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…oh, and a big glass of Southern sweet tea!
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 or Dutch oven as well.
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You’ll love this recipe!
If you’re homesick or just wanting a classic Sunday meal, this is probably one of the easiest recipes you’ll ever make!
- Easy – one pan clean-up! You can make this in a roasting pan in the oven, in a Dutch oven on the stovetop, or in a slow cooker.
- 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
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!
Here’s what you’ll need
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 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.
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, season the meat with a light sprinkling of salt, ground black pepper and a little onion powder (optional).
Peel the carrots and cut into 2″ inch slices; quarter the onions (yellow or white onions); cut the new potatoes or Yukon gold potatoes in half; set all this aside
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 the beef). Insert the garlic cloves into the slits. The garlic will cook down so don’t worry about getting a big bite of garlic!
Next, place the beef 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!
Recipe FAQ’s
Seasonings
This easy recipe uses simple ingredients. If you want to ramp up the flavor a bit, feel free to sprinkle in some oregano, marjoram or a little thyme. I use a package of Lipton’s™ Beefy Onion Dry Soup Mix which gives a very savory, hearty flavor to both the meat and vegetables.
Salt, pepper and garlic powder are the most common seasonings, however, if you want a more developed flavor, add herbs to the broth.
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
♥If you make this recipe, please scroll down and leave a comment and rating below! Thank you!
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