Mom’s Pot Roast
Love Mom’s Pot Roast but forgot to take notes when she was making it? Search no more! Here’s a foolproof, delicious pot roast recipe for the most tender, juicy and flavorful Sunday roast you’ve ever had…just like Mom made!
You can make this in a Dutch oven on the stovetop, in a roasting pan in the oven, or in a slow cooker! Whatever method you use, this recipe will turn out delicious!
Classic Sunday lunch in the South, this is usually served with tender potatoes, carrots and onions. I like to serve this with fresh purple hull peas, foolproof roasted broccoli, or acorn squash casserole. And a big glass of Southern sweet tea, naturally!
Mom’s pot roast is a meal in itself, but if you want some green sides to go with your meal, make a big batch of turnip or collard greens!
Ingredients
The secret to my Mom’s pot roast is garlic. She taught me how to “plug” garlic cloves into the tender beef and the result is amazing!
- Chuck roast, beef broth or beef stock, beefy onion dried soup mix (I use Lipton Beefy Onion dry mix), fresh garlic, onion (sweet yellow is my favorite, but white onions work just as well), carrots and potatoes (I use waxy potatoes like Red Creamer, New Potatoes or Yukon gold because they hold up best in the braising liquid).
- You can use russet potatoes if you prefer. (Peeled or not). Just clean and cut the russet or Idaho potatoes but don’t put them in the pot until about 2 hours before you’re ready to serve.
- (Russet potatoes are not as “waxy” as red or new potatoes, so they have a tendency to dissolve and turn to mush if you put them in the pot at the beginning of the cooking time.
How to make it
- Season a 3-4 pound chuck roast lightly with salt, ground black pepper and a little onion powder (optional)
- Cut several slits in roast and put in a slice of fresh garlic
The very first time I attempted to make my Mom’s Pot Roast, I had no clue what kind of meat to buy. I asked the butcher, “what kind of meat do I buy for a roast?” If you don’t know either, here’s what to look for:
•Chuck cuts might be labeled as chuck roast, boneless chuck roast, 7-bone chuck roast, 7-bone-in roast, shoulder, chuck shoulder, or beef chuck arm.
•Brisket is a leaner, flat cut. Cuts might indicate “brisket point” which is usually fattier and often used for corned beef or barbecue recipes.
•Round rump roast or bottom round cuts are both relatively tough cuts but make delicious pot roasts
- Place the roast in the cooking pan; add pototoes and cut carrots around the perimeter; top with quartered onions; add beef broth and beefy soup mix; sprinkle a little black pepper over everything, cover and cook on low heat for 4-6 hours, depending upon the size of the beef.
- You can salt everything now, but the beefy onion soup mix has enough salt for us…your call!
In a slow cooker, a 3-4 lb. roast usually takes between 5-6 hours. If you’re cooking it in the oven in a roasting pan, it will take about 4-5 hours.
I make Mom’s Sunday Pot Roast at least once a month! We use any leftover meat for vegetable beef soup or open faced roast beef sandwiches!
Related recipes:
- Beef Stroganoff
- Mississippi Pot Roast
- Perfect Beef Tenderloin
- Southern Green Beans and New Potatoes
- Speckled Butter Beans
- Southern Lima Beans
- Southern Fried Squash
♥If you make this recipe, please scroll down and leave a comment and rating below! Thank you!
Mom’s Pot roast
Ingredients
- 4 lb. chuck or rump roast (about ½ lb. per person)
- 1 pkg. dry onion soup mix , beefy flavor
- 2 large onions , quartered (yellow, sweet yellow or white)
- 3 cloves garlic , peeled and sliced
- 8 large carrots , peeled, cut into 2 inch pieces
- 3 lbs. Yukon gold potatoes , halved (you can use red creamer potatoes instead)
- 6 cups water or beef broth see recipe notes
- salt and pepper , to taste
Instructions
- Preheat oven to 325Fº or turn slow cooker to low temperature for 6 hours
- Peel and slice garlic cloves; set aside3 cloves garlic
- Using the tip of a sharp knife, cut several slits into the roast; insert a slice of garlic into each slit
- Place roast in roasting pan/slow cooker4 lb. chuck or rump roast
- Add broth6 cups water or beef broth
- Place onions, potatoes and carrots on the meat2 large onions, 3 lbs. Yukon gold potatoes, 8 large carrots
- Sprinkle a package of dry onion soup mix over meat and vegetables1 pkg. dry onion soup mix
- Add more water or beef broth (enough to cover the vegetables)
- Cook on low for at least six hours until meat and vegetables are tender; salt and pepper to tastesalt and pepper
Notes
- Add enough broth or water to cover the roast and vegetables; this amount will vary depending upon the size of roast, the pan and amount of vegetables
- Yukon gold or red creamer potatoes hold up best in the low and slow cooking process; you can use russets, just add them halfway through the cooking process (after the roast has cooked about 3 hours)
Could you guess how long to cook it if my roast is only 1.5 lb?
It’s hard to say. As long as there’s enough liquid in the pan, you can’t overcook it.
Just perfect…reminds me of Sundays after church
Me, too! Right before a nap:)!!!