How to Make Classic Sunday Pot Roast
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Classic Sunday Pot Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family. This recipe will work for a classic oven …
Why the red wine though?
The key would be the meal created it's own gravy juices.
Big thumbs up …You are an excellent communicator
i made this tonight in a dutch oven and it turned out SSOO tender and delicious. I put the roast in for the first hour without the veggies and then added them in for the last two. It made them not so mushy which is my houseshould's personal preference. Turned out great, thank you for sharing!
Fucking excellent!
Used the oven method! It was Ahhhhmazing! I added celery stalks, and did not use potatoes. We baked potatoes instead and had them on the side. Delicious!
We just ate an incredible meal! We used a 3 lb Tri-tip for our meat in a slow cooker. I just wanted to say thank you. Spot on with your video and recipe. Six of us ate quite well. 🙂
Sometimes during her presentation it’s hard to understand her directions! Or is it my imagination?
One little stick of rosemary on top? This woman has no soul. So, 90% is going to taste of meat and garlic. Yeah. Good luck with that.
Searing the meat first really is worth the extra "trouble". I've tried it both ways. And I'll never make another roast without searing first
worcestershire sauce = [wusta-sha sorse]
I have been going through your recipes one by one and cooking them all! You rock.
When do we eat?
What size is that Dutch Oven? I"m cooking 20 pounds in a few weeks and I was wondering how much could fit in there. Also, can you cook on the stove top?
I'm doing the oven method right now and my house smells delicious 😋
I used liquid aminos instead of Worcestershire sauce.
That pressure cooker method gives me anxiety I don't own one but I can't imagine cooking a roast for only 16 minutes. That's just too fast for a cut of meat like that and I imagine it being tough as hell. Maybe good the first bite right out of the pot, but the leftovers …blech
Can you use evoo instead of vegetable oil? I feel like vegetable oil is a very wasteful item. It takes way more energy and resources to produce and is only slightly healthier than other oils. In fact the science of the health benefits changes depending on who funds the research.
That's not enough seasoning for all of those vegetables and the meat, ugh.
Thanks for your recipe! I didn't follow it to the tee, but my meat was 200 degrees after the dutch oven. I overpoured the juice and didn't have any ingredients to make a gravy. Nonetheless, I had fun.
All 3 sound great. But just FYI…the 1st roast was actually an "Eye of Chuck roast". They are usually hard to find, much more expensive than the 'Chuck Roasts' that look more like chuck steaks, and taste way better. Hard to find even if not on sale. Reg. price @ $6lb and
$3-4 when on sale. Hint… get an extra one, cuz they are rarely on sale. Lastly, if you brown any of your roasts in a frying pan (etc) then are switching it to another pot, make sure to deglaze that frying pan and put all those brown bits and "fond" that were on the bottom of the frying pan into your other pot. Or the flavor will all be left behind. Hope this helps.
This lady needs her own TV cooking show. I believe she's good enough.