Best 3 Ready After Church Pot Roast Dinner Recipes

**Ready After Church Pot Roast Dinner: A Comforting and Flavorful Feast**

Gather your loved ones around the table for a comforting and flavorful Ready After Church Pot Roast Dinner. This classic dish features a tender and juicy pot roast, slow-cooked in a savory broth infused with aromatic herbs and spices. Served alongside a medley of roasted vegetables and fluffy mashed potatoes, this hearty meal promises to warm your soul and fill your home with an inviting aroma.

**What's Inside:**

* **Classic Pot Roast:** Indulge in the ultimate comfort food with our classic pot roast recipe. Generously seasoned chuck roast is braised in a rich beef broth, creating a melt-in-your-mouth experience.

* **Easy Roasted Vegetables:** Elevate your dinner with a vibrant array of roasted vegetables. From tender carrots and parsnips to crisp green beans and colorful bell peppers, this medley adds a delightful crunch and a pop of flavor to your plate.

* **Creamy Mashed Potatoes:** Prepare the creamiest and fluffiest mashed potatoes from scratch. This simple yet essential side dish is made with russet potatoes, butter, milk, and a touch of garlic for a velvety texture and irresistible flavor.

* **Savory Gravy:** Take your pot roast dinner to the next level with a rich and flavorful gravy. Made from the pan drippings of the roast, this gravy is infused with all the delicious flavors of the meat and vegetables, creating a decadent sauce that complements every bite.

* **Buttermilk Biscuits:** Complete your meal with warm and fluffy buttermilk biscuits. Buttermilk adds a slight tang to these tender biscuits, making them the perfect accompaniment to the hearty pot roast and gravy.

Here are our top 3 tried and tested recipes!

READY AFTER CHURCH POT ROAST DINNER

Ready after church Pot Roast Dinner image

There is nothing more satisfying then having dinner ready for you when you walk in the door from church. My kids are begging for food before we even get home, so by the time they change their clothes I have the table set and ready to eat. Add a salad and LOTS of biscuits and you have a meal that will keep you full all day. WARNING you may need a nap after this meal!!!! The season mix is a scaled down version of recipe #24952

Provided by Paulcm

Categories One Dish Meal

Time 3h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 -3 lbs roast
1 envelope brown gravy mix
1 cup water
1 can condensed cream of mushroom soup (undiluted)
1/4 cup minced white onion
1 1/4 tablespoons beef bouillon granules
1/8 teaspoon celery seed
1/8 teaspoon sugar
1 1/8 teaspoons onion powder
8 -10 small red potatoes or 8 -10 small yellow potatoes, washed not peeled

Steps:

Place washed roast in bottom of roasting pan.
Sprinkle Brown Gravy Mix on top followed by water.
Top with Seasoning Mix.
Cover all with mushroom soup.
Add potatoes or other veggies around the outer edges but not on top the roast.
Cover with foil (most lids do not have good seals use foil) and cook at 325o for 3 hrs till meat is fully cooked and veggies tender.
FYI: The gravy will be already made in the bottom of the pan if to thick add a bit of water but no need to add flour or corn starch.

PERFECT POT ROAST

Perfect Pot Roast image

Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Steps:

Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

PRESSURE COOKER POT ROAST DINNER

Pressure Cooker Pot Roast Dinner image

Once again, hearty home cooking. This is the way to have pot roast ready quick after sunday church!

Provided by TenderLovingCare

Categories One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 -5 lbs chuck roast, cut into 2-3-inch chunks
1 -3 tablespoon paprika
1 onion, sliced
1 1/2 cups water
6 big potatoes, cleaned (or more)
2 lbs carrots, cleaned
flour

Steps:

Put pot roast into bottom of pressure cooker with a little olive oil and brown.
Heartily sprinkle on paprika, onion and pour on 1 cup water. Put on lid and bring up to pressure. When pressure is gently rocking the regulator, start timing for 20 minutes.
After 20 minutes, remove from heat. Place pan in sink and drizzle with water to cool and reduce pressure completely so that you can open the lid. Pile up the rest of the cooker with potatoes and carrots. Really big potatoes I may halve, Carrots if they fit go in as is unless you want to cut them up. Add 1/2 cup water. Add any additional spices you may want. I put in more paprika and salt/pepper.
Place pan back on stove and bring back to pressure. Again time for 20 minutes.
After time is up cool down with water again, Remove meat and veggies to serving platters and use the drippings to make gravy with enough flour mixed into water to thicken it as you desire.
I can have this completely done and on the table in less than an hour!

Tips:

Sear the roast before braising: This step helps to develop a rich, flavorful crust on the outside of the meat, while keeping the inside moist and tender.
Use a variety of vegetables: This will add flavor and texture to the dish. Some good options include carrots, celery, onions, potatoes, and parsnips.
Season the pot roast well: Use a combination of salt, pepper, garlic powder, and onion powder. You can also add other herbs and spices, such as thyme, rosemary, or sage.
Braise the pot roast low and slow: This will help to tenderize the meat and allow the flavors to meld together. Cook the roast for at least 3 hours, or until it is fall-apart tender.
Make a gravy from the braising liquid: This is a delicious way to serve the pot roast. Simply skim the fat from the braising liquid and then whisk in a cornstarch slurry until the gravy has reached your desired consistency.

Conclusion:

Pot roast is a classic comfort food that is perfect for a Sunday dinner. It is easy to make and can be tailored to your own taste. With a little planning, you can have a delicious pot roast dinner on the table in no time. So next time you are looking for a hearty and flavorful meal, give pot roast a try. You won't be disappointed.

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