Kathy's Sunday Pot Roast

Kathy Sterling


I have been making my Sunday Pot Roast this way for 46 years. It is always so tender it falls apart, and makes a delicious gravy.

I always use a Sirloin Tip Roast as I have found it to be the most flavorful of the roast cuts. I have made it with other types of roasts and it is good, but it is great with a Sirloin Tip (ask your butcher when in doubt)

Always requested for family celebrations and holidays, I make it often for Sunday Dinner.

The left overs are just as good even when frozen, so make a big roast and enjoy with your family.


★★★★★ 1 vote

6 to 10 depending on size
15 Min
3 Hr 30 Min


  • 3 - 7 lb
    sirloin tip roast
  • 2 tsp
    salt, or to taste
  • 2 tsp
    black pepper, or to taste
  • 2 tsp
    garlic powder
  • 2 tsp
    onion powder
  • 1/4 c
    cooking oil
  • 2 pkg
    lipton onion soup mix
  • 8-10 c
    water, can add more if needed

  • 1 c
    unbleached white flour
  • 1 1/2 c
    water (do not use hot water)
  • 3

How to Make Kathy's Sunday Pot Roast


  1. Rub Salt, Pepper, Garlic Powder & Onion Powder all over roast to season. You can add any of your other favorite seasonings, I sometimes rub it with steak seasoning by TexJoy.

    In a large dutch oven heat cooking oil and brown roast on all sides.
  2. When roast is golden brown, put dry onion soup mix on top of roast then add enough water to cover the top of the roast by at least an inch.

    The amount of water will vary with the size of your roast.
  3. Bring to a boil then lower heat to a light boil.

    Continue cooking roast until very tender, falling apart. This takes 3 to 4 hours. Keep adding water if it cooks out.

    Once cooked, remove to a platter, reserving the juices in the pot.

    Turn off the heat and let juices cool down for about 15 minutes.
  4. In a large cup mix flour, a few dashes of salt and water and mix until there are no lumps. The salt helps dissolve the lumps in the flour & water.

    I have a large glass with a lid and put mine in that and shake it until lumps are dissolved.

    Add slowly to cooled juices, stirring constantly until paste is dissolved.

    Turn the heat back on and stir constantly until mixture comes to a boil. This thickens the gravy.

    I always put the roast back into the pot of gravy and serve it from there. You may prefer to have the gravy on the side.

Printable Recipe Card

About Kathy's Sunday Pot Roast

Course/Dish: Beef, Gravies, Roasts
Hashtags: #pot, #tip, #roast, #sirloin

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