Sunday Pot Roast

Dave B


This came about in my search for another recipe that I had lost some time back. The broth is not strong and over powering, it's more lite and tomato like. This makes a wonderful Sunday pot roast for first timers or for teens learning to cook, it's just an easy, simple, fool proof way to cook a pot roast that will always come out perfect, tender and OMG good. Pair it with cornbread and WV style cole slaw and you have a wonderful Sunday dinner, and clean up is a snap, just pull the bag out and toss it away when your finished!! Hope you enjoy.

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20 Min
4 Hr


slow cooker liner bag
3-5 lb
beef roast (i like chuck roast)
1 Tbsp
chopped garlic
8 tsp
olive oil divided
2 c
carrots thick sliced
1 stalk(s)
celery cut into 1/2 inch slices
1/2 large
onion cut into thick pieces
14 oz can(s)
peas, reserve the liquid
3-4 medium
potatoes unpeeled cut into large bite size pieces
1 can(s)
tomato soup, i use the red and white one
3+ c



1Preheat oven to 300. Place slow cooker liner into Dutch oven, drap top over the sides. Add 2 tsp of olive oil and garlic
2Salt and pepper roast and brown in cast iron skillet using the remaining olive oil. Once browned on all sides, add to Dutch oven. In your skillet reduce heat to med add liquid from can of peas, enough water to equal 4 cups and the can of tomato soup, stir to combine. Turn off, do not boil.
3To Dutch oven add carrots, celery, onions, peas, and potatoes, pour liquid from skillet over roast and veggies and roast
4Do not tuck top of bag into Dutch oven, leave outside, place lid on Dutch oven and bake for 3 hours, after 3 hours reduce temp to 275 and bake 1 additional hour. DO NOT REMOVE TOP OR PEEK TILL TIME IS OVER!!!!
5*NOTE: you may add more veggies as needed.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Diabetic, Soy Free
Other Tags: Healthy, Heirloom