10 Classic Sunday Dinner Ideas for Cozy Gatherings and Bigger Appetites

Sunday dinners work well for getting family or friends together without much fuss. These ideas stick to classic recipes that feed a crowd and hold up for leftovers. You will see options like roasts, casseroles, and one-pot meals that suit bigger appetites. Each one keeps the steps straightforward and uses ingredients most people already have on hand. The list below gives you 10 solid choices to plan your next Sunday meal.

Helpful Tips Before You Start

These tips will help you handle the bigger portions and relaxed pace of Sunday dinners.

Scale Up with Ease

Most of these recipes double well without much extra work. Start with one and a half times the ingredients if you expect hungry guests.

Prep the Day Before

Chop vegetables, mix spice rubs, and assemble casseroles on Saturday. Sunday becomes mostly about roasting or simmering.

Serve Everything Family Style

Put main dishes and sides in big bowls or platters in the center of the table. It keeps the meal simple and encourages seconds.

Plan for Leftovers

Cook an extra portion of the main protein or starch. Many of these dishes reheat well for Monday night or lunch boxes.

Herb-Crusted Prime Rib Roast with Yorkshire Pudding and Roasted Root Vegetables

This roast brings together tender beef with a savory herb crust, crisp Yorkshire puddings, and sweet roasted root vegetables. It suits a relaxed Sunday dinner when you want something filling that feels special without much fuss. The beef stays juicy inside with a flavorful coating, while the puddings soak up the pan juices and the vegetables turn soft and caramelized.

Herb-Crusted Prime Rib Roast with Yorkshire Pudding and Roasted Root Vegetables

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Course Main Course

Cuisine British

Servings 4 people

Equipment

• Roasting pan
• baking sheet
• muffin tin
• mixing bowl
• whisk

Ingredients

  

• 3-pound bone-in prime rib roast
• 3 tablespoons olive oil, divided
• 4 garlic cloves, minced
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 1 1/2 teaspoons salt, divided
• 1 teaspoon black pepper, divided
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup whole milk
• 4 carrots, cut into 2-inch pieces
• 2 parsnips, cut into 2-inch pieces
• 1 pound Yukon gold potatoes, quartered
• 1 large onion, cut into wedges

Instructions

 

• Heat the oven to 450°F. Mix 2 tablespoons olive oil with the garlic, rosemary, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Rub this mixture all over the prime rib roast and place it in a roasting pan.
• Roast the beef for 20 minutes, then lower the temperature to 325°F. Continue cooking until the internal temperature reaches 130°F for medium-rare, about 1 hour and 15 minutes. Remove the roast to rest and pour the drippings into a measuring cup.
• While the beef roasts, toss the carrots, parsnips, potatoes, and onion with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper on a baking sheet. Add the sheet to the oven during the last 45 minutes of beef cooking.
• Raise the oven temperature to 425°F. Whisk the flour, eggs, milk, and remaining salt until smooth. Spoon 1 teaspoon of reserved drippings into each cup of a 12-cup muffin tin and heat the tin for 5 minutes. Fill each cup halfway with batter and bake for 20 minutes until puffed and golden.
• Slice the rested roast and serve with the Yorkshire puddings and roasted vegetables.

Notes

Let the roast rest for at least 15 minutes before slicing so the juices stay inside the meat. If you have extra drippings, save a little to drizzle over the puddings right after they come out of the oven for extra flavor. Leftovers keep well in the fridge for two days and reheat nicely in a 350°F oven to keep the puddings crisp.

Course: Main Course
Cuisine: British
Equipment: Roasting pan, baking sheet, muffin tin, mixing bowl, whisk

Braised Beef Short Ribs with Red Wine Sauce and Creamy Polenta

This hearty dish turns affordable short ribs into a tender, fork-ready main that feels special enough for Sunday dinner with family or friends. The red wine sauce brings deep, savory flavor while the creamy polenta offers a soft base that soaks up every bit of sauce. It works well when you want a filling meal that can mostly cook on its own.

The ribs braise low and slow until the meat falls off the bone, and the polenta comes together on the stovetop for a simple but comforting pairing. Expect rich beef flavor balanced by the wine and a smooth, cheesy texture from the polenta.

Braised Beef Short Ribs with Red Wine Sauce and Creamy Polenta

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Dutch oven
• Medium saucepan
• Whisk

Ingredients

  

• 3 lbs bone-in beef short ribs
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 2 cups dry red wine
• 2 cups beef broth
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and black pepper
• 1 cup polenta
• 4 cups water
• 1/2 cup heavy cream
• 2 tbsp butter
• 1/2 cup grated Parmesan cheese

Instructions

 

• Season the short ribs generously with salt and pepper on all sides. Heat the olive oil in a large Dutch oven over medium-high heat and sear the ribs in batches until browned on all sides. Remove the ribs and set aside.
• Add the onion, carrots, and garlic to the pot. Cook for 5 minutes until the vegetables soften. Pour in the red wine and scrape the bottom to release any browned bits. Let the wine simmer for 3 minutes.
• Return the ribs to the pot and add the beef broth, thyme, and bay leaves. Bring to a simmer, then cover and cook on low heat for 2.5 to 3 hours until the meat is very tender.
• While the ribs finish, make the polenta. Bring the water to a boil in a medium saucepan and add a pinch of salt. Whisk in the polenta gradually. Reduce heat to low and cook for 20 minutes, stirring often. Stir in the heavy cream, butter, and Parmesan until smooth.
• Remove the ribs from the pot. Strain the braising liquid if desired, then simmer it uncovered for 10 minutes to thicken into a sauce. Serve the ribs over the polenta and spoon the red wine sauce on top.

Notes

Make the ribs a day ahead so the flavors deepen and the fat rises to the top for easy removal before reheating. If the sauce tastes too sharp after reducing, stir in a small pinch of sugar to balance it. Leftovers reheat well with a splash of broth to loosen the polenta.

Course: Main Course
Cuisine: American
Equipment: Dutch oven, Medium saucepan, Whisk

Lemon-Thyme Roasted Whole Chicken with Stuffing and Honey-Glazed Carrots

This roasted chicken brings together bright citrus and earthy herbs for a simple yet satisfying Sunday meal. The stuffing soaks up the pan juices while the carrots turn tender and sweet, making it easy to serve a full dinner with minimal extra work. It suits family gatherings when you want something hearty that still feels fresh.

The flavors stay balanced with lemon cutting through the rich chicken and honey adding just enough sweetness to the carrots. The stuffing provides a soft, savory contrast that rounds out the plate.

Lemon-Thyme Roasted Whole Chicken with Stuffing and Honey-Glazed Carrots

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Roasting pan
• Skillet
• Baking dish
• Baking sheet

Ingredients

  

• 1 (4-5 lb) whole chicken
• 2 lemons
• 8 sprigs fresh thyme
• 4 cups day-old bread cubes
• 1 medium onion, diced
• 2 celery stalks, diced
• 1 cup chicken broth
• 4 tablespoons butter
• 1 lb carrots, peeled and cut into sticks
• 2 tablespoons honey
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Preheat the oven to 375°F. Pat the chicken dry and rub it all over with olive oil, salt, and pepper. Place one lemon cut in half and four sprigs of thyme inside the cavity.
• Set the chicken in a roasting pan and roast for 60-75 minutes until the internal temperature reaches 165°F in the thickest part of the thigh.
• While the chicken roasts, melt 2 tablespoons of butter in a skillet over medium heat. Add the onion and celery and cook until softened. Stir in the bread cubes, remaining thyme leaves, and chicken broth. Transfer the mixture to a baking dish and bake alongside the chicken for the last 25 minutes.
• Toss the carrots with the remaining 2 tablespoons of butter, honey, and a pinch of salt. Spread them on a baking sheet and add them to the oven for the final 20 minutes of cooking.
• Let the chicken rest 10 minutes before carving. Serve the stuffing and carrots on the side.

Notes

Zest one lemon before cutting it and sprinkle the zest over the finished carrots for extra brightness. If the stuffing looks dry after baking, drizzle a little warm broth over it just before serving. Leftovers reheat well in a covered dish at 325°F with a splash of broth to keep the chicken moist.

Course: Main Course
Cuisine: American
Equipment: Roasting pan, Skillet, Baking dish, Baking sheet

Slow-Cooked Pork Shoulder with Apple Cider Gravy and Mashed Potatoes

This recipe brings together tender pork and a lightly sweet gravy that pairs well with simple mashed potatoes. It suits Sunday dinners when you want a filling meal that mostly cooks on its own while you handle other tasks.

The slow cooker does the main work, leaving the pork soft enough to pull apart and the gravy rich from the cooking liquids. Mashed potatoes catch the gravy and round out the plate for a classic, hearty spread.

Slow-Cooked Pork Shoulder with Apple Cider Gravy and Mashed Potatoes

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Pot
• Saucepan
• Strainer
• Whisk
• Potato Masher

Ingredients

  

• 3 lb boneless pork shoulder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large onion, sliced
• 4 garlic cloves, minced
• 2 cups apple cider
• 1 cup chicken broth
• 2 tbsp all-purpose flour
• 4 large russet potatoes, peeled and quartered
• 4 tbsp unsalted butter
• 1/2 cup whole milk
• 1/2 tsp salt (for potatoes)

Instructions

 

• Season the pork shoulder on all sides with the 1 tsp salt and 1/2 tsp black pepper.
• Scatter the sliced onion and minced garlic in the bottom of the slow cooker. Place the seasoned pork on top.
• Pour the apple cider and chicken broth around the pork. Cover and cook on low for 8 hours.
• When the pork is done, lift it out and set it aside on a plate. Strain the cooking liquids into a saucepan, discarding the solids.
• In a small bowl, whisk the flour with 3 tablespoons of the warm cooking liquid until smooth. Stir the mixture back into the saucepan and simmer over medium heat until the gravy thickens, about 5 minutes.
• While the gravy simmers, place the potatoes in a large pot, cover with water, and bring to a boil. Cook until the potatoes are fork-tender, about 15 minutes. Drain well.
• Return the potatoes to the pot. Add the butter, milk, and 1/2 tsp salt. Mash until smooth.
• Shred or slice the pork and serve it with the mashed potatoes and apple cider gravy.

Notes

Strain the cooking liquids twice if you want a smoother gravy, and keep the mashed potatoes warm by covering the pot with a lid after mashing. Leftovers reheat well in a covered skillet with a splash of broth to loosen the gravy.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot, Saucepan, Strainer, Whisk, Potato Masher

Classic Lamb Shepherd’s Pie with Peas and Buttery Mashed Potato Topping

This shepherd’s pie combines ground lamb with peas in a simple savory gravy. The dish finishes with a layer of buttery mashed potatoes that turn golden in the oven. It suits Sunday dinners when you need a filling meal that feeds a group without much fuss.

The lamb stays juicy while the peas add a touch of sweetness. The potato topping becomes creamy inside and slightly crisp on top. This version keeps the focus on classic flavors that feel at home on a family table.

Classic Lamb Shepherd’s Pie with Peas and Buttery Mashed Potato Topping

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Course Main Course

Cuisine British

Servings 4 people

Equipment

• Large pot
• Large skillet
• Baking dish
• Potato masher

Ingredients

  

• 1 lb ground lamb
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 lbs russet potatoes, peeled and cubed
• 4 tbsp butter, divided
• 1/2 cup milk
• 1 cup lamb or beef stock
• 1 tbsp tomato paste
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

 

• Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15 minutes. Drain well.
• Return the potatoes to the pot. Add 3 tablespoons of butter, the milk, 1/4 teaspoon salt, and a pinch of pepper. Mash until smooth and set aside.
• Heat the remaining tablespoon of butter in a large skillet over medium heat. Add the onion and carrots and cook until they begin to soften, about 5 minutes.
• Add the garlic and cook for 1 minute. Add the ground lamb, breaking it up with a spoon. Cook until browned, about 8 minutes.
• Stir in the tomato paste, stock, thyme, remaining salt, and pepper. Simmer until the liquid thickens slightly, about 5 minutes. Stir in the frozen peas and remove from heat.
• Transfer the lamb mixture to a baking dish. Spread the mashed potatoes evenly over the top.
• Bake at 400°F for 20 minutes until the topping is lightly golden. Let rest 5 minutes before serving.

Notes

Mash the potatoes while they are still hot for the creamiest texture. If you prepare the dish ahead, assemble it up to the baking step, cover, and refrigerate. Add 10 extra minutes to the bake time when cooking from cold. Leftovers reheat well in the oven at 350°F with a cover to keep the topping from drying out.

Course: Main Course
Cuisine: British
Equipment: Large pot, Large skillet, Baking dish, Potato masher

Baked Honey-Glazed Ham with Scalloped Potatoes and Green Bean Casserole

This recipe combines a sweet glazed ham with creamy scalloped potatoes and a crunchy green bean casserole. It suits Sunday dinners when you need a filling meal that brings everyone together around the table. The ham stays juicy with a simple honey glaze, the potatoes turn soft and cheesy, and the casserole adds texture with its creamy base and crispy topping.

It works well for family meals or small gatherings where appetites run large. The flavors stay classic and balanced without much fuss.

Baked Honey-Glazed Ham with Scalloped Potatoes and Green Bean Casserole

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Oven
• Baking Dish
• Saucepan
• Mixing Bowl

Ingredients

  

• 2 lb bone-in ham
• 1/4 cup honey
• 2 tbsp brown sugar
• 4 medium potatoes, thinly sliced
• 2 cups milk
• 1 cup shredded cheddar cheese
• 3 tbsp butter
• 2 tbsp flour
• 1 lb fresh green beans, trimmed
• 1 can cream of mushroom soup
• 1 cup French fried onions

Instructions

 

• Preheat the oven to 350°F. Score the ham lightly and place it in a baking dish.
• Stir the honey and brown sugar together in a small bowl. Brush the mixture over the ham.
• Melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in the flour, then slowly add the milk and stir until the sauce thickens. Add half the cheddar cheese and stir until melted.
• Layer the sliced potatoes in a second baking dish. Pour the cheese sauce over the potatoes and top with the remaining cheddar cheese.
• In a mixing bowl, combine the green beans and cream of mushroom soup. Spread the mixture into a third baking dish and scatter the French fried onions on top.
• Place the ham, scalloped potatoes, and green bean casserole in the oven. Bake for 45 minutes, or until the ham is heated through, the potatoes are tender, and the casserole topping is golden.

Notes

Brush the ham with any extra glaze halfway through baking to deepen the flavor. Use a mandoline for even potato slices so they cook at the same rate. Leftovers reheat well in the oven at 300°F with a splash of milk added to the potatoes to restore creaminess.

Course: Main Course
Cuisine: American
Equipment: Oven, Baking Dish, Saucepan, Mixing Bowl

Turkey and Wild Rice Casserole with Cranberry Sauce and Buttermilk Biscuits

This casserole combines tender turkey with nutty wild rice in a simple baked dish. It comes together with everyday ingredients and delivers a hearty meal that suits Sunday dinners with family or friends.

The savory rice base pairs with tart cranberry sauce and warm, flaky biscuits for a balanced plate. It feels cozy without requiring complicated steps.

Turkey and Wild Rice Casserole with Cranberry Sauce and Buttermilk Biscuits

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Saucepan
• Skillet
• Mixing bowl
• Baking dish
• Baking sheet

Ingredients

  

• 1 cup uncooked wild rice
• 2 1/2 cups turkey or chicken broth
• 1 pound cooked turkey, shredded or cubed
• 1 small onion, diced
• 2 celery stalks, diced
• 1 tablespoon olive oil
• 1 cup prepared cranberry sauce
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 3/4 cup buttermilk

Instructions

 

• Rinse the wild rice under cold water, then place it in a saucepan with the broth. Bring to a boil, reduce heat, cover, and simmer for 45 minutes until the rice is tender and most liquid is absorbed.
• While the rice cooks, heat the olive oil in a skillet over medium heat. Add the diced onion and celery and cook for 5 minutes until softened.
• Preheat the oven to 375 degrees. In a large bowl, combine the cooked wild rice, sautéed vegetables, and shredded turkey. Stir gently to mix, then transfer to a greased 9×9 inch baking dish. Cover with foil and bake for 20 minutes.
• While the casserole bakes, prepare the biscuits. In a mixing bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the buttermilk until a soft dough forms.
• Turn the dough onto a lightly floured surface, pat it to 3/4 inch thick, and cut into 4 biscuits. Place them on a baking sheet and bake alongside the casserole for the final 15 minutes until golden.
• Remove the casserole from the oven, let it rest 5 minutes, then serve portions topped or alongside the cranberry sauce with a warm biscuit on each plate.

Notes

Use leftover roasted turkey for the best flavor and texture. Warm the cranberry sauce briefly in a small pan before serving if you prefer it less cold against the hot casserole. Biscuits are best baked fresh so the tops stay crisp.

Course: Main Course
Cuisine: American
Equipment: Saucepan, Skillet, Mixing bowl, Baking dish, Baking sheet

Beef Lasagna with Ricotta and Mozzarella plus Garlic Bread

This beef lasagna layers rich meat sauce between tender noodles, creamy ricotta, and plenty of melted mozzarella. The garlic bread on the side adds a crisp, buttery finish that rounds out the meal.

It suits Sunday dinners when the family gathers and appetites are large. The combination delivers classic Italian comfort with hearty portions and straightforward prep.

Beef Lasagna with Ricotta and Mozzarella plus Garlic Bread

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Large skillet
• Baking dish
• Baking sheet
• Pot for noodles

Ingredients

  

• 1 lb ground beef
• 1 onion, diced
• 4 garlic cloves, minced
• 3 cups marinara sauce
• 1 tsp dried oregano
• 8 lasagna noodles
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese
• Salt and black pepper
• 1 French bread loaf
• 4 tbsp butter, softened
• 2 tbsp fresh parsley, chopped

Instructions

 

• Brown the ground beef in a large skillet over medium heat. Add the diced onion and cook until softened.
• Stir in 3 minced garlic cloves, the marinara sauce, oregano, salt, and pepper. Simmer the sauce for 10 minutes.
• Cook the lasagna noodles according to package directions until al dente, then drain them.
• Spread a thin layer of meat sauce in the bottom of a baking dish. Add a layer of noodles, followed by half the ricotta and one third of the mozzarella. Repeat the layers once more, then finish with remaining sauce and mozzarella.
• Bake the lasagna at 375°F for 25 minutes until the cheese is bubbly and lightly browned.
• While the lasagna bakes, mix the remaining minced garlic clove with the softened butter and chopped parsley. Slice the French bread loaf, spread the garlic butter on each piece, and place on a baking sheet.
• Bake the garlic bread during the last 10 minutes of the lasagna cook time until the edges turn golden.

Notes

Let the lasagna rest for 10 minutes after baking so the layers hold together when sliced. If the sauce tastes too mild, add an extra pinch of oregano before assembling. Leftovers reheat well in a 350°F oven with a splash of water in the dish to keep the noodles from drying out.

Course: Main Course
Cuisine: Italian
Equipment: Large skillet, Baking dish, Baking sheet, Pot for noodles

Coq au Vin with Pearl Onions, Mushrooms, and Buttered Egg Noodles

This Coq au Vin turns simple chicken into a rich Sunday dinner. The red wine sauce picks up flavor from bacon and herbs while the pearl onions and mushrooms add sweetness and earthiness. It pairs well with buttered egg noodles for a filling meal that suits bigger appetites and cooler evenings.

The dish builds layers slowly on the stove so the chicken stays tender and the sauce thickens naturally. It works best when you have a little time to let it simmer without rushing.

Coq au Vin with Pearl Onions, Mushrooms, and Buttered Egg Noodles

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Dutch oven
• Large pot
• Wooden spoon

Ingredients

  

• 4 bone-in, skin-on chicken thighs
• 4 slices bacon, chopped
• 4 oz pearl onions, peeled
• 8 oz cremini mushrooms, halved
• 2 tbsp all-purpose flour
• 2 cups dry red wine
• 1 cup chicken broth
• 2 cloves garlic, minced
• 2 sprigs fresh thyme
• 1 bay leaf
• 3 tbsp butter, divided
• 8 oz egg noodles
• Salt and black pepper
• 2 tbsp chopped fresh parsley

Instructions

 

• Pat the chicken thighs dry and season both sides with salt and pepper. Cook the chopped bacon in a large Dutch oven over medium heat until crisp, then remove the bacon with a slotted spoon and set it aside.
• Place the chicken thighs skin-side down in the bacon fat and brown for 5 minutes per side. Remove the chicken and set it aside.
• Add the pearl onions and mushrooms to the pot. Cook for 4 minutes until the onions start to soften and the mushrooms release liquid.
• Stir in the minced garlic and flour. Cook for 1 minute, then pour in the red wine and chicken broth. Add the thyme sprigs and bay leaf. Return the chicken and bacon to the pot.
• Bring the mixture to a simmer, cover, and cook for 35 minutes until the chicken reaches 165°F and the sauce has thickened slightly.
• While the chicken simmers, bring a large pot of salted water to a boil. Cook the egg noodles according to package directions, then drain and toss with the remaining 2 tablespoons of butter.
• Remove the thyme sprigs and bay leaf from the Dutch oven. Spoon the chicken, onions, and mushrooms over the buttered noodles and sprinkle with chopped parsley before serving.

Notes

Use a dry red wine you enjoy drinking so the sauce tastes balanced. If the sauce seems thin at the end, remove the lid for the last 10 minutes to let it reduce. Leftovers reheat well on low heat with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: French
Equipment: Dutch oven, Large pot, Wooden spoon

Sunday Pot Roast with Carrots, Potatoes, and Fresh Herb Gravy

This pot roast brings tender beef, sweet carrots, and creamy potatoes together in one pan for an easy Sunday meal. The fresh herb gravy adds a bright, savory finish that feels special without extra work. It works well for family dinners when you want something filling and comforting that mostly cooks on its own.

The dish gives you soft vegetables that soak up the roasting juices and meat that slices cleanly after a long, slow cook. Everything comes together in the same pot, so cleanup stays simple.

Sunday Pot Roast with Carrots, Potatoes, and Fresh Herb Gravy

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Dutch oven
• Cutting board
• Chef’s knife

Ingredients

  

• 3 lb beef chuck roast
• 4 carrots, peeled and cut into 2-inch chunks
• 4 medium Yukon gold potatoes, quartered
• 1 large yellow onion, sliced
• 3 garlic cloves, minced
• 2 cups beef broth
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

 

• Pat the roast dry and season it all over with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat, then sear the roast on all sides until browned, about 4 minutes per side. Remove the roast and set it aside.
• Add the sliced onion and minced garlic to the pot. Cook for 2 minutes, stirring often, until the onion starts to soften.
• Sprinkle the flour over the onions and stir for 1 minute. Slowly pour in the beef broth while stirring to avoid lumps.
• Return the roast to the pot. Add the carrot chunks, potato quarters, rosemary, and thyme. Bring the liquid to a simmer.
• Cover the pot and transfer it to a 325°F oven. Cook for 3 hours, or until the meat is fork-tender.
• Remove the roast and vegetables to a serving platter. Place the pot on the stovetop over medium heat and simmer the liquid for 5 minutes to thicken it into gravy. Stir in the parsley at the end.
• Slice the roast and serve it with the vegetables and herb gravy spooned on top.

Notes

If the gravy is too thin after simmering, mash a few potato pieces into it for natural thickness. Leftovers reheat well in a covered skillet with a splash of broth to loosen the gravy. You can swap one of the potato types for red potatoes if that is what you have on hand, but keep the pieces large so they hold their shape.

Course: Main Course
Cuisine: American
Equipment: Dutch oven, Cutting board, Chef’s knife