November is a month for relaxed, slow meals that warm the house and invite lingering at the table. These unhurried Sunday dinners give families a chance to unwind, share stories, and enjoy hearty food. From tender roasts to creamy pastas, these recipes make cool evenings feel cozy.
Pot roast
A pot roast turns Sunday dinner into something special. Beef simmers slowly with carrots, onions, and potatoes until everything is tender and the pan juices deepen into a savory gravy that fills the kitchen.
Ingredients: 3 lb (1.3 kg) chuck roast, 4 carrots (chunked), 3 potatoes (cubed), 1 onion (sliced), 2 cups (480 ml) beef broth, 1 tbsp tomato paste, 1 tsp salt, a few sprigs of thyme.
Method: Brown the roast in a large pot, add broth, tomato paste, and thyme, then nestle the vegetables around the meat. Cover and bake at 325°F (165°C) for 3½–4 hours, until the meat pulls apart. Rest 10 minutes before slicing and serve with the pan juices.
Chicken and dumplings
This cozy dish combines shredded chicken in a creamy broth with soft dumplings that puff up on top. It’s rich, comforting, and perfect for chilly nights.
Ingredients: 4 cups (950 ml) chicken broth, 2 cups shredded cooked chicken, 1 cup (240 ml) milk, 1½ cups flour, 1 tbsp butter, 1 tsp baking powder, 1 carrot (diced), 1 celery stalk (chopped).
Method: Simmer chicken, broth, and vegetables for 15 minutes. Stir together flour, baking powder, and milk to form a thick dough. Drop spoonfuls into the simmering soup, cover, and cook 15 more minutes. Serve hot with cracked pepper.
Short ribs
Slow-cooked short ribs become meltingly tender in a sauce of red wine, garlic, onions, and herbs. The long cook time develops deep, rich flavors—serve over mashed potatoes or polenta.
Ingredients: 3 lb (1.3 kg) beef short ribs, 2 cups (480 ml) red wine, 2 cups beef broth, 1 onion (chopped), 3 garlic cloves, 2 tbsp tomato paste, salt, pepper.
Method: Brown ribs in a Dutch oven, add tomato paste, garlic, and onions, then pour in wine and broth. Cover and bake at 325°F (165°C) for about 3 hours. Serve with the reduced sauce spooned over.
Baked mac and cheese
Baked mac and cheese is the ultimate comfort: tender noodles hidden beneath a bubbling, golden crust with a creamy cheese sauce inside.
Ingredients: 12 oz (340 g) elbow macaroni, 3 cups shredded cheddar, 2 cups milk, 2 tbsp butter, 2 tbsp flour, pinch of nutmeg.
Method: Cook pasta until just tender. Make a roux with butter and flour, whisk in milk to thicken, then stir in cheese and seasonings. Mix with pasta, transfer to a greased dish, and bake at 350°F (175°C) for 25 minutes until golden.
Roasted squash risotto
This creamy risotto combines the gentle sweetness of roasted squash with Parmesan and broth for a silky, meatless main that’s satisfying and seasonal.
Ingredients: 1½ cups Arborio rice, 3 cups (720 ml) vegetable broth, 2 cups roasted squash cubes, ½ cup grated Parmesan, 1 tbsp butter, 1 small onion (diced).
Method: Sauté onion in butter, add rice and toast for a minute. Add warm broth one cup at a time, stirring frequently until creamy. Fold in roasted squash and cheese, and serve hot with thyme.
Ale-braised beef stew
A slow-simmered stew of beef, mushrooms, and potatoes in ale creates a thick, savory sauce that only gets better with time. Perfect with crusty bread.
Ingredients: 2 lb (900 g) beef chuck, 2 cups ale or beef stock, 1 onion (chopped), 2 cups mushrooms, 3 carrots, 2 potatoes, 1 tbsp flour, salt, pepper.
Method: Brown beef in a heavy pot, add vegetables and sprinkle with flour. Stir in ale, cover, and simmer on low for about 2½ hours, until the sauce coats a spoon. Serve with rolls or over rice.
Stuffed bell peppers
Slow-baked stuffed peppers are colorful and comforting. A filling of rice, beef, tomato, and cheese becomes rich and satisfying as it bakes.
Ingredients: 6 large bell peppers, 1 lb (450 g) ground beef, 1 cup cooked rice, 1 cup tomato sauce, ½ cup shredded cheese, 1 onion (diced), salt, oregano.
Method: Cut tops off peppers and remove seeds. Mix beef, rice, tomato sauce, onion, and seasonings, then stuff into peppers. Place in a dish, add a little water around them, cover with foil, and bake at 375°F (190°C) for 40 minutes. Uncover, sprinkle with cheese, and bake 10 more minutes.
Baked ziti
Layers of pasta, sausage, sauce, and cheese bake into a bubbling, golden dish that’s hearty and family-friendly—ideal for a lazy Sunday.
Ingredients: 1 lb (450 g) ziti, 1 lb Italian sausage, 3 cups marinara sauce, 2 cups shredded mozzarella, ½ cup ricotta, ½ cup grated Parmesan.
Method: Cook pasta and brown the sausage. Toss half the sauce with pasta, layer with cheeses in a baking dish, top with remaining sauce and cheese, and bake at 375°F (190°C) for 30 minutes until bubbly.
Pulled pork
Pulled pork cooks low and slow until it falls apart, then gets mixed with a smoky-sweet sauce for easy, flavorful sandwiches.
Ingredients: 3 lb (1.3 kg) pork shoulder, 1 cup barbecue sauce, 1 onion (sliced), ½ cup apple cider vinegar, 2 tbsp brown sugar, salt, paprika.
Method: Place everything in a slow cooker, cover, and cook on low for 8 hours. Shred the pork and mix with the sauce. Serve on buns with coleslaw or roasted corn.
Shepherd’s pie
This classic comfort dish layers savory ground meat and vegetables beneath a blanket of mashed potatoes, which bake to a golden top while the filling stays rich.
Ingredients: 1 lb (450 g) ground beef or lamb, 1 onion (chopped), 2 cups mixed vegetables, 2 cups mashed potatoes, 1 tbsp tomato paste, salt, pepper.
Method: Cook the meat with onion, add vegetables and tomato paste, season, then spread into a baking dish. Top with mashed potatoes and bake at 375°F (190°C) for 25 minutes until browned on top.
Chicken cacciatore
A rustic Italian-style stew, chicken cacciatore simmers with tomatoes, peppers, and herbs until the meat is tender and the sauce is flavorful enough to serve over pasta or rice.
Ingredients: 6 chicken thighs, 1 can (14 oz) crushed tomatoes, 1 onion, 1 red bell pepper, 1 garlic clove, 1 tsp oregano, ½ cup (120 ml) broth.
Method: Brown the chicken, add vegetables and garlic, then pour in tomatoes, broth, and herbs. Simmer on low for about 45 minutes until the sauce thickens.
Turkey meatloaf
This lighter meatloaf stays moist and satisfying, with a caramelized glaze on top—simple, wholesome, and comforting.
Ingredients: 1½ lb (680 g) ground turkey, 1 egg, ½ cup breadcrumbs, ½ onion (minced), ¼ cup ketchup, 2 tbsp brown sugar, salt.
Method: Mix all ingredients except half the ketchup and sugar, shape into a loaf, and top with the glaze. Bake at 375°F (190°C) for 45 minutes. Serve with mashed potatoes and green beans.
Chicken pot pie
A flaky crust hides a creamy filling of chicken and vegetables in this classic that fills the house with a warm, irresistible aroma.
Ingredients: 2 cups cooked chicken, 1 cup frozen mixed vegetables, 1 cup (240 ml) milk, 1 cup (240 ml) chicken broth, 2 tbsp flour, 2 tbsp butter, 1 pie crust.
Method: Melt butter, stir in flour, and whisk in milk and broth to make a sauce. Add chicken and vegetables, pour into the pie crust, cover with the top crust, and bake at 400°F (200°C) for 35 minutes until golden.
Lasagna
Lasagna is a Sunday project worth the time—layers of pasta, cheese, and sauce fuse into a rich, comforting dish that fills the house with a mouthwatering aroma.
Ingredients: 9 lasagna noodles, 2 cups marinara sauce, 1 cup ricotta, 2 cups mozzarella, ½ cup Parmesan, 1 egg.
Method: Cook noodles and mix ricotta with the egg. Layer sauce, noodles, and cheeses in a baking dish, cover with foil, and bake at 350°F (175°C) for 40 minutes. Uncover and bake 10 more minutes until the top browns.
