*By: Megan Deppen*
When the seasons change and the colder weather sets in, I crave a cozy and comforting meal and this delicious Sunday Pot Roast delivers just that. It’s simple and quick to prepare and the meat and vegetables will melt in your mouth. The best part is you’ll most likely have leftovers to enjoy for the next several days. Check out the recipe below.
Recipe courtesy of Joanna Gaines
- One 5-pound chunk pot roast – this recipe is made for six servings, so if you want less than that, trim down the receipe
- 3 Tablespoons Olive Oil
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Pepper
- 4 Large Russet Potatoes – cut and peeled into 2 inch chunks
- 8 Large Carrots – peeled and cut into 2-3 inch chunks
- 1 White Onion- halved
- 2 garlic cloves – smashed
- 2 cups Beef Broth
- 1/4 cup Worcestershire
- 4 Thyme Springs
- Preheat oven to 300 degrees.
- Pat the roast with olive oil and sprinkle liberally with salt and pepper.
- Place the roast in a large Dutch oven and sear it on medium-high heat for about 6-8 minutes on each side.
- Add in the potatoes, onion, carrots, garlic, beef broth, Worcestershire, and thyme to the Dutch oven. Cover the pot and place it in the oven for about 4 hours, until the meat falls apart and the vegetables are tender.
- Remove from oven, serve, and enjoy!
Do you have a go-to meal in the colder months? Leave us your comments below.