Sunday Pot Roast

There is something about Sundays that make we want to cook a nice family dinner, complete with dessert. It may come from when I was in high school and my dad instituted “Sunday Dinners” where we all had to be home by 6 pm and would sit down to a special dinner. Really I think it was a way for him to get us home and wound down early on Sundays, but either way it was nice and I have good memories.

This past Sunday we had a Pot Roast in a rich brown gravy over egg noodles and Pineapple Upside Down cake for dessert. I got an extra large cut of meat with the idea that I would re-purpose it into Shepherd’s Pie later in the week. With this in mind, I chose to do a brown gravy in lieu of a tomato based one.

Recipe: Sunday Pot Roast


  • 4 – 5 lb. Beef Chuck Roast
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 2 tbs Olive Oil
  • large White Onion, chopped
  • 3/4 cup Baby Carrots
  • 3 stalks Celery, chopped
  • 3-4 cloves Garlic, minced
  • 4 oz. White Mushrooms, sliced
  • 2 tbs Tomato Paste
  • 1/4 cup Cognac
  • 3 cups Red Wine
  • 1 cup Beef Broth
  • 3 sprigs Thyme
  • 2 sprigs Rosemary


  1. Liberally season beef with salt and pepper on both sides. Heat Olive Oil in a dutch oven on medium-high heat. Brown beef on all sides. About 4-5 minutes each side. Remove to a plate.
  2. To the pan, add onions, celery, carrots and mushrooms. Saute 10-15 minutes until soft but not brown.
  3. Stir in tomato paste and cook 2 minutes, scraping up any brown bits from the bottom of the pan.
  4. Pour in cognac, scraping up any additional brown bits and bring to a boil. Add in wine, beef broth, mushrooms and thyme & rosemary (tie herbs together in a bundle with kitchen twine). Place beef back into the pot. Bring to a boil. Cover and reduce heat to low. Simmer for 2.5-3 hours.
  5. Remove roast to serving platter. Skim excess fat from the top of gravy.
  6. If you would like thicker gravy: melt 2 tbs butter in a small sauce pan and add in 2 tbs flour. Cook for 2-3 minutes. Whisk in to pot roast gravy and let it boil for 2 minutes.
  7. Slice the roast against the grain and pour gravy on top surrounding with the vegetables.
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  1. Cooking with Z » Blog Archive » Weekly Menu Plan Says:

    [...] – Sunday Pot Roast over Egg Noodles and Pineapple Upside Down [...]

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