Dads Sunday Pot Roast Recipes

CLASSIC SUNDAY POT ROAST

Classic Sunday Pot Roast image

Classic Sunday Pot Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family. This recipe will work for a classic oven braise as well as in a slow cooker or Instant Pot.

Provided by Rachel Farnsworth

Time 3h15m

Number Of Ingredients 12

Ingredients

1 3 to 5 pound beef roast (chuck, round, or brisket)
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons vegetable oil
6 cloves minced garlic
1 to 2 cups red wine*
2 cups low sodium beef broth
1/4 cup Worcestershire sauce
2 large white onions (cut into 2 inch chunks)
1 pound baby carrots
1 pound red potatoes (cut into bite-sized chunks)
1 sprig fresh rosemary

Steps:

Preheat oven to 350 degrees F. Get a large oven safe dutch oven pot heating over high heat.
Season both sides of chuck roast with salt and pepper. Add vegetable oil to pot and sear roast until browned, about 3 to 4 minutes each side.
Remove roast from pan and set aside briefly on a plate or cutting board. Add garlic to pot and saute 60 seconds. Deglaze pan with red wine and beef broth. Add roast back to the pot.
Pour Worcetershire sauce over roast and place the onion chunks, carrots, and potatoes on top of and around the meat. Place rosemary sprig on top.
Place a lid on the pan and transfer it to the preheated 350 degree oven. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.

Nutrition Facts : Calories 680 kcal, Carbohydrate 21 g, Protein 57 g, Fat 36 g, SaturatedFat 17 g, Cholesterol 195 mg, Sodium 1063 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

SUNDAY POT ROAST

Sunday Pot Roast image

With the help of a slow cooker, you can prepare a down-home dinner any day of the week, not just on Sundays. The roast turns out tender and savory every time. -Brandy Schaefer, Glen Carbon, Illinois

Provided by Taste of Home

Categories Dinner

Time 8h10m

Yield 14 servings.

Number Of Ingredients 13

Ingredients

1 teaspoon dried oregano
1/2 teaspoon onion salt
1/2 teaspoon caraway seeds
1/2 teaspoon pepper
1/4 teaspoon garlic salt
1 boneless pork loin roast (3-1/2 to 4 pounds), trimmed
6 medium carrots, peeled and cut into 1-1/2-inch pieces
3 large potatoes, peeled and quartered
3 small onions, quartered
1-1/2 cups beef broth
1/3 cup all-purpose flour
1/3 cup cold water
1/4 teaspoon browning sauce, optional

Steps:

Combine first 5 ingredients; rub over roast. Cover; refrigerate overnight., Place carrots, potatoes and onions in a 6-qt. slow cooker; add broth. Place roast in slow cooker. Cook, covered, on low until meat and vegetables are tender, 8-10 hours., Transfer roast and vegetables to a serving platter; tent with foil. Pour cooking juices into a small saucepan. Mix flour and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, add browning sauce. Serve roast with gravy and vegetables.

Nutrition Facts : Calories 217 calories, Fat 5g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 230mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

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