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Dad’s Sunday Pot Roast: The Only Pot Roast Recipe You’ll Ever Need

What was the most memorable meal of your childhood?

You may have several.

There are numerous meals that I remember being so excited for growing up but none of them held a candle to my Dad’s Pot Roast.

He made it perfectly every single time so we all knew there was no chance of leftovers.

I’ve taken the last four or five years to duplicate it and while I don’t think I’ll ever be able to make it exactly like he did, this is pretty close and that’s good enough for me.

So, if you’re looking for that perfect Sunday Pot Roast, look no further.

It’s right here and it’s easier than you think.

What You’ll Need:

1 Chuck Roast (any size, enough to feed your family and a few more)

1 Sweet Onion

3 Cloves Garlic

Salt and Pepper


Cast Iron Skillet or Griddle (flat)

Crock Pot

That’s it. Seriously!

How To Do It:

You’ll want to wake up as early as you can on Sunday morning to get this Pot Roast going because the longer you can let it go, the better it will be.

Here are the steps:

Coat the entire roast with salt and pepper.

Go on! Keep going!

There you go!

Get your cast iron blazing hot, add butter and sear all sides of the roast until almost burnt.

Peel onion and slice off ends then place in bottom of the crock pot along with two cloves garlic

Place roast in crock pot and put remaining garlic clove on the pot roast


Set on low and leave until dinner (5:00 is ideal)

Drain drippings from crock pot to make gravy

Remove roast from crock pot and let rest for 10-15 minutes

Cut or pull apart roast and plate

Enjoy this roast with mashed potatoes and gravy (my tradition) or any other side dish you like.


1 Chuck Roast

1 Sweet Onion

3 Cloves Garlic

Salt and Pepper



Cast Iron Pan or Griddle (flat)

Crock Pot

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  1. 5 stars
    I made this for dinner yesterday and it was absolutely delicious! I love the hands off cooking experience of a Crock-Pot and have made many a roast that way. They’ve usually turned out just fine. However, following your advice to sear the roast first and then to not add any liquid (though totally against my sense of reason), I created one of the most flavorful and tender roasts I’ve ever tasted! I also got rave reviews from the whole family – including in-laws! Thank you for posting this recipe! It’s definitely a keeper!

  2. 5 stars
    Gave this a side by side test with a traditional pot roast in a Dutch oven. I followed the instructions and seared and seasoned both per the recipe. I put one in the crockpot as the recipe says and the second in a Dutch oven at 210 degrees but added some carrots, celery, more garlic and onion.
    The family and in laws had both and well what can I say this recipe went first hahaha.
    I added another three cloves of garlic since we love garlic, and in the future if anyone wants carrots or other veggies you can throw them in the oven for an hour before the crockpot finishes.

    Thanks for the recipe and I can’t wait to try some of the others.

  3. 5 stars
    Quite possibly the best slow cooker pot roast we have ever had! No water was added as the recipe said even though it went against everything was taught and all I can say is WOW!!! Made gravy from the drippings in the pan and the garlic and onion that had cooked into the juices made some of the most amazing gravy ever! Will be doing this one again sometime no doubt!

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