Sunday Pot Roast Recipe

4.5 37 38
Sunday Pot Roast Recipe
Sunday Pot Roast Recipe photo by Taste of Home
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Sunday Pot Roast Recipe

Read Reviews
4.5 37 38
Publisher Photo
With the help of a slow cooker, you can prepare a down-home dinner any day of the week, not just on Sundays. The roast turns out tender and savory every time. —Brandy Schaefer, Glen Carbon, Illinois
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 8 hours
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 8 hours

Ingredients

  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic salt
  • 1 boneless pork loin roast (3-1/2 to 4 pounds), trimmed
  • 6 medium carrots, peeled and cut into 1-1/2-inch pieces
  • 3 large potatoes, peeled and quartered
  • 3 small onions, quartered
  • 1-1/2 cups beef broth
  • 1/3 cup all-purpose flour
  • 1/3 cup cold water
  • 1/4 teaspoon browning sauce, optional

Directions

Combine first five ingredients; rub over roast. Wrap in plastic; refrigerate overnight.
Place carrots, potatoes and onions in a 6-qt. slow cooker; add broth. Unwrap roast; place in slow cooker. Cook, covered, on low until meat and vegetables are tender, 8-10 hours.
Transfer roast and vegetables to a serving platter; tent with foil. Pour cooking juices into a small saucepan. Mix flour and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, add browning sauce. Serve roast with gravy and vegetables. Yield: 14 servings.
Originally published as Sunday Pot Roast in Country Pork 1996, p63

Nutritional Facts

1 serving: 217 calories, 5g fat (2g saturated fat), 57mg cholesterol, 230mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.

  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic salt
  • 1 boneless pork loin roast (3-1/2 to 4 pounds), trimmed
  • 6 medium carrots, peeled and cut into 1-1/2-inch pieces
  • 3 large potatoes, peeled and quartered
  • 3 small onions, quartered
  • 1-1/2 cups beef broth
  • 1/3 cup all-purpose flour
  • 1/3 cup cold water
  • 1/4 teaspoon browning sauce, optional
  1. Combine first five ingredients; rub over roast. Wrap in plastic; refrigerate overnight.
  2. Place carrots, potatoes and onions in a 6-qt. slow cooker; add broth. Unwrap roast; place in slow cooker. Cook, covered, on low until meat and vegetables are tender, 8-10 hours.
  3. Transfer roast and vegetables to a serving platter; tent with foil. Pour cooking juices into a small saucepan. Mix flour and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, add browning sauce. Serve roast with gravy and vegetables. Yield: 14 servings.
Originally published as Sunday Pot Roast in Country Pork 1996, p63

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Reviews forSunday Pot Roast

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MY REVIEW
Glasshalffull User ID: 8629864 271973
Reviewed Aug. 19, 2017

"It was good but nothing special. Meat was tender and juicy. I would wait to add the potatoes until about 2 hours before the roast is done. I probably won't make again."

MY REVIEW
batcats User ID: 8368268 268397
Reviewed Jun. 25, 2017

"I love this recipe, I cook this meal 3-4 times/yr, even when it's not cool outside. I have recomnended it to many.

I cook it in the oven @ 250 degrees for 7-8hrs until pork is done, w/everything sealed tightly in heavy duty foil, so it doesn't get dried out & cooks evenly; because my large crockpot only cooks on high This recipe comes out wonderfully moist as if it was cooked in a crock pot. Thank you, for sharing it w/all of us. Lise"

MY REVIEW
pajamaangel User ID: 1603339 258163
Reviewed Dec. 15, 2016

"This was absolutely delicious! We were so hungry I forgot to make the gravy, but the roast and vegetables with the broth spooned over top was amazing. This is a keeper"

MY REVIEW
kylarra User ID: 3875705 257550
Reviewed Dec. 1, 2016

"I haven't tried it yet but would it change the taste if I didn't peel the carrots and potatoes? Because isn't that where most of nutrients are, in the skin?"

MY REVIEW
swinny User ID: 1858482 256747
Reviewed Nov. 13, 2016

"Very good. I did add a little salt and pepper to the gravy!!!!"

MY REVIEW
[email protected] User ID: 6993142 255174
Reviewed Oct. 8, 2016

"Wonderful flavors from this herb-seasoned pork loin and veggie combo! And so tender. I made mashed potatoes for the gravy to nestle in--that's what the guys in my family crave--and just put in extra carrots and onions in the crock. Hubby went back for a second whole plate! I was even more fortunate to have bought the pork loin on sale. WILL make again this coming fall/winter. Thanks Brandy (and Aunt Elvira, of course!)"

MY REVIEW
jodygogrannygo User ID: 5599535 255005
Reviewed Oct. 4, 2016

"I have prepared this twice. Great flavor and lots of ways to use any leftovers. The pork is fork tender. Many requests for the recipe!"

MY REVIEW
ms11145 User ID: 1604521 253253
Reviewed Aug. 27, 2016

"Since I had a busy day planned, I took advantage of my slow cooker. Since I grow my own herbs, I was able to take advantage of fresh herbs. The house smelled so good with this cooking all day. Meat was so tender that it literally fell apart getting it out of the slow cooker. Definitely a keeper."

MY REVIEW
cynandtom User ID: 2224843 253069
Reviewed Aug. 23, 2016

"Made this beautiful, slow cooker dinner as is. House smelled divine and tasted even more divine!"

MY REVIEW
dzurcher User ID: 6366355 253011
Reviewed Aug. 22, 2016

"This recipe did a great job making the roast so tender and I love when you can have an all in one meal that cooks in the slow cooker. However my husband and daughter did not like the caraway seed so I will not make this again, though I might adjust with different seasoning in the rub to come up with a flavor we all can like."

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