Perfect Pot Roast: A Sunday Dinner Classic

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Ah, pot roast. The king of cozy Sunday dinners and a dish so hearty, it practically gives you a bear hug. This recipe is one of my all-time favorites, and I’ve even handed it out to friends during the holidays to replace their usual turkey or ham. Spoiler alert: it’s been a hit every single time! The best part? You toss everything in the crockpot and let it do its thing while you binge-watch your favorite show, conquer a mountain of laundry, or (let’s be real) scroll aimlessly on your phone. It’s so simple, you’ll feel like a culinary genius without breaking a sweat.

Now, I’ll admit—I wasn’t always a fan of pot roast. Growing up, my mom’s roast beef dinners were my nemesis. No offense, Mom, but kid-me thought they were a marathon of endless chewing. I’d drown it in ketchup or my grandma’s apple butter just to make it edible. Fast forward to today, and I’ve done a complete 180. Now, I’m the one cooking roast beef and loving every juicy bite. Isn’t it funny how our taste buds grow up before we do?

Ready to wow your family and maybe even convert a few picky eaters? Let’s get roasting!

Perfect Pot Roast: A Sunday Dinner Classic
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Perfect Pot Roast: A Sunday Dinner Classic

Recipe by Jenn MalziCourse: Crock PotDifficulty: Easy

Ingredients

  • 3 lb chuck roast

  • 1 medium onion

  • 6 cloves garlic, minced

  • 1 quart beef broth

  • Worcestershire sauce to taste

  • 1 bag baby red potatoes (optional)

  • Salt and pepper to taste

  • 1 packet Onion soup mix

  • 4 tbsp salted butter (for searing)

  • 1 stick salted butter

Directions

  • Pat your roast dry—trust me, this step is crucial for a perfect sear. We’re aiming for golden brown, not sad and soggy.
  • Heat a large skillet over medium-high heat and melt the 4 tablespoons of butter. Season one side of your chuck roast with salt and pepper, then lay it down in the sizzling pan. Let it sear until it’s beautifully browned and ready for its close-up.
  • Flip and repeat on the other side. Remember, we’re just searing here—the crockpot will do the heavy lifting.
  • Flip and repeat on the other side. Remember, we’re just searing here—the crockpot will do the heavy lifting.
  • Layer your crockpot: Start with chunky onion pieces on the bottom, followed by baby carrots and minced garlic. If you’re including potatoes, toss them in now. (No judgment if you’re eating a baby carrot while you do this. They’re irresistible.)
  • Place the roast on top of the veggies like the royal centerpiece it is.
  • Pour beef broth into the crockpot, covering the vegetables but leaving the roast’s crown above the broth. Add Worcestershire sauce, salt, and pepper to taste.
  • Sprinkle the onion soup mix evenly over everything and crown the roast with a whole stick of butter. Yes, an entire stick. Butter makes it better, folks.
  • Set your crockpot to high for 4 hours or low for 6 hours. Walk away and let the magic happen.
  • When the time’s up, the roast will be so tender it’ll practically shred itself. Transfer the meat and veggies to a platter and bask in your culinary triumph.

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    Other possibilities to kick it up a notch

    • Feeling fancy? Swap some of the beef broth for a bold red wine. Nothing says “I’m sophisticated” like wine-infused pot roast.
    • Add chunks of celery with leaves for extra flavor—and a little crunch if you’re into that.
    • Experiment with different soup mix flavors like Beefy Mushroom or plain Onion. It’s your pot roast—you’re the boss.
    • Love mushrooms? Sauté some baby bellas to serve on the side. My man isn’t a fan, but my kids and I can’t get enough. They make a great addition for those that love them!
    • Turn that broth into gravy by whisking in a little butter and cornstarch or flour over medium heat. It’ll elevate your pot roast to next-level comfort food.

    But what about the side dish?

    • If you’re team mashed potatoes, feel free to leave the baby potatoes out and whip up a batch of creamy spuds on the side. I’ve got a killer mashed potato recipe for you, You can check that out right here!!
    • Don’t toss that broth! Use it to cook egg noodles for a side dish that’ll knock your socks off. My mom always made both mashed potatoes and noodles—the carb fest was legendary.

    So there you have it—a pot roast recipe that’s as easy as it is delicious. Whether you’re feeding your family or impressing holiday guests, this dish is guaranteed to make you look like a kitchen wizard. Happy roasting!