The most succulent pot roast you can make for Sunday that is hassle-free and tastes amazing!
This post is all about Sunday Pot Roast. This popular recipe is an easy recipe that promises juicy meat inside and the most amazing garlic gravy that goes along with it.
Using the cheapest cut, pot roast can taste delicious and still get a super juicy outcome, as long as you know how to cook it.
Economically, it is a tough time for all of us, so being smart about money is essential. This beefy pot roast is the perfect treat for your family and friends because, for the price per beef pound, it is a bargain!
This recipe is smart on your wallet and still can get good quality food on the table for a fraction of the cost. Top sirloin roast is most preferred, but for a fraction of the cost, we can get a similar quality of flavour while maintaining a tender juicy meat inside!
Fancy Recession Dinner
There's a reason why pot roast comes up more often than usual as THE dinner to make for families on a Sunday night on newspaper and food blogs. This inexpensive cut has a strong beefy taste and has a "set it and forget it" method of cooking.
My family absolutely adores this recipe, and it's really one of those special dinners we make for rare moments. Like the day before the kids go back to school in September, I made this dinner for them. Or when it is someone's birthday. A great celebratory dinner recipe! This succulent Sunday pot roast can be the main dish that gently gestures the love you have for your family.
Pot Roast Gravy
An easy gravy recipe using the juice of the pot roast. The drippings from the roast is packed with flavour, and we are using it for the gravy! It's thick and delicious, and I guarantee you will put this on everything!
Why Make This Recipe
- "set it and forget it" recipe - a simple and effortless recipe that requires not a great deal amount of your time. Just simply marinate the beef, let it set, and cook it in the oven.
- tastes amazing - get a great beefy taste for a fraction of top sirloin.
- inexpensive cost - Compared to the other cuts of beef, pot roast is the more affordable cut. Great for both wallet and taste!
- Amazing Gravy - The beefy juice this roast produces is amazing, and we are not letting it go to waste! We will be using the juice to make an amazing gravy for the meat!
Which Cut of Beef Do I use?
I prefer the roundeye roast cut. It is affordable and delicious if you cook it the right way. The round eye has a beefy flavour, and it is cheap because the meat tends to be on the chewier side compared to other cuts.
Ingredients
Pot Roast Cut
The pot roast cut is known to be an inexpensive part of the cow mainly because the meat is tougher. Do not let the economical price fool you because it has one of the best flavours.
For this recipe, we are using 1.5 Kg. I find this weight to be perfect for a family of 5-6 adults with plenty of leftovers. For Sunday's pot roast, I always find it best to make more than what I need for the next day. I can turn pot roast into sandwich fillings, beef stew or just something to add on top of Mac and cheese.
Nopales
Because I live in Mexico, nopales come as a regular green I can find. A good ingredient to replace this is green beans.
When I make my pot roast I like to also roast some greens on the side. Not only does it gives our diet some fibre but also adds colour contrast to the dish. Other substitutes for nopales can be cauliflower, broccoli, and cabbage.
Carrot
I love adding carrots to my pot roast because it gives it that slight sweetness that is missing in a meal! You can obviously omit it or change it to something else like sweet potato!
Garlic
Garlic and beef are the best partners in crime when it comes to flavour. We are using it to cook it in with the pot roast, and also to make the gravy. Garlic is our friend in the kitchen because garlic adds tons of flavour.
Onion
saute onion is a lovely contributor to this recipe. We are using white onion and saute it with nopales.
Marinate Spice
To marinate the beef, I am using the Costco brand Montreal Steak Seasoning. It's one of my favourite seasonings for beef. I use this many times for roast beef, burger patties, and even for my Mac and cheese.
Flour
To thicken the gravy, we are using flour to do exactly that. We first have to toast the flour and then combine it with the juice of the gravy with a whisk.
No-Fail Professional Tips
Pro Tip #1 - Marinate pot roast least 2 hours or Overnight
Because we are using a larger cut, it needs to be marinated for a longer period of time. Longer marinate guarantees the flavour will penetrate into the meat for a more flavourful each slice.
Preferably overnight. I like to marinate the meat at night, and ready to use anytime the next day. Rubbing the marinate only requires 5-10 minutes of your time.
Pro Tip #2 - Oven Temperature
Being able to oversee the temperature of the oven is essential for a perfect pot roast. I always have an oven thermometer with me to track the actual temperature of the oven. Keeping a steady temperature is essential for success. The temperature I am keeping in the oven is 300°. Slow and low heat is your friend here.
Pro Tip #3 - Cast Iron Skillet
I use the Lodge Cast Iron Skillet for this recipe. Cast Iron is notoriously known for its heavy weight, but for a good reason. Cast iron is great for this recipe because it gives me even heat around the pan to brown my pot roast. In addition, I can also stick it in the oven right afterwards.
If you are using another cooking and baking vessel make sure it is oven-proof safe.
Pro Tip #4 - Let it sit for 30 minutes before serving
I got this tip while watching a Holiday special by Gordon Ramsay. For any meat that gets roast in the oven (chicken, duck, turkey, and beef), it needs to sit outside for at least 30 minutes before cutting. When the meat is taken out of the oven it is still pipping hot and cooking on the inside.
If you immediately cut the meat, the moisture escapes and vent out, leaving a drier cut of meat. Let this pot roast sit outside for 30 minutes, to guarantee a succulent and juicy meat each slice.
Other Fall Recipes You May Also Like
Succulent Sunday Pot Roast
Equipment
- 1 cast iron skillet
- tin foil
- 1 dutch oven optional
Ingredients
Pot Roast Marinate
- 1.5 kg beef chunk roast or any beef roast you choose
- 3 tbsp canola oil
- 2 tbsp Montreal Steak Seasoning
- 2 tsp sea salt
- black pepper optional
Skillet Greens
- 2 tbsp butter
- 1 medium white onion sliced
- 5 nopales or cactus paddle ½kg green beans as substitute
- 3 large carrots roughly chopped
- 2 cloves garlic crushed
- 2 cups red wine
Pot Roast Gravy
- 1 tbsp butter
- 2 cloves garlic grated
- 2 tbsp flour
- juice of pot roast
- 1 tsp sea salt
Instructions
Pot Roast Marinate
- Wash your pot roast with cold tap water. Pat dry with paper towel.
- Combine the oil, seasoning, salt, and pepper (optional) in a bowl. Using your hands, rub vigorously the seasoning all around the pot roast. Wrap the roast up with plastic and let it sit in the fridge for 2 hour or preferably, overnight.
Pot Roast
- Preheat oven to 300°F.
- Using your pan skillet, heat it on high. Alternatively, you can use a Dutch Oven instead of the cast iron skillet.Add the butter until fully melted and sear the roast until brown, 3-4 minutes each side. Take the pot roast out and set it aside.
- On medium high heat, saute the onion for 2 minutes. Add the sliced nopales (or green beans) with the carrots for 5 minutes. Lastly add the crushed garlic and cook for 1 minute.
- Place the pot roast on top of the vegetables and add the red wine. Add enough tin foil to cover the top of the skillet. If you're using a Dutch Oven just put the lid on top
- Put the pot roast in the oven for 2 hours.
- For the remaining last 1 hour, take out the tin foil or lid and flip the vessel around as well. To know it is done, the meat needs to reach an internal temperature of 202 degrees F and/or can shreds easily with a fork.
- After 3 hours, let the pot roast sit on the counter for 30 minutes. Meanwhile take the juice out of pan and the garlic cloves with it. Using a fork, mash the garlic clove in its juice and set it aside.
Pot Roast Gravy
- In a pan, heat the pan on medium-high and melt the butter. Add in the minced garlic and saute it for 2 minutes. Add the flour and continuously move the flour around with a whisk. Do not walk away from this procedure. Move the flour around until it is fragrant and has a slight brown colour. Quickly pour the juice into the pan and whisk vigorously until the flour is well blended with no flour lumps. Salt the gravy. Cook on the stovetop for 10 minutes on medium or low heat.
Assemble the Pot Roast
- On a large plate, carefully place the pot roast in the center of the plate. Mix the vegetables well with tongs (add a little bit more salt if you desire), and place the vegetables around the roast beef.You can have the gravy on top of the roast beef or on the side. Serve warm.