“Sunday Night” Pot Roast
A warm, comforting, and hearty meal that’s perfect for a cozy Sunday evening – that’s what comes to mind when you think of a pot roast.
Enjoy a nourishing Sunday Dinner with our Pot Roast, slow-cooked to perfection. This recipe uses a succulent beef chuck roast seasoned with sea salt, black pepper, and Italian seasoning, alongside mushrooms to make a delicious dish. To seal the deal, a savory gravy made from the pot roast broth gives this dish an extra punch of flavor.
The Magic of Pot Roast
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With this Sunday Night Pot Roast recipe, there’s no need to compromise on taste or tradition. This dish is a beautiful blend of succulent meat and earthy vegetables, all simmered to perfection in a rich, flavorful broth. It’s low-carb, high in protein, and absolutely delicious.
Ingredients
The beauty of this recipe lies in its simplicity. You’ll need a good-quality beef chuck roast, some fresh vegetables like carrots, onions, and celery, and a handful of herbs and spices.
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 1 tablespoon cocoa powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 3 pounds chuck roast
- 3 tablespoons extra virgin olive oil, divided
- 8 ounces Portobello mushrooms, sliced
- 4 cups beef broth
- 1 tablespoon tomato paste
- 2 bay leaves
- 2 tablespoons fresh parsley, chopped
- veggies such as carrots, onions, and celery (optional)
The Process
Making this Sunday Night Pot Roast is a labor of love, but it’s well worth the effort. Start by searing the meat on all sides to lock in the juices. Once your roast is brown on all sides, remove and set aside. Then, sauté your veggies (if you’re using them) along with the mushrooms until they’re slightly caramelized.
Add in your broth and scrape the bottom to get up all the little bits, then stir in the tomato paste and the bay leaves. Return your roast to the pot.
The key to a great pot roast is slow cooking. Let everything simmer gently for a few hours until the meat is tender and the flavors have melded together. The result? A pot roast is bursting with flavor and tenderness.
Finally, make the gravy by removing the pot roast, veggies, and mushrooms. Bring the remaining liquid to a boil, then reduce heat and stir until it thickens.
The Verdict
This Sunday Night Pot Roast is a must-try. It’s hearty, satisfying, and incredibly flavorful. Plus, it’s a great way to enjoy a traditional dish in a healthier way. So why wait until Sunday? Give this recipe a go, and let the magic of a good pot roast transform your dinner into a feast.
Pot Roast
Ingredients
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 1 tablespoon cocoa powder
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 3 pounds chuck roast
- 3 tablespoons extra virgin olive oil divided
- 8 ounces Portobello mushrooms sliced
- 4 cups beef broth
- 1 tablespoon tomato paste
- 2 bay leaves
- 2 tablespoons fresh parsley chopped
Instructions
- Add the garlic powder, Italian seasoning, cocoa powder, salt, and black pepper to a small bowl and stir to combine. Rub this mixture all over the surface of the chuck roast, pressing firmly to make sure it adheres. Set aside.
- Heat two tablespoons of olive oil in a large Dutch oven over medium heat. Once hot, add the seasoned chuck roast and brown on all sides, approximately 3-4 minutes per side.
- Once browned, remove the roast from the Dutch oven and transfer to a plate. Add the remaining tablespoon of oil and the Portobello mushrooms to the pot and sauté, stirring occasionally, until the mushrooms develop some color and start to release their liquid, approximately 4-5 minutes.
- Deglaze the pot by adding the beef broth and scraping up any brown bits on the bottom to incorporate them into the liquid. Stir in the tomato paste and add the bay leaves. Return the chuck roast to the Dutch oven and cover.
- Reduce heat to low and simmer for 3 to 3½ hours, or until the meat is fall apart tender. Remove from heat and discard the bay leaves. Transfer the roast and mushrooms to a serving platter and cover to keep warm. Set aside.
- Bring the liquid in the pot to a boil over medium-high heat, then reduce the temperature down to medium for several minutes or until the sauce thickens a bit.
- To serve, spoon some of the pan sauce over the beef, along with some of the mushrooms. Garnish with fresh parsley, if desired, and pair with creamy mashed cauliflower, roasted radishes, or your choice of sides. Enjoy