Go Back Email Link
–+ servings
Sunday pot roast on a plate with two baked potatoes smothered in homemade gravy, roasted carrots, corn, and a croissant — the Sunday lunch that fills my whole table
Stephanie Longstreth

Sunday Pot Roast with Potatoes and Carrots

No ratings yet
Start Cooking
Sunday pot roast in the Dutch oven — chuck roast, carrots, potatoes, and a generous hand with Cavender's, slow cooked all afternoon. The Sunday dinner that brings everybody to the table.
Print Recipe Pin Recipe Save Recipe Share on Facebook Add to Your Meal Plan
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 8 people
Course: Main Course
Cuisine: American
Calories: 489
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Pot Roast
Homemade Beef Gravy
Add to Shopping List
Don't Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!

Equipment

4.5 Quart Dutch Oven
4.5 Quart Dutch Oven I love my dutch ovens! I use them for everything from pot roasts to soups to sourdough. They are worth the investment!
Cutting Boards
Cutting Boards I always have a bamboo cutting board close by -- for cutting or for decoration!
Sharp Chef's Knives
Sharp Chef's Knives Sharp knives are a must-have in the kitchen

Method
  Start Cooking 

Pot Roast
  1. Layer the ingredients in a large Dutch oven.
  2. First put the roast in, generously seasoned with Cavenders Greek seasoning.
  3. Layer carrots around the bottom of pan around the roast.
  4. Add potatoes on top of carrots.
  5. Place onions on top of roast.
  6. Pour water into side of the pot so as not to remove seasoning from roast.
  7. Cook covered at 350 for 3 hours.
Homemade Beef Gravy
  1. In. medium saucepan or skillet, melt the butter over medium/high heat
  2. Once the butter is melted, add in the flour
  3. Whisk immediately to incorporate the flour to the butter
  4. Let flour cook for 30 seconds to 1 minute
  5. Add in 2 cups of drippings. You can supplement hot water if you don't have 2 full cups of drippings
  6. Add in the beef bouillon
  7. Whisk until all smooth
  8. Bring to a boil, stirring frequently
  9. Add salt and pepper to taste
  10. Reduce heat to simmer, continuing to stir, until ready to serve

Nutrition

Calories: 489kcalCarbohydrates: 30gProtein: 36gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 133mgSodium: 240mgPotassium: 1240mgFiber: 4gSugar: 4gVitamin A: 9704IUVitamin C: 10mgCalcium: 99mgIron: 6mg

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! Leftovers are even better the next day!
Rate this Recipe
Four Weeks of Family-Friendly FoodWhen people gather, I cook. Four weeks of the dinners my crowd asks for — planned, tested, and shopped for. Come see what's in the cookbook →
QR Code linking back to recipe