Savory Sunday Pot Roast
This is Sunday dinner. A rich, deeply savory pot roast slow-cooked for hours until it falls apart with a fork. The vegetables cook right alongside it soaking up all that flavor. The kind of meal that fills the whole house with a smell that brings everyone to the table before you even call them.
What You'll Need
3-4 lb chuck roast · 5 cups fresh vegetables (carrots, potatoes, celery, etc.) · 1/2 cup water
Suggested Pairings
The vegetables cook right with it, just add crusty bread to soak up the incredible cooking juices
Great For
Sunday dinners, the whole family, cold weather, filling the house with an incredible smell all day
Crockpot Directions
Season chuck roast lightly with salt and place in crockpot. Arrange vegetables around the roast. Sprinkle seasoning packet over the roast and vegetables. Add water. Cover. Cook on LOW for 8 hours until the roast is tender and vegetables are cooked through.
Alternative Cooking Method
Oven: Sear roast in a Dutch oven over high heat until browned on all sides. Add vegetables, water, and packet. Cover tightly and roast at 275°F for 3-4 hours until fork tender and falling apart.
Blend Ingredients
Non-fat milk powder (nonfat dry milk, vitamin A palmitate, vitamin D3), all-purpose flour (wheat flour, bleached, enriched [wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid]), beef soup base (salt, hydrolyzed corn protein, maltodextrin, monosodium glutamate, onion powder, caramel color, garlic powder, sugar, dextrose, cornstarch, paprika [color], tricalcium phosphate, silicon dioxide [free flowing agent], natural flavor), cornstarch, granulated garlic, celery seed, granulated onion, thyme, parsley, rosemary, black pepper, paprika, dried green onion, ground sage
Dietary marks reflect the blend only — not added ingredients called for in packet instructions. Always check the full recipe on the packet before cooking.
Make It a Gravy
Pour cooking juices into a saucepan, whisk in a cornstarch slurry, and simmer until thickened into a rich, glossy gravy.
Start It Overnight
Start it before bed on LOW and wake up to the most incredible smelling house and a perfectly cooked roast ready for lunch.
Make It a French Dip
Shred leftover roast and serve on a hoagie roll with provolone, dipping into the warmed cooking juices.
Add More Vegetables
Add parsnips, turnips, or mushrooms alongside the carrots and potatoes for an even heartier, more colorful one-pot meal.
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