Sunday pot roast

SmartPoints® value per serving
Total Time
2 hr 30 min
15 min
2 hr 15 min
In this recipe, you'll find the guidance you need to make an incredible Sunday Pot Roast. This dish works well for a large group, as it technically serves 8, so if you have a big family dinner coming up and want to be mindful of your SmartPoints®, this roast is for you! Grounded by a delicious cut of meat, it takes a pretty hefty amount of time to make. So, be sure to carve out enough time before you start cooking. The good news is, though, for most of the total prep time, the meat is actually just baking in the oven. All you have to do is sit back and relax. Oh, and make sure you have a timer going.


Herbes de Provence

2 tsp

Kosher salt

1½ tsp

Black pepper

¼ tsp

Uncooked trimmed bottom round steak

2½ pound(s), roast

Canola oil

1 Tbsp

Uncooked shallot(s)

¾ pound(s), about 10, peeled

Garlic clove(s)

6 large clove(s), peeled

Red wine

8 fl oz, dry


16 fl oz

Canned tomato paste

3 Tbsp

Bay leaf

1 leaf/leaves

Uncooked carrot(s)

¾ pound(s), cut into 1/2-inch slices


  1. Preheat oven to 350°F.
  2. Mix together herbes de provence, 1 teaspoon of salt, and pepper in cup; rub all over roast.
  3. Heat oil in Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 7 minutes. Transfer to plate.
  4. Add shallots and garlic to Dutch oven; cook, stirring occasionally, until beginning to brown, about 2 minutes. Add wine and cook until slightly reduced, about 2 minutes. Stir in water, tomato paste, remaining 1/2 teaspoon salt, and bay leaf; bring to boil. Return meat to pot. Cover and transfer to oven; bake 2 hours.
  5. Remove roast from oven. Stir in carrots. Cover and bake until meat is fork-tender, about 1 hour, turning meat over after 30 minutes. Transfer roast to cutting board; cut into 1/4-inch slices. Return sliced meat to sauce in Dutch oven; keep warm until ready to serve. Discard bay leaf.
  6. Per serving: 2 slices meat and about 1/3 cup sauce with vegetables