until a fork easily pulls the meat apart.

Add vegetables at the right time.  Add the onions at the beginning of cooking the roast and potatoes and carrots at the end.

Save the juices.  Make gravy from a cornstarch slurry made with the leftover cooking liquid at the bottom of the roast.  This yields a treasure trove of flavor.

Serve.  Serve the roast and vegetables topped with the homemade gravy.

WHAT YOU NEED TO PREPARE SUNDAY POT ROAST

Pot Roast

Chuck roast with bone in (or arm roast)

Vegetable oil (I used olive oil)
Onions, sliced 
McCormick Grill Mate Steak Seasoning (my addition...this adds a lot of flavor)
Whole carrots
Whole medium potatoes
Salt and pepper to taste

Pot Roast Gravy

hot drippings from the roast
Cornstarch
salt and pepper to taste

HOW TO PREPARE SUNDAY POT ROAST

Pot Roast 

Preheat oven to 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 both sides of the roast, then place it 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

Mix cornstarch and 2 cups of water until thoroughly mixed.  

Add to hot roast drippings.  

Stir constantly until creamy and smooth.  Salt and pepper to taste. 

Add more water if the gravy is too thick, and adjust as needed.

WHERE YOU MAY SEE THIS RECIPE

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Busy Monday

Weekend Potluck

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Inspire Me Monday

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