How to Cook the Perfect Sunday Roast

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Sunday Roast Recipes

Roast was a common Sunday dinner in my house growing up and I remember waking up to the rich smell of roast and knew that was going to be a good day! I couldn’t wait for dinner. And the penetrating smell would only make the day drag on and on. Luckily we would go to church for part of the time to help get my mind off of the roast in the oven.

How to Cook a Sunday Roast

How To Prep The Roast

The key to this roast is the roast rub (click here for the only roast rub I use). I use it on everything and always have it mixed up ready to go.  Simply Rub it on all sides of the roast. Then pan sear the roast on all sides, this helps keep the juices in and keep the roast moist! To pan sear just heat 2 TBS of oil in a a skillet on high heat and then touch each side of the roast to the pan for 30 to 60 seconds until each side is slightly browned.

Sunday Roast Dinner Recipe

Roast Dinner Recipe

Easy Roast Dinner Recipes

How To Cook The Roast

After you are done searing it, stick it in the oven on a low temperature (as low as you feel comfortable going) I like to do 225 degrees. How long you cook it depends on your size of roast. The shoulder roast in the pictures took about 6 hours to be completely done. I use my meat thermometer to check temperature and want it to be at least 160 but I also know it is done when I stick a fork in and it shreds. Check on it periodically when it starts to look like it might be getting a little dry on the top baste it with the juices in the bottom of the pan. After the roast reaches 160 degrees you will still continue to cook it at 160 until it is tender and falls apart easily

One of the many great things about this roast is the juices/drippings make a great gravy (recipe for the gravy coming soon!). So make sure to save those drippings!!!

3 Most Common Mistakes When Making a Sunday Roast

There are 3 common mistakes I see people when making a roast. The first is setting their temperature too high, cooking the roast at a slow low temperature is what gives you fall apart with a touch of a fork meat.

The second mistake is not searing the meat before start to cook it. When you sear the meat you are locking in the juices that the meat needs to stay tender and flavorful. Searing it takes about 4 or 5 minutes to do but it can transform your roast. The last mistake is forgetting to baste or not basting often enough. If you are cooking it for 6 hours you should at least baste ever hour if you are home to do it. If you are gone baste it right before you leave, as soon as you get home and 3 times before you pull it out of the oven. I will often make this roast on Sunday true, but I also love to make it in the middle of the week because I am home all day and can baste it more often. Being able to baste it more frequently means a more tender roast.

Sunday Roast Dinner How To

16 Responses

  1. Wow. I just made a roast using your method and your rub. It is perfectly seasoned and delicious! I’ve been married 15 years and made plenty of roasts during that time, but I think I finally found a keeper. Thank you!

    • I can’t tell you how excited that makes us!! We love hearing when you love our recipes as much as we do!!

  2. Hi: This looks delicious, but I have a question. When I have made roasts in the past I have always added liquid. I don’t see that in the instructions. Do you add any type of liquid when prepping the roast? Thanks so much.

    • Karissa

      Hi Kathy! I have never had to add liquid to this roast. The reason being it is cooked on a low temp for a long time so it is able to create its own liquids. If you are worried about it thought, you can easily add some right before you stick it in the oven. Let us know how you like it!

  3. What cut of meat did you use in the pictures above and do you cover the roast while cooking? Thanks!

    • I used a shoulder roast in the pictures in this post. And I do put a lid on the pot to help keep it nice and juicy!! Good luck!!

  4. Can you bake this in a regular cast iron pan? I don’t have a coated one.

    • Hi Amber–I have never tried this recipe in a cast iron pan BUT I have tried a few other corn bread recipes in one. Just make sure you coat it with cooking spray before. Let us know how it turns out!!!

  5. So, I see you have a Le Creuset pot, which I have too and LOVE. So, lid on or lid off? I’m guessing lid on, because it would dry out otherwise, but I thought I’d ask.

    • Yes, lid on. It helps keep the liquid in. Good luck with it and let us know what you think!

  6. Cindy Cindy

    Going to try your roast recipe. Would love to have your gravy recipe too.

    • Karissa

      I’ll see if I can explain it so it makes. I’ve never really measured and it all depends on how much drippings you get off of the roast. So this will be a basic starting point for a medium roast. (about 4 cups of liquid)

      In a bowl add 1/2 cup flour to about a cup of water (or enough to make it a thick pour-able liquid). Slowly stir flour mixture into drippings (about 4 cups in a sauce pan) until well mixed and then turn heat on medium-high. Cook until boiling and thick. If it is too thick for you add broth or water until the desired consistency. If too thin, you can make more flour mixture and slowly add in stirring constantly to make sure there are no lumps.

      Season to taste (When I use our roast rub I don’t usually add any extra seasonings because the rub itself has seasoned the drippings enough)

      I hope this makes sense. Good luck and let us know how it turns out.

  7. do you need to cover the roast while it is in the oven

    • Yes. You will want to cover it to help keep the liquids in there so it will be more moist.

  8. Can you cook this in a crockpot?

    • Karissa

      I have never tried it but I don’t see why you couldn’t. I would do it on the low or medium setting though to help keep it tender. I’m just guessing but it would probably take 10-12 hours depending on the size of your roast. Let us know if you try it and how long you cooked it for.