Sunday Pot Roast

We all have our favorite Sunday Dinner that we all gravitate toward. This is one of those for me. I often cook this for Sunday dinner or when we have company coming. It is a one pot meal that feels you up and never disappoints. It is simply flavored but it doesn’t skip on the flavor. It is a divine dish that is a southern classic and has a spot on everyone’s dinner table. It hits home for me as my grandmother would make a pot roast after church on Sunday’s. We would gather around her table and share wonderful memories. I always think of those times when I make comfort meals like this.

I hope this brings you back to wonderful times and I hope you share wonderful memories gathered around your table.

Sunday Pot Roast


1 (5 lb) chuck roast (any cut of roast will do)
2 tbsp olive oil
salt and pepper to taste
2 sprigs of rosemary ( or 1 tbsp dried)
2-4 sprigs of thyme ( or 1 tsp dried)
4 potatoes- scrubbed clean and cut in to 2 inch chunks
6-8 carrots- scrubbed clean and cut in to 1 1/2 inch chunks
1 onion- quartered
3 cloves garlic- minced
2 1/2 cups beef broth
1/4 cup Worcestershire sauce


  1. Preheat the oven to 300*
  2. In a large dutch oven over medium heat add the oil and let the pan get hot. In the meantime sprinkle the meat with oil, salt, and pepper on both sides. When the pan is hot add the beef and sear for about 4 to 6 minutes per side.
  3. Add the broth, Worcestershire sauce, and garlic. Mix well.
  4. Add the potatoes, carrots, and onions. Sprinkle with salt and pepper and cover with a lid. Remove from the heat and place directly in the oven. Cook for 3 1/2 to 4 hours or until the meat is fork tender.
  5. Remove and let stand for 10 minutes covered. Remove the lid and serve.
  • If you can not find a 5 lb roast a 2 lb roast will do just fine. I often opt for the 2 lb when I am cooking for just me and my daughter. When I am cooking for all of us I use the 5 lb chuck roast.
  • If you do not have fresh herbs, don’t worry…just use dried herbs instead. I’ve got the measurements listed for you. In the winter I often cook with dried herbs because trying to grow herbs in the winter here is…. well, it is not an ideal situation. lol well at least until I get a green house…. one day.
  • If you want to slow cook this in a crock pot that is perfectly fine. All you have to do is sear the meat as mentioned in the directions, add everything to the crock pot and pop the lid on for about 8 to 9 hours on low or until the meat is tender. You are good to go. I do this often when I have errands to run and I don’t have time to babysit a stove.

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