Recipe: Pot Roast for Sunday Dinner
A Sunday pot roast dinner is the epitome of comfort food, perfect for gathering family and friends around the table. This classic dish features tender, slow-cooked beef infused with savory herbs. Braised to perfection, the pot roast becomes melt-in-your-mouth delicious, while the rich, flavorful gravy ties everything together. Whether you’re cooking for a special occasion or simply craving a hearty, home-cooked meal, this Sunday pot roast will leave everyone satisfied and coming back for seconds.
The best features about making a pot roast is once you’ve gotten your seasonings together and sealed in the juices with a quick sear, the rest of the cooking is done in the oven for 2 1/2 hours. That’s free time to do something else or take a quick nap.
This pot roast recipe is large enough for 6 people with healthy appetites. However, if you have left overs, here’s a great recipe for Philly Cheesesteak Sliders!
Ingredients
Pot Roast
- 4-5 lbs chuck roast
- 1 stick butter
- 2 tbsp olive oil
- Kinder's Prime Steak seasoning
- Spanglish Asadero Carne Asade seasoning
- garlic powder
- Spanish paprika
- onion powder
- Italian seasoning
- dried thyme leaves
- black pepper
- ¼ cup Worcestershire Sauce
- 1 envelope Lipton onion soup mix
- 2 cups water
- 1 tbsp beef base or beef bouillon
- 1 large red or green bell pepper sliced in large chunks
- 1/2 medium onion sliced in large chunks
- 4 stalks celery sliced in large chucks
- 4 medium yellow potatoes
- 1 cup sliced white mushrooms
Instructions
- Preheat oven to 350°F.
- Rinse off chuck roast, and place on a cookie sheet and pat dry.
- Sprinkle the following seasoning on both sides of the chuck roast - Prime Steak and Carne Asada seasonings, plus the garlic powder, paprika, onion powder, Italian seasoning, thyme and black pepper. I have not included measurements for each of these, but sprinkle enough of each seasoning to cover both sides. <a href="https://youtu.be/9yMQXa_ceU0?si=6AncWz__VDWn_44u&t=47">See video for an example</a>.
- Turn on stove to medium heat. In a large dutch oven, add butter and olive oil. Next add chuck roast and sear both sides for approximately 5 minutes each.
- In a small bowl or measuring cup, add Lipton onion soup mix, water, Worcestershire sauce, and beef bouillon. Mix together.
- Once chuck roast is brown, turn off stove and pour in soup mixture. Add diced bell peppers, onions, mushrooms, potatoes and celery.
- Cover dutch oven and bake in the center of oven for 3 hours.
- Let stand for 10 minutes before serving.
