How to Make Classic Sunday Pot Roast



Classic Sunday Pot Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family. This recipe will work for a classic oven …

22 Comments

  1. Is searing in the juices really a thing? I’m on the fence about it. I feel like, with the fattier cuts of meat like chuck and brisket, there’s so much fat that someone would have to work really hard to dry them out. My theory (which isn’t based on any actual science and is literally just my opinion that could be entirely erroneous) is that searing “sears in” the seasonings. Then, as the meat slow cooks, the fat renders, and some of that seasoning dissolves into the interior or the meat.

  2. I usually bake my roast in a mix of gravy and BBQ sauce, but I didn’t have any on hand, so I used the beef broth/Worcestershire method, and WOW! The roast was so tender and flavourful 😋 I took the roast out at 150°-155° and let it rest 15-20 mins. It came to perfect doneness ☺️ Soo good!

  3. This is my go-to video to watch the part about making the roast in the oven. I just viewed it again to make sure I did everything right for today's lunch. Thank you. I'm learning so much about cooking from you, and my wife brags to her friends about what a good cook I've become!

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