Mom's Pot Roast Recipe
Mom's Pot Roast Recipe photo by Taste of Home
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Mom's Pot Roast Recipe

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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
TOTAL TIME: Prep: 45 min. Cook: 3 hours
MAKES:8 servings
TOTAL TIME: Prep: 45 min. Cook: 3 hours
MAKES: 8 servings


  • 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

Nutritional Facts

6 ounce-weight: 448 calories, 23g fat (8g saturated fat), 118mg cholesterol, 1053mg sodium, 24g carbohydrate (4g sugars, 3g fiber), 36g protein.


  1. 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.
  2. Turn roast again. Add potatoes and carrots. Cover and simmer 1 hour longer or until meat and vegetables are tender.
  3. 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.)
  4. 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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[email protected] User ID: 1665956 58467
Reviewed Nov. 10, 2014

"Great taste. Would just put the potatoes and carrots in a lot earlier. Had to nuke them to have everything ready on time...together."

mjmaloney User ID: 1110075 132379
Reviewed Apr. 3, 2013

"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!"

BarbnPA User ID: 6113581 156864
Reviewed Oct. 2, 2011

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

Justbecca2608 User ID: 3738397 67321
Reviewed Jan. 11, 2009

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

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