Sunday Pot Roast

With busy schedules during the week, it’s nice to slow down take time for family dinner on Sunday. Sunday Pot Roast is the perfect meal for taking it slow. It takes almost minimal time to toss your favorite ingredients into a stock pot (or crockpot) and return hours later to a delicious home cooked meal. Because it only takes one pot, it’s also minimal cleanup. Perfect for lazy Sunday’s.

Pair your Sunday roast with one of Rustic Coast Pastries artisan breads and a fresh tossed salad and Sunday dinner is on!

Sunday Pot Roast 
Ingredients:
One 5lb Chuck (Pot) Roast
3 TBSP Olive Oil
1 TBSP Salt
1 TBSP Pepper
4 Large Russet Potatoes (Peeled & Cut Into 2 - 3 Inch Chunks)
8 Large Carrots (Peeled & Cut Into 2 - 3 Inch Chunks)
1 White Onion, Halved
2 Garlic Cloves, Smashed
2 Cups Beef Broth
1/4 Cup Worcestershire Sauce
4 Thyme Sprigs

Instructions:

  • Preheat oven to 300F

  • Rub the roast with olive oil and sprinkle with salt and pepper

  • In a large dutch oven over med to high heat, sear and brown the roast on ALL sides. About 6 - 8 minutes per side

  • Add the potatoes, carrots, onion, garlic, broth, Worcestershire sauce and thyme in the pot. Cover and put into the oven to slow cook until the meat falls apart and the veggies are fork tender. About 4 - 5 hours. You can also cook this in the crockpot

  • Serve the pot roast with the veggies and any of the Rustic Coast Pastries artisan breads

Enjoy!