Sunday Beef Pot Roast Recipe
There's no meal better suited for a Sunday evening than a good old-fashioned pot roast. In this rendition of a Sunday roast, courtesy of recipe developer Melissa Olivieri, beef slowly cooks to tender perfection alongside onion, potatoes, and carrots. It's a simple and classic dinner that checks all the boxes, covers all of the nutrition bases, and will surely leave the whole family feeling satisfied, and ready to take on the following Monday morning.
Not only is this pot roast delicious, but it's really easy to throw together, and you don't need a slow cooker, crock pot, or anything of the sort — a simple Dutch oven and stovetop will do the trick. "It is an easy-to-prep meal — once it's in the pot, it cooks away and fills your home with the smell of a delicious Sunday supper," Olivieri describes. "And you can adjust the size of roast for your family so it can feed a crowd." Whether you're cooking for a family of 4 or a larger group, there's no doubt that this Sunday pot roast will hit the spot, and maybe even conjure up some warm, nostalgic feelings.
Gather the ingredients for Sunday beef pot roast
The star of this show is the beef itself, and you'll need a 4-pound boneless top sirloin beef roast, ideally one that is already tied up with twine. You'll need salt, pepper, and garlic powder for seasoning, along with some fresh rosemary and bay leaves. You'll need some fresh garlic cloves, 2 onions, a few large carrots, white potatoes, Better Than Bouillon beef paste (or 1 cube), water, and olive oil.
If you're wondering about a special ingredient, Olivieri notes that the beef bouillon adds some complexity to the dish. "I love to add the broth concentrate to the liquids," she explains. "It helps to enhance, and bring out the flavor of the meat and vegetables while cooking."
Season and sear the beef
Chop the potatoes and carrots into large cubes, then peel and chop the onion. Mix the vegetables together with 2 tablespoons of olive oil, then set them aside in a bowl for the time being.
Mix the salt, pepper, and garlic powder together in a small bowl, then pat the beef dry with a paper towel, and coat it with the spice mixture. Be sure to rub it onto each side of the roast. Then, take 1 sprig of rosemary, and rub that onto the roast as well. Place a Dutch oven on the stovetop over medium-high heat, and add in the remaining 2 tablespoons of olive oil. Sear the roast on each side, about 2 minutes per side, just until you get some nice coloring. Then, set the beef aside on a plate.
Assemble the roast
Into the Dutch oven, add the bouillon paste and water, then use a wooden spoon to stir it all together. Be sure to scrape any leftover beef bits from the bottom of the pot. Add the chopped vegetables into the pot, followed by the beef, then add in the garlic cloves, bay leaves, and 2 sprigs of rosemary. The vegetables should be submerged halfway in liquid— if it isn't, add in another 1 cup of water. Then, place the lid on the Dutch oven, and reduce the heat to medium-low.
Allow the roast to cook for 1 hour, then remove the lid, and stir the vegetables. Use a spoon to drizzle some of the liquid over the vegetables and beef, then allow the roast to cook for about 1 hour more. Use a thermometer to know when to stop cooking — you'll want 125 F for rare beef, and 135 F for medium rare. "The biggest thing to watch is that you don't overcook the beef," Olivieri notes.
Serve your Sunday beef pot roast
Once the roast is done, remove the beef, and place it on a cutting board, allowing it to rest for 10 minutes. Then, remove the twine, slice up the beef, arrange it on a platter with the vegetables, and simply pour over that cooking liquid for a simple, but savory gravy. While this is a complete meal on its own, Olivieri has some serving suggestions. "Definitely serve it with a nice, crisp salad. I also love to have a fresh loaf of French bread to dip in the jus," she says.
- 8 white potatoes, chopped
- 3 medium carrots, peeled and chopped
- 2 medium onions, peeled and chopped
- 4 tablespoons olive oil, divided
- 2 tablespoons Kosher salt
- 1 tablespoon ground black pepper
- 1 tablespoon garlic powder
- 1 4-pound boneless top sirloin beef roast, tied with twine
- 3 sprigs fresh rosemary, divided
- 1 tablespoon beef bouillon paste (or 1 beef bouillon cube)
- 2 cups water
- 4 cloves garlic
- 3 bay leaves
- Mix together the potatoes, carrots, and onions with 2 tablespoons of olive oil in a medium bowl, and set aside.
- In a small bowl stir together the salt, pepper, and garlic powder. Pat the roast dry with a paper towel, then season with the spice mixture on each side of the roast. Rub 1 spring of rosemary onto the roast.
- Heat a Dutch oven over medium-high heat, and add 2 tablespoons of olive oil. Sear each side of the roast, about 2 minutes per side. Remove beef, and set aside on a plate.
- Add the beef bouillon and water to the hot pot, and use a wooden spoon to remove any bits left behind from searing the roast. Add the vegetables along with beef to the pot. Toss in the garlic, bay leaves, and 2 sprigs of rosemary. If necessary, add an additional 1 cup of water, since you want the liquid to submerge the vegetables halfway.
- Place lid on, and reduce to medium-low heat. After about 1 hour, give the vegetables a gentle stir, and use a spoon to pour liquid from the pot over the roast. Continue cooking over low heat for about 1 hour, or when a meat thermometer reads at least 125 F for rare, or 135 F for medium rare.
- Remove the beef, set it on a cutting board, and allow it to rest for 10 minutes.
- Remove the twine, slice the beef into ½-inch pieces, and arrange on a platter surrounded with vegetables. Pour the liquid from the pot into a gravy boat, and serve alongside the beef roast.
| Calories per Serving | 723 |
| Total Fat | 39.6 g |
| Saturated Fat | 14.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 176.9 mg |
| Total Carbohydrates | 40.4 g |
| Dietary Fiber | 6.8 g |
| Total Sugars | 4.8 g |
| Sodium | 1,302.0 mg |
| Protein | 49.8 g |
