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Classic Sunday Pot Roast Recipe

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This recipe for Classic Sunday Pot Roast, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marti Kopacz


3 lb. Chuck Roast
2 bunches of fresh young carrots, peeled and cut in thirds
1 mesh bag of fresh pearl onions, par boiled 1 minute and then peeled
1 mesh bag of baby potatoes
4 large shallots, peeled
fresh bay leaves - about 4 large
fresh thyme sprigs - about 6
tsp. salt
tsp. pepper
1 small can tomato paste
1 c. beef broth
c. red wine
1 T. brown sugar
2 T. tapioca
3 to 4 cloves garlic, crushed
1 T. Italian herbs
tsp. dry mustard
tsp. paprika

1. In a large skillet or Dutch Oven, heat olive oil over medium high heat and sear roast til brown on all sides.
2. Prepare vegetables and place in bottom of slow cooker.
3. When roast is browned, remove it to the slow cooker and place on top of vegetables. Add bay leaves and thyme sprigs around roast.
4. To the skillet or Dutch oven, add the remaining ingredients and stir until well combined. Scrape up brown bits. Pour this sauce over the roast.
5. Cook on high for 6 hours. Then turn to low until ready to serve.
6. Remove roast and let rest 10 to 15 minutes before slicing. Serve with vegetables and sauce.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 mins prep plus cooking
Personal Notes:
Personal Notes:
This is the classic Sunday Pot Roast - just like mom made. If you're not in the mood to deal with par boiling and then peeling the pearl onions, use medium sweet onions cut in wedges. Don't use the frozen pearl onions as they have too much water in them.




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