Looking for an easy meal? Try this classic recipe. Pot roast dinner is a traditional meal that is easy to fix and can be cooked in several ways.
This is one of our go-to dinners for Sunday night. It is easy to prepare and gives us time to be together as a family without spending the whole afternoon in the kitchen. I purchase a roast big enough for at least one day of leftovers so we can have French dip sandwiches.
While this recipe calls for cooking in the oven, you can also use an electric pressure cooker and can be accomplished by cooking according to the directions for your specific machine. (Plan on approximately an hour from start to pressure release)
The best cuts of beef for roasting are
- tip or middle of sirloin
- back of rump
- first three ribs
Tip of Sirloin is desirable for a small family. Back of rump is excellent for a large family and is more economical than sirloin. It is especially desirable when you’d like to make a large quantity of gravy because the juices will release as the meat is sliced. Rib roasts contain more fat than either of the others and are somewhat cheaper.
The recipe works well with any roots crops that you have on hand. Consider carrot, turnip, onion, celery, and of course all kinds of potatoes.
Braised Pot Roast Dinner Recipe
- 5-pound beef rump roast
- 1/4 cup flour
- 1/4 tsp pepper
- 3 tbs olive oil
- 2 large sweet onions, cut into eighths
- 4 carrots, peeled and cubed
- 4 red potatoes, cut in half
- 2 sweet potatoes, cut into quarters
- 1/4 cup A1 sauce
- 1 cup beef broth
- Heat oil on medium-high in a pot roast pot sometimes called a Dutch oven.
- In a plate put the flour and 1 tsp salt. Sprinkle roast with salt. Dredge in flour, place in hot oil in the pan.
- Brown each side about 3 minutes on each side.
- Add in the onions and let brown a little with the roast when you start browning the last side.
- When the last side is brown add everything else starting with the broth and sauce stirring between additions.
- Bring the pot to a boil.
- Cover the pot and put into a 300 degree for four hours. For the best success, baste the meat every hour and turn after the second hour. Throughout the cooking, the liquid should be kept below the boiling point.
I’ve found 3 bloggers who also embrace from-scratch cooking with traditional recipes.
Classic Potato Salad from Of The Hearth. This easy to prepare potato salad is the perfect pair for BBQ sandwiches, hamburgers, and fried chicken. It would even go with classic pot roast dinner!
Love My Cottage is making a traditional recipe called Lowcountry Boil from South Carolina. It was fun to see that we have something similar here in Texas, minus the sausage.
It’s My Sustainable Life is using the ultimate traditional food to create Boston Baked Beans. I agree, this hardy recipe is a meal in itself and well worth the effort.