If you want a fantastic return on investment, this Sunday Pot Roast is your dish. Very minimal effort yields delicious results. All you need is time. Though this is a traditional Sunday dinner, I love to make it on weeknights because there is so little prep involved. Pot roast is one of the easiest meals to make that is also delicious and nutritious.
Pot Roast Ingredients
To make this Sunday pot roast, you’ll need a good cut of meat for cooking low and slow. I usually use brisket or chuck roast. You’ll also need a good bottle of wine. It doesn’t have to break the bank, but it must be drinkable. If you use the cheapest wine you can find, your pot roast won’t turn out as good. You’ll also need a dutch oven.
How much should I buy?
It’s usually safe to aim for about a 1/2 pound of meat per person. For example, if you buy a 4lb brisket, that should feed 2 people for about 8 meals. My advice? Get a bigger roast and use the leftovers to make these delicious meals. It will save you time throughout the week to already have a protein prepped.
How to make it:
To cook the pot roast, heat a Dutch oven or large oven safe pan (with a lid) over medium high heat. Preheat your oven to 300°. While your pan preheats, peel your onions and slice them in half.
Once a drop of water sizzles in your pan, lower the heat to medium, add a drizzle of olive oil and place the onions cut side down in the pan. Cook until they brown and begin to caramelize, then flip.
Once the other side has browned, remove from the pan and rest on a plate. Return the pan to medium high heat and add another drizzle of oil, if needed. Sear meat on all sides, seasoning each side with salt and pepper as you turn it.
Once all sides are seared, place meat with the fatty side facing down (touching the bottom of the pot). Pour in wine until the meat is covered halfway, about half a bottle.
Nestle the onions and garlic cloves around the meat and top with fresh herbs. I love to use rosemary. You can substitute with dry herbs, but fresh add a much better flavour. Cover and place in the oven. Cook for 2 hours.
In the meantime, prepare your carrots and potatoes. If your produce is well washed, there’s no need to peel it. The peel holds a lot of nutrients, and the produce will get so tender with this recipe you won’t even notice it.
If you’re using creamer potatoes, you can cook them whole, no preparation needed. If not, cut your potatoes into bite sized pieces. Slice the carrots into sections about 3 inches long.
Once the meat has cooked for about 2 hours, top with the potatoes and carrots, cover, and return to the oven.
Check in an hour. If the veggies are fork tender, your pot roast is ready. Remove from the oven and allow it to rest, covered, until serving. 30 minutes is ideal, but if you eat it right away it will still be yummy.
Serve it with bread for an extra special Sunday meal
If you have extra time, I love to serve this with homemade bread. For a yeasty recipe, if you begin when you first put the pot roast in the oven, it should allow enough time for the dough to rise and bake just in time to serve everything together. If you do make bread, you’ll probably have to raise your oven temp to 350° while your pot roast finishes cooking, and that’s okay. It will cook just fine and still taste delicious. I like to say cooking is an art, not a science. Everything doesn’t have to be perfectly precise to taste good. If you give this recipe a try, please let me know what you think! Leave a comment, question, or review below.
Sunday Pot Roast
Equipment
- 1 Dutch oven or large oven safe pan with lid
Ingredients
- 2 lbs roasting meat brisket, chuck roast, etc
- 5 carrots
- 2 onions
- 2 lbs potatos
- 4 garlic cloves peeled
- Salt and pepper
- 1 tbsp Olive oil
- Fresh herbs I used rosemary
- Bottle of red wine drinkable
Instructions
- Preheat a large Dutch oven on medium high heat. Preheat oven to 300°F
- Peel onions and slice in half.
- Drizzle Dutch oven with olive oil and place onions cut side down. Cook until bottom browns and begins to caramelize. Flip onions and cook until other side browns. Remove from pan and reserve.
- If needed, drizzle more olive oil. Place meat in pan, searing on each side. Sprinkle with salt and pepper as you turn.
- Once all sides have been seared, turn heat off. Return onions to pot and cover meat halfway with red wine, about half a bottle.
- Add in fresh herbs (I like to use rosemary), garlic cloves, and dried herbs if you like. Cover and place in oven.
- In the meantime, prepare your carrots and potatoes. If they’re well washed, its not necessary to peel them. The peels contain a lot of nutrients. Slice carrots and potatoes into bite sized chunks.
- Cook for 2 hours, or until your house starts to smell wonderful. Remove from oven, add carrots and potatoes, cover, and return to the oven for an hour, or until veggies are fork tender.
- Remove from oven and let rest for 30 minutes.
- Slice meat, and serve with onions, potatoes, and carrots.
Notes
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