Sunday-Dinner Pot Roast
A hearty Sunday dinner featuring tender pot roast with flavorful onions, potatoes, and carrots, cooked in a creamy celery soup gravy for a comforting family meal.
Ingredients
Instructions
- Place the beef roast in a deep roasting pan.
- Cut up the onions, potatoes, and carrots.
- Arrange the vegetables around the roast in the pan.
- Pour the cream of celery soup and water over the roast and vegetables.
- Cover the pan with a lid or aluminum foil.
- Bake at 350°F for 5 to 6 hours or until the meat is tender.
- Serve the roast with vegetables and gravy made from the cooked soup.
Tips & Substitutions
For a richer flavor, sear the beef roast in a hot skillet before placing it in the roasting pan. You can also substitute the cream of celery soup with cream of mushroom soup for a different taste. If you prefer a thicker gravy, add a tablespoon of cornstarch mixed with water towards the end of cooking. Fresh herbs like thyme or rosemary can also enhance the dish.
Serving Suggestions
Serve the pot roast with the tender vegetables on the side, drizzled with the savory gravy made from the cooking liquid. This dish pairs beautifully with mashed potatoes or crusty bread to soak up the juices. For a complete meal, consider serving it alongside a fresh salad or steamed green beans. Browse more American recipes for additional ideas.
Storage & Reheating
Store leftover pot roast in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a covered dish in the oven at 325°F until warmed through, or microwave in short intervals, adding a splash of water to maintain moisture. For longer storage, freeze portions in freezer bags for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Sunday-Dinner Pot Roast contains roughly 335 calories, with 5g protein, 42g carbohydrates, and 17g fat. It is a good source of protein (11% of the Daily Value), dietary fiber (11% of the Daily Value), and potassium (10% of the Daily Value). Note that it is relatively high in sodium, at 507mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this pot roast?
Yes, you can use other cuts like chuck roast or brisket, which also become tender with slow cooking. Just be aware that the cooking time may vary slightly based on the cut's size and fat content.
What can I do if the roast is tough after cooking?
If the roast is tough, it likely needs more cooking time. Cover the pan and return it to the oven, checking every 30 minutes until it becomes tender. The low and slow method is key to achieving that melt-in-your-mouth texture.
Can I add other vegetables to the pot roast?
Absolutely! Feel free to add vegetables like parsnips, turnips, or even green beans for extra flavor and nutrition. Just adjust the cooking time if you add more dense vegetables to ensure everything cooks evenly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).