Easy recipe for my Mom’s pot roast. It’s a from scratch recipe that is perfect for Sunday Supper or a weeknight meal. Comes out perfect every time!
When I think back to my growing up years, some of my best memories are of being in the kitchen with my Mom. She was a very basic (but oh so good) cook. She made her own homemade noodles, pies from scratch and the most amazing chocolate chip cookies you ever tasted. She fed our family of six, every day and on one income. One of her specialties was pot roast. My mom’s pot roast is a meal that will feed a crowd, but is so easy. All you need is a good cut of meat and some time.
It would be hard for a working mom to make this during the week…but if you want an awesome Sunday Supper without spending all day in the kitchen, then this is for you. The secret to pot roast is to cook it low and slow. If you do, the meat absolutely melts in your mouth.
You can actually add as many carrots and potatoes as you want. If you don’t want them for leftovers, simply add what you think your family will eat. On its own, the leftover meat is delicious when shredded and served on fresh hamburger buns. Drizzle a little of the juice over the meat for added flavor.
My Mom's Pot Roast
- 3 lb. beef chuck roast
- salt and pepper
- olive oil
- 6 - 8 large red potatoes
- 8 - 10 oz. baby carrots
- 1 onion quartered (optional)
- Preheat oven to 325 degrees.
- In the bottom of a very large pan over medium heat (on the stove top) generously drizzle olive oil.
- Lay the chuck roast in the pan.
- Salt and pepper the top.
- Let it brown for about 3 min. and then turn.
- Salt and pepper the other side.
- Cook again for 3 min.
- Add enough water so only about 1/2 inch of the roast is showing.
- Do not cover the roast with water.
- Cover pan and cook in 325 oven for 90 min.
- Clean the potatoes and cut into quarters. Set aside.
- At the 90 min. mark remove the pan from the oven.
- Add potatoes, carrots and onion. Make sure your roast is still showing above the broth.
- Cover and return the pan to the oven.
- Cook another 90 minutes.
- Remove from oven and serve.
Speaking of leftovers, they are outstanding. My Dad says that my mom’s pot roast is actually better the second time around. I put the leftover meat and vegetables in a glass covered casserole dish. I add the leftover juice so everything is covered. To reheat, just put the whole thing in the microwave.
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