Mouth-watering Pot Roast Recipe for Sunday Dinner

Welcome, fellow foodies! I present to you the mouth-watering Pass It On Pot Roast Recipe – a dish that will transport you to a world of comfort and joy. As winter draws near, there is nothing better than the aroma of a delicious roast filling your house.

This recipe has been passed down in my family for generations, and it is my pleasure to share it with you today. The dish is a classic Sunday pot roast with a twist, and guaranteed to melt in your mouth with every bite.

Not only is this recipe easy to make, but it can also be modified for slow cooking or made in the oven. Perfect for a cozy night in or for entertaining company, the Pass It On Pot Roast Recipe is sure to impress your guests and leave them begging for more. Let’s dive in!

Why You’ll Love This Recipe

Pass It on Pot Roast
Pass It on Pot Roast

Are you tired of the same old boring pot roast recipe? Let me tell you, this Pass It On Pot Roast Recipe is the perfect solution for your taste buds. You’ll fall in love with this juicy, melt-in-your-mouth pot roast that’s a classic Sunday comfort food, yet incredibly easy to make!

First of all, it’s packed with flavor! You’ll get a burst of flavor from the perfect seasoning blend of all-purpose flour, fresh ground black pepper, and seasoning salt plus taste 2 that seeps its way throughout the beef chuck roast. Second, it’s versatile! Whether you prefer to cook it in an oven or slow cooker, this roast recipe has got you covered. Thirdly, you’ll love how hearty and comforting this dish is – it feeds a crowd and is perfect for family gatherings or company potlucks.

Let me tell you about the magic of this recipe. The beef pot roast is first seared on all sides to create a nice crust, and then slow-cooked with celery ribs, green pepper, onions and beef broth until it’s impossibly tender. The juices reduce into an au jus sauce made with Worcestershire and soy sauce that’s tangy and savory at the same time.

This juicy pot roast will absolutely melt in your mouth and leave you wanting more! It’s one of the best pot roast recipes out there – trust me when I say that everyone will be asking for seconds. So why not treat yourself to some classic Sunday comfort food with minimal effort? Try out my Pass It On Pot Roast recipe today!

Ingredient List

 The aroma of this Pass It on Pot Roast will make your mouth water!
The aroma of this Pass It on Pot Roast will make your mouth water!

Here are all the ingredients you’ll need to make a delicious Pass-It-On Pot Roast:

  • 4 lbs boneless beef roast (chuck roast or rump roast work well)
  • 1 tablespoon olive oil
  • 2 celery ribs, chopped
  • 2 onions, chopped
  • 1 green pepper, seeded and chopped
  • 4 cloves of garlic, minced
  • 4 tsp all-purpose flour
  • 4 tsp seasoning salt plus taste (use a seasoned salt blend like Lawry’s)
  • 2 tsp fresh ground black pepper
  • 1/4 cup water
  • 1 cup beef broth

Note: If you prefer not to use store-bought seasoning salt, you can make your own by mixing together equal parts kosher salt, garlic powder, and onion powder.

The Recipe How-To

 Melt-in-your-mouth tender meat that's perfect for any dinner party
Melt-in-your-mouth tender meat that’s perfect for any dinner party

Now that we have all the ingredients ready, let’s get cooking! Here is the recipe how-to for my Pass It on Pot Roast, the perfect comfort food and melt-in-your-mouth pot roast recipe you need for your next party or family gathering.


  • 4 lbs boneless beef roast
  • 1 tablespoon olive oil
  • 2 onions, chopped
  • 2 celery ribs, chopped
  • 1 green pepper, chopped
  • 4 teaspoons seasoning salt plus taste [freshly ground black pepper]
  • 2 teaspoons all-purpose flour
  • beef broth and water, equal parts enough to fill half of a 9×13 baking dish

Step 1: Preparing the Meat

  1. Preheat oven to 325°F.
  2. Season meat with kosher salt and freshly ground black pepper then coat with flour on both sides.
  3. Heat olive oil in a Dutch oven over high heat.
  4. Add chuck roast to pan, and brown on both sides for about 5 minutes per side.
  5. Remove roast from pan.

Step 2: Preparing the Vegetables

  1. Add onions, celery, and green pepper to Dutch oven.
  2. Cook vegetables over medium heat (stir regularly) until they become caramelized (about 15 minutes).
  3. Put aside cooked vegetables in a bowl.

Step 3: Slow Cooking

  1. Prepare your dish by combining equal parts beef broth and water.
  2. Place browned beef into the dish and add the vegetables; pour liquid mixture over them.
  3. Cover with foil tightly.
  4. Cook for approximately 3 hours until tender.

Step 4: Making Au Jus

  1. After your roast is done, remove it from oven over a platter to serve later (cover with tin foil).
  2. Skim excess fat off juices from slow cooker pot and pour out liquid back into pot through a strainer.
  3. On the stovetop over medium-high heat, bring gravy up to boil meanwhile whisking constantly until properly thickened.

Step 5: Serving Your Pass It On Pot Roast

  1. Cut fatty parts from roast if any then place it on a plate to be served with cooked vegetables by its side and some gravy drizzled over everything.
  2. Finally…ENJOY!

Note: You can also turn this dish into a slow cooker recipe by browning your beef first before adding potatoes and carrots along with other veggies then letting them slowly cook on low for about ~8 hours or ~4 hours on high.

Now you know how to make the best pot roast ever! The longer it cooks, the more tender and juicy it becomes – this classic Sunday pot roast is an easy make-ahead meal that will have everyone eager for seconds!

Substitutions and Variations

 This pot roast is made for those who want to impress their guests
This pot roast is made for those who want to impress their guests

Are you looking to add your own spin on this classic Pass It on Pot Roast recipe? Or perhaps wondering what substitutions you can make with whatever ingredients you already have at home? Fear not, as there are plenty of ways to customize and personalize this recipe to your liking.

One substitution that can be made is to use chicken broth instead of beef broth. This is a great option for those who might prefer a milder taste, or for those who simply want to switch things up. Additionally, if you are not a fan of green peppers or celery ribs, you can easily omit them from the ingredient list or substitute them with other vegetables such as carrots or potatoes.

If you are trying to watch your intake of salt, you can reduce the seasoning salt and use more fresh herbs instead. You can also replace flour with cornstarch or another gluten-free thickening agent if you have dietary restrictions.

Another variation of this recipe is to use a slow cooker instead of an oven. Simply add all ingredients to the slow cooker and let cook for about 8 hours on low heat until the meat is tender and juicy – perfect for a busy day when you don’t have much time in the kitchen!

For more adventurous cooks, try experimenting with different cuts of meat! While this recipe suggests using boneless beef roast or chuck roast, other cuts such as rump roast or round roast work just as well.

Remember, when it comes to making substitutions and variations in cooking, experimentation is key! Don’t be afraid to try new things and see what works best for your taste buds.

Serving and Pairing

 A hearty meal that's perfect for the colder months
A hearty meal that’s perfect for the colder months

When it comes to serving the Pass It on Pot Roast, there are many delicious options. I recommend slicing the tender juicy pot roast and placing it on a platter with the veggies and cooking sauce on the side. The aroma alone will make your mouth water.

Pairing wine with beef is an art that requires a bit of experimentation, but red wines are usually the best choice for this classic Sunday pot roast. Choose a dry red wine, such as Merlot or Cabernet Sauvignon, which will complement the flavors of the beef and bring out the subtle nuances of the spices and herbs.

If you prefer beer over wine, an amber ale or brown ale would be an excellent choice to serve alongside your Pass It on Pot Roast. The hoppy bitterness of the beer will help cut through the richness of the meat and gravy.

For a non-alcoholic option, iced tea or lemonade would be perfect for this comfort food dish.

As for sides, mashed potatoes are always a popular choice with pot roast. You can also serve it with roasted sweet potatoes, carrots, and parsnips or even make a simple green salad to add some freshness to this melt-in-your-mouth pot roast dish.

No matter what you choose to serve with your classic Sunday pot roast, one thing is certain – your guests will be begging for seconds!

Make-Ahead, Storing and Reheating

 The perfect comfort food to share with your loved ones
The perfect comfort food to share with your loved ones

Preparing for a party can be overwhelming, and the last thing you want is to be frantically cooking in the kitchen while your guests are having fun. That’s why this Pass It on Pot Roast Recipe is an ideal choice for make-ahead meals. You can prepare it one or two days ahead of time and keep it in the refrigerator.

If you choose to make this roast in advance, I recommend letting it cool completely before putting it in an airtight container. When reheating, add a splash of beef broth or water to maintain its juiciness. You can reheat the roast in the oven or on a stove top using a dutch oven or slow cooker for best results:

– Oven Method: Preheat your oven to 325°F, then place the pot roast in an oven-safe dish. Add a small amount of beef broth or water to maintain moisture and cover tightly with foil. Bake for 20-25 minutes per pound until heated through.

– Stovetop Method: Add the cold pot roast to a dutch oven, add some beef broth or water (about 1/4 cup per pound), and cover with a tight-fitting lid. Cook on low heat until heated through, stirring occasionally.

As for storing leftovers, don’t worry! This recipe yields delicious results even when reheated. Keep leftovers refrigerated for up to 3 days or freeze them for up to 2 months.

In conclusion, this Pass It on Pot Roast Recipe is perfect for busy weeknight dinners and scrumptious enough for any special occasions. It’s comforting and flavorful, making it an enticing hearty meal that melts in your mouth. Whether you’re planning a company pot roast dinner or a cozy Sunday pot roast with your loved ones, this recipe will not disappoint!

Tips for Perfect Results

 A recipe that will leave your guests asking for seconds (and maybe even thirds)
A recipe that will leave your guests asking for seconds (and maybe even thirds)

When it comes to cooking the perfect pot roast, there are a few tips and tricks that can make all the difference. Here are some pointers to keep in mind when making your Pass It On Pot Roast.

First and foremost, be sure to choose the right cut of meat. While chuck roast is the most common choice for a classic pot roast, a rump roast or round roast can also work wonderfully. Look for a cut with just enough marbling to keep it tender and juicy, but not too much fat that needs to be trimmed off.

Next, season liberally! A generous amount of kosher salt, freshly ground black pepper, and seasoning salt (or your favorite blend of spices) will give your pot roast plenty of flavor. Rub your seasoning mix into the meat before searing for an even bolder taste.

Speaking of searing, don’t skip this step! Searing your beef in hot oil helps to create a flavorful crust and keep the juices sealed in. Be patient during this process; let each side cook undisturbed for at least 3-4 minutes until it’s nicely browned.

Once you’ve got it cooking low and slow, avoid lifting the lid on your Dutch oven or slow cooker too often. This lets out heat and moisture, prolonging the cooking process and making your meat tougher in texture.

Finally, don’t forget about the veggies! Carrots, celery ribs, onions, green peppers- whatever you like- can be added to your pot roast for additional flavor and nutrition. Make sure to give these enough time to cook down with your roast so they’re nice and tender when served.

With these tips in mind, you’ll be well on your way to a tender, juicy pot roast that’s sure to be a crowd-pleaser at any gathering.


Now that you know how to prepare this delicious Pass It on Pot Roast Recipe, you may have some lingering questions about cooking time, ingredient substitutions or storing the leftovers. Don’t worry, I’ve compiled a list of frequently asked questions and provided detailed answers to make sure that you can confidently serve this melt-in-your-mouth pot roast recipe at your next gathering. Keep reading to get all the answers you need!

What makes the most tender pot roast?

Braising is an excellent method for creating a succulent and tender pot roast. To achieve this result, the meat is cooked at a low temperature in a covered pot with a small amount of liquid. The stove top roast recipes offer versatility by allowing you to tailor your mixture of herbs, vegetables, potatoes, and liquid braising to your liking.

What roast makes the best pot roast?

When it comes to beef cuts, we have three favorites that work incredibly well for different purposes. First, there’s the chuck roast, which is known for being incredibly tender and just falling apart when cooked. Then, there’s brisket which is a fatty cut with a lot of connective tissue that tends to get extremely tender when cooked slowly. However, despite its tenderness, it can still be sliced easily for serving. Finally, there’s the round cuts, which include both bottom and top rounds. These lean cuts are perfect for slicing with ease.

What is au jus sauce made of?

Au jus is a delicately flavored sauce that is prepared by utilizing the savory juices that are produced while cooking beef, pork, or chicken. It is a popular accompaniment to various meat-based dishes such as the French Dip Sandwich and prime rib.

How do I cook a pot roast without drying it out?

Roasting a succulent roast in the oven requires a little finesse. To ensure that the meat is juicy and tender, it’s essential to leave it uncovered until it’s cooked to your liking. Afterward, once the roast is removed from the oven, tent it with foil and leave it to rest for a minimum of 15 minutes before you start carving. This crucial step allows the meat’s juices to redistribute, ensuring that it stays moist and flavorful. Nobody wants dry and bland meat, so don’t skip this step. Remember, patience is key when it comes to cooking the perfect roast.

Bottom Line

In conclusion, the Pass It on Pot Roast Recipe is the perfect way to bring comfort and flavor to your table with minimal effort. This easy-to-make recipe will surely become a favorite in your home, as it has been for many others. With its tender and juicy meat, flavorful veggies, and mouth-watering au jus sauce made right in the pot, this classic Sunday pot roast is sure to become a staple for all of your family dinners and friend gatherings.

Whether you choose to cook it in the oven or slow cooker, this recipe will be a crowd-pleaser every time. It’s versatile enough to allow substitutions and variations to suit your personal taste, making it a go-to recipe for busy weeknights or special occasions.

With just a bit of preparation and some patience, you can enjoy melt-in-your-mouth pot roast that’s bursting with flavor. So why not give it a try today? Trust me; you won’t regret it. Just Pass It on Pot Roast Recipe to all of your loved ones and watch their taste buds light up with joy!

Pass It on Pot Roast

Pass It on Pot Roast Recipe

This is another great recipe from the Patti LaBelle cookbook. It is simple, easy and great tasting comfort food. I usually skip the water and double the beef broth. Also for extra richness I will add some red wine to the sauce before putting in the oven.
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Prep Time 30 mins
Cook Time 3 hrs
Course Main Course
Cuisine American
Calories 716.9 kcal


  • 4 lbs boneless beef roast
  • 1/4 teaspoon seasoning salt, plus more to taste
  • 1/4 teaspoon fresh ground black pepper, plus more to taste
  • 1/2 cup all-purpose flour
  • 4 tablespoons vegetable oil
  • 3 medium onions, 1 chopped and 2 cut into quarters
  • 1 medium green pepper, chopped
  • 2 cups water
  • 2 cups beef broth
  • 4 medium celery ribs, cut into 2 inch lengths
  • 12 baby carrots
  • 8 small red potatoes, scrubbed and unpeeled


  • Preheat oven to 320 degrees.
  • Season beef with seasoned salt and pepper.
  • Place the flour in a shallow plate and roll the beef in to coat, shaking off excess. Set aside remaining flour.
  • In Dutch oven, heat 2 TBSP oil over medium-high heat. Add the beef and cook turning occasionally, until browned on all sides, about 10 minutes. Transfer the meat to a plate and set aside.
  • Add the remaining 2 TBSP of oil to the pot and heat. Add the chopped onions and green pepper and cook, stirring occasionally until tender, about 5 minutes. Return the meat to the pot.
  • Add 1 cup of water and all the broth. Bring to a simmer.
  • Cover and put in the oven for 2 hours.
  • Add the quartered onions, celery, carrots and potatoes and cook for about another 45 minutes or until vegetables are tender.
  • Remove from oven. Using a slotted spoon remove the roast and vegetables and cover with foil.
  • Skim the fat from the surface of the cooking liquid.
  • In a small bowl add remaining flour.
  • Gradually add water to dissolve the flour.
  • Stir into the pot and bring to a simmer over medium heat. Reduce heat and continue to simmer until the gravy thickens. About five minutes.
  • Salt and pepper gravy to taste.
  • Carve the roast. Return the sliced roast and vegetables to the pot and simmer for five minutes.
  • Enjoy!

Your Own Notes


Serving: 829gCalories: 716.9kcalCarbohydrates: 53gProtein: 71.3gFat: 23.2gSaturated Fat: 6.1gCholesterol: 181.7mgSodium: 448.2mgFiber: 6gSugar: 6.6g
Keyword < 4 Hours, Inexpensive, Meat, One-Dish Meal, Roast Beef, Vegetable
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