Mom’s Pot RoastPosted by 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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Your mom pot roast sounds really comforting and delicious! It sounds so perfect for the cold night 🙂
It’s warm and reminds of her!
You are right that fewer people think to make pot roast, but it may be because it is harder to find the right meat. Stop & Shop has limited the types of meats it sells, which infuriates me when I want to make, say, a stew. I make the French type of pot roast, which includes leek and garlic. No gravy. I look forward to trying your mom’s recipe. Thanks!
I LOVE pot roast!!!! I haven’t made one in years. I may have to try your version.
In my family, the term “pot roast” was used for what I now realize was more of a beef stew, made on the stove top. Not sure why we called it “roast!”
That’s interesting – and actually makes sense if you think about it, well, except for the roast part! I love beef stew too and have been wanting to make that soon.
I still can’t believe I have nothing written down about how to make this. Before I got married (lo those many years ago) I went through all of my mom’s notebooks and recopied all the recipes I wanted. She must not have it written down either.
Maybe that’s why. I’ve always used chuck roast and have never had a problem finding it — although I cannot find it as organic. The French version sounds good. You must have a lot of interesting French recipes from your time there!
What on earth is Wondra? Never heard of it.
This looks divine, Brette. Simple and homey and perfect for a cold winter night.
sounds really warm and comforting — a meal that comes with good memories, as well.
Pot roast is my fondest food memory. Just lucked out at Kroger – buy 1, get 1 free so we will have a great trip down memory lane!!!
Yay! That’s a nice deal for sure!
When I was a kid my mom made what I used to call “roast beast.” It was one of my favorites. I must admit, now I don’t much care for red meat. Pork, chicken, tilapia, yes.
I don’t make much red meat at all either. But once in a while I like it and this hit the spot!