Home / Recipes / Main Dishes
ByAnn Drake
Jump to Recipe Print Recipe
My mom’s classic pot roast recipe is easy, has simple ingredients, 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 it’s so easy. All you need for this one pot meal is a good cut of meat, and some time.
What Kind Of Meat Works The Best?
A beef boneless chuck roast works the best. Other good choices are a beef rump roast or a top round roast. Make sure to pick out a roast that’s at least 2 inches thick, and one that has a good amount of marbling.
How To Make
- Preheat oven to 300 degrees F.
- In the bottom of a very large pan over medium-high heat (on the stovetop) 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 of the seared beef.
- 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 red potatoes. Set aside.
- At the 2 hour mark, remove the pan from the oven.
- Add potatoes, baby carrots, and optional onion. Make sure your roast is still showing above the broth.
- Cover and return the pan to the oven.
- Cook for 90 minutes more.
- Remove from oven and serve.
Ingredient Notes + Variations
- For a richer flavor, substitute red wine or beef broth for some of the water.
- Add fresh herbs on top of the roast during the last hour of cooking time. Fresh thyme, fresh rosemary, or bay leaves are good choices.
- Any kind of potatoes can be used. Russet potatoes or Yukon Gold are very good.
- Sprinkle some Worcestershire sauce on the meat after the water is added.
DON’T FORGET TO PIN THIS!
Classic 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.
- The secret to tender and perfect pot roast is slow cooking. If you cook it low and slow, the meat absolutely melts in your mouth.
- This pot roast is a complete meal, but it’s wonderful to serve it with hot dinner rolls or homemade rustic bread.
WHAT READERS ARE SAYING
“I made this tonight and the house smelled so good. It was delicious. I made mashed potatoes instead of putting them in the pot and then thickened the juices to make a gravy. Yum!!”
~Nanci
All About The Leftovers
- 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 or airtight container. Add the leftover juice so everything is covered. To reheat, just put the whole thing in the microwave.
Shop + Source
*Affiliate links included. See my disclosure statement. As an Amazon Associate, I earn from qualifying purchases.
My Mom’s Classic Pot Roast Recipe
My mom's classic pot roast recipe is easy, has simple ingredients, and it comes out perfect every time. It's a from scratch recipe that makes a delicious Sunday Supper or a weeknight meal.
Rate this Recipe Print Recipe Pin Recipe
4.86 from 7 votes
Servings: 6 servings
Author: Ann Drake
Prep Time 15 minutes minutes
Cook Time 3 hours hours 30 minutes minutes
Total Time 3 hours hours 45 minutes minutes
EMAIL THIS RECIPE
Enter your email and I’ll send it your way!
I’d like to receive more ideas from On Sutton Place!
Ingredients
- 3 lb. beef chuck roast
- salt and pepper
- olive oil
- water
- 1.5 lbs. baby red potatoes
- 1 lb. baby carrots
- 1 onion quartered (optional)
Instructions
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. Set aside.
At the 2 hour mark, remove the pan from the oven.
Add potatoes, carrots and optional onion. Make sure your roast is still showing above the broth.
Cover and return the pan to the oven.
Cook for 90 minutes more.
Remove from oven and serve.
Nutrition
Serving: 1serving | Calories: 521kcal | Carbohydrates: 26g | Protein: 46g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 264mg | Potassium: 1475mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10463IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 6mg
Like this recipe?Follow me at @onsuttonplace
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
JOIN THE OSP COMMUNITY
Sign up to get uncomplicated recipes, unlimited seasonal decor, and understated ways to refresh your home sent straight to your email inbox!
