Sunday Pot Roast Recipes

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SUNDAY OVEN POT ROAST



Sunday Oven Pot Roast image

Our beef pot roast is a succulent, tender feast that will satisfy all your meat-and-potato cravings. Whether you're looking for how long to cook a roast in the oven or the slow cooker, we've got the answers. Vegetables cooked with the roast recipe make for a simple, but filling meal.

Provided by BHG Test Kitchen

Time 2h40m

Number Of Ingredients 10

3 - 3.5 pound boneless beef chuck pot roast
Salt
Ground black pepper
2 tablespoon olive oil or vegetable oil
1 14 ounce can beef broth
1 chopped onion (1 large)
2 stalks celery, cut into 2-inch lengths
5 cup assorted vegetables, such as peeled Yukon gold or sweet potatoes, cut into 2-inch chunks; parsnips, peeled and cut into 2-inch chunks; whole shallots or garlic bulbs, halved horizontally; and/or small carrots, peeled and cut into 1-1/2-inch pieces
0.25 cup cold water
3 tablespoon all-purpose flour

Steps:

  • Preheat oven to 325 degrees F. Trim fat from meat. Sprinkle meat with salt and pepper. In a large Dutch oven brown roast on all sides in hot oil over medium heat. Carefully drain fat from pan; discard. Add beef broth, onion, and celery to pan.
  • Roast pot roast in the oven covered, 1 1/4 hours. Remove celery with slotted spoon; discard. Add desired vegetables around beef roast in the oven. Roast, uncovered, 50 to 60 minutes more or until meat and vegetables are tender, spooning juices twice during roasting.
  • Using a slotted spoon, remove meat and vegetables to a serving platter. For gravy, measure pan juices; skim off any fat. Discard enough pan juice or add enough water to equal 1 1/2 cups. In a medium saucepan whisk together the cold water and the flour until well combined; add the 1 1/2 cups pan juices. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season with salt and pepper. Pass gravy with meat and vegetables.

Nutrition Facts : Calories 419 kcal, Carbohydrate 29 g, Cholesterol 112 mg, Protein 43 g, SaturatedFat 4 g, Sodium 584 mg, Sugar 5 g, Fat 14 g, UnsaturatedFat 7 g

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

Categories     Dinner     Main Course

Time 3h15m

Number Of Ingredients 12

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

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

SUNDAY POT ROAST WITH MUSHROOM GRAVY



Sunday Pot Roast with Mushroom Gravy image

Provided by Claire Robinson

Categories     main-dish

Time 3h5m

Yield 4 servings with leftovers!

Number Of Ingredients 6

1 (4 to 5-pound) boneless beef bottom round roast
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 pound cremini mushrooms, cleaned and quartered
2 medium yellow onions, halved and sliced
4 cups low-sodium beef broth

Steps:

  • Preheat the oven to 325 degrees F.
  • Pat the meat dry with paper towels and season well on all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side. Transfer the meat to a plate and add the mushrooms. Season with salt and pepper and cook, stirring occasionally, until browned and beginning to release liquid, about 5 minutes.
  • Add the onions and broth and stir until combined. Nestle the roast into the vegetables, adding any juices it released to the pot. Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours. Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced.
  • Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm. Let the mushrooms and onions stand several minutes undisturbed to allow some of the beef fat to rise to the surface. With a large spoon, skim off the excess fat and discard. With a ladle, add about 1 1/2 cups of the mushrooms and onions with some cooking liquid to the bowl of a blender or food processor. Carefully puree the mixture until very smooth. Pour the puree back into the pot and stir very well until combined; taste and adjust seasoning.
  • To serve, slice the pot roast and arrange on a serving platter. Drizzle some mushroom gravy over the top and pass the extra gravy at the table.

SUNDAY POT ROAST



Sunday Pot Roast image

Provided by Kelsey Nixon

Categories     main-dish

Time 5h10m

Yield 8 servings

Number Of Ingredients 32

One 4-pound boneless chuck roast
Kosher salt and cracked black pepper
2 tablespoons vegetable or olive oil, plus more if needed
2 carrots, chopped
2 celery ribs, chopped
1 yellow onion, chopped
1 bundle various fresh herbs, such as tarragon, rosemary, parsley, tied with twine
4 cloves garlic, chopped
1 cup dry red wine, such as cabernet sauvignon
2 1/2 cups low-sodium beef broth
2 cups watercress
1 cup picked fresh parsley leaves
Lemon juice, for drizzling
Olive oil, for drizzling
Salt and freshly cracked black pepper
1/4 cup sliced almonds, toasted
Risotto Cakes, for serving, recipe follows
3 cups low-sodium chicken broth
3 tablespoons unsalted butter
2 large shallots, minced (about 1/2 cup)
1 cup Arborio rice
3/4 cups dry white wine
5 ounces frozen peas, defrosted
1/3 cup lemon juice
1 tablespoon lemon zest
1 1/4 cups freshly grated Parmesan
4 ounces low-moisture shredded mozzarella
Salt and freshly ground black pepper
1 cup all-purpose flour, for dredging
2 eggs, beaten
1 1/2 cups panko breadcrumbs
Vegetable oil, for frying

Steps:

  • Preheat the oven to 350 degrees F.
  • Using paper towels, pat the roast dry to help get a great crust on the meat. Sprinkle the roast generously with salt and pepper. In a large Dutch oven over medium heat, add 2 tablespoons oil and heat until glossy. Add the roast and brown on all sides. Remove and transfer to a cutting board or a large plate.
  • Add more oil to the pot if needed, along with the carrots, celery and onions. Season with salt and pepper. Add the fresh herb bundle and cook until the vegetables start to brown, 5 to 10 minutes. Add the garlic and continue cooking for another minute. Add 3/4 cup of the red wine and reduce by half, scraping up the seared bits and incorporating them into the juice. Then return the roast to the pot and add the beef broth. Bring the liquid to a simmer before covering with a tight-fitting lid and placing the pot in the oven. Allow the roast to cook until fork tender, 3 1/2 to 4 hours, turning once halfway through.
  • Remove from the oven and transfer the roast to a large cutting board. Tent with foil while the roast rests. Placing the Dutch oven back on the stovetop over medium-high heat, add the remaining 1/4 cup of red wine to the liquid and reduce by half at a simmer, about 10 minutes. Strain the sauce and season with salt and pepper. Shred the roast into big chunks and toss with the jus.
  • For the herb salad: Toss the watercress and picked parsley with the lemon juice and olive oil to taste. Season with salt and pepper and top with the toasted almonds
  • Serve on top of the Risotto Cakes and top with the fresh herb salad.
  • For the risotto: In a medium saucepan, heat the chicken broth to a simmer. In a separate saucepan, melt the butter over medium-high heat. Add the shallots to the butter, cooking until fragrant and translucent, about 2 minutes. Add the Arborio rice and lightly toast, stirring to coat in the butter and shallots. Add the white wine, continuing to cook while stirring until the wine is absorbed. You should be able to run your spoon through the risotto and have the indentation stay.
  • Using a ladle, add enough of the warm chicken broth to cover the rice, stirring constantly over medium heat until the broth is completely absorbed. Repeat the process 3 more times, adding the broth in stages while continuing to stir. Once all of the chicken broth has been added and the rice is tender, add the peas, lemon juice and lemon zest and stir to combine.
  • Remove from the heat and stir in the Parmesan, mozzarella and season with salt and pepper. Cool the risotto by spreading it evenly over a sheet tray. Cover with plastic wrap and chill in the refrigerator for 20 to 30 minutes.
  • Once the risotto is cooled, form the mixture into burger-size patties, about 1-inch thick. Set up a dredging station with the flour in one dish, beaten eggs in another and panko breadcrumbs in another. Dip the rice patties into the flour, then into the eggs and finally coat them in the panko breadcrumbs.
  • In a large skillet, heat 1/2-inch vegetable oil over medium heat until a pinch of panko sizzles when dropped in the oil. Working in batches of 2 to 3, fry the risotto cakes until golden brown, 2 to 3 minutes per side (use a fish spatula under the cake and the back of a fork on top to help stabilize while flipping). Transfer to a wire rack, which will help them stay crispy. Season with salt and they are ready to serve. Yield: 6 large cakes.

SAUCY SUNDAY POT ROAST



Saucy Sunday Pot Roast image

I came up with the yummy pot-roast recipe on Sunday evening when I had some red wine to use up and wanted a different roast recipe other than my cream-of-mushroom soup stand-by. My hubby raved and even went back for thirds!

Provided by Makennasmommy

Categories     Roast Beef

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 12

3 lbs chuck roast
3 tablespoons flour, salt and pepper added
1 tablespoon olive oil
2 medium onions, diced
1 tablespoon minced garlic
2 tablespoons tomato paste
1 cup full-bodied red wine
1 cup beef broth or 1 cup stock
1/2 cup tomato sauce
1 (1 5/8 ounce) package mushroom gravy mix
1 teaspoon fresh thyme leave
more salt and pepper, to taste

Steps:

  • 1. Dust the beef roast with flour seasoned with salt and pepper.
  • 2. Over med-high heat, add oil to heavy Dutch oven and then sear the roast on all sides. Remove and keep warm.
  • 3. Add a little more olive oil, if necessary. Add onions and garlic and saute until translucent.
  • 4. Add the tomato paste and cook for 5 minutes, then add the red wine, broth, tomato sauce,gravy mix, thyme, salt and pepper.
  • 5. Bring this to a boil for 5 minutes.
  • 6. Put the roast back into the sauce, put on the lid snugly and bake in a 400 degree oven for 1.5 hours, or until the roast is done and tender.

OLD FASHIONED SUNDAY POT ROAST WITH VEGETABLES AND BROWN GRAVY



Old Fashioned Sunday Pot Roast With Vegetables and Brown Gravy image

this is one of those meals that can be started on Saturday night...and just before church on Sunday, put in oven andoh my, the wonderful smells when you find your home filled with mouth-watering aromas....

Provided by grandma2969

Categories     Roast Beef

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 17

3 lbs boneless beef rump roast
3 large garlic cloves, peeled, cut in thirds
2 tablespoons vegetable oil
1 cup celery, corasely chopped
1 cup onion, coarsely chopped
3 large carrots, peeled, halved
4 cups beef stock
2 bay leaves
1/2 green bell pepper
1 tablespoon ketchup
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
6 small potatoes, peeled, quartered
1/4 cup butter, softened
1/4 cup flour
1/8 teaspoon hot pepper sauce

Steps:

  • preheat the oven to 325*.
  • make 9 deep incisions in the meat and insert the garlic pieces.
  • Heat 1 tbls of oil in a heavy roasting pan; add the meat and brown on all sides over medium heat.
  • transfer the meat to a plate.
  • add the remaining tbls of oil to the pan, add the celery, onion, carrots and saute for about 5 minutes.
  • add the stock, bay leaves green pepper and ketchup.
  • return the meat to the pan, cover and bring to a boil.
  • transfer to the oven and bake for 2 hours covered.
  • set the meat aside and stir in the thyme, salt and pepper.
  • at this point, the meat can be stored in the refrigerator until the next day.
  • place the potatoes on the bottom of the pan and arrange the meat on top.
  • re-cover, and bake 45 minutes or until the meat and potatoes are tender.
  • in a small bowl, mash the butter and flour together to form a smooth paste is formed.
  • transfer the meat to a large heated platter and using a slotted spoon, remove the carrots and potatoes and arrange them around the meat.
  • discard the bell pepper, bay leaves and celery.
  • bring the pan juices to a boil over high heat.
  • then whisk in the butter mixture by tablespoonfuls.
  • cook over high heat until the mixture forms a gravy, then reduce heat and simmer for 3 minutes.
  • add hot pepper sauce to taste.].
  • pour some of the gravy over the meat and pass the remainder with the meat and vegetables at the table.

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