Sunday Pot Roast

6
Servings
20m
Prep Time
2h
Cook Time
2h 20m
Ready In


"Tender, rich Sunday Pot roast, flavoured with red wine; is there anything more delicious?"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (648.9 g)
  • Calories 582
  • Total Fat - 14.4 g
  • Saturated Fat - 5 g
  • Cholesterol - 138.3 mg
  • Sodium - 392.8 mg
  • Total Carbohydrate - 57 g
  • Dietary Fiber - 7 g
  • Sugars - 23.5 g
  • Protein - 54.4 g
  • Calcium - 127.8 mg
  • Iron - 5.5 mg
  • Vitamin C - 28 mg
  • Thiamin - 0.4 mg

Step 1

Cut 8 to 10 slits all over the roast, insert one slice garlic in each slit, set aside the rest of the garlic. Sprinkle the roast with the Italian seasonson and freshly ground pepper.

Step 2

Heat the canola oil in a large pot or Dutch oven over medium high heat; add roast; brown on all sides; about 10 to 15 minutes; remove to a heated plate, keep warm.

Step 3

Add the remaining ingredients (including the rest of the garlic) to the same Dutch oven over medium high heat, stirring to mix and brown slightly for about 5 minutes; add roast. Reduce heat to medium low; cover and simmer for 2 hours; turning roast after the first hour.

Step 4

Remove the roast to a warmed platter; remove the veggies with a slotted spoon and place around the roast; cover and keep warm.

Step 5

Make a slurry of the water and corn starch, add to the liquid in the Dutch oven while whisking; bring to a boil, simmer for 2 or 3 minutes; pour over the sliced roast and veggies on the platter; serve immediately.

Tips & Variations


No special items needed.

Related

NewbieCook

My first time using wine in my cooking and I have to admit I was quite impressed. Very flavorful and tender roast. I didn't use the parsnips or turnip this time but I will another time. Great tasting roast and veggies!

review by:
(21 Mar 2018)

GrammiesGrub

I used a 3 lb. bottom of the round roast. Used butter to brown the roast on all sides. Added 2 onions chopped in half. Cooked on top of stove for 3 hours. Added potato cut in half and small whole carrots. Cooked about 25 mins. longer, then thickened gravy with flour and water and served up. Delicious!

review by:
(8 Feb 2018)