Sunday Roast

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Roast. The perfect Sunday Dinner.  Cook it slow all day in the oven, and your whole neighborhood will wish they were eating with you tonight. I like Rump Roast and Shoulder Roast.  The trick is cooking them long enough so they fall apart. 


  • 4.5 lb Roast

  • 1/2 stick butter

  • 1 onion diced 

  • 1 tbsp salt 

  • 2 tsp pepper

  • 10 cloves garlic chopped 

  • 1/2 tsp blackened seasoning 

  • 1/4 tsp thyme

  • 1/4 tsp oregano

  • 32 oz chicken broth

  • 16oz beef broth 


  • I like to cook my roast in a dutch oven. 

  • Heat the dutch oven

  • Season the top of the roast with all of the seasonings listed

  • Place top down in pan and sear it 

  • While it is in the pan, sprinkle the same seasonings(about 1/4tsp each) on the bottom of the roast, then flip and sear the bottom

  • Remove roast and add onions 

  • Cook until translucent, add any other veggies you may want (carrots, potatoes, mushrooms) 

  • I always add about 1.5cups of mushrooms

  • Cook on 350 for one hour

  • Lower heat to 250 and cook for 3 hours or until dinner time 

  • When done, remove the roast to a plate to slice.

  • Remove some liquid and mix about 1/4 cup flour with it and add it back to the pot

  • This will thicken your liquid and make a gravy

  • If you have too many leftovers for your family, this is one recipe that freezes really great.  Freeze in some gravy and pull out when you want to use! Makes a great poboy.