Sunday Pot Roast
In busy seasons, one thing that I always look forward to is a slow Sunday at home with my family. For us, that can look like spending some time in the garden, playing around in the backyard, and when it comes to dinner—throwing a bunch of ingredients into a pot and letting it cook all day long as it fills the house with the most delicious smell.
There’s just something about a simmering pot roast that serves as a subtle reminder to our family to take it easy. In honor of that weekly rhythm, I call this recipe our Sunday Pot Roast—a well-seasoned piece of chuck roast that pairs really well with traditional vegetables. For the sides, I’m making a Braided Loaf (also known as challah) and a classic Romaine Salad with Homemade Buttermilk Ranch dressing. And you can never go wrong with a homemade Apple Pie for dessert.
Let’s get cooking!
slow-cooked, tender beef with potatoes, carrots, and onions
a classic breakfast bread, braided and topped with sesame seeds
A classic salad—romaine lettuce, vegetables, croutons—topped with ranch dressing
A sweet and flaky homemade pie crust, filled with apples and topped with a crunchy, buttery crumble
