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Mom's BEST Pot Roast Recipe
This easy pot roast recipe is fall-apart-tender with a lush 2-ingredient gravy for the best Sunday night comfort food dinner straight from my mama's kitchen. Choose a well marbled chuck roast and use any drinkable red wine you have on hand for the gravy. Feel free to add potatoes to the roast before going in the oven as well.
Prep Time
30 mins
Cook Time
3 hrs 30 mins
Total Time
4 hrs
Servings: 8
Calories: 482 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 pound chuck roast
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons canola oil
- 6 ounces mushrooms , trimmed and halved or quartered
- 3 stalks celery , cut into 1-inch pieces
- 2 carrots , peeled and cut into 1-inch pieces
- ½ yellow onion , quartered
- 4 cloves garlic , peeled and sliced thin
- 3 sprigs fresh Rosemary
- 2 10.5 ounce cans condensed cream of mushroom soup , undiluted
- 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.
Cup of Yum
Notes
- Serve this meal with buttery mashed potatoes. Or, if you prefer, add 2 cups of potatoes to the roast before going in the oven.
- buttery mashed potatoes
- How to Cook Pot Roast In the Crock Pot or Slow Cooker
- Sear the meat in a large dutch oven or heavy bottomed skillet as directed in the recipe card below. Transfer the meat, juices, and crispy bits to the insert of a Crock Pot or slow cooker. Add the vegetables, herbs, and gravy ingredients. Cover and set the cooker on HIGH for 4-5 hours or LOW for 8 hours.
- How to Cook Pressure Cooker or Instant Pot Pot Roast
- Sear the meat in a large dutch oven or heavy bottomed skillet as directed in the recipe card below or sauté directly in an Instant Pot. Transfer the meat to the insert of the pressure cooker, add the veggies, herbs, and gravy ingredients. Set the pressure cooker to HIGH pressure for 60 minutes. When done, let the cooker naturally release for 10 minutes, then finish with a quick release. NOTE: Because the liquid does not evaporate when pressure cooking, the gravy may not be as thick. Also, be careful of how many vegetables you add to the pressure cooker, and don’t go over the suggested fill line.
Nutrition Information
Calories
482kcal
(24%)
Carbohydrates
4g
(1%)
Protein
45g
(90%)
Fat
30g
(46%)
Saturated Fat
12g
(60%)
Cholesterol
157mg
(52%)
Sodium
491mg
(20%)
Potassium
924mg
(26%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
2584IU
(52%)
Vitamin C
2mg
(2%)
Calcium
50mg
(5%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 482
% 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.