Recipe: Pot Roast for Sunday Dinner


Here’s a classic Sunday Pot Roast recipe that you’ll want to eat for dinner every day of the week.

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

Sunday Pot Roast

Sunday Dinner Pot Roast Recipe

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Course: Main Course
Keyword: dinner, holiday, pot roast
Servings: 6


Pot Roast

  • 5 lbs chuck roast
  • 1 stick butter
  • 2 tbsp olive oil
  • 3 tbsp minced garlic
  • 1 tbsp Lawry's seasoning salt
  • 1/2 tbsp Lawry's carne asade seasoning
  • 1/2 tbsp dried thyme leaves
  • 1/2 tbsp black pepper
  • 1/2 tbsp smoked paprika
  • 1 tbsp dried rosemary leaves
  • 2 tbsp Worcestershire Sauce
  • 1 envelope Lipton onion soup mix
  • 1 1/2 cups water
  • 1 tbsp beef base or beef bouillon
  • 1 large green bell pepper sliced in large chunks
  • 1 large orange bell pepper sliced in large chunks
  • 1/2 medium onion sliced in large chunks
  • 4 stalks celery sliced in large chucks


Bake Pot Roast

  • 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 - seasoning salt, carne asade seasoning, thyme, black pepper, and smoked paprika. Measurements are approximate - add enough to cover both sides.
  • Turn on stove to medium heat. In a large dutch oven, add butter and olive oil. Once melted, add minced garlic.
  • Next sear both sides of the chuck roast for about 5 minutes each.
  • In a small bowl or measuring cup, add Lipton onion soup mix, water, Worcestershire sauce, rosemary, and mix together.
  • Once chuck roast is brown, remove and set aside. Turn off stove and deglaze pan with soup mixture. Add in beef base and mix until dissolved.
  • Return chuck roast back to dutch oven and add diced bell peppers, onions, and celery.
  • Cover dutch oven and bake in the center of oven for 2 1/2 hours.
  • Let stand for 10 minutes before serving.


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