My mom’s pot roast recipe is easy, and it comes out perfect every time. It’s a from scratch recipe that makes a delicious Sunday Supper or a weeknight meal.
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 recipe 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.
My Mom’s Pot Roast Recipe Tips
- 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.
- Speaking of leftovers, they are outstanding. My Dad says that my mom’s pot roast is actually better the second time around!
- To store the leftover pot roast, place the meat and vegetables in a glass covered casserole dish. Add the leftover juice so everything is covered. To reheat, just put the whole thing in the microwave.
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 300 degrees F.
- In the bottom of a very large pan over medium heat (on the stove top) generously drizzle olive oil. Let the pan heat up before going to the next step.
- 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 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 for 2 more hours.
- Remove from oven and serve.
If you make this recipe, and love it, please consider coming back to leave a 5 start review. It would help me so much, and I would truly appreciate it. Thank you!
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