A roast that takes its time gives Sunday lunch a steady, savory scent long before dinner. This collection spans smoker, oven, Dutch oven, and slow cooker methods, with beef, pork, turkey, and lamb at the center. Choose a richly seasoned cut for carving, or a slower braise that brings its gravy and vegetables along.
Smoked Ribeye Roast
Low, steady curl of smoke sets the tone for Smoked Ribeye Roast, a six-serving centerpiece seasoned with olive oil and Montreal steak seasoning. The roast cooks over gentle heat until it reaches the preferred doneness, then rests before slicing. That slow stretch gives Sunday cooking its familiar pace, while the beef and seasoning bring plenty of savory character. Serve thick slices beside potatoes or vegetables for a relaxed afternoon meal.
Get the Recipe: Smoked Ribeye Roast
Turkey Roll Roast
The oven fills with a sage-and-thyme fragrance as Turkey Roll Roast, an eight-serving main from a two-to-three-pound roast, cooks. Dried sage, thyme, garlic powder, onion powder, and butter season the turkey before it goes into the oven. After a brief rest, it slices neatly for a holiday-style meal without carving a whole bird. Save the pan juices for gravy and serve with potatoes or roasted vegetables.
Get the Recipe: Turkey Roll Roast
German Pork Loin
As the slow cooker works, German Pork Loin takes four hours and ten minutes from start to finish. Pork loin shares the pot with German mustard, sliced onions, garlic, white wine, chicken broth, thyme, and bay leaves, then the cooking liquid becomes gravy. The eight-serving roast suits a Sunday when there is time for the house to fill with a tangy, savory smell before everyone sits down.
Get the Recipe: German Pork Loin
Dutch oven Carnitas
A slow braise gives Dutch oven Carnitas a soft, pull-apart texture and a citrus note for a laid-back afternoon. The eight-serving recipe starts with picnic pork shoulder, cumin, Mexican oregano, chili powder, onion, garlic, orange juice, and lime juice. After the meat cooks until tender, shred it and spoon it into tortillas or bowls. Its slow braise gives the kitchen a long savory aroma, while the bright citrus keeps the rich pork in balance.
Get the Recipe: Dutch oven Carnitas
Smoked Beef Tenderloin
Special-occasion roast can keep its ingredient list short: Smoked Beef Tenderloin serves six with a coating of Dijon mustard, garlic, whiskey, Worcestershire sauce, and brown sugar. It spends time on the smoker before resting and slicing, so the tenderloin’s smoky edges and tender center can carry the meal. Pair it with a simple potato side and green vegetables when a Sunday dinner calls for a centerpiece.
Get the Recipe: Smoked Beef Tenderloin
Roast Pork with Apples
A sweet-savory aroma rises as Roast Pork with Apples, an eight-serving meal, cooks with potatoes, carrots, shallots, and garlic. Fresh thyme, chicken broth, and apple juice flavor the pan, and apple wedges cook alongside the bone-in pork roast. The mix brings sweet and savory notes into the same dish. Set it out with the vegetables for a full Sunday-style dinner that needs little else.
Get the Recipe: Roast Pork with Apples
Smoked New York Strip Roast
Dark, peppery rub gives Smoked New York Strip Roast a bold edge before it reaches the smoker. The six-serving roast is seasoned with black pepper, brown sugar, instant coffee, ancho chili powder, onion powder, garlic powder, and cayenne. Smoking adds a slow, savory note to the beef, and a rest before slicing helps keep the juices in the meat. Serve it when you want a carved roast with a smoky crust.
Get the Recipe: Smoked New York Strip Roast
Roasted Leg of Lamb
The oven takes on a woodsy fragrance as Roasted Leg of Lamb cooks for a ten-serving meal. The bone-in leg is coated with olive oil, fresh rosemary, dried thyme, kosher salt, black pepper, and a little red pepper flake. Once roasted and rested, it can be carved into slices for the table. This is a strong choice for a Sunday gathering when one roast needs to feed several guests.
Get the Recipe: Roasted Leg of Lamb
Pot Roast with Bacon
For a slow-cooked Sunday dinner, Pot Roast with Bacon pairs six servings of chuck roast with bacon in the slow cooker. Onion, garlic, beef broth, thyme, rosemary, bay leaf, and turnips cook with the beef, while bacon lends a savory note to the broth. The long simmer suits an afternoon at home, and the tender meat and vegetables can be served straight from the cooker.
Get the Recipe: Pot Roast with Bacon
Beef Barbacoa
An unhurried simmer builds the fragrant base for Beef Barbacoa, a spiced alternative to the classic carved roast. The eight-serving slow cooker recipe uses chuck roast, beef broth, guajillo powder, ancho powder, garlic, cider vinegar, Mexican oregano, cinnamon, and chipotles in adobo. Once the beef is tender, shred it and serve it in tacos, over greens, or with rice. Its unhurried cooking makes it an easy fit for a Sunday menu.
Get the Recipe: Beef Barbacoa
Slow Cooker German Pot Roast
Hours of slow cooking bring together bacon, beef, beer, and pickles in Slow Cooker German Pot Roast, which serves six. Chuck roast cooks with onions, garlic, German mustard, dill pickles, thyme, carrots, baby potatoes, and red cabbage. The vegetables join partway through, and sour cream enriches the gravy at the end. Ladle everything onto plates when a full Sunday dinner can take its time.
Get the Recipe: Slow Cooker German Pot Roast