{"id":325,"date":"2025-01-27T20:02:00","date_gmt":"2025-01-27T12:02:00","guid":{"rendered":"https:\/\/artoz.xyz\/index.php\/2025\/01\/27\/moms-classic-pot-roast-recipe\/"},"modified":"2025-01-27T20:02:00","modified_gmt":"2025-01-27T12:02:00","slug":"moms-classic-pot-roast-recipe","status":"publish","type":"post","link":"https:\/\/artoz.xyz\/index.php\/2025\/01\/27\/moms-classic-pot-roast-recipe\/","title":{"rendered":"Mom\u2019s Classic Pot Roast Recipe"},"content":{"rendered":"

<\/p>\n

\n

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<\/em> and finishing my homework, I\u2019d putter around the kitchen, trying to figure out what to make for my mom and me for dinner.\n<\/p>\n

Most of the recipes came from the backs of salad dressing bottles or dried soup mixes, but a few were from my mom\u2019s 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.\n<\/p>\n

We put some miles on the Crock Pot with this recipe, and over the years, I\u2019ve made the slow-cooked meal dozens of times. It\u2019s one of my top choices for days when I know I\u2019m going to be too busy to spend much time in the kitchen but will still want a comforting, home-cooked meal come dinnertime.\n<\/p>\n

I\u2019ve made a few adjustments to the recipe to make it work for my family, so now my mom\u2019s classic pot roast is a collaborative recipe.\n<\/p>\n

<\/p>\n

Simply Recipes \/ Photo by Rachel Vanni \/ Food Styling by Tiffany Schleigh<\/p>\n

<\/span>
\n<\/figcaption><\/figure>\n

<\/p>\n

How To Make My Mom\u2019s Pot Roast <\/span> <\/h2>\n

This recipe relies on slow cooking to develop delicious flavor, but it doesn\u2019t 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.\n<\/p>\n

Since then, I\u2019ve added two steps that improve the texture and flavor of the chuck roast and vegetables\u2014liberally seasoning the roast with salt and pepper and then searing it on all sides with a glug of olive oil.\n<\/p>\n

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\u2019t imagine the recipe without it now.\n<\/p>\n

You can serve this flavorful roast over egg noodles, mashed potatoes, or polenta to soak up all the delicious broth.\n<\/p>\n

<\/p>\n

Tips for Making My Mom\u2019s Pot Roast <\/span> <\/h2>\n
    \n
  • Only use chuck roast for this recipe. The fat from the chuck roast keeps the beef juicy and tender throughout the long cooking process.<\/li>\n
  • 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.<\/li>\n
  • Add whatever vegetables you\u2019d 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.<\/li>\n
  • 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.<\/li>\n<\/ul>\n
    <\/p>\n

    Simply Recipes \/ Photo by Rachel Vanni \/ Food Styling by Tiffany Schleigh<\/p>\n

    <\/span>
    \n<\/figcaption><\/figure>\n<\/div>\n

    \n
    \n