Sunday Pot Roast.
I’ve decided to start a new little on-going series here on the blog called “Family Supper” that highlights easy or yummy meals or side dishes that my family likes to eat. Some will even be ones that were staples from my own childhood growing up. Just a little something to help encourage more home cooked meals for you and your own family to sit down together around a table and enjoy.
Not sure how much I’ve mentioned this here on my site but I’m not much of a meat eater. My husband, on the other hand, is all meat + potatoes and for the sake of the kids I try my best to include meat in our dinner rotation whenever I can.
Much like when I was growing up, this often means a special, hearty meaty meal makes its way into our Sunday dinner rotation. I always loved Sunday dinners, for me growing up that meant spaghetti or pot roast that had been cooking all day in a cast iron skillet. The smell would fill the house and we couldn’t wait to enjoy what Mom had been slaving over and stirring all afternoon.
Today, as a Mom with a young and busy family schedule, I truly appreciate Sunday dinner. Any chance I get to make a home cooked meal and have dinner around the table with my whole little family is such a blessing.
I’m sharing my Mom’s recipe for Pot Roast, which much to my surprise, was super easy to make and such a hit with everyone in the family. All you need is a little time for this one and you’re ready to feed a warm meal to the family.
Sunday Pot Roast
- 1-1 1/2 lb roast
- 1 medium yellow onion, peeled + quartered
- 3 cloves of fresh garlic, minced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 bag of small white potatoes, quartered
- 1 bundle of fresh carrots
- 1 bundle of fresh thyme
- Kosher salt + cracked pepper
How to cook Sunday Pot Roast
- Preheat oven to 350 degrees.
- In a medium to large sized cast iron skillet or dutch oven, bring olive oil + butter to medium on the stove. Lightly sauté minced garlic and a handful of yellow onion until translucent, adding roast. Sear meat until brown on all sides and seasoning with kosher salt, remove from heat.
- Prepare vegetables by chopping carrots into 2-3” lengths, removing greens. Quarter onion and scatter your carrots, onion + thyme around your roast. Cover and place in oven for approximately 3 hours. After 3 hours, remove pan and place your quartered potatoes around the roast, cooking for another hour to hour and a half until tender and until meat is fully cooked.
- Remove from oven and enjoy!
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A few tips here, there are several cuts of meat you can get that qualify as a roast so be sure to ask your butcher which they recommend. Since I don’t eat red meat or cook it much, this was something I didn’t realize. Also, I learned to add the potatoes for the final hour so they don’t become over cooked and mushy by the time you eat them. And, of course don’t forget the best part, the gravy! You should remove all the veggies and roast from your pan and put it on the stovetop, making a roux and slowly adding water to the juices from your cooked roast for a yummy brown gravy that will complete this meal. Another secret from Mom, my favorite part of roast growing up was the leftover hash the next day.
Love to know if this is one of your go-to’s or if you also are giving this one a try for the first time. This is the perfect recipe for a Sunday dinner in the Fall as our weather here is just beginning to get cool and crisp. #HEIRLOOMED
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