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sunday pot roast

ceodau avatar
Recipe by
Sena Wilson
@ceodau
Lake Jackson, TX

When I was growing up Sundays were definitely family day with a large dinner. Roast with carrots and potatoes were great for the family meal served with good pot roast gravy. I have been preparing this recipe for our family it seems forever. We never grow tired of it.

►
yield 8 or more
prep time 20 Min
cook time 2 Hr 30 Min
method Roast

Ingredients For sunday pot roast

  • 1
    3.5 lb. beef chuck roast
  • 2 pkg
    lipton beefy mushroom soup/dip mix
  • 10 oz
    campbell's consomme soup
  • 4 Tbsp
    flour (heaping)
  • 1/2 tsp
    coarse black pepper
  • salt to taste
  • 1 tsp
    chopped garlic
  • 1/2 tsp
    meat tenderizer, plain
  • 1/4 tsp
    sweet basil
  • 2 c
    water
  • 1
    onion, sliced
  • 1 c
    sliced mushrooms
  • 2 Tbsp
    worchestershire sauce
  • 6
    large carrots sliced in quarters
  • 4 -5
    new potatoes peeled and quartered in wedges
  • 4 Tbsp
    vegetable oil
  • ROAST GRAVY
  • 2 Tbsp
    flour
  • 1/3 c
    water
  • 1 tsp
    kitchen bouquet
  • leftover drippings after removing roast from pan

How To Make sunday pot roast

  • 1
    Note: I use a roasting pan that I can use on stove top and then transfer to the oven (350 degrees). Heat oil in roasting pan on top of stove. Season roast with pepper, salt, meat tenderizer, garlic, and sweet basil. Sprinkle both sides with the 4 tbs of flour. Brown meat on both sides in pan adding worchestershire sauce. Dissolve the Lipton soup mix in 2 cups of hot water; add to roast; add beef consomme soup, mushrooms, onions. Cover and place in preheated oven.
  • 2
    After roast has cooked 1 1/2 hours, add potatoes and carrots. Drizzle pan juices over vegetables. Cover and cook another 45 minutes to an hour, or until vegetables are tender. Baste vegetables often while cooking and add more water if needed. Remove from oven.
  • 3
    Remove roast and vegetables to another platter. Leave all liquid in pan. Place roasting pan on medium heat. Mix together 2 tbs. flour and 1/3 cup cold water (dissolve flour). Add to pan and stir in Kitchen Bouquet. Stir gravy mixture until thickened. Add more water if needed. Pour into gravy boat.
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