Sunday Pot Roast with Potatoes, Carrots and the World’s Best Green Beans

The Best Sunday Pot Roast Recipe for a Crowd

If you’re looking for the perfect Sunday pot roast recipe, you’ve come to the right place. This Sunday pot roast recipe has been a staple in our home for years — and for good reason. There is nothing quite like walking through the door after church to the smell of a slow cooked roast filling the entire house. (Stephanies video is embedded in the recipe card and her story continues after the recipe.)

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Stephanie Longstreth

Sunday Pot Roast with Potatoes, Carrots and the World’s Best Green Beans

A hearty Sunday pot roast slow cooked to tender perfection, surrounded by potatoes and carrots — and served alongside the world's best green beans. Perfect for feeding a hungry crowd of family and friends.

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Servings: 8 people

Course: Main Course

Cuisine: American

Ingredients Equipment Method Video Notes

Ingredients

  

Sunday Pot Roast with Potatoes and Carrots

• 3 lb Eye of Round Roast (or Chuck Roast)
• 1 lb carrots cut in chunks
• 4-6 potatoes cut in thirds
• 1 onion (medium)
• Cavender's All Purpose Greek Seasoning to taste
• Salt and Pepper to taste
• 3 cups water

World's Best Green Beans

• 3 cans cut green beans
• 2 tbsp melted butter
• 1/4 cup soy sauce
• 1/3 cup brown sugar
• 1 tsp garlic powder
• 4 slices cooked bacon (crumbled)
• black pepper to taste

Equipment

• 1 Dutch Oven
• 1 9×13 Pan

Method

 

Pot Roast with Potatoes and Carrots

1. Layer in a large Dutch oven: roast generously seasoned with Cavenders Greek seasoning.  Layer carrots around the bottom of pan around the roast, add potatoes on top of carrots. Place onions on top of roast.  Pour water into side of the pot so as not to remove seasoning from roast.  Cook covered at 350 for 3 hours.

World's Best Green Beans

1. Drain green beans and add to 9×13 pan. Add butter, soy sauce, brown sugar, garlic powder, and pepper. Stir until green beans are well coated. Sprinkle bacon crumbles over the top. Cover with foil and bake at 350 for 40 minutes.

Video

Notes

The eye of round roast is leaner and more budget friendly, but chuck roast will give you a richer, more fall-apart tender result — both are delicious! The green beans can go in the oven alongside the roast for the last 40 minutes to make this a complete one-oven meal. Leftovers are even better the next day!

As a mom of five and a preacher’s wife, Sunday dinner is sacred in our home. Our table is almost always full — anywhere from 7 to 13 people on any given Sunday — and this recipe never lets me down. It feeds a crowd beautifully, it’s incredibly simple to put together, and every single person at the table goes back for seconds.

The secret to this Sunday pot roast recipe is the seasoning. Cavender’s All Purpose Greek Seasoning is an absolute game changer — it adds a depth of flavor that you just can’t get from salt and pepper alone. I generously coat the roast before it goes into the Dutch oven and the results are incredible every single time.

I use an eye of round roast which is leaner and more budget friendly, but chuck roast works beautifully too and gives you that rich fall apart tenderness that everyone loves. Either way, after 3 hours in the oven surrounded by carrots, potatoes, and onions, you’ll have a meal that brings everyone to the table. By the way, a good Dutch over makes all the difference here. Shop My Kitchen for my favorites! And those green beans? They are the stuff of legend in our house. Don’t skip them.

Whether you’re feeding your family on a quiet Sunday or hosting a crowd after church, this recipe is for you. It’s simple, it’s hearty, and it never fails. I hope it becomes a staple at your table just like it has at ours. Serve it with crusty bread and you have a complete meal that will have everyone asking for the recipe.

About Stephanie’s Recipes

Stephanie’s recipes are a little bit of everything — treasured old family recipes passed down through generations, dishes she has developed and made her own over the years, great finds from church ladies (because if you want a good recipe, ask a church lady!), and inspiration from food bloggers and corners of the internet. Sometimes she flexes her culinary muscles and creates something spectacular. But most of the time? Quick, easy, and absolutely delicious. Because at the end of the day, Stephanie cooks for her family and her people — and the best recipe is the one that brings everyone to the table, keeps them there a little longer, and leaves them happy and full.