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.
Cook it in the oven or in the slow cooker!
Classic Pot Roast is the ultimate Sunday lunch in the South, usually served with tender potatoes, carrots and onions.
Most often, all the ingredients cook in a big roasting pan in the oven-where the smell permeates throughout the house and smells delicious! This recipe can be made in a slow cooker as well.
You'll love this recipe!
- Easy - one pan clean-up!
- Efficient - meat, vegetables and starch all ready to serve at once! No hassle in the kitchen!
- Flavorful - savory flavored beef with seasoned potatoes, carrots and onions in a rich beefy broth
Here's what you'll need:
A 3-4 pound chuck or rump roast, beef broth, a package of beefy onion soup dry mix, onions, carrots, garlic and potatoes!
How to make it:
First, "plug" the roast with garlic slices. Slice a few cloves of garlic then, use the tip of the knife and cut slits into the meat (about 4-5 slits, depending upon the size of roast).
You can make this in a roasting pan in the oven or in a slow cooker. Next, put it all in the cooking pan.
What is a Pot Roast?
It is not a particular cut of meat. The term "pot roast" refers to a braised cut of meat, simmered with seasonings and aromatics. Believe it or not, the tougher cuts of meat work best!
What cut of beef do I use?
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 steak, chuck shoulder pot roast, 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
What do I use for braising liquid?
A braising liquid can be water, stock or broth. Typically, beef broth is the most common choice, combined with a few cloves of garlic or onion added to the broth.
What kind of potatoes work best in a roasting pan or slow cooker?
Yukon Gold or red creamer potatoes hold up best in the braising liquid. Both of these types of potatoes are "waxy" potatoes and have less starch than Idaho or Russets.
You can use Idaho or Russet potatoes, just know that they will not be as firm as a waxy potato.
What's the best way to cook a pot roast?
- Low and slow is the secret, with plenty of braising liquid
- In the oven or slow-cooker
- Make sure you have plenty of braising liquid in the pan
What seasonings go best with roast?
Salt, pepper and garlic powder are the most common seasonings, however, if you want a more developed flavor, add herbs to the broth.
For instance, if you want a hint of oregano in your Sunday pot roast, apply a little oregano to the whole roast and the liquid as well.
This recipe uses a package of Lipton's™ Beefy Onion Dry Soup Mix which gives a very savory, hearty flavor to the roast and vegetables.
When do I add the vegetables?
- You can never go wrong with adding onions, carrots and potatoes to Mom's Pot Roast!
- If you want to add sliced yellow or zucchini squash, add them about an hour before the roast is done because they cook faster than the other vegetables.
How long does it take to cook?
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.
Do I sear it first?
You can, but it's not necessary since the roast will cook in a braising liquid. The liquid permeates the meat, resulting in a tender and flavorful pot roast.
Can I overcook a roast?
Yes...If there's not enough braising liquid, the roast will be dry and tough. The best way to ensure it isn't overcooked is to have plenty of broth or water in the pan.
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!
♥If you make this recipe, please scroll down and leave a comment and rating below! Thank you!
Classic Pot Roast
- 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
- Preheat oven to 325Fº or turn slow cooker to low temperature for 6 hours
- Peel and slice garlic cloves; set aside
- 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 cooker
- Add broth
- Place onions, potatoes and carrotes on the meat
- Sprinkle a package of dry onion soup mix over meat and vegetables
- 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
- 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)