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

Sunday pot roast recipe with potatoes and carrots

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

Cook Time 3

Total Time 3 15

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 9x13 Pan

Method

Pot Roast with Potatoes and Carrots

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

Drain green beans and add to 9x13 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!