0 from 33 votes
Mom's Guest Pot Roast Recipe
Mom’s pot roast recipe is so simple. Anyone can make this fork-tender, seared roast, and the amazingly flavorful sauce that comes with it!
Prep Time
1 hr
Cook Time
4 hrs
Total Time
5 hrs
Servings: 8 servings
Calories: 470 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 3-4 lb chuck roast or blade bone pot roast or rump roast
- 1 tbsp olive oil
Marinade
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/4 cup ketchup
- 3 tbsp soy sauce
- 3 tbsp Worcestershire sauce
- 2 tbsp fresh Rosemary chopped
- 2 cloves garlic minced
- 2 tsp dried mustard
- 1 tsp kosher salt
Vegetables
- 4 carrots peeled and cut into 2" pieces
- 2 stalks celery cut into 1 ½" pieces
- 1 large yellow onion chopped
- 1 lb baby red potatoes
- 2 cups beef broth (as needed to cover)
Instructions
Marinade
- In a small bowl add the vinegar, oil, ketchup, soy sauce, Worcestershire sauce, rosemary, garlic, mustard and salt. Whisk to mix thoroughly and pour over meat. Cover and marinate for at least 1 hour or refrigerate overnight (best).
- Stove Top: Remove meat from marinade. Add tablespoon of olive oil to a deep skillet or Dutch oven over high heat and sear meat on both sides. Pour marinade over and cover tightly with a lid. Bring just to a simmer on the stovetop over medium-high heat. Simmer on low for 2 hours. Add carrots, celery, onion and potatoes. Pour enough beef broth just to cover. Cook an additional 1 1/2 hours covered (2 hours for a 4 lb roast) or until the roast and potatoes are fork-tender. Remove meat to platter and carve. Skim fat from sauce and spoon over meat and vegetables.
- Baked: Same as Stove Top method with an oven temperature set to 300°F.
- Slow Cooker: Remove beef from marinade and reserve marinade. Add tablespoon of olive oil to a deep skillet or Dutch oven over high heat and sear meat on both sides. Spray inside of slow cooker with cooking spray. Add pan seared beef and reserved marinade, carrots, celery, onion and potatoes. Pour enough beef broth just to cover. Cook for 4 hours on High or 6 hours on Low. Remove meat to platter and carve. Skim fat from sauce and spoon over meat and vegetables.
Cup of Yum
Nutrition Information
Calories
470kcal
(24%)
Carbohydrates
19g
(6%)
Protein
36g
(72%)
Fat
29g
(45%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
16g
Trans Fat
1g
Cholesterol
117mg
(39%)
Sodium
1053mg
(44%)
Potassium
1086mg
(31%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
5222IU
(104%)
Vitamin C
16mg
(18%)
Calcium
71mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 470
% Daily Value*
| Calories | 470kcal | 24% |
| Carbohydrates | 19g | 6% |
| Protein | 36g | 72% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 1053mg | 44% |
| Potassium | 1086mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 5222IU | 104% |
| Vitamin C | 16mg | 18% |
| Calcium | 71mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.