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Uncle Joe's Sunday Meat

A comforting and tender roast that's quick to assemble and perfect for busy Sundays.
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Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs beef or pork roast Chuck, shoulder, or a small rump roast all work great.
  • 1 packet onion soup mix Adds seasoning and savory onion flavor.
  • 1 can beef broth (14–15 oz) Pour around, don’t drown the meat.
  • to taste tsp salt Use sparingly; the soup mix is salty.
  • to taste tsp pepper Use sparingly; the soup mix is salty.
  • 2–3 cloves garlic Smashed for extra depth (optional).
  • 1 leaf bay leaf Optional ingredient.

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C). Low and slow is the secret.
  2. Place the roast in a roasting pan. If it’s wet, pat it dry first.
  3. Sprinkle the onion soup mix evenly over the top of the roast. Press it down gently so it sticks.
  4. Pour the beef broth around the roast — pour to the pan sides but not necessarily over the top.
  5. Cover the pan tightly with a lid or heavy-duty aluminum foil.
Cooking
  1. Bake for 3–4 hours, or until the meat is tender and falls apart easily.
  2. Check at 3 hours; depending on the cut it might need the full 4.
  3. Rest for 10–15 minutes, then shred or slice and serve with your favorite sides.

Notes

If your roast has a nice fat cap, leave it on — it keeps things juicy. Don’t over-salt at the start; you can always add a pinch later. Store in airtight container for 3–4 days or freeze in portions for up to 3 months.