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Mom's Pot Roast Recipe

Mom's Pot Roast Recipe photo by Taste of Home

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My greatest inspiration to learn how to cook came from my mom. She was always feeding everyone, and that's why I know only how to cook for a crowd. This recipe accommodates either, but leftovers are great for sandwiches or a hearty barley soup.—Dorothy Duder, North Hollywood, California

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Mom's Pot Roast Recipe

Prep: 45 min. Cook: 3 hours

Yield: 8 Servings

45 180 225

Ingredients

3 tablespoons all-purpose flour, divided
1 teaspoon salt
1/4 teaspoon each minced chives, parsley flakes and tarragon
1/4 teaspoon pepper
1 boneless beef chuck roast (3 to 3-1/2 pounds)
2 tablespoons canola oil
8 cups water
2 tablespoons beef bouillon granules
2 tablespoons Worcestershire sauce
1 large onion, chopped
3 celery ribs, cut into chunks
3 garlic cloves, minced
2 bay leaves
4 medium potatoes, peeled and quartered
4 medium carrots, cut into chunks
2 tablespoons butter

Directions

Combine 1 tablespoon flour and seasonings; rub over roast. In a Dutch oven, brown roast on all sides in oil over medium-high heat. Add the water, bouillon, Worcestershire sauce, onion, celery, garlic and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2 hours, turning the roast after 1 hour.
Turn roast again. Add potatoes and carrots. Cover and simmer 1 hour longer or until meat and vegetables are tender.
Discard bay leaves. Remove meat and vegetables to a serving platter and keep warm. Pour 2 cups cooking juices and loosened browned bits into a 2-cup measuring cup; skim fat. (Save remaining cooking juices for another use.)
For gravy, in a small saucepan, melt butter; stir in remaining flour until smooth; gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables. Yield: 8 servings.

Originally published as Mom's Pot Roast in Reminisce September/October 2005, p 48

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Mom's Pot Roast

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Reviewed on Apr. 03, 2013 by mjmaloney

I have literally been searching for the perfecct pot roast recipe for years. My search has ended. This is it! The flavor is fabulous and it is easy to make. The gravy turned out better than any other "made from scratch" gravy that I have made. The only thing I changed was the amount of liquids. I used 1 cup of beef broth and 1 and 1/2 cups of water. I kept checking to see if it needed more, but it never did. My husband fondly remembers the pot roast his mother used to make when he was a little boy, and he said that this recipe reminds him of that. This recipe is a keeper!

Reviewed on Oct. 02, 2011 by BarbnPA

But I actually roast it in the oven after browning. Love the flavor, but I add a little crushed rosemary, too.

Reviewed on Jan. 11, 2009 by Justbecca2608

This recipe sounds great, I can't wait to try it!