Mom’s Pot Roast

Posted by Brette in Food

Do people still make pot roast? Probably not as often as they did back in the 70s when I was a kid. We had pot roast pretty regularly. I learned to make it by the time I was in junior high. I would get home from school around 4 and my mom would have left me a note asking me to put it together and put it in the oven. I pulled out my recipe notebook to consult my mom’s recipe and realized I don’t even have it written down, because I made it so many times that it was just something I knew how to make. Dollars to donuts, my mom has nothing written down anywhere either.

I haven’t made pot roast in a really long time. There’s something so homey and comforting about it and it smells so good when it’s cooking. I don’t have an actual recipe to share, but this is how I make it.

Start with a medium enameled roasting pan (the kind that are speckled) with a lid. Put a chuck roast in it. Then chop up half an onion and a few garlic cloves. Add baby carrots, 3-4 potatoes cut into 4ths, a teaspoonful of tomato paste, and some whole mushrooms (maybe half a package). Dump in some salt (you need more than you think) and pepper. Dump in some herbs (I have a “beef roast” seasoning from Penzey’s I use, if I didn’t have that I would use thyme, oregano and a little celery salt). Add about 2 cups of red wine. Then add enough beef broth to cover the meat (I used  a whole carton). When you’re done, you should have that medium roasting pan filled to the top. This does not work well in a roasting pan that is larger because the meat is not completely covered.

Roast at 350 for at least 2 hours. I had mine in for 3 hours, but the meat was still mostly frozen when I put it in.

When it comes out, put the vegetables in a bowl and the meat on a platter. Add Wondra to the juices and cook until thickened the way you like it (I like my gravies thick!).

It’s not gourmet and it’s not pretty to look at, but boy is it good!

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