Sunday Dinner: Slow Cooker Pot Roast
Sit down to a delicious hot Sunday dinner that's full of cooked-for-hours flavor without hours of kitchen labor.
What's for Dinner
The main dish for this comforting Sunday dinner is a slow cooker pot roast that takes minimal prep work and has vegetables built right in. You'll want to serve it over something to take up all the luscious sauce, such as mashed potatoes, polenta, or noodles. You'll also get your fresh greens with a spinach salad with pomegranate seeds, feta cheese, and crunchy walnuts. And for dessert, you'll dish up a simple, custardy bread pudding studded with raisins or chocolate chips.
We'll share recipes, time-saving make-ahead tips, and suggest a wine-pairing to complement your meal.
Make-ahead tip: Sear the pot roast, caramelize the onions and mushrooms, and chop the carrots and celery the day before. Then pop it all into the slow cooker on Sunday and go enjoy your day. Watch the video to see how easily this family-pleasing dish comes together.
Make-ahead tip: Seed the pomegranate the night before and refrigerate the seeds in an airtight container. You can also wash the spinach and slice the red onion beforehand, but don't dress the salad until just before serving.
Make-ahead tip: Assemble this easy dessert and let it chill in the fridge overnight, then bake it while you relax over dinner; it's heavenly served warm from the oven.
Pot roast is pretty wine-friendly. It's an American classic, so stick with an American wine — a big red that fills the mouth and warms the belly. A California Cabernet Sauvignon or Zinfandel would be terrific; same goes for a Merlot or Cabernet from Washington.