Classic Sunday Pot Roast

I’ve included some videos I found relevant and helpful. 😍

Classic Sunday Pot Roast is a comforting meal that brings families together. This hearty dish is perfect for a weekend dinner or special occasion. With just 15 minutes of prep time and 3 hours of cooking, you can create a tender, flavorful roast that serves 8 people.

The recipe uses simple ingredients like beef chuck roast, vegetables, and herbs. You’ll need a Dutch oven to cook this dish in the oven. The meat becomes fork-tender as it cooks slowly with carrots, potatoes, and onions. The result is a complete meal that’s sure to please everyone at your table.

Exact Ingredients List

Here’s what you’ll need to make this classic Sunday pot roast:

• 3 to 5 pounds beef roast (chuck, round, or brisket)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 6 cloves garlic, minced
• 1 to 2 cups red wine
• 2 cups reduced 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

This recipe serves 8 people. You can easily adjust the amounts if you’re cooking for a smaller or larger group.

Make sure to have all these ingredients ready before you start cooking. The prep time is about 15 minutes, which includes cutting the vegetables and measuring out the liquids.

Remember, the quality of your ingredients can make a big difference in the final taste of your pot roast. Try to use fresh vegetables and a good quality beef roast for the best results.

Instructions

Preheat your oven to 350°F. Heat a large oven-safe dutch oven on high.

Season your beef roast with salt and pepper. Add oil to the pot and brown the meat for 3-4 minutes per side.

Take out the roast and set it aside. Cook garlic in the pot for 1 minute. Pour in wine and broth to deglaze. Put the roast back in.

Add Worcestershire sauce over the meat. Place onions, carrots, and potatoes around it. Top with rosemary.

Cover the pot and put it in the oven. Cook for 3 hours. The meat is done when it reaches 202°F and shreds easily.

Taste and season the veggies if needed. Your classic Sunday pot roast is ready to serve!

*Tip: For best results, use a meat thermometer to check the internal temperature.

Possible Substitutes List

You can swap out some ingredients in this classic pot roast recipe. Here are some ideas:

Meat:

• Pork shoulder instead of beef
• Lamb shoulder for a different flavor

Vegetables:

• Sweet potatoes instead of regular potatoes
• Parsnips or turnips in place of carrots
• Yellow onions work just as well as white

Liquids:

• Chicken broth if you don’t have beef broth
• Apple juice or beer instead of red wine

Herbs:

• Thyme or oregano can replace rosemary
• Try fresh parsley for a lighter taste

Don’t worry if you’re missing an ingredient. These swaps let you use what you have on hand. The cooking method stays the same, so your pot roast will still turn out great.

Remember to adjust seasoning as needed with your substitutions. Have fun trying new combinations!

How To Make It Diabetes-Friendly

To make this pot roast recipe more diabetes-friendly, you can make a few simple changes. Start by choosing a leaner cut of beef, like top round or bottom round. These cuts have less fat but still taste great when slow-cooked.

Cut down on the salt to 1 teaspoon instead of 2. This helps control blood pressure, which is important for people with diabetes. You can add more herbs and spices to boost flavor without extra sodium.

Replace the white potatoes with cauliflower or turnips. These veggies are lower in carbs and won’t spike your blood sugar as much. You can also add more non-starchy veggies like bell peppers or mushrooms.

Use less wine in the recipe – try 1/2 cup instead of 1-2 cups. This cuts down on sugar and alcohol. You can add more beef broth to make up the liquid.

For the cooking oil, swap vegetable oil for olive oil. It’s healthier for your heart. When serving, focus on the meat and veggies. Go easy on any gravy, as it can be high in carbs.

Remember to watch your portion sizes. A serving about the size of your palm is usually enough protein. Fill the rest of your plate with the low-carb veggies from the pot.

Tips, Tricks & Storing

For the best Sunday pot roast, choose a well-marbled cut of beef. Chuck roast works great and gets really tender.

Sear the meat well before slow cooking. This adds lots of flavor. Don’t skip this step!

Cut veggies into big chunks so they don’t get mushy. Add them in the last hour of cooking.

Use low heat and cook slowly. This makes the meat super tender.

Let the roast rest for 10-15 minutes before slicing. This helps keep it juicy.

Store leftovers in an airtight container in the fridge for 3-4 days. You can also freeze portions for up to 3 months.

To reheat, thaw overnight if frozen. Warm in the oven at 300°F for about 20 minutes.

Try these yummy ways to use leftover pot roast:
• Shred for sandwiches
• Chop for soup
• Slice for tacos

Make gravy from the cooking liquid by mixing 2 tablespoons each of butter and flour. Whisk into the strained liquid and simmer until thick.