October 18th, 2011

SUNDAY ROAST (and French Dips)


Don’t you love the smell of a roast in the oven – you can smell through the entire house and just can’t wait for it to be done!

This roast is a staple in our house and it’s very easy to make.  We call it Sunday Roast because we like to make it on Sunday mornings and put it in the oven on time-bake so its hot and ready when we come home from church – you can smell it as soon as you open that garage door and you know it’s going to be delicious!

Sunday Roast


1  2-3 pound roast
1-2 pounds baby carrots
4 large potatoes, peeled and cut in large pieces  (or 8-10 red potatoes unpeeled and halved)
1 large onion, peeled and quartered
1 cup beef stock or broth
1-2 cloves garlic, chopped
1/2 teaspoon seasoned pepper
1/8 teaspoon paprika
1/4 teaspoon thyme
1/2 teaspoon sugar
1/4 teaspoon salt

You’ll also need 1 large size roasting bag (like the turkey bags you see at Thanksgiving, just smaller size)

Directions: Preheat oven to 350 degrees (or set time bake for 2 1/2 hours at 350) Place roast in the roasting bag on a baking tray or 9×13 pan.  Add carrots, potatoes, and onion (amounts can vary according to how many you are serving and what your family likes best).  Mix together beef stock, garlic, pepper blend, paprika, thyme, sugar and salt.  Pour mixture over roast and veggies  in the bag.

 Close the bag and secure with the enclosed “tie” that comes in the box (it’s inside the instruction booklet).  Rotate the bag to make sure the seasonings cover all the vegetables.  Cut a couple small slits in the bag.  That’s it –  just pop it in your oven at 350 for 2 1/2 hours.  

 When it’s done you get this wonderful roast with moist and tender carrots and potatoes – you’ll just love it. Here’s a tip:  let the roast rest in the bag for 5-10 minutes.  Cut a small hole in the corner of the bag and drain the juice into a bowl.  Then slice open the bag and remove the meat and vegetables. We like to eat it with the natural juices from the bag -be sure to have some bread or rolls to sop up the extra!  See how easy it is : )  

 Note:  if you prefer to make gravy (which we do sometimes, because beef gravy is really good too) – the juices from the bag make perfect gravy – the seasonings all are there.  Just measure about 2 cups of the juices from the bag (if you don’t have enough from the bag, add more beef broth) into a pan.  Mix 2 heaping tablespoons flour with 1/4 cup water and whisk until smooth (or strain – you don’t want any lumps).  Mix with the juices and heat until it boils – stir constantly.  I also a 1/2 teaspoon of Kitchen Bouquet – a browning and seasoning sauce. I usually use beef eye of round roast – a very lean cut, but you can use your favorite.




You know I’m not going to turn my oven on for 2 1/2 hours for one meal!  I usually cook enough for two meals (either an extra-large roast, or I’ll do another roast in a bag with just the broth).  Save one roast and the juices for the next day to make another family-favorite meal!

French Dips

Heat the  remaining juices from the roast (add more beef broth if you don’t have enough) and just season with a little extra black pepper if it needs it.  Toast your rolls and top with sliced beef.  My family loves this and it’s so simple when the roast is already cooked – Delicious!  


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Posted under Beef, Main Dish

4 Responses to “SUNDAY ROAST (and French Dips)”

  1. This looks SO delicious, I’m book-marking this to make for later! I found you via Tempt my Tummy Tuesday. I’m your newest follower and would love a “follow back”!

    Have a great week,

    Jillian @ http://www.foodfolksandfun.blogspot.com

  2. Hey, thanks for visiting my blog! Of course I’m following you back! Jen @ http://www.icantstopcrafting.blogspot.com

  3. I love roast and I do it in aluminum foil.
    I use garlic and most of what you use except I put it in aluminum foil with 2 cuos of water and let it steam in that.

  4. Would luv for my readers to follow this, inviting you to link at


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