Let’s cut to the chase: we all dream of serving up a five-star meal without breaking a sweat, especially for those family dinners or friend gatherings. Enter the no fuss Sunday roast—your ticket to culinary greatness minus the culinary drama.
You’ll start by searing that roast like you mean it. Pretend it owes you money. Once it’s got a nice crust, toss it in your Dutch oven filled with a savory braising liquid.
Now, here’s the genius part: forget about it.
Seriously. Go binge-watch your favorite show, finish that novel you started last year, or finally assemble that IKEA furniture—just don’t check on the roast every five minutes.
The Dutch oven becomes your unsung hero, doing all the heavy lifting while you conquer the chaos of your daily grind. Your kitchen transforms into a haven of delicious smells without you lifting more than a finger.
So, whether you’re entertaining guests or just trying to survive another family dinner, let the slow-braised pot roast be your culinary wingman.
How to make the perfect pot roast
The Crucial Cut
Begin by cutting the beef chuck into manageable pieces. For reference, I cooked a 3lb roast and cut it into 8 equal-ish pieces. This not only makes it easier to handle but also allows for a greater surface area to be generously seasoned with a homemade dry rub.
Sear-iously Good
In a trusty Dutch oven, the magic begins. Searing is the secret ingredient to achieving that coveted crust, elevating the flavor of your perfect pot roast. Take it slow—this isn’t a race. Work those pieces in batches; we’re avoiding the crowded pan chaos here. Overcrowding the pan is the mortal enemy of the perfect sear. By giving each piece its space, we ensure a golden, flavorful exterior rather than a steamy mishap.
5 Tips for Creating the Perfect Sear
- Pat your meat dry before seasoning and searing.
- Avoid overcrowding the pan to prevent moisture and steam.
- Use a high-smoke-point oil like vegetable oil or butter to coat your pan.
- Ensure the pan is scorching hot; listen for that satisfying sizzle when your meat hits the heat. Cast iron is best.
- Resist the temptation to move your meat while searing to achieve that perfect crust.
You may also enjoy eating: A Delicious Pulled Pork Recipe, Chicken Meatballs in a Creamy Peanut Sauce, Roasted Sweet Potatoes in a Creamy Adobo Sauce
Braising Bliss
Once each side of the beef has been hit by the searing heat, set the pieces aside. Now, it’s time to build the foundation of flavor – the braising liquid. Pour your heart into this concoction, as it’s where the meat will be bathed and transformed over the next three hours.
As the pot roast simmers away, your kitchen will be filled with an aroma that signals the arrival of a culinary masterpiece. The beef becomes tender, soaking up the essence of the herbs, spices, and broth in the Dutch oven. Patience is key during this slow-cooking process, as it allows the flavors to meld and dance together, creating a symphony of taste.
Finally, as you unveil your Sunday pot roast, be prepared for the collective gasps of delight from those lucky enough to gather around your table. Each bite is a celebration of the meticulous steps taken – from the initial seasoning to the careful searing and the slow dance of flavors during the braising process.
In the end, the perfect Sunday pot roast is not just a meal; it’s a labor of love, a culinary journey that transforms humble ingredients into a dish that warms the soul. So, gather your loved ones, set the table, and savor the fruits of your Sunday kitchen adventure.
The Perfect Sunday Roast
Expertly braised in a Dutch oven, this mouthwatering Sunday roast guarantees juicy and tender perfection with every savory bite.
Ingredients
- 3 lb beef chuck, cut into equal pieces
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- salt
- 4 tbsp butter, divided
- 3 carrots, loosely cut
- 1 large shallot or yellow onion
- 3 cups of broth
- 1 cup of red wine
- 1/2 C Worcestershire sauce
- 3 tbsp tomato paste
Instructions
Place your beef on a sheet pan and season all sides with salt.
In a small bowl, mix together all your dry ingredients until all combined. Season all sides of your meat with your homemade dry rub.
Melt 2 tbsp butter or vegetable oil in a dutch oven over medium heat. Working in batches and trying not to overcrowd your pot, start searing all sides of the meat. Resist the urge to move the meat around, you want to get a nice sear so leave for about 5-7 minutes undisturbed. Repeat with the rest of the meat until all sides are browned. Remove the meat and place back on the sheet pan to rest while you make the braising liquid.
Melt 2 tbsp butter in your now empty dutch oven and add in your shallots and carrots. Stir and cook for about 5 minutes until they start to soften. Deglaze with your stock, wine, worchestershire sauce and stir. Add in your tomato paste and give it one more stir.
Bring braising liquid to a boil and add your meat back in. Lower your heat to a simmer and cover the pot. Cook for 3 hours with the lid on. At the 3 hour mark, remove the lid and increase the heat to medium. Cook for another 30 minutes to let the liquid reduce.
If you have time before serving - at least 6-8 hours or over night, cover your dutch oven and pop in the fridge so the fat rises to the top. Scoop fat out and discard. Warm up your dish and serve on toasted bread.
If serving immediately, pull out the meat, shread and add to sandwich roll.
Enjoy!
