Hearty Sunday Slow Cooked Pot Roast
Indulge in the warmth of tradition with this Hearty Sunday Slow Cooked Pot Roast. Perfect for family gatherings or a cozy meal on a chilly day, this dish allows you to savor a succulent rump roast slowly cooked to perfection. As the savory aromas fill your kitchen, enjoy a moment of tranquility with your favorite Sunday paper. The tender meat, complemented by flavorful vegetables and a rich, homemade gravy, transforms any simple gathering into a feast. Your loved ones will relish every bite, making this recipe a staple in your comfort food repertoire.
8
Servings
350
Calories
15
Ingredients
Ingredients
Butter
2 tablespoons (melted)
Rump roast
4 lbs (whole)
Onion
1 (chopped)
Celery
2 stalks (chopped)
Bay leaf
1 (whole)
Garlic
1 clove (chopped)
Whole peppercorns
20 (whole)
Fresh thyme
1.5 teaspoons (chopped or dried thyme (0.5 teaspoons))
Fresh parsley
1.5 teaspoons (chopped or dried parsley (0.5 teaspoons))
Beef stock or canned beef broth
2 cups (liquid)
Salt
1 teaspoon (to taste)
Carrots
2-3 large (sliced)
All-purpose flour
1/3 cup (for gravy)
Additional beef broth
2 cups (liquid)
Salt and pepper
to taste (for seasoning)
Instructions
1
Preheat your oven to 325°F (160°C).
2
In a large oven-safe pot or Dutch oven, melt butter over medium-high heat. Sear the roast on all sides until browned, then remove from the pot and set aside.
3
Add the chopped onion, celery, bay leaf, garlic, whole peppercorns, thyme, and parsley to the pot. Sauté until the onion is translucent and just starts to brown, about 5-7 minutes.
4
Pour in 2 cups of beef stock or broth, scraping the bottom of the pot to incorporate any brown bits. Stir in 1/2 teaspoon of salt.
5
Return the seared roast to the pot. Cover the pot and place it in the preheated oven. Roast for 4 hours, basting the meat every hour to keep it moist.
6
Once the roast is tender, carefully remove it from the oven and strain the stock into a medium bowl, discarding the vegetables. Set the stock aside.
7
Using two forks, shred the roast into bite-sized chunks. Return the meat to the pot and add the strained stock and sliced carrots.
8
Cover the pot and cook for an additional 40-50 minutes, until the carrots are tender.
9
Before serving, combine the strained stock from the pot roast with the additional 2 cups of beef broth in a saucepan. If needed, add water to reach a total of 3 cups of liquid.
10
Sprinkle in the flour gradually, whisking until smooth. Bring the mixture to a boil over medium heat, stirring frequently until thickened to your desired consistency. Remove from heat.
11
Serve the pot roast and carrots over creamy mashed potatoes, drizzling the rich gravy over the top. Season with salt and pepper to taste.
Nutrition Information
19g
Fat
19g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Sunday Slow Cooked Pot Roast?
Hearty Sunday Slow Cooked Pot Roast is a traditional comfort dish featuring a succulent rump roast slowly cooked with vegetables and served with a rich, homemade gravy.
How many servings does this recipe provide?
This recipe is designed to serve 8 people.
What cut of meat is best for this pot roast?
A 4 lb rump roast is the recommended cut of meat for this slow-cooked recipe.
At what temperature should I preheat the oven?
The oven should be preheated to 325°F (160°C).
Why do I need to sear the roast before putting it in the oven?
Searing the roast on all sides in butter browns the meat and helps develop a deep, savory flavor for the final dish.
What aromatics are used in the roasting process?
The recipe uses chopped onion, celery, garlic, a bay leaf, whole peppercorns, fresh thyme, and fresh parsley.
How long does the roast need to cook in the oven initially?
The roast should be cooked in the oven for 4 hours.
Is basting necessary during the cooking process?
Yes, you should baste the meat every hour to ensure it remains moist throughout the long roasting period.
Can I substitute dried herbs for fresh ones?
Yes, you can substitute 0.5 teaspoons of dried thyme or parsley for every 1.5 teaspoons of fresh herbs called for.
What do I do with the stock once the meat is tender?
Once tender, strain the stock into a bowl, discard the initial vegetables, and set the liquid aside for shredding and gravy making.
How should the meat be prepared for serving?
Use two forks to shred the tender roast into bite-sized chunks before returning it to the pot.
When do I add the carrots to the recipe?
Add the sliced carrots to the pot after the meat has been shredded and returned to the strained stock.
How long should the carrots cook?
The carrots should cook for an additional 40-50 minutes until they are tender.
What is the base for the homemade gravy?
The gravy is made by combining the strained stock from the pot roast with an additional 2 cups of beef broth.
How much total liquid is needed for the gravy?
You should have a total of 3 cups of liquid; if the stock and broth combination is short, add water to reach this amount.
How do I thicken the gravy?
Gradually sprinkle 1/3 cup of all-purpose flour into the liquid while whisking, then bring it to a boil until it reaches your desired consistency.
What is the recommended serving suggestion for this dish?
It is highly recommended to serve the pot roast and carrots over creamy mashed potatoes with the gravy drizzled on top.
What are the calorie counts for this meal?
Each serving contains approximately 350 calories.
How much protein is in one serving?
There are 25 grams of protein per serving.
What is the fat content per serving?
There are 19 grams of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 19 grams of carbohydrates.
How many cloves of garlic are used?
The recipe calls for 1 chopped garlic clove.
How many peppercorns are included in the seasonings?
The recipe uses 20 whole peppercorns to flavor the roast.
Do I keep the onion and celery used in the first stage of roasting?
No, those vegetables are strained out and discarded after the initial 4-hour roasting period.
Is this recipe considered a 'Meat' category dish?
Yes, this recipe is categorized under Meat.
What type of pot should I use?
A large oven-safe pot or a Dutch oven is ideal for this recipe.
How much butter is needed for searing?
You will need 2 tablespoons of melted butter.
Can I use canned beef broth instead of fresh stock?
Yes, the recipe allows for either beef stock or canned beef broth.
What should I do if the gravy is too thin?
Continue to stir and boil the mixture until it thickens to your desired consistency.
What tags are associated with this recipe?
Tags include pot roast, slow cooked, comfort food, beef, sunday dinner, family meal, gravy, and hearty.