My Mom's Pot Roast
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.
Servings 6 servings
- 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.
Serving: 1serving | Calories: 1048kcal | Carbohydrates: 146g | Protein: 61g | Fat: 27g | Saturated Fat: 12g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 406mg | Potassium: 4899mg | Fiber: 17g | Sugar: 16g | Vitamin A: 11818IU | Vitamin C: 78mg | Calcium: 156mg | Iron: 12mg