Best 4 One Pot Sunday Pot Roast Dinner Recipes

Indulge in a hearty and comforting One-Pot Sunday Pot Roast Dinner, where succulent pot roast, tender vegetables, and a rich gravy come together in perfect harmony. This classic dish, prepared in the comfort of your kitchen, promises a delightful dining experience. The pot roast, browned to perfection, exudes a tantalizing aroma that fills the air. With each bite, you'll savor the tender and juicy meat, complemented by the medley of roasted vegetables, each contributing its unique flavor and texture. The gravy, infused with the essence of the pot roast and vegetables, ties all the elements together, creating a symphony of flavors that will leave you craving for more. Whether you're hosting a family gathering or seeking a cozy meal for yourself, this One-Pot Sunday Pot Roast Dinner is sure to satisfy your taste buds and warm your soul.

Let's cook with our recipes!

CLASSIC SUNDAY POT ROAST

Classic Sunday Pot Roast image

Classic Sunday Pot Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family. This recipe will work for a classic oven braise as well as in a slow cooker or Instant Pot.

Provided by Rachel Farnsworth

Categories Dinner Main Course

Time 3h15m

Number Of Ingredients 12

Ingredients

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

Steps:

Preheat oven to 350 degrees F. Get a large oven safe dutch oven pot heating over high heat.
Season both sides of chuck roast with salt and pepper. Add vegetable oil to pot and sear roast until browned, about 3 to 4 minutes each side.
Remove roast from pan and set aside briefly on a plate or cutting board. Add garlic to pot and saute 60 seconds. Deglaze pan with red wine and beef broth. Add roast back to the pot.
Pour Worcetershire sauce over roast and place the onion chunks, carrots, and potatoes on top of and around the meat. Place rosemary sprig on top.
Place a lid on the pan and transfer it to the preheated 350 degree oven. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.

Nutrition Facts : Calories 680 kcal, Carbohydrate 21 g, Protein 57 g, Fat 36 g, SaturatedFat 17 g, Cholesterol 195 mg, Sodium 1063 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

SUNDAY POT ROAST

Sunday Pot Roast image

With the help of a slow cooker, you can prepare a down-home dinner any day of the week, not just on Sundays. The roast turns out tender and savory every time. -Brandy Schaefer, Glen Carbon, Illinois

Provided by Taste of Home

Categories Dinner

Time 8h10m

Yield 14 servings.

Number Of Ingredients 13

Ingredients

1 teaspoon dried oregano
1/2 teaspoon onion salt
1/2 teaspoon caraway seeds
1/2 teaspoon pepper
1/4 teaspoon garlic salt
1 boneless pork loin roast (3-1/2 to 4 pounds), trimmed
6 medium carrots, peeled and cut into 1-1/2-inch pieces
3 large potatoes, peeled and quartered
3 small onions, quartered
1-1/2 cups beef broth
1/3 cup all-purpose flour
1/3 cup cold water
1/4 teaspoon browning sauce, optional

Steps:

Combine first 5 ingredients; rub over roast. Cover; refrigerate overnight., Place carrots, potatoes and onions in a 6-qt. slow cooker; add broth. Place roast in slow cooker. Cook, covered, on low until meat and vegetables are tender, 8-10 hours., Transfer roast and vegetables to a serving platter; tent with foil. Pour cooking juices into a small saucepan. Mix flour and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, add browning sauce. Serve roast with gravy and vegetables.

Nutrition Facts : Calories 217 calories, Fat 5g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 230mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

ONE POT SUNDAY POT ROAST DINNER

One Pot Sunday Pot Roast Dinner image

This is really easy to toss together the night before or the morning of and just let it cook all day long. Really hearty and delicious. You can even make it from frozen meat, just set it the crock pot to high.

Provided by hotdish

Categories One Dish Meal

Time 6h10m

Yield 1 roast, 10 serving(s)

Number Of Ingredients 8

Ingredients

3 -4 lbs chuck roast
5 medium potatoes, peeled
2 carrots, peeled and cut into big pieces
2 cups sliced mushrooms
1 large onion, sliced
1 (10 1/2 ounce) can cream of mushroom soup
1 1/2 tablespoons kosher salt
1 tablespoon black pepper

Steps:

Put all ingredients in crock pot.
Set to low.
Cook 6-8 hours.

Nutrition Facts : Calories 470.4, Fat 28.6, SaturatedFat 11.2, Cholesterol 93.9, Sodium 1335.1, Carbohydrate 24.2, Fiber 3.2, Sugar 2.7, Protein 28.4

ONE-PAN ROAST DINNER

One-pan roast dinner image

Take the stress out of a Sunday roast with this one-pan recipe that couldn't be simpler

Provided by Good Food team

Categories Dinner, Main course

Time 1h40m

Number Of Ingredients 10

Ingredients

1½ kg chicken
1 lemon, halved
50g softened butter
2 tsp dried mixed herbs
750g potatoes, chopped into roastie size
about 7 carrots, roughly 500g, each chopped into 2-3 chunks
2 tbsp olive oil
100g frozen peas
300ml chicken stock
1 tsp Marmite

Steps:

Heat oven to 220C/200C fan/gas 7. Snip the string or elastic off the chicken if it's tied up, then place in a big roasting tin. Shove the lemon halves into the cavity. Rub the butter, herbs and seasoning all over the chicken. Put the potatoes and carrots around it, drizzle everything with oil, season and toss together.
Roast for 20 mins, then turn the oven down to 200C/180C fan/gas 6 and roast for 50 mins more. Stir the peas, stock and Marmite into the veg in the tin, then return to the oven for 10 mins more.

Nutrition Facts : Calories 845 calories, Fat 51 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 55 grams protein, Sodium 1.1 milligram of sodium

Tips:

Sear the meat first: Searing the meat before braising it helps to develop flavor and color.
Use a good quality cut of meat: Pot roast is a forgiving dish, but using a good quality cut of meat will make a big difference in the final flavor.
Don't overcrowd the pot: If you overcrowd the pot, the meat won't cook evenly and the vegetables will be mushy.
Add enough liquid: The liquid should come about halfway up the sides of the meat.
Season the pot roast generously: Use salt, pepper, garlic powder, onion powder, and any other spices you like.
Cook the pot roast on low heat: Low and slow is the best way to cook pot roast. This will help to tenderize the meat and develop the flavors.
Let the pot roast rest before carving: Let the pot roast rest for at least 15 minutes before carving. This will help the juices redistribute throughout the meat.

Conclusion:

One-pot Sunday pot roast dinner is a classic comfort food that is easy to make and always a hit with the family. With a few simple tips, you can make a pot roast that is tender, flavorful, and fall-apart delicious. So next time you're looking for a hearty and satisfying meal, give one-pot Sunday pot roast dinner a try.