Braised Sunday Pot Roast

Braised Sunday Pot Roast Recipe

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3 Tbsp
unsalted butter
1.5 c
chopped onion
1 c
chopped carrot
1/4 c
vegetable oil
5 lb
beef roast
garlic cloves, very thinly sliced
tomatoes, chopped
bouquet garni
salt and pepper to taste

How to Make Braised Sunday Pot Roast


  • 1Preheat the oven to 350 degrees.
  • 2In a casserole large enough to hold the meat (covered with a layer of fat and tied), heat the butter.
  • 3When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color.
  • 4With a slotted spoon remove them and reserve for later.
  • 5Add the oil to the casserole and heat over high heat.
  • 6Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep
    golden color.
  • 7Return the vegetables to the casserole, stuffing them underneath the meat.
  • 8Add the garlic, tomatoes, bouquet garni.
  • 9Heat the casserole until you hear it sizzle, drape the meat loosely with aluminum foil, cover the casserole tightly and place it in the lower third of the oven.
  • 10Cook for 1 hour, turn the meat over, lower the heat to 325 and continue to cook until the beef is tender, another 1 1/2 to 2 hours.
  • 11Remove the meat to a platter.
  • 12Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid.
  • 13Let liquid settle for a minute, then skim off surface fat.
  • 14Heat the liquid and reduce slightly; adjust
  • 15Slice the roast and spoon the gravy over the top.
  • 16Serve with braised carrots and boiled parsleyed potatoes (make extra for cold potato salad and beef salad next day).
  • 17Yield: 8 servings

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About Braised Sunday Pot Roast

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy

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