15 Sunday Dinner Ideas for Cold Weather
Sunday dinner is the one meal of the week where a long cook time is a feature, not a problem. A braise in the oven or a roast in the slow cooker gives you an afternoon of good smells, a kitchen that stays warm, and a table full of people who showed up on time because they could smell it from the driveway.
This list gathers every recipe on the site tagged for Sunday dinner, plus the braises, roasts and long simmers that belong in the same company. A few faster dinners are at the end for the Sundays that get away from you, because a 35 minute chicken piccata still counts.
Each entry lists the real total time from the recipe card, including any marinating, resting or slow cooker hours, and the number of servings. The times are honest, so a nine hour pot roast says nine hours, even though only 20 minutes of that is work.
These are the centerpiece dinners. Most take hours, but the hands on work is 20 to 40 minutes at the start, and then the oven or slow cooker does the rest while you do something else.
For any slow cooker recipe here, put the meat in fully thawed, choose LOW when you have the day, and leave the lid closed. Every peek lets heat out and adds time.
1) Roast Chicken with Root Vegetables
1) Roast Chicken with Root Vegetables
Lemon halves, smashed garlic, and thyme sprigs tucked into the cavity perfume the meat from the inside as it roasts. Parsnips bring an earthy sweetness alongside the carrots and red potatoes, and giving the vegetables a stir partway through helps them brown evenly. Tying the legs and tucking the wing tips keeps the bird compact, so it roasts evenly and looks lovely at the table.
Ingredients
- 1 whole chicken (4 to 5 lb), giblets removed
- 4 tsp kosher salt and 1 1/2 tsp black pepper, divided
- 4 tbsp unsalted butter, softened
- 7 cloves garlic, 3 minced and 4 smashed
- 1 tbsp chopped fresh thyme and 1 tsp chopped fresh rosemary
- 1 lemon, halved
- 4 sprigs fresh thyme, plus 4 sprigs rosemary or thyme for the pan
- 1 lb carrots and 1 lb parsnips, peeled and cut into 2 inch pieces
- 1 1/2 lb small red potatoes, halved or quartered
- 1 large red onion, cut into thick wedges
- 3 tbsp olive oil
Cooking Instructions
- Heat the oven to 425F. Pat the chicken dry, season the cavity and stuff it with lemon, smashed garlic and thyme sprigs.
- Mash the butter with minced garlic, chopped herbs, salt and pepper. Rub some under the breast skin, the rest outside.
- Season the skin, tie the legs and tuck the wing tips under.
- Toss the vegetables in a roasting pan with oil, 1 tsp salt, 1/2 tsp pepper and herb sprigs. Top with the chicken.
- Roast 45 minutes and stir the vegetables. Roast 30 to 45 minutes more, until the thigh reads 165F.
- Rest the chicken 15 minutes, browning the vegetables more if needed. Carve and serve with the pan juices.
A whole chicken rubbed with herb butter roasts over carrots, parsnips, potatoes and red onion in one pan, so the vegetables cook in the drippings and the pan is dinner. The skin comes out crisp because the butter and a hot oven render the fat, and the vegetables caramelize underneath. Pull it at 165°F in the thickest part of the thigh and let it rest 10 minutes before carving so the juices stay put.
Save the drippings. Spoon them over the carved meat, or whisk in a splash of chicken stock and a teaspoon of flour over medium heat for a quick pan gravy.
2) Red Wine Braised Short Ribs
2) Red Wine Braised Short Ribs
Salting the short ribs and letting them rest uncovered in the fridge overnight seasons the meat deeply and helps the outside brown well. Reducing three cups of red wine before the broth goes in concentrates its flavor so the sauce tastes rich rather than boozy. Straining and simmering the braising liquid at the end turns it into a glossy, spoon coating sauce worthy of a special Sunday dinner.
Ingredients
- 5 lb bone in English cut beef short ribs (about 8 pieces)
- 2 1/2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 large yellow onion, chopped
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 8 cloves garlic, smashed
- 2 tbsp each tomato paste and all purpose flour
- 3 cups dry red wine
- 2 cups low sodium beef broth
- 4 sprigs fresh thyme, 2 sprigs fresh rosemary and 2 bay leaves
- Chopped fresh parsley, for serving
Cooking Instructions
- Season the dried ribs with the salt and pepper. Chill uncovered 8 to 24 hours, or rest 30 minutes at room temperature.
- Heat the oven to 325F. Brown the ribs in the oil in a Dutch oven in batches, 8 to 10 minutes each.
- Pour off all but 2 tbsp fat. Soften the vegetables over medium heat 6 to 8 minutes.
- Cook garlic and paste 2 minutes, then flour 1 minute. Add wine and reduce by a third, 8 to 10 minutes.
- Add the broth, herbs and ribs, bone side up. Cover and braise 2 1/2 to 3 hours until very tender.
- Strain and skim the liquid, then reduce to about 2 cups, 10 to 15 minutes. Spoon over the ribs with parsley.
Bone in short ribs are seared hard and then braised in red wine, beef broth, garlic and herbs until the meat slides off the bone. Four hours sounds like a lot, but three and a half of them are the oven working alone with the lid on. It is even better made a day ahead and reheated, which makes it ideal for company, and chilling it overnight lets you lift the fat off the top in one piece.
One thing to watch: ribs that are still tough at 2 1/2 hours. Thick ribs simply need more time, and a cold pot going into the oven adds 20 minutes before the braise even starts. The fix is simple: bring the liquid to a full simmer on the stovetop before covering, and check at 30 minute intervals after 2 1/2 hours. Tender means a fork twists the meat with no resistance.
3) Slow Cooker Pot Roast with Root Vegetables
3) Slow Cooker Pot Roast with Root Vegetables
Setting the carrots, parsnips and baby Yukon Gold potatoes under the chuck roast lets them braise in the beef juices. Cooking the tomato paste and then a splash of red wine in the searing pan picks up every browned bit for a richer braise. Fresh thyme, rosemary and bay leaves scent the pot for hours, and a cornstarch slurry turns the strained liquid into a glossy gravy.
Ingredients
- 1 lb carrots and 2 medium parsnips, peeled and cut into 2 inch pieces
- 1 1/2 lb baby Yukon Gold potatoes, larger ones halved
- 1 large yellow onion, cut into 8 wedges, and 5 cloves garlic, smashed
- 1 (3 to 4 lb) boneless beef chuck roast
- 2 tsp kosher salt and 1 tsp black pepper, plus more to taste
- 2 tbsp vegetable oil
- 2 tbsp tomato paste
- 1/2 cup dry red wine
- 1 cup low sodium beef broth and 1 tbsp Worcestershire sauce
- 4 sprigs fresh thyme, 2 sprigs fresh rosemary and 2 bay leaves
- 2 tbsp cornstarch whisked with 2 tbsp cold water
Cooking Instructions
- Place the carrots, potatoes, parsnips, onion and garlic in the bottom of a 6 quart slow cooker.
- Season the dry roast and sear in the oil over medium high, about 4 minutes per side. Set on the vegetables.
- Cook the tomato paste 1 minute, then simmer the wine 1 minute, scraping. Add broth and Worcestershire and pour over.
- Tuck in the herbs. Cover and cook on LOW 8 to 9 hours or HIGH 5 to 6 hours, until the meat is fork tender and pulls apart easily.
- Strain and skim the liquid, then simmer with the slurry 1 to 2 minutes, whisking, until thick. Season and serve with the roast and vegetables.
A seared chuck roast cooks all day with carrots, potatoes and parsnips, and the juices become a simple gravy at the end. Searing first is the step that makes the gravy taste like something, so do not skip it even though the slow cooker does not require it. Put the roast in fully thawed, set it on LOW for the full time, and leave the lid alone until the meat pulls apart with a fork.
One thing to watch: roast that will not fit under the lid. A 4 lb roast can sit above the rim of a 6 quart cooker when it is stacked on vegetables. The fix is simple: cut the roast into two pieces and lay them side by side. They cook the same and are easier to serve.
4) Mississippi Pot Roast
4) Mississippi Pot Roast
Once the roast is shredded, a quick cornstarch slurry turns the cooking juices into a silky gravy that clings to the meat. The softened pepperoncini on top add a tangy, slightly spicy bite, and you can chop them in or leave them whole. The meat turns rich, buttery and gently peppery, making it a cozy centerpiece for a cold Sunday supper.
Ingredients
- 3 to 4 lb boneless chuck roast, fully thawed
- 1 packet (1 oz) ranch seasoning mix
- 1 packet (1 oz) au jus gravy mix
- 1/2 cup (1 stick) unsalted butter
- 6 to 8 whole pepperoncini peppers
- 2 to 3 tbsp pepperoncini brine from the jar
- 1/2 tsp freshly ground black pepper
- 1 tbsp cornstarch, optional, for gravy
- 2 tbsp cold water, optional, for gravy
- Mashed potatoes, rice or egg noodles, for serving
Cooking Instructions
- Pat the roast dry, trim the fat cap to about 1/4 inch and place it in a 6 quart slow cooker.
- Sprinkle evenly with the ranch, au jus and pepper. Top with the butter, scatter the pepperoncini around and pour over the brine. Add no other liquid.
- Cover and cook on LOW 8 to 10 hours or HIGH 5 to 6 hours until it pulls apart easily. Do not lift the lid.
- Shred the beef with two forks, discard large fat and return it to the juices.
- For gravy, mix the cornstarch with the cold water, simmer with 1 cup juices 2 minutes until thickened and stir back in.
- Serve over mashed potatoes, rice or noodles topped with the pepperoncini.
A chuck roast, a stick of butter, ranch and au jus seasoning and a handful of pepperoncini go into the slow cooker and come out as tangy, shreddable beef. It is the least work of any recipe on this list, with no browning and no chopping, and it still tastes like you spent the day on it. Serve it over mashed potatoes or on toasted rolls, and save the juices for dipping.
Shred the beef while it is hot. Cold beef holds together and takes twice the effort.
5) Slow Cooker Beef Bourguignon
5) Slow Cooker Beef Bourguignon
Crisp bacon and its rendered fat start the flavor, and the onions and carrots cook right in that same skillet to pick up every browned bit. A dry red like Pinot Noir bubbles briefly with tomato paste and flour so the sauce turns rich and glossy. Frozen pearl onions go in for just the final hour, which keeps them sweet and whole instead of falling apart.
Ingredients
- 6 oz thick cut bacon, cut into 1/2 inch pieces
- 3 lb boneless beef chuck roast, fully thawed, trimmed and cut into 2 inch cubes
- 1 1/2 tsp kosher salt and 1 tsp black pepper, plus more to taste
- 1 to 2 tbsp olive oil, as needed
- 1 large yellow onion, diced, and 2 medium carrots, cut into 1/2 inch pieces
- 4 cloves garlic, minced, and 2 tbsp tomato paste
- 3 tbsp all purpose flour
- 2 cups dry red wine, such as Pinot Noir, and 2 cups low sodium beef broth
- 3 sprigs fresh thyme (or 1 tsp dried) and 1 bay leaf
- 1 1/2 cups frozen pearl onions
- 2 tbsp unsalted butter and 1 lb cremini mushrooms, halved or quartered
- 2 tbsp chopped fresh parsley
Cooking Instructions
- Crisp the bacon in a large skillet over medium heat, 6 to 8 minutes. Move it to a 6 quart slow cooker.
- Pat the beef dry, season and brown in three batches in the fat over medium high heat. Add to the cooker.
- Cook the onion and carrots 5 minutes, then the garlic and tomato paste 1 minute and the flour 1 minute more.
- Boil the wine 3 to 4 minutes, scraping the pan. Add the broth, thyme and bay leaf and pour over the beef.
- Cook on LOW 8 to 9 hours or HIGH 4 1/2 to 5 hours, adding the pearl onions for the final hour.
- Brown the mushrooms in butter about 8 minutes and stir them in. Discard the bay leaf and stems and top with parsley.
Beef is browned on the stove with bacon, then finishes in the slow cooker with red wine, mushrooms and pearl onions until it falls apart. The browning step is what gives the sauce its color and depth, so do not skip it or rush it. Nine hours on LOW turns a tough cut into something silky, and the recipe gives a HIGH option for days when you start late.
One thing to watch: the mushrooms are gray and rubbery. They went in at the start. Always sauté them separately and add them at the end.
6) Classic Beef Stew
6) Classic Beef Stew
Patting the chuck completely dry before it goes into shimmering oil is what lets each batch brown deeply instead of steaming. Braising in a low oven gives steady, even heat, so the meat turns tender with very little babysitting. Worcestershire sauce, dried thyme and bay leaves give it a classic savory backbone, and fresh parsley over the top adds a bright finish.
Ingredients
- 2 1/2 lb beef chuck roast, cut into 1 1/2 inch cubes
- 1 1/2 tsp kosher salt and 3/4 tsp black pepper, divided, plus more to taste
- 3 tbsp vegetable or olive oil, divided
- 1 large yellow onion, chopped, 2 celery stalks, sliced, and 4 cloves garlic, minced
- 3 medium carrots, peeled and cut into 1 inch pieces
- 2 tbsp tomato paste and 1/4 cup all purpose flour
- 1 cup dry red wine
- 3 cups low sodium beef broth and 1 tbsp Worcestershire sauce
- 1 tsp dried thyme and 2 bay leaves
- 1 1/2 lb Yukon Gold potatoes, cut into 1 1/2 inch chunks
- 1 cup frozen peas
- 2 tbsp chopped fresh parsley, for serving
Cooking Instructions
- Heat the oven to 325F. Pat the beef completely dry and season with 1 tsp salt and 1/2 tsp pepper.
- Brown the beef in three batches in a Dutch oven over medium high heat, adding oil as needed. Set aside.
- Over medium heat, soften the vegetables 5 to 6 minutes. Cook garlic and paste 1 minute, then flour 1 minute.
- Add the wine, scrape and simmer 2 minutes. Add broth, Worcestershire, thyme, bay leaves, remaining salt and pepper, and the beef.
- Cover and bake 1 1/2 hours. Add the potatoes and bake 45 to 60 minutes more until fork tender.
- Discard the bay leaves, stir in the peas for 3 to 5 minutes, season and top with parsley.
Beef chuck braises in red wine and broth with carrots, potatoes and peas in one Dutch oven for a little over three hours. The gravy comes out glossy without any extra thickening because the flour on the beef does the work as it browns. This is the recipe for the first cold Sunday of the season, and it reheats so well that leftovers are a reason to make it.
One thing to watch: mushy potatoes. They went in at the start or were cut under 1 1/2 inches. The fix is simple: add them in the last hour and keep the pieces big. Carrots can go in at the start, cut into 1 inch chunks rather than thin coins.
Not every Sunday dinner is a roast. These take time, feed a crowd and leave leftovers for Monday, which is half the point of cooking on Sunday.
Three of them are excellent make ahead dinners. Lasagna can be assembled a day early, tikka masala marinates overnight, and red beans only get better sitting in the pot.
7) Classic Meat Lasagna
7) Classic Meat Lasagna
Boiling the noodles two minutes less than the package says keeps them from turning soft once they bake in the sauce. Stirring an egg into the ricotta with Parmesan and parsley helps the cheese layer set into creamy stripes when you slice. Greasing the foil keeps the mozzarella from sticking, so the top stays intact for its golden finish uncovered.
Ingredients
- 1 lb ground beef (85 percent lean) and 1 lb Italian sausage, casings removed
- 1 medium yellow onion, finely chopped, and 4 cloves garlic, minced
- 1 (6 oz) can tomato paste
- 1 (28 oz) can crushed tomatoes, 1 (15 oz) can tomato sauce and 1/2 cup water
- 2 tsp dried basil, 1 tsp dried oregano and 1 tsp sugar
- 2 tsp kosher salt and 3/4 tsp black pepper, divided, plus more to taste
- 1/4 cup plus 2 tbsp chopped fresh parsley, divided
- 15 oz whole milk ricotta and 1 large egg
- 1 cup grated Parmesan, divided
- 12 regular lasagna noodles
- 1 lb low moisture mozzarella, shredded (about 4 cups)
Cooking Instructions
- Brown the beef and sausage 8 to 10 minutes until 160F. Drain all but 1 tbsp fat.
- Cook the onion 5 minutes, then garlic and tomato paste 1 minute. Add tomatoes, sauce, water, herbs, sugar, most salt and pepper.
- Simmer uncovered 30 minutes until thick, then stir in 1/4 cup parsley. Boil the noodles 2 minutes short.
- Heat the oven to 375F. Mix ricotta, egg, 1/2 cup Parmesan, 2 tbsp parsley and remaining salt and pepper.
- In a 9 by 13 dish, layer sauce, noodles, ricotta, mozzarella and sauce twice. Finish with noodles, sauce, mozzarella and Parmesan.
- Bake covered with greased foil 25 minutes, then uncovered 20 to 25 minutes. Rest 15 minutes.
A beef and sausage meat sauce, seasoned ricotta, mozzarella and Parmesan in traditional layers. The sauce simmers for a good while, and the finished lasagna needs a real rest before slicing, so plan for close to two and a half hours from start to table. It feeds twelve, which makes it the biggest yield on this list, and half of it can go straight into the freezer for another Sunday.
One thing to watch: sauce that tastes sharp or metallic. Some canned tomatoes are quite acidic. The teaspoon of sugar helps, and so does the 30 minute simmer. If it still tastes sharp, add 1 tbsp butter at the end of simmering, which rounds the edges without making the sauce sweet.
8) Homemade Chicken Pot Pie
8) Homemade Chicken Pot Pie
Cooking the flour into the buttery vegetables for a minute or two before the broth goes in gives the sauce a smooth, velvety body with no raw flour taste. Thyme, carrots, celery and peas make the filling taste classic and homey, and a brush of egg wash gives the top crust a glossy shine. A 15 minute rest before slicing lets the filling set so each wedge holds together.
Ingredients
- 6 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/2 cup all purpose flour
- 2 cups low sodium chicken broth and 1 cup whole milk
- 3 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 tsp dried thyme, 3/4 tsp kosher salt and 1/2 tsp black pepper
- 1 (14.1 oz) box refrigerated pie crusts (2 crusts)
- 1 large egg, beaten with 1 tbsp water
Cooking Instructions
- Heat oven to 400F with a sheet pan on the lowest rack. Let the crusts stand 15 minutes, then fit one into a 9 inch deep dish plate.
- Cook the vegetables in the butter 7 minutes, then the garlic 1 minute. Stir in the flour 1 to 2 minutes.
- Slowly stir in the broth and milk and simmer 3 to 5 minutes until thick enough to coat a spoon. Add the chicken, peas and seasonings.
- Cool 10 minutes, then fill the crust. Top with the second crust, crimp and cut 4 or 5 slits.
- Brush with egg wash and bake on the hot sheet 35 to 40 minutes until deep golden and bubbling. Rest 15 minutes.
A creamy chicken, vegetable and thyme filling bakes between two flaky crusts until the top is deep golden. Using already cooked chicken and store bought pie dough keeps it under an hour and a half without giving anything up in flavor. Vent the top crust well so the filling does not boil over, and let it rest 15 minutes so the filling thickens enough to slice.
One thing to watch: soggy bottom crust. The filling went in hot, or the pie baked on a middle rack with no direct bottom heat. The fix is simple: cool the filling 10 minutes, bake on a preheated sheet on the lowest rack, and use a metal or glass pie plate rather than thick ceramic, which insulates the crust.
“Sunday dinner is the meal that gets everyone to the table at the same time, which is the whole point.”
9) Red Beans and Rice
9) Red Beans and Rice
Boiling the soaked beans hard for ten minutes before lowering the heat is an important step for kidney beans and kicks off the long simmer. Browning the andouille first and holding it aside until the end keeps the slices meaty while their drippings season the vegetables. A cup of beans mashed against the pot near the finish turns the liquid thick and creamy, ready to spoon over white rice.
Ingredients
- 1 lb dried red kidney beans or small red beans, soaked 8 hours or overnight
- 1 tbsp vegetable oil
- 12 oz andouille sausage, sliced into 1/4 inch rounds
- 1 large yellow onion, 2 ribs celery and 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 tsp Cajun seasoning, 1 tsp dried thyme, 1/2 tsp black pepper and 1/4 tsp cayenne (optional)
- 1 smoked ham hock (about 1 lb), optional
- 4 cups low sodium chicken stock, 4 cups water and 2 bay leaves
- Kosher salt, to taste
- 2 cups long grain white rice, cooked
- 4 green onions, sliced, and hot sauce, for serving
Cooking Instructions
- Drain and rinse the beans. Brown the andouille in oil in a Dutch oven 5 to 6 minutes, then set aside.
- Cook the onion, celery and pepper over medium 7 to 8 minutes. Add the garlic and spices for 1 minute.
- Add the beans, ham hock, stock, water and bay leaves. Boil hard for 10 minutes.
- Partially cover and simmer on low 1 1/2 to 2 hours until tender, adding water to keep the beans covered.
- Discard bay leaves, mash 1 cup of beans and add the chopped hock meat and sausage. Simmer uncovered 20 to 30 minutes.
- Season with salt and serve over rice with green onions and hot sauce.
Dried red beans simmer slowly with andouille sausage, a ham hock and the onion, celery and bell pepper base until they turn creamy and the pot thickens on its own. It takes close to three hours, and the pot mostly looks after itself with an occasional stir. Serve over white rice with hot sauce on the table, and expect eight generous servings.
One thing to watch: the pot is too salty. Sausage, hock, stock and seasoning stacked up. Add 1 to 2 cups of water and a peeled, halved potato, simmer 15 minutes, then remove the potato. Serving over unsalted rice also balances it.
10) Chicken Tikka Masala
10) Chicken Tikka Masala
Broiling the chicken on a wire rack lets the heat reach every side, giving the pieces charred spots much like you would get from a tandoor. The spices show up twice, first in the yogurt marinade and again in the sauce, so the flavor runs all the way through. Cooking the onion slowly until soft and golden adds a mellow sweetness that balances the garam masala, cumin, and coriander.
Ingredients
- 2 lb boneless skinless chicken thighs, cut into 1 1/2 inch pieces
- 1 cup plain whole milk yogurt
- 2 tbsp lemon juice, divided
- 7 cloves garlic, 3 grated and 4 minced, and 2 tbsp grated fresh ginger, divided
- For the marinade, 2 tsp garam masala, 1 tsp each cumin and paprika, 1/2 tsp turmeric and 1 1/2 tsp kosher salt
- 2 tbsp unsalted butter and 1 tbsp vegetable oil
- 1 large yellow onion, finely diced
- 2 tbsp tomato paste
- For the sauce, 2 tsp each garam masala and cumin, 1 1/2 tsp paprika, 1 tsp coriander and 1/2 tsp turmeric
- 1 (28 oz) can crushed tomatoes, 1/2 cup water, 1 tsp kosher salt and 1 tsp sugar (optional)
- 1 cup heavy cream
- 1/4 cup chopped fresh cilantro, with basmati rice and naan for serving
Cooking Instructions
- Toss the chicken with yogurt, 1 tbsp lemon juice, grated garlic, 1 tbsp ginger and marinade spices. Chill 1 to 24 hours.
- Broil on an oiled rack over a lined pan, 4 to 5 inches from the heat, 8 to 12 minutes, flipping halfway, until charred in spots and 165F.
- Meanwhile cook the onion in the butter and oil over medium heat 8 to 10 minutes until golden.
- Add garlic, ginger and paste 1 minute, then sauce spices 1 minute. Add tomatoes, water, salt and sugar and simmer 15 minutes.
- Blend if you like, add cream and chicken, and simmer 5 to 10 minutes. Finish with lemon juice and cilantro.
Yogurt marinated chicken thighs are broiled until charred at the edges, then simmered in a creamy, warmly spiced tomato sauce. The two hours include marinating time, and the actual cooking is much shorter, so it fits a Sunday afternoon with room to spare. Rice and warm naan turn it into a full spread, and the sauce is excellent the next day.
One thing to watch: the sauce is thin. Watery tomatoes or extra chicken juices. Simmer uncovered for 5 more minutes before adding the chicken, or stir in 1 extra tablespoon of tomato paste.
11) Classic Meatloaf with Brown Sugar Glaze
11) Classic Meatloaf with Brown Sugar Glaze
Soaking the breadcrumbs in milk before mixing creates a soft paste that keeps the meatloaf tender and juicy. Cooking the onion and garlic in butter first softens their bite and adds sweetness throughout the loaf. Brushing the tangy brown sugar glaze on in two rounds builds a thick, sticky coating, while Dijon and thyme in the meat keep the flavor savory underneath.
Ingredients
- 1 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 3/4 cup plain dried breadcrumbs soaked in 1/2 cup whole milk
- 2 large eggs
- 2 tbsp plus 1 tsp Worcestershire sauce, divided
- 1 tbsp Dijon mustard and 1 tsp dried thyme
- 1/2 cup plus 2 tbsp ketchup, divided
- 1 1/2 tsp kosher salt and 1/2 tsp black pepper
- 2 lb 85 percent lean ground beef
- 3 tbsp packed brown sugar and 1 tbsp apple cider vinegar, for the glaze
Cooking Instructions
- Heat the oven to 350F and line a rimmed sheet pan. Soften the onion in butter 5 to 6 minutes, add garlic 1 minute and cool.
- Soak the crumbs in milk 5 minutes. Whisk in eggs, 2 tbsp Worcestershire, Dijon, 2 tbsp ketchup, thyme, salt and pepper.
- Gently mix in the onion and beef just until combined, without overmixing, and shape a 9 by 5 inch loaf on the pan.
- Stir the remaining ketchup and Worcestershire with the sugar and vinegar. Brush on half and bake 40 minutes.
- Brush on the rest and bake 15 to 25 minutes until 160F in the center. Rest 10 minutes and slice 1 inch thick.
A tender beef meatloaf bakes free form on a sheet pan so the outside browns all over and the brown sugar and ketchup glaze caramelizes instead of steaming in a loaf pan. Cook it to 160°F in the center and let it rest 10 minutes before slicing so it holds together. Eight servings means meatloaf sandwiches on Monday, which many people consider the better meal.
Let it rest. Slicing straight from the oven sends the juices onto the pan and leaves you with dry slices.
For the Sundays that fill up with errands and sports, these four take 35 minutes to an hour and still look like you made an effort. Two are skillet dinners with pan sauces and two are risottos.
Serve them with something from the oven, like roasted vegetables or warm bread, and nobody will notice that dinner started at five thirty.
12) Chicken Piccata
12) Chicken Piccata
Dredging the cutlets lightly in flour and shaking off the excess gives them a thin golden crust that also helps the sauce thicken a little. White wine reduced with garlic, then simmered with broth and fresh lemon juice, makes a bright, tangy base right in the same skillet. Swirling in cold butter off the heat turns it glossy, and salty capers with fresh parsley finish every bite.
Ingredients
- 2 large boneless skinless chicken breasts (about 1 1/4 lb)
- 3/4 tsp kosher salt and 1/2 tsp black pepper
- 1/2 cup all purpose flour, for dredging
- 2 tbsp olive oil
- 2 tbsp unsalted butter, plus 3 tbsp cold butter, cut into pieces
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 3/4 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 3 tbsp capers, drained
- 2 tbsp chopped fresh parsley
- Lemon slices, for serving
Cooking Instructions
- Halve the breasts horizontally, pound to 1/2 inch, pat dry and season. Dredge in flour, shaking off the excess.
- Heat the oil and 2 tbsp butter in a 12 inch skillet over medium high until foaming. Cook 3 to 4 minutes per side until golden and 165F.
- Over medium, cook the garlic 30 seconds. Add the wine and reduce by half, 1 to 2 minutes.
- Add the broth and lemon juice and simmer 3 to 4 minutes until it coats a spoon.
- Off the heat, swirl in capers, cold butter and parsley. Return the chicken 30 seconds and serve with lemon slices.
Thin chicken cutlets dusted in flour are pan seared until golden, then finished in a bright lemon, white wine and caper butter sauce. It is a restaurant plate in 35 minutes, and the sauce comes together in the same pan in a couple of minutes. Pound the cutlets to an even thickness so they cook through at the same time, and cook them in two batches so they brown instead of steam.
Let the cutlets rest on a plate, not on paper towels, while the sauce reduces. Paper towels pull moisture from the crust, and any juices that collect on the plate can go straight back into the sauce.
13) Honey Garlic Pork Tenderloin
13) Honey Garlic Pork Tenderloin
Rice vinegar and a pinch of red pepper flakes balance the sweet honey and salty soy, so the glaze tastes bright rather than sugary. Searing the tenderloins in a very hot skillet before roasting gives them a caramelized crust that holds the sauce. Finishing the glaze with butter makes it glossy, and scallions and sesame seeds add a fresh crunch.
Ingredients
- 2 pork tenderloins (1 to 1 1/4 lb each), silver skin trimmed
- 2 tbsp neutral oil, divided
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/3 cup honey
- 1/4 cup low sodium soy sauce
- 2 tbsp rice vinegar
- 6 cloves garlic, minced
- 1/2 tsp red pepper flakes, or to taste
- 2 tbsp unsalted butter
- 2 scallions, thinly sliced, optional
- 1 tsp toasted sesame seeds, optional
Cooking Instructions
- Heat the oven to 400F. Pat the pork dry and rub with 1 tbsp oil, the salt, pepper and garlic powder.
- Whisk the honey, soy sauce, vinegar, garlic and pepper flakes together for the glaze.
- Sear the pork in the remaining oil in a very hot 12 inch oven safe skillet, 2 to 3 minutes per side, about 8 to 10 minutes total.
- Pour on half the glaze, move the skillet to the oven and roast 12 to 18 minutes, until the thickest part reads 145F. Rest 5 to 10 minutes.
- Simmer the remaining glaze in the skillet 2 to 4 minutes until thick enough to coat a spoon, then whisk in the butter. Slice, glaze and garnish.
Pork tenderloin is seared, roasted to 145°F and glazed with a sticky honey garlic soy sauce made in the same skillet. Rest it five minutes before slicing so the juices stay in the meat, then slice it thick and spoon the glaze over. Six servings from one tenderloin in about 35 minutes makes it the best value for time on this list.
Use a thermometer. Tenderloin is so lean that there is no visual cue for doneness. 145°F followed by a rest is the number to hit.
14) Mushroom Risotto
14) Mushroom Risotto
Cremini, shiitake and oyster mushrooms bring three different textures, and cooking them in two batches lets each slice brown instead of steaming. Fresh thyme and a finely diced shallot give the rice a gentle, savory sweetness, while dry white wine adds a little brightness. Saving a third of the mushrooms for the top means every bowl gets a few meaty, golden pieces along with the creamy rice.
Ingredients
- 6 cups low sodium chicken or vegetable stock
- 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced 1/4 inch thick
- 2 tbsp olive oil, divided
- 4 tbsp unsalted butter, divided
- 2 tsp chopped fresh thyme, divided
- 1 large shallot, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 3/4 cup finely grated Parmesan, plus more for serving
- 1 tsp kosher salt, plus more to taste, and 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley
Cooking Instructions
- Keep the stock warm. Brown half the mushrooms in 1 tbsp each oil and butter over medium high, 6 to 7 minutes.
- Season with 1/4 tsp salt and 1 tsp thyme. Repeat with the remaining mushrooms and set all aside.
- Over medium heat, soften the shallot in 1 tbsp butter 3 minutes. Add garlic 30 seconds, then rice for 2 minutes.
- Stir in the wine until absorbed. Add warm stock 1 cup at a time, stirring, 18 to 22 minutes until just tender.
- Fold in two thirds of the mushrooms. Off the heat, beat in the last butter, Parmesan and a splash of stock.
- Season and top with the remaining mushrooms, Parmesan and parsley. Serve immediately.
Deeply browned mixed mushrooms, Arborio rice, white wine, Parmesan and thyme come together in one pot in about 45 minutes. It feels like a special occasion dish because it is served the moment it is done, glossy and just loose enough to spread on the plate. Warm the stock before you start adding it, and finish with cold butter off the heat.
Use a wide, heavy pot. A wider surface evaporates liquid evenly and gives the rice room to move as you stir. A deep, narrow pot cooks the rice unevenly.
15) Butternut Squash Risotto with Sage
15) Butternut Squash Risotto with Sage
A pinch of nutmeg and a full cup of Parmesan round out the natural sweetness of the butternut squash so the risotto tastes savory and balanced. Toasting the arborio before the white wine goes in helps the grains keep a slight bite in the center. Adding warm broth half a cup at a time takes patience, but it creates a loose, creamy texture that spreads gently on the plate.
Ingredients
- 1 small butternut squash (about 2 lb), cut into 1/2 inch cubes (about 4 cups), divided
- 2 tbsp olive oil, divided
- 1/4 tsp kosher salt, plus more to taste
- 1/8 tsp black pepper, plus more to taste
- 6 cups low sodium chicken or vegetable broth, kept warm
- 4 tbsp unsalted butter, divided
- 1 large shallot, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1 cup finely grated Parmesan, plus more for serving
- Pinch of ground nutmeg
- 12 fresh sage leaves
Cooking Instructions
- Toss half the squash with 1 tbsp oil, salt and pepper. Roast at 425F 25 to 30 minutes until browned.
- Soften the shallot in 1 tbsp each butter and oil 2 to 3 minutes. Simmer the other squash in 1 cup broth until very soft, 8 to 10 minutes, mash, add garlic.
- Toast the rice 2 minutes, then stir in the wine until absorbed.
- Add broth 1/2 cup at a time, stirring, 18 to 22 minutes until creamy and tender with a slight bite. Stir in Parmesan, butter and nutmeg.
- Fry the sage in 2 tbsp foaming butter 30 to 60 seconds. Top bowls with roasted squash, sage and sage butter.
Squash cooks into the rice until it melts, and roasted squash and sage fried in brown butter go on top for contrast. It takes a little over an hour because the squash roasts first, and the roasting can be done in the morning. Serve it as the main course for four, or as a first course before the roast chicken when you want a two course Sunday.
One thing to watch: chalky centers after 25 minutes. The broth was added cold, or the heat was too low so the rice sat in liquid without cooking. The fix is simple: keep the broth at a bare simmer in its own pan and the risotto at a lively simmer. If you are past 25 minutes and the rice is still hard, keep going with hot broth. It will get there.
How to use this list
Pick the recipe by how much time you have, not by how impressive it sounds. The short ribs, pot roasts and bourguignon need a whole afternoon or a full day in the slow cooker. The stew, red beans and lasagna need three hours or less. The last four need under an hour and still land on the table looking like Sunday.
Shop on Saturday. Chuck roast, short ribs and whole chickens are the pieces most likely to be out of stock late Sunday morning, and a fully thawed roast is a must for any slow cooker recipe. Buy the wine for the braises at the same time and pick something you would drink.
Make the braises a day ahead if you can. Short ribs, beef stew and bourguignon improve overnight and reheat well on the stove, which frees Sunday afternoon and lets you skim fat off the top before serving. Lasagna assembles a day ahead too and bakes from cold with an extra 15 minutes.
Round out the plate with something simple from the fall side dishes list. Mashed potatoes or crusty bread for the braises, a green salad for the lasagna and pot pie, and roasted vegetables for the roast chicken if you want more than what is in the pan. If Sunday dinner leaves you with leftovers, the freezer meal prep guide covers what freezes well, and the Thanksgiving make ahead timeline scales the same planning up for the holiday.
Frequently asked questions
What is a good Sunday dinner that takes the least work?
Mississippi pot roast is the least work on this list. The roast, butter, seasonings and pepperoncini go into the slow cooker with no browning and cook all day. Slow cooker pot roast is nearly as easy with one searing step at the start.
Which Sunday dinners can be made a day ahead?
Red wine braised short ribs, classic beef stew, slow cooker beef bourguignon and both pot roasts all reheat well and often taste better the next day. Lasagna can be assembled a day ahead and baked on Sunday.
What internal temperature should a roast chicken reach?
Cook a whole chicken to 165°F measured in the thickest part of the thigh without touching bone. Let it rest 10 to 15 minutes before carving so the juices settle.
Do I need to sear meat before it goes in the slow cooker?
It is optional but worth it for pot roast and bourguignon. Searing builds browned flavor that the slow cooker cannot create on its own. Always add the meat fully thawed and keep the lid closed while it cooks.
How many people do these Sunday dinners serve?
Most serve six. Classic lasagna serves twelve, meatloaf, red beans and rice and Mississippi pot roast serve eight, and chicken piccata, mushroom risotto and butternut squash risotto serve four.
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