Mom's BEST Pot Roast Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs 30 mins
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Total Time
4 hrs
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Servings
8
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Calories
482 kcal
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Course
Main Course
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Cuisine
American
Mom's BEST Pot Roast Recipe
Description
This pot roast begins by seasoning a 4-pound chuck roast with kosher salt and freshly ground black pepper, then searing it in canola oil to develop a browned crust. Sliced mushrooms, celery, carrots, quartered onion, sliced garlic, and fresh rosemary sprigs are added to the pot to build a flavorful base. A mixture of condensed cream of mushroom soup and red wine is whisked smooth and poured over the roast and vegetables.
The covered pot is transferred to a low oven and cooked for 3½ to 4 hours until the meat becomes fork-tender and easily pulls apart. The slow cooking melds the savory flavors and softens the vegetables into a hearty accompaniment. The gravy from the cooking liquid complements the meat and vegetables, creating a cohesive dish.
This pot roast is traditionally served with buttery mashed potatoes or parsley red potatoes, which absorb the savory juices. It can also be adapted for preparation in a crock pot or Instant Pot by following similar seasoning and searing steps, then adjusting cooking times and liquid evaporation considerations accordingly.
A suggested variation is adding potatoes directly into the pot before cooking for convenience. The slow cooking method results in richly flavored meat and vegetables, suitable for family dinners or weekly meals requiring tenderness and depth of flavor.
Ingredients
- 4 pound chuck roast
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 2 tablespoons canola oil
- 6 ounces mushrooms , trimmed and halved or quartered
- 3 celery cut into 1-inch pieces, stalks
- 2 carrot peeled and cut into 1-inch pieces
- ½ yellow onion , quartered
- 4 cloves garlic , peeled and sliced thin
- 3 prigs rosemary fresh
- 2 .5 ounce condensed cream of mushroom soup undiluted, canned
- 1 cup red wine , any drinkable variety will do
Instructions
- Preheat the oven to 325°F.
- Season the chuck roast with the kosher salt and freshly ground black pepper on all sides. Heat the oil in a large dutch oven or heavy bottomed pot over medium high heat and add the chuck roast to the pot. Sear 3-5 minutes on each side or until browned.
- Add the mushrooms, celery, carrots, onion, garlic and rosemary to the pot. In a bowl or large measuring cup, whisk the mushroom soup and red wine until smooth. Pour over the chuck roast and vegetables, cover tight with a lid, and transfer to the oven.
- Cook in the oven for 3 ½ to 4 hours or until the meat is fork tender and pulls apart easily. Transfer the roast to a serving platter with the vegetables and gravy. Serve with mashed potatoes or buttery parsley red potatoes.
Notes
- Serve pot roast with buttery mashed potatoes or parsley red potatoes to complement the rich gravy.
- Add 2 cups of potatoes to the roast before cooking if you prefer a one-pot meal.
- For crock pot or slow cooker preparation, sear the meat first, then cook on HIGH for 4-5 hours or LOW for 8 hours with vegetables and gravy ingredients.
- For pressure cooker or Instant Pot, sear meat, add other ingredients, and cook at HIGH pressure for 60 minutes with a natural release, noting gravy may be thinner due to less evaporation.
- Be cautious not to overfill the pressure cooker with vegetables to avoid overcapacity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 4g | 1% |
| Protein | 45g | 90% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 157mg | 52% |
| Sodium | 491mg | 20% |
| Potassium | 924mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2584IU | 52% |
| Vitamin C | 2mg | 2% |
| Calcium | 50mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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