As an only child of a single working mom, I had a lot of alone time after school. It was during that time that I learned to love cooking. After watching a couple of episodes of Saved By The Bell and finishing my homework, I’d putter around the kitchen, trying to figure out what to make for my mom and me for dinner.
Most of the recipes came from the backs of salad dressing bottles or dried soup mixes, but a few were from my mom’s stash of food-splattered index cards. One of my favorites was for pot roast. It was a classic recipe, designed for the slow cooker, and I could get it started in the morning and, by the time I got home from school, it would smell amazing. Almost too good to wait for my mom to get home from work and eat it with me.
We put some miles on the Crock Pot with this recipe, and over the years, I’ve made the slow-cooked meal dozens of times. It’s one of my top choices for days when I know I’m going to be too busy to spend much time in the kitchen but will still want a comforting, home-cooked meal come dinnertime.
I’ve made a few adjustments to the recipe to make it work for my family, so now my mom’s classic pot roast is a collaborative recipe.
Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh
How To Make My Mom’s Pot Roast
This recipe relies on slow cooking to develop delicious flavor, but it doesn’t require a ton of hands-on cooking time. In the original recipe, I combined all of the ingredients in the slow cooker, fired that baby up, and then enjoyed my creation for dinner.
Since then, I’ve added two steps that improve the texture and flavor of the chuck roast and vegetables—liberally seasoning the roast with salt and pepper and then searing it on all sides with a glug of olive oil.
I also deglaze the pan with wine and use a wooden spoon to scrape up the fond (the brown bits on the bottom of the pan). This essential element of flavor was missing from the original, but I couldn’t imagine the recipe without it now.
You can serve this flavorful roast over egg noodles, mashed potatoes, or polenta to soak up all the delicious broth.
Tips for Making My Mom’s Pot Roast
- Only use chuck roast for this recipe. The fat from the chuck roast keeps the beef juicy and tender throughout the long cooking process.
- We always enjoyed our pot roast with a brothier, unthickened cooking liquid, but if you are looking for more of a gravy experience, use the instructions provided below.
- Add whatever vegetables you’d like, including celery, potatoes (use halved Yukon gold potatoes so they keep their integrity), and/or parsnips. You can also add whole, cleaned crimini mushrooms.
- There are several ways to develop even more flavor: add 2 tablespoons of tomato paste after deglazing with wine, or add 2 tablespoons of Worcestershire sauce, balsamic, or red wine vinegar to the beef stock. Or include fresh or dried herbs like thyme, rosemary, bay leaves, or parsley in the cooking liquid.
Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh
The amount of salt and pepper will vary depending on the size of your chuck roast, the stock you use, and your preferences. You want to liberally season the roast—it is a big piece of meat, after all. I use about 2 tablespoons of salt and 3 teaspoons of freshly ground black pepper; then I add more to taste the cooking liquid.
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1 (3 1/2- to 4-pound) chuck roast
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Kosher salt and freshly ground black pepper, to taste
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2 tablespoons extra-virgin olive oil
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3 medium yellow onions, peeled and quartered
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6 cloves garlic, roughly chopped
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6 carrots, cut into 2-inch pieces
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1 cup dry red wine
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4 cups beef stock
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2 tablespoons cornstarch, optional
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2 tablespoons water, optional
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Season the roast:
Remove chuck roast from packaging and pat dry with paper towels. Liberally season the roast with salt and pepper on all sides.
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Sear the roast:
If your slow cooker has a sauté function, turn it to medium-high heat and add 2 tablespoons of olive oil. When the oil is shimmering, sear the roast on all sides, about 4 to 5 minutes per side to develop a nice, even golden brown crust all over. Remove the roast from the pan and set aside.
Tip
Alternatively, if your slow cooker does not have a sauté function, you can use a Dutch oven on the stovetop.
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Sauté the vegetables:
Add the onions, garlic, and carrots to the slow cooker and sauté until the onions are beginning to soften, 3 to 5 minutes. Add 1 cup of red wine and use a wooden spoon to scrape the browned bits from the bottom of the pot while the wine reduces. Simmer until the wine reduces by half, 5 to 10 minutes.
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Slow cook:
In your slow cooker, combine the seared roast, sautéed vegetables and liquid, and beef stock.
Set the slow cooker to low and cook until the roast is falling apart, about 8 hours. Taste and add salt and pepper as needed. Turn off the slow cooker and use a ladle to remove the fat that’s collected at the top of the cooking liquid before serving.
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Make the gravy (optional):
If you prefer a thicker sauce, more like a gravy than a broth, combine the cornstarch and water in a small bowl and stir to make a slurry.
Remove the roast and vegetables from the pot and tent with foil to keep warm. Stir the slurry into the cooking liquid and bring to a simmer while stirring. Cook until thickened, about 10 minutes. Remove from the heat, taste, and adjust seasonings as needed.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
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| Nutrition Facts (per serving) | |
|---|---|
| 133 | Calories |
| 6g | Fat |
| 10g | Carbs |
| 6g | Protein |
×
| Nutrition Facts | |
|---|---|
| Servings: 6 to 8 |
|
| Amount per serving | |
| Calories | 133 |
| % Daily Value* | |
| 6g | 7% |
| Saturated Fat 1g | 7% |
| 10mg | 3% |
| 307mg | 13% |
| 10g | 4% |
| Dietary Fiber 2g | 6% |
| Total Sugars 4g | |
| 6g | |
| Vitamin C 4mg | 20% |
| Calcium 38mg | 3% |
| Iron 1mg | 6% |
| Potassium 451mg | 10% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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