Sunday Pot Roast
Not ya mama's pot roast. Maybe, it might be similar I don't know actually. Anyway, this is my recipe for Sunday pot roast! This is a Sunday pot roast because it takes about 5 hours total to make. I know, that's a lot. But, 90% of that is not active cooking time. I prefer using a dutch oven for this recipe. That makes it a one-pot meal. This recipe comfortably serves 6 people or makes 6 meals if you're meal prepping for one person.
Delicious fall apart tender chuck roast with delicious gravy and carrots and cabbage! Flavored with a mixture of traditional herbs and a touch of horseradish! Don't worry if you're not a huge fan of horseradish, it's not a very strong flavor in the recipe. You can also leave it out if you're really opposed to it, you do you. You can sub or add any sturdy vegetables you like. Some recommendations: parsnips, turnips, brussel sprouts, rutabaga, collard greens, or sweet potatoes.
This recipe can also easily be made gluten and/or dairy-free. To make it gluten-free, simply use gluten-free flour in the gravy. I recommend using oat, sorghum, or buckwheat flour. To make this recipe dairy-free, replace the butter in the recipe with vegan/plant buttery spread. I used gluten-free oat flour and vegan butter in mine.
This would be great served with mashed potatoes or roasted new potatoes. Or you could really impress any company by serving this with my dairy-free scalloped potatoes: https://www.mapletaffyandlousytomatoes.com/recipes/fancy-potatoes-a-k-a-dairy-free-potatoes-au-gratin/
I also love this Sunday pot roast served with a piece of good, crusty bread! Gluten-free and missing good, bready things? While this pot roast bakes whip up some gluten-free dairy-free English muffins! Here's a link to that recipe: https://www.mapletaffyandlousytomatoes.com/recipes/gluten-free-dairy-free-english-muffins/
For a low carb alternative to bread or potatoes serve this with some mashed cauliflower or some roasted turnips. Whatever you serve with, I'm sure you'll love it.
Ingredients
- 2 lb chuck roast
- 2 tsp salt
- 1/2 tsp black pepper
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp coriander
- 1 tbsp neutral oil (canola, avocado, refined coconut oil, etc)
- 4 tbsp butter (to make dairy-free use vegan/plant butter)
- 1 large onion
- 1/3 cup flour (to make this gluten free use oat flour or buckwheat flour)
- 3 cup beef stock (or 3 cups of water and three cubes of bullion)
- 2 tsp horseradish
- 1 tsp Worcestershire sauce
- 4 cloves garlic
- 7-8 medium carrots
- 1/2 medium head cabbage
Instructions
- Preheat your oven to 275 degrees Fahrenheit.
- In a small cup or bowl mix the salt, pepper, coriander, rosemary, and thyme.
- Get your chuck roast out and pat dry, season generously on all sides with the salt and spice mixture. You should have a little leftover, set this aside for later.
- Put a tablespoon of oil in your dutch oven and heat it on high.
Place the roast in the dutch oven and cook for a few minutes on each side, browning it.
While it's browning roughly chop and onion and measure out 4 tbsp of butter. - Remove the roast from the dutch oven and set aside. Add onion and butter to the dutch oven and reduce heat to medium-high.
Cook onion for 5 minutes stirring often, then add the 1/3 cup of flour. - Stir and cook an additional 5 minutes, stirring often. While it cooks mince the garlic.
- Add the three cups of stock and mix well, scraping the bottom of the dutch oven. Turn off the heat.
Add any leftover salt spice mixture, the Worcestershire sauce, the horseradish, and the minced garlic and stir. Add the roast back in and cover.- Bake in the oven for two hours.
Cut big chunks of carrots and cabbage, take the dutch oven out of the oven.
Flip over the roast and add the vegetables. Put the lid back on and bake another 2 1/2 hours. 
Your roast is done! Take the roast out and sliced it to be extra fancy!