Mom’s Perfect Pot Roast

When I think of pot roast, I have two mem­o­ries:

First, as a kid, I kind of dread­ed “pot roast” Sun­day because some­times (not always) the pot roast was so tough and dry. It was those tough & dry occa­sions that made me dis­like roast alto­geth­er. 

Sec­ond, it always seemed so com­pli­cat­ed. Pre-brown­ing, sea­son­ing, flour, peel­ing veg­gies, grease splat­ter on the stove­top and a loom­ing smell of roast in my hair as I sit in the pew at church. 

Then I became a mom and found myself need­ing the ben­e­fits a pot roast meal offers, like ::

  • a one pot meal
  • a stick it in the oven and walk away meal
  • a hearty, sat­is­fy­ing meal

So, I decid­ed to give pot roast anoth­er try. After many dry pot roasts and plen­ty of church pew moments where I caught the aro­ma of pot roast in my hair — I final­ly fig­ured out the trick to a ten­der, fla­vor­ful roast with­out feel­ing like a walk­ing pot roast.

So here are my tricks :

Start off with a 3–4 pound chuck roast. Chuck roast is the per­fect cut for a pot roast meal because as it cooks, it becomes quite ten­der. Prob­a­bly the rea­son I remem­ber tough dry pot roasts grow­ing up is because mom bought what­ev­er cut of roast was on sale. A rump roast is noto­ri­ous­ly dry and tough. I nev­er buy that cut — no mat­ter how good the sale is. I just wait for the chuck roast to go on sale and stock up.

Next, rough­ly chop the cel­ery, car­rots and onion. You can add pota­toes, toma­toes, pep­pers etc too if you’d like. I pre­fer to chop the veg­gies into small­er pieces  to inten­si­fy fla­vors.

Place meat and veg­gies in a large 7–9 qt pot and then add the liq­uid ::

  • 24–32 oz beef broth (depend­ing on the size of the roast)
  • 2 bay leaves
  • 8 oz sweet red or white wine (I used mosca­to)
  • 2 T worces­ter­shire sauce
  • 1/3 c of your favorite BBQ sauce
  • 10 oz spicy toma­to juice (or spicy V8)
  • 8 oz water
  • 1 T dijion mus­tard
  • 3 T corn­starch
  • salt & pep­per 

Com­bine all liq­uids, sauces and corn­starch. Whisk until smooth and then pour over the roast and veg­gies.

Cov­er the dutch oven and place in a 225° oven and cook for 6–8 hours. Once cook­ing time is com­plete, taste and add addi­tion­al salt and pep­per if nec­es­sary.

The corn­starch slight­ly thick­ens the cook­ing liq­uid and acts as a thick­ened au jus type of gravy for the roast and most of the veg­gies melt away, cre­at­ing a rich­ly fla­vored roast and gravy.

Mom’s Per­fect Pot Roast
Serves 8
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Prep Time
15 min
Cook Time
6 hr
Prep Time
15 min
Cook Time
6 hr
421 calo­ries
12 g
179 g
12 g
59 g
4 g
454 g
963 g
6 g
0 g
7 g
Nutri­tion Facts
Serv­ing Size
454g
Serv­ings
8
Amount Per Serv­ing
Calo­ries 421
Calo­ries from Fat 106
% Dai­ly Val­ue *
Total Fat 12g
18%
Sat­u­rat­ed Fat 4g
21%
Trans Fat 0g
Polyun­sat­u­rat­ed Fat 1g
Monoun­sat­u­rat­ed Fat 6g
Cho­les­terol 179mg
60%
Sodi­um 963mg
40%
Total Car­bo­hy­drates 12g
4%
Dietary Fiber 1g
6%
Sug­ars 6g
Pro­tein 59g
Vit­a­min A
94%
Vit­a­min C
17%
Cal­ci­um
5%
Iron
40%
* Per­cent Dai­ly Val­ues are based on a 2,000 calo­rie diet. Your Dai­ly Val­ues may be high­er or low­er depend­ing on your calo­rie needs.
Ingre­di­ents
  1. 3–4 lb chuck roast
  2. 3–4 cel­ery stalks, chopped
  3. 3–4 car­rots (I used rain­bow car­rots), chopped
  4. 1/2 medi­um white onion, chopped
  5. 24–32 oz beef broth (depend­ing on the size of the roast)
  6. 2 bay leaves
  7. 8 oz sweet red or white wine (I used mosca­to)
  8. 2 T worces­ter­shire sauce
  9. 1/3 c of your favorite BBQ sauce
  10. 10 oz spicy toma­to juice (or spicy V8)
  11. 8 oz water
  12. 1 T dijion mus­tard
  13. 3 T corn­starch
  14. salt & pep­per
Instruc­tions
  1. Start off with a 3–4 pound chuck roast. Chuck roast is the per­fect cut for a pot roast meal because as it cooks, it becomes quite ten­der.
  2. Next, rough­ly chop the cel­ery, car­rots and onion. I pre­fer to chop veg­gies into small­er to inten­si­fy fla­vors while cook­ing.
  3. Place meat and veg­gies in a large 7–9 qt pot. Com­bine all liq­uids, sauces and corn­starch. Whisk until smooth and then pour over the roast and veg­gies. Cov­er the dutch oven and place in a 225° oven for between 6–8 hours, until ready to serve. Once cook­ing time is com­plete, taste and add addi­tion­al salt and pep­per if nec­es­sary.
  4. Serves 8
Notes
  1. *You can add pota­toes, toma­toes, pep­pers etc too if you’d like.
beta
calo­ries
421
fat
12g
pro­tein
59g
carbs
12g
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Food for a Year: https://foodforayear.com/

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