Sunday Pot Roast

This tender roast is cooked at a lower temperature for a longer time and is a great meal for the weekend. Be sure to serve with dinner rolls or our Country Style Buttermilk Biscuits to sop up the rich and savoury gravy.

Storage Time: Up to 3 days in the refrigerator.

Yield: Serves 6

Sunday Pot Roast


  • 1 tbsp canola oil
  • 3 1/2 lb (1.75 kg) boneless beef blade or cross rib roast
  • 1 large onion, cut into wedges
  • 1 can (10 oz/284 ml) beef broth
  • 1/2 cup dry white wine
  • 6 small potatoes, halved
  • 1 cup baby carrots
  • 6 cloves garlic, peeled
  • 1/2 tsp basil, crumbled
  • 1/2 tsp oregano, crumbled
  • 1/2 tsp paprika
  • 1/2 tsp freshly ground pepper
  • 1/2 tsp salt
  • 1/2 tsp thyme, crumbled
  • 1/2 cup water
  • 1/4 cup all-purpose flour


  1. Preheat oven to 300°F.
  2. Heat oil in a Dutch oven over medium heat. Add roast and brown on all sides. Transfer roast to a plate; set aside.
  3. Add onion wedges to Dutch oven and cook, turning once, for 5 minutes.
  4. Return roast and any accumulated juices.
  5. Stir in beef broth, wine, potatoes, carrots, garlic, basil, oregano, paprika, pepper, salt and thyme. Bring to a boil.
  6. Cover and bake for 3 – 3 1/2 hours or until meat and vegetables are tender.
  7. Transfer roast and vegetables to a platter and cover with foil. Let stand for 15 minutes before carving.
  8. To prepare gravy, skim fat from liquid in pan. Place pan over medium heat and bring liquid to a boil. Reduce heat to a simmer. 
  9. Whisk together water and flour until smooth.
  10. Stir into simmering liquid. Cook, stirring frequently, until thickened. Serve roast and vegetables with gravy.
Nutritional analysis per serving:


545 calories, 15.2 g fat, 55.2 g protein, 41.2 g carbohydrate, 4.9 g fibre, 717 mg sodium