Remember those days when your mom made pot roast and everything seemed right in the world? When our kids were growing up the first Sunday of every month was reserved for our Family Favorite Pot Roast. It’s a delicious tradition we all loved, and still do, to this day.
Top five reasons you should make Family Favorite Pot Roast this weekend:
- A slow cooked roast is something every cook should know how to make. Follow my directions and it’s virtually fool proof! With very little time and effort it can become your signature comfort food dish.
- You can dress a pot roast up or down. Fam Favorite Pot Roast is a humble and delicious dinner. Add some creamy mashed potatoes (Slow Cooker Mashed Potatoes are the easiest recipe you’ll ever make) and throw on a few fresh herbs (rosemary, thyme) and you’ve got dinner fit for company.
- It’s the perfect Sunday or weekday meal. I put this in the oven before church and we come home to a house that smells like heaven. Set the table and you’re ready to feast.
- Everyone loves a good slow cooked pot roast. Grandpa, babies, hungry teens. You name it, everyone loves it. Nothing pleases like a simple slow cooked pot roast.
- Make two roasts and you’ve got dinner ready for the next night. Shred the extra roast, remove any fat remaining, top with a little juice. When you’re ready to serve, warm it up in a pan of Au Jus. Slice and butter some french rolls, grill or broil till golden, top with a little cheese if you’d like, then pile high with shredded beef. Pass bowls of Au Jus for dipping.
We always rounded out the meal with gravy (see directions on recipe) , rolls , some type of green veggie or salad and usually a simple chocolate cake. You simply can’t buy anything from a store that’s more comforting than this meal.
Family Favorite Pot Roast
- 1- 3-3 1/2 lb Roast pot roast, chuck roast
- 2-3 cups onion chunked ( I prefer yellow or sweet onion)
- 1 cup celery cut into 1 inch chunks
- 1 lb carrots baby carrots or whole carrots, peeled and cut up in large chunks
- 2 cloves garlic minced
- 2-3 tablespoon olive oil
- salt and pepper garlic salt
- 2-3 tablespoons Worcestershire Sauce
- 2 tablespoons Balsamic Vinegar
- 2-3 cups beef broth
If making gravy from juice:
- one package or tub of flavor enhancer I like Knorr brand “Homestyle Stock” beef flavor
Pre heat oven to 225 if slow cooking (8 hours) OR 275 if cooking for 4 1/2 hours plus 1 hour in oven with heat off
Set rack in middle of oven.
Season meat generously on top and bottom of roast with salt, pepper and garlic salt. About 1 teaspoons salt and pepper each, and 1 teaspoon garlic salt per side. Rub seasoning into meat if desired.
Heat heavy pan on stove over medium high heat and add oil. This should be the same pan used to slow cook meat in oven.
Add meat to pan and brown on both sides about 2-3 minutes per side.
Remove meat to plate.
Add another tablespoon of oil to pan if needed. Add chopped onions, carrots, celery. Cook for about 3-4 minutes and loosen the bits of meat from the bottom of the pan. Season with additional salt and pepper.
Add minced garlic and reduce heat. Cook for about 1 minute.
Leave the vegetables in the pan and add the meat back to the middle of the pan, pushing the vegetables around the sides of the roast.
Sprinkle the Worcestershire Sauce and the Balsamic on top of the meat evenly.
Pour the beef broth around the edges of the pan, do not pour over the top of the roast (it will wash away the seasonings and sauces). The liquid should come about half way up the sides of the roast.
Drizzle the entire pan with a bit of olive oil.
Cover tightly with foil or lid.
If using a roasting pan that is not deep, place the pan on top of a jelly roll pan so any excess juice created while cooking will spill over onto the pan and not the oven.
Place in oven to bake.
If baking for 8 hours, oven temperature should be 225.
If baking for 4 1/2 hours, oven temperature should be 275. After 4-4 1/2 hours, turn off heat and leave roast in oven for an additional hour. The roast will be done at 4 hours but will tenderize as it sits in the oven with the oven off.
Pour the juice off of the roast and vegetables, or use a bulb and extract the juice.
Cover pan to keep meat and vegetables warm.
Melt 4 tablespoons of butter into a sauce pan over medium heat.
Add 3 tablespoons of flour, whisk until the flour and butter are a paste like consistency.
Cook for about 1-2 minutes.
Slowly add about 4 cups of the juice from the roast, Whisking while adding the liquid.
Add the concentrated stock tub and whisk until dissolved. Cook until gravy thickens.
-You may use either a roasting pan with a tight lid or a any type of pan where you can secure a seal using foil or a lid. The key is to keep liquid in the pan. -If you are doubling the recipe, and want to use the extra roast for French Dip sandwiches, it is not necessary to double the vegetables as well. Add an additional cup of beef broth to the pan.-You may add 1 lb mushrooms or 2 lbs scrubbed potatoes, cut into chunks to the vegetable mixture. -I like to add fresh or dried herbs such as rosemary, thyme, oregano to the roast as well before cooking in oven.
28 thoughts on “Family Favorite Pot Roast”
Is it possible to make this dish in a crock pot instead of the oven?
Can I cook this in a crock pot?
Thanks for the delicious recipe Sy! This is now our favorite way to do a pot roast! By the way – where do you find the Knorr homestyle beef flavor stock? I searched all over for it …
Hi! This recipe looks delicious but I’m confused on the amount of meat you use. I’m planning on feeding a party of 4! Would one pound suffice? And if I were to use one pound, would the amounts for the rest of the ingredients and the cooking times stay the same?
Isabella, The recipe calls for a 3 to 3 1/2 lb roast, which would feed 7-10 people. Usually Roasts are sold 3 lb and up. So yes, this recipe would feed 4 with leftovers!
This recipe is so delicious. This time I am cooking a smaller roast. I have this same question as well about cooking a 1.5 lb roast. How would you suggest adjusting the cooking time and ingredient measurements for a smaller roast? Thanks!
Hi Justine, since you’re using half the amount of roast in the recipe, I recommend just halving the whole recipe. Just insure that there is enough liquid for the meat to cook. The cook time will be the same! Let me know how it goes.
Hi Si! I can fit almost 6 pounds of roast in my Lecreuset, do you think this much roast will work? Should I cook it longer? Thanks, I love your blog and recipes, this is a winner that I have cooked many a time to perfection, but I am having lots of family over and they want me to cook this.
I believe a 6 lb roast will work using this recipe. I would make sure the liquid amount is about 2 cups total to insure there is enough liquid to meat for cooking. Let us know how it turns out!
This is one of my family’s all time favorite recipes!! I also pick this often to make it as a meal to take a family — the flavors are perfection! Kids of all ages love it. Great recipe, Si! (…but then again, I have yet to try a recipe of your’s that isn’t great!!)
Thanks so much Amber! Im glad your family loves this recipe! Nothing like a good old fashioned roast and a family gathering.
thanks for reading ABK,
Can I make this in a slow cooker?
Yes, this recipe will work in a crockpot – cook on low. Be sure to check the roast earlier, as a crockpot may cook a little faster than the oven. Let me know how this recipe works for you in your slow cooker!
Thanks for reading ABK.
Best roast I’ve ever had! Amazing! Cooked for 7 hrs on low in slow cooker.
Thanks for your comment, Kaitlin! I love this recipe for pot roast, it cooks perfectly every time.
Y’all this really is the BEST pot roast recipe out there! Melt in your mouth savory goodness! Do yourself a favor and make this (with the crock pot mashed potatoes from Si!) and your family (and stomach) will thank you!
Thank you, Elyse!
We have tried this recipe twice and the meat always turns out delicious, but my potatoes and carrots are so overcooked! I am using a Le Creuset pot. Should I add the veggies half way through?
Thank you for sharing your recipes!
Hi Kim, I’m sorry to hear that! Yes, next time add the veggies half way through and see if that helps them not overcook. Thanks for asking and for reading ABK,
This pot roast is the best recipe I have found, and not too difficult! The smells just made the anticipation that much greater. We baked it for 8 hours and it melted in our mouths.
Thank you Amy! Waiting is the hardest part of this recipe!
I’ve bought all of the ingredients for this Sunday’s dinner but what do you mean by a package or tub of flavor enhancer – Knorr Homestyle stock beef flavor? You put a whole tub in? I’m clueless on this. Thanks.
the package is sold as a 4 pack. This recipe calls for one of the little packages (they look like mini tubs) in the 4 pack. You may also use a tablespoon of concentrated beef base such as “Better than Bullion”, which is sold at most grocery stores or Costco!
Hope this helps,
Can’t wait to make this. If I wanted to include potatoes and mushrooms in the recipe, like the above photo, how much of each would I need?
PS Both of college kids have asked me to figure out how to mail them the Levain copycat cookies! I told them they’re too fragile so they’ll just come home!
This pot roast was amazing!!!! I followed the recipe, except I did not have balsamic vinegar so just didn’t add it. I cooked for 4 1:2 hours and then left in the oven for another hour. The roast was so incredibly tender! My family loved it! The vegetables were also amazing. I added potatoes, celery, carrots and onions. The gravy was also delicious! My family is anxious for me to make this meal again! Next time I will also make the easy french bread! 😊
Thank you Rachel for your positive comments. We love this recipe and so glad your family does as well. Yes. try the french bread- it is always a hit! Thank you for reading ABK!
I can’t even make a roast any other way now — this is the best!! With the slow cooker mashed potato’s, it’s an easy meal that tastes incredible. Thank you!!