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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!

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. 
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 6 servings
Calories 1048kcal


  • 3 lb. beef chuck roast
  • salt and pepper
  • olive oil
  • water
  • 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