Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

sunday pot roast

AirRail avatar
Recipe by
Dave T.
@AirRail
Cades Cove, TN

This came about in my search for another recipe that I had lost some time back. The broth is not strong and over powering, it's more lite and tomato like. This makes a wonderful Sunday pot roast for first timers or for teens learning to cook, it's just an easy, simple, fool proof way to cook a pot roast that will always come out perfect, tender and OMG good. Pair it with cornbread and WV style cole slaw and you have a wonderful Sunday dinner, and clean up is a snap, just pull the bag out and toss it away when your finished!! Hope you enjoy.

yield serving(s)
prep time 20 Min
cook time 4 Hr
method Bake

Ingredients For sunday pot roast

  • 1
    slow cooker liner bag
  • 3-5 lb
    beef roast (i like chuck roast)
  • 1 Tbsp
    chopped garlic
  • 8 tsp
    olive oil divided
  • 2 c
    carrots thick sliced
  • 1 stalk
    celery cut into 1/2 inch slices
  • 1/2 lg
    onion cut into thick pieces
  • 14 oz can
    peas, reserve the liquid
  • 3-4 md
    potatoes unpeeled cut into large bite size pieces
  • 1 can
    tomato soup, i use the red and white one
  • 3+ c
    water
  • *SEE NOTE AT THE END OF DIRECTIONS

How To Make sunday pot roast

  • 1
    Preheat oven to 300. Place slow cooker liner into Dutch oven, drap top over the sides. Add 2 tsp of olive oil and garlic
  • 2
    Salt and pepper roast and brown in cast iron skillet using the remaining olive oil. Once browned on all sides, add to Dutch oven. In your skillet reduce heat to med add liquid from can of peas, enough water to equal 4 cups and the can of tomato soup, stir to combine. Turn off, do not boil.
  • 3
    To Dutch oven add carrots, celery, onions, peas, and potatoes, pour liquid from skillet over roast and veggies and roast
  • 4
    Do not tuck top of bag into Dutch oven, leave outside, place lid on Dutch oven and bake for 3 hours, after 3 hours reduce temp to 275 and bake 1 additional hour. DO NOT REMOVE TOP OR PEEK TILL TIME IS OVER!!!!
  • 5
    *NOTE: you may add more veggies as needed.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT