Sunday Pot Roast Recipe

Name: Sunday Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. vegetable oil; 3 1/2 to 4 lb. beef chuck, arm blade or cross rib pot roast; 1/2 c. chopped onion; 1/4 c. chopped green pepper; 8 carrots, quartered; 1 clove garlic, crushed; 1 (8 oz.) can tomato sauce; 1 c. water; 1 (4 oz.) can sliced mushrooms, drained; 1 1/2 tsp. salt; 1 tsp. pepper; 8 small potatoes, halved

Servings: persons

1 Tbsp. vegetable oil
3 1/2 to 4 lb. beef chuck, arm blade or cross rib pot roast
1/2 c. chopped onion
1/4 c. chopped green pepper
8 carrots, quartered
1 clove garlic, crushed
1 (8 oz.) can tomato sauce
1 c. water
1 (4 oz.) can sliced mushrooms, drained
1 1/2 tsp. salt
1 tsp. pepper
8 small potatoes, halved

1
Heat oil in Dutch oven over medium heat.
2
Add beef; brown on all sides.
3
Remove roast and place on a plate.
4
Saute onion, green pepper and garlic in Dutch oven until tender.
5
Add tomato sauce and water; stir to blend.
6
Return beef to pot.
7
Add mushrooms, salt and pepper.
8
Reduce to low heat; cover and simmer for 2 hours.
9
Add potatoes and carrots.
10
Cover and continue cooking 30 minutes or until tender.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Tbsp. vegetable oil, 3 1/2 to 4 lb. beef chuck, arm blade or cross rib pot roast, 1/2 c. chopped onion, 1/4 c. chopped green pepper, and more.

Yes, Sunday Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sunday Pot Roast

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