Magnolia Table with Joanna Gaines: Season 3, Episode 1

by Magnolia
Published on July 19, 2021

Sunday Pot Roast

In busy seasons, one thing that I always look forward to is a slow Sunday at home with my family. For us, that can look like spending some time in the garden, playing around in the backyard, and when it comes to dinner—throwing a bunch of ingredients into a pot and letting it cook all day long as it fills the house with the most delicious smell.

There’s just something about a simmering pot roast that serves as a subtle reminder to our family to take it easy. In honor of that weekly rhythm, I call this recipe our Sunday Pot Roast—a well-seasoned piece of chuck roast that pairs really well with traditional vegetables. For the sides, I’m making a Braided Loaf (also known as challah) and a classic Romaine Salad with Homemade Buttermilk Ranch dressing. And you can never go wrong with a homemade Apple Pie for dessert.

Let’s get cooking!


Sunday Pot Roast

from Magnolia Table, Volume 2 Cookbook

slow-cooked, tender beef with potatoes, carrots, and onions

Braided Loaf

from Magnolia Table, Volume 2 Cookbook

a classic breakfast bread, braided and topped with sesame seeds

Romaine Salad with Buttermilk Ranch Dressing & Skillet Croutons

from Magnolia Table Cookbook

A classic salad—romaine lettuce, vegetables, croutons—topped with ranch dressing

Apple Pie with Homemade Pie Crust

A sweet and flaky homemade pie crust, filled with apples and topped with a crunchy, buttery crumble

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