sunday pot roast

Name: Sunday Pot Roast
Prep time: 20 min
Cook time: 4 h
Cuisine: American
Ingredients: 1 - slow cooker liner bag; 3-5 pound(s) beef roast (i like chuck roast); 1 tablespoon(s) chopped garlic; 8 teaspoon(s) olive oil divided; 2 cup(s) 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+ cup(s) water; ## *SEE NOTE AT THE END OF DIRECTIONS

37 Pinches 1 Photo

Dave T.

Cades Cove, TN

Updated on Sep 25, 2016

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.

Rate

prep time 20 Min

cook time 4 Hr

method Bake

yield Several

Ingredients

1 - slow cooker liner bag
3-5 pounds beef roast (i like chuck roast)
1 tablespoon chopped garlic
8 teaspoons olive oil divided
2 cups carrots thick sliced
1 stalk celery cut into 1/2 inch slices
1/2 large onion cut into thick pieces
14 oz cans peas, reserve the liquid
3-4 medium potatoes unpeeled cut into large bite size pieces
1 can tomato soup, i use the red and white one
3+ cups water
*SEE NOTE AT THE END OF DIRECTIONS

How To Make sunday pot roast

Step 1

Preheat oven to 300. Place slow cooker liner into Dutch oven, drap top over the sides. Add 2 tsp of olive oil and garlic

Step 2

Salt 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.
Step 3

To Dutch oven add carrots, celery, onions, peas, and potatoes, pour liquid from skillet over roast and veggies and roast
Step 4

Do 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!!!!
Step 5

*NOTE: you may add more veggies as needed.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes