Good Ol’ Sunday Pot Roast

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My husband and I were chatting one day about the things our mother’s made that we loved. We went down the list and when we got to Sunday dinner, we both said, Pot Roast! Well that got things going in my head. I haven’t made a pot roast in so long!!

Can you guess what we had for dinner that Sunday?


And the house smelled so wonderfully delicious for hours. A wonderful way to end the weekend -with a hearty, heart-warming meal and the cozy feeling of family.

Here’s How to Do it:

Dry the roast and liberally rub with salt and pepper.

Heat the oil in the bottom of a heavy dutch oven. Brown the beef on both sides.

Add the other ingredients to the pot,

adding the soup last.

Cover and bake at 325° for about 3 hours, or

until the potatoes are soft and the beef comes apart with a fork.

Serve hot with the gravy from the bottom of the pan.

Pot Roast

The quintessential Sunday dinner. Homey and warm - a perfect family dinner

Course: Main Course
Keyword: meal, one pot, potatoes, roast, stew, Sunday
Servings: 4 people
Author: HelenFern
Ingredients
  • 2 to 3 pound Top Round Roast - about 2 inches thick
  • 1/8 cup olive oil
  • 2 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon minced, fresh garlic
  • 1 medium onion, chopped
  • 3 large carrots, cut into thick slices
  • 3/4 cup sliced celery stalks
  • 1 pound baby potatoes or fingerlings
  • 1 orange bell pepper, sliced
  • 1/2 cup beef broth
  • 1 14-oz can condensed cream of mushroom soup
Instructions
  1. Dry the roast and liberally rub with salt and pepper.

  2. Heat the oil in the bottom of a heavy dutch oven. Brown the beef on both sides.

  3. Add the other ingredients to the pot. Cover and bake at 325° for about 3 hours, or until the potatoes are soft and the beef comes apart with a fork.Serve hot with the gravy from the bottom of the pan.

© Copyright 2019 The Lazy Gastronome

 

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