5 Easy Sunday Dinner Recipes to Feed Your Whole Family

Ingredients

• 4 lb Rump Roast (trim excess fat, cut into one piece)
• 2 Tbsp Olive Oil (for searing)
• 2 tsp Kosher Salt (plus extra for seasoning vegetables)
• 1 tsp Ground Black Pepper (plus extra for seasoning)
• 1 Yellow Onion (large, chopped)
• 2 Celery Stalks (chopped)
• 3 cloves Garlic (smashed and roughly chopped)
• 1 Tbsp Tomato Paste (adds depth to gravy)
• 2 Tbsp All-Purpose Flour (for thickening)
• 2 tsp Beef Bouillon Paste (richer flavor than cubes)
• 1 Tbsp Worcestershire Sauce
• 2 Bay Leaves
• 2 cup Beef Broth (low‑sodium)
• 1.5 lb Gold Potatoes (peeled and quartered)
• 5 Carrots (large, cut into 2‑inch chunks)
• 4 Tbsp Unsalted Butter (for mashed potatoes, softened)
• 1 cup Whole Milk (heated for mash)
• 2 Tbsp Sour Cream (optional, for extra richness)
• 1 lb Fresh Green Beans (trimmed)
• 4 slices Bacon (cut into pieces)
• 1 tsp Seasoned Salt
• 1 tsp Granulated Sugar
• 1/2 cup Water (for simmering beans)
• 1 head Romaine Lettuce (chopped)
• 1 Cucumber (sliced)
• 1 Tomato (diced)
• 1/2 cup Cheddar Cheese (shredded)
• 1 cup Croutons
• 1/2 cup Mayonnaise
• 1/4 cup Ketchup
• 2 Tbsp Sweet Relish
• 1 tsp White Vinegar
• 1 Store-Bought Pie Crust (9‑inch, thawed)
• 4 Egg Yolks
• 1.5 cup Granulated Sugar
• 1/3 cup Cocoa Powder
• 2 Tbsp Cornstarch
• 3 cup Whole Milk
• 1 Tbsp Unsalted Butter (cold, cut into pieces)
• 1 tsp Vanilla Extract
• 1 cup Whipped Cream (for topping)
• 2 Tbsp Chocolate Shavings (for garnish)

Instructions

1. Trim and Season the Roast

   Pat the 4‑lb rump roast dry, trim excess fat, then season generously with 2 tsp kosher salt and 1 tsp black pepper on all sides.

   Time: PT5M

2. Sear the Roast

   Heat 2 Tbsp olive oil in the Dutch oven over medium‑high heat until shimmering. Add the roast and sear 4‑5 minutes per side, turning to brown all sides (about 15 minutes total).

   Time: PT15M

   Temperature: medium‑high

3. Sauté Aromatics

   Remove roast and set aside. In the same pot, add chopped onion, celery, and smashed garlic. Cook, stirring, until softened, about 5 minutes. Add a pinch more salt and pepper.

   Time: PT5M

   Temperature: medium

4. Add Tomato Paste and Flour

   Stir in 1 Tbsp tomato paste and cook 1 minute. Sprinkle 2 Tbsp flour over the veggies, stir and cook 30 seconds to 1 minute to eliminate raw flour taste.

   Time: PT2M

   Temperature: medium

5. Deglaze and Build Liquid

   Pour in 2 cups beef broth, add 2 tsp beef bouillon paste, 1 Tbsp Worcestershire sauce, and 2 bay leaves. Stir, bring to a gentle simmer for 5 minutes.

   Time: PT5M

   Temperature: medium

6. Return Roast to Pot

   Place the seared roast back into the pot, spoon some liquid over it, and cover with the lid.

   Time: PT2M

7. First Oven Braise

   Transfer the pot to a pre‑heated oven at 325°F and bake for 1 hour 45 minutes, until the meat reaches about 150°F internal temperature.

   Time: PT1H45M

   Temperature: 325°F

8. Add Potatoes and Carrots

   Remove pot, stir in quartered gold potatoes and carrot chunks. Return lid and place back in oven for another 2 hours, until vegetables are fork‑tender and meat is falling apart.

   Time: PT2H

   Temperature: 325°F

9. Rest the Roast

   When done, remove the pot, transfer roast to a cutting board, tent with foil and let rest 15 minutes before slicing.

   Time: PT15M

10. Make Mashed Potatoes

    While the roast rests, place the cooked potatoes in a colander, drain, then return to a clean pot over low heat to evaporate excess moisture (2 minutes). Mash with a potato masher, add 4 Tbsp softened butter, and gradually stir in 1 cup heated milk. Season with salt and pepper; fold in 2 Tbsp sour cream if desired.

    Time: PT15M

    Temperature: low

11. Prepare Bacon Green Beans

    In a skillet, cook 4 slices bacon over medium heat until crisp. Remove bacon, leaving rendered fat. Add 1/2 tsp seasoned salt and 1 tsp sugar to the fat, then sauté 1‑2 minutes. Add trimmed green beans, stir, then add 1/2 cup water, cover, and simmer 45 minutes until beans are tender. Stir in the cooked bacon pieces before serving.

    Time: PT45M

    Temperature: medium

12. Make Thousand Island Dressing

    In a bowl, whisk together 1/2 cup mayonnaise, 1/4 cup ketchup, 2 Tbsp sweet relish, 1 tsp white vinegar, and a pinch of salt and pepper. Adjust seasoning to taste.

    Time: PT5M

13. Assemble Simple Salad

    Toss chopped romaine lettuce, sliced cucumber, diced tomato, shredded cheddar, and croutons with the prepared Thousand Island dressing just before serving.

    Time: PT5M

14. Prepare Chocolate Pie Filling

    In a saucepan, whisk together 4 egg yolks, 1.5 cup sugar, 1/3 cup cocoa powder, 2 Tbsp cornstarch, and a pinch of salt. Gradually whisk in 3 cups milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a gentle boil (about 5 minutes). Remove from heat, stir in 1 Tbsp cold butter and 1 tsp vanilla until melted.

    Time: PT10M

    Temperature: medium

15. Assemble and Chill Pie

    Pour the warm chocolate filling into the thawed 9‑inch pie crust, smooth the top, and let cool at room temperature for 30 minutes. Then refrigerate for at least 2 hours until set.

    Time: PT2H30M

16. Final Plating

    Slice the rested roast against the grain, serve with its gravy, mashed potatoes, bacon green beans, salad, and chilled chocolate pie topped with whipped cream and chocolate shavings.

    Time: PT5M

Nutrition Facts

Calories

820

Protein

45 g

Carbohydrates

70 g

Fat

40 g

Fiber

8 g

Ingredient Substitutions

• Instead of Rump Roast: Chuck Roast
• Instead of Olive Oil: Vegetable Oil, Canola Oil
• Instead of Tomato Paste: Crushed tomatoes
• Instead of All-Purpose Flour: Whole wheat flour
• Instead of Beef Bouillon Paste: Beef broth concentrate
• Instead of Beef Broth: Water + extra bouillon
• Instead of Gold Potatoes: Yukon Gold
• Instead of Unsalted Butter: Margarine
• Instead of Whole Milk: Half‑and‑half
• Instead of Sour Cream: Greek yogurt
• Instead of Fresh Green Beans: Frozen green beans
• Instead of Bacon: Smoked turkey bacon
• Instead of Romaine Lettuce: Iceberg
• Instead of Cheddar Cheese: Monterey Jack
• Instead of White Vinegar: Apple cider vinegar
• Instead of Store-Bought Pie Crust: Homemade crust
• Instead of Whole Milk: Half‑and‑half
• Instead of Whipped Cream: Heavy cream whipped

Equipment Needed

• Large Dutch Oven or Heavy Oven‑Safe Pot
• Stovetop Skillet
• Mixing Bowls
• Wooden Spoon
• Meat Thermometer
• Oven
• Potato Masher or Ricer
• Saucepan
• Whisk
• Baking Sheet (optional)
• 9‑inch Pie Dish
• Hand Mixer or Stand Mixer (optional)
• Colander
• Cutting Board
• Chef’s Knife
• Aluminum Foil (optional)

Critical Steps — Do Not Skip

• Searing the roast to develop a crust
• Creating the roux with flour and tomato paste
• Adding potatoes and carrots halfway through cooking to avoid mushiness
• Cooking green beans with bacon fat and not fully submerging them
• Constant stirring while thickening the chocolate pie filling to prevent curdling
• Allowing the chocolate pie to chill fully before serving

Chef Tips from the Video

• Trim only the outer fat of the rump roast; the intramuscular fat provides flavor.
• Use beef bouillon paste for a deeper, less salty broth.
• Add a splash of Worcestershire sauce for umami depth.
• For extra fluffy mash, use a potato ricer instead of a masher.
• Finish the chocolate pie with a light dusting of shaved chocolate for texture.

Troubleshooting

Storage

Refrigerator: Store roast, mashed potatoes, green beans, salad (dressing separate), and chocolate pie in airtight containers for up to 4 days.

Freezer: Wrap roast tightly in foil and freeze for up to 3 months. Pie can be frozen for 2 months (unbaked crust should be frozen separately).

Room temperature: Bread and butter can sit at room temperature for 2 days.

Make-Ahead Tips

• Trim, season, and sear the roast a day ahead; refrigerate uncovered to develop a deeper crust.
• Mashed potatoes can be made 2 hours ahead; reheat gently with a splash of milk.
• Chocolate pie filling can be prepared the night before and chilled.
• Green beans can be cooked a few hours ahead; reheat gently in the bacon fat.

Frequently Asked Questions