Sunday Pot Roast Recipe

Name: Sunday Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 5 lb. rump roast; 3 large onions; 2 Tbsp. low-sodium Worcestershire sauce; 2 Tbsp. onion powder; 1 Tbsp. dill weed; 2 Tbsp. allspice; 1 tsp. ginger; 3 cut up carrots (if desired); salt and pepper to taste; gingersnaps; potatoes (if desired; we prefer mashed)

Servings: persons

4 to 5 lb. rump roast
3 large onions
2 Tbsp. low-sodium Worcestershire sauce
2 Tbsp. onion powder
1 Tbsp. dill weed
2 Tbsp. allspice
1 tsp. ginger
3 cut up carrots (if desired)
salt and pepper to taste
gingersnaps
potatoes (if desired; we prefer mashed)

1
Brown meat on all sides in very hot, low cholesterol oil. When browned, fill pot halfway with water (enough to cover 3/4 of the meat).
2
Turn stove to simmer.
3
Chop 2 onions into the gravy. Put Worcestershire sauce on meat.
4
Add all other ingredients to the water except gingersnaps.
5
Simmer (slightly rippling) for 3 hours.
6
Add gingersnaps, after removing meat, to thicken gravy. Serve with red cabbage and green beans.

kcal

Calories

Carbs

Protein

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 11 ingredients. The key ingredients include: 4 to 5 lb. rump roast, 3 large onions, 2 Tbsp. low-sodium Worcestershire sauce, 2 Tbsp. onion powder, 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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